Garlic Sourdough Pizza Margherita
- Cook Time: 37 minutes
- Total Time: 37 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 lb (450g) Sourdough pizza dough (pre-fermented)
- 1/2 cup San Marzano crushed tomatoes or tomato sauce
- 8 oz Fresh mozzarella cheese, sliced or torn
- 4 Cloves of garlic, finely minced
- 2 tbsp Extra virgin olive oil
- 1/2 tsp Sea salt
- 1/4 cup Fresh basil leaves
- 1 tbsp Cornmeal (for the pizza stone or tray)
- Optional: Grated Parmesan cheese for finishing
Instructions
- Place your pizza stone or an inverted baking sheet in the oven. Preheat your oven to its highest setting, usually between 475°F and 500°F (245°C–260°C). Allow it to heat for at least 30 minutes to ensure a crispy crust.
- In a small bowl, mix the finely minced garlic with the extra virgin olive oil. Let this sit while you prepare the dough so the oil becomes infused with the garlic flavor.
- On a lightly floured surface, gently stretch your sourdough pizza dough into a 12-inch circle. Avoid using a rolling pin if you want to keep those beautiful air bubbles in the crust. If the dough snaps back, let it rest for 5 minutes and try again.
- Dust a pizza peel or another baking sheet with cornmeal and transfer the dough onto it. Brush the edges of the dough with a little bit of the garlic oil. Spread the crushed tomatoes over the center, followed by the remaining garlic oil mixture. Evenly distribute the fresh mozzarella slices and a pinch of sea salt.
- Slide the pizza onto the preheated stone or tray. Bake for 10 to 12 minutes, or until the crust is golden brown and charred in spots and the cheese is bubbling and slightly browned.
- Remove the pizza from the oven. Immediately top with fresh basil leaves. Let the pizza rest for 2 or 3 minutes before slicing to allow the cheese to set slightly.