The Alpha and Omega of Pizza Pi - Pizza Margherita

I have been to the top of the mountain, and it was good.
For I have just experienced the quintessential pizza. I have been waiting patiently all summer long for my San Marzano Tomatoes to ripen so I could do this... I planted Basilico Napoletano (Neapolitan Basil) in preparation... I also grabbed some Mozzarella di Bufala from Trader Joe's and contacted my friend Ken...

For the time had come... Destiny was staring me in the face. The Ultimate of the the 3 recognized Pizza Napoletana - Pizza Margherita was within my grasp. For it is the Alpha and Omega of all that is Pizza.

Pizza DoughOlive Oil (I chose Orange infused - mainly because I used the last of my Sicilian making the dough)
Sliced San Marzano Tomatoes (Although you can use Romas, but the San Marzanos are infinitely better)
Neapolitan Basil
Mozzarella di Bufala
Neapolitan Basil Chiffonade
Optional Toasted Pine Nuts

Place stone in oven and heat to 500 degrees (This can take up to an hour)
Simply press the pizza dough into a round shape and place on a corn meal coated peel.

Drizzle with Olive oil and add tomatoes.

Spread small basil leaves over the crust.

Lay down sliced Mozzarella di Bufala that has been gently blotted with a paper towel to remove some of the excess moisture (or the dough will become soggy during cooking)

Sprinkle with Smoked salt and Freshly ground Green Pepper.

Slide onto a preheated cornmeal covered stone and bake for for 8-10 minutes.
Remove from oven and sprinkle with Basil Chiffonade and drizzle with more Olive oil.

Add Toasted Pine Nuts if desired (My friend Ken LOVED Pine Nuts)

Let set at least 5 minutes to allow the cheese to firm back up before cutting..


Mangia!!
~~