Margherita Pizza – Low Moisture Mozz
At My Husband Makes Pies, we enjoy honoring traditional favorites. However, today’s star is a delightful variation of the classic Margherita pizza.
Our take on the Margherita Pizza utilises low moisture mozzarella in place of traditional fresh types like fior di latte or mozzarella di bufala. This simple alternative provides a firmer texture, promotes a sturdier base, and allows a generous cheese topping. It also offers a slightly saltier note than its fresh counterparts.
Tied together with fresh basil, high-quality Italian tomatoes, and a drizzle of extra virgin olive oil, this is the perfect pie for those who appreciate a simple yet thoughtful twist on a timeless classic.
Margherita Pizza – Low Moisture Mozzarella
This delicious margherita pizza with low moisture mozzarella is a simple, yet satisfying variation on a timeless classic. You'll need a few simple ingredients and a little bit of time to prep the dough and toppings. Follow our step-by-step instructions and you'll be indulging in a slice of this delicious margherita pizza in no time. Bon appétit! And don't forget to check out some of our other pizza recipes for inspiration for your next pie day!
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
- Low moisture mozzarella cheese
- Extra virgin olive oil
- Fresh basil leaves
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: Tear low moisture mozzarella cheese 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: To assemble the pizza, begin by spreading a ladle of sauce in a circular motion, starting from the center of the dough. Next, distribute the low moisture mozzarella generously over the sauce, but be careful not to go too overboard! Follow up with basil leaves – you can add these post bake if you prefer, but we love the aroma and flavor that baking infuses. Finish off with a drizzle of extra virgin olive oil.
- 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 done, remove the pizza from the oven and place it on a serving board. Now it's time to enjoy your low moisture mozzarella margherita pizza!
