Margherita Pizza – Sauce on Top
This Margherita Pizza flips the traditional layering method by placing the sauce on top, allowing the flavours of fresh mozzarella and Grana Padano to meld beautifully beneath a rich Neapolitan-style tomato sauce. Baked to perfection in our Ooni Koda 12, it’s a simple yet bold take on a classic favourite.
Inspired by some New York pizzerias where the sauce is layered on top, this method generally creates a firmer base and intensifies the tomato sauce’s flavour. The base starts with a layer of fresh and low-moisture mozzarella, combined with the nutty, subtly salty flavour of Grana Padano, creating a rich and balanced foundation. The Neapolitan-style tomato sauce is then spooned over the cheese, followed by a sprinkle of oregano and a drizzle of extra virgin olive oil.
Once out of the oven, fresh basil leaves are added for a burst of freshness, completing this beautifully balanced take on our favourite style of pizza.
Margherita Pizza – Sauce on Top
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 sauce ladle
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- 1 ladle of pizza sauce
- Fresh mozzarella cheese
- Low moisture mozzarella cheese
- Grana padano cheese
- Fresh basil leaves
- Dried oregano
- Extra virgin olive oil
Instructions
- Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
- Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Finely grate the grana padano, tear both the fresh and low moisture mozzarella into medium-sized pieces. Set aside.
- Preheat Oven:If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: Start by placing the mozzarella cheeses evenly across the dough, ensuring the pieces are about 2 cm in diameter and at least 1.5 cm apart. Next, sprinkle a generous amount of Grana Padano over the cheese. Spoon a layer of sauce in a circular motion, starting from the center and working outwards, allowing it to settle between the cheese pieces. Finish with a sprinkle of dried oregano and a drizzle of EVOO.
- Bake Your Pizza:If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
- Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Garnish with fresh basil leaves, and enjoy your delicious sauce on top Margherita pizza!
