Comments on: Margherita Pizza

By: Molly

Molly — Sat, 16 Dec 2023 01:22:53 +0000

I was so disappointed with how this pizza turned out. The cornmeal ruined the texture of the crust and it burned about half way through the baking process. Definitely going back to using Semolina.

By: Shaheen

Shaheen — Wed, 08 Nov 2023 03:35:14 +0000

Making Pizza Margherita at home is a delightful experience that brings the authentic flavors of Italy right in my kitchen.

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 26 May 2022 21:35:54 +0000

In reply to Lainey. Hi Lainey, I'm so glad the pizza and it's components were such a hit! Unfortunately, I don't have a better tip for you, basil just bruises and wilts easily.

By: Lainey

Lainey — Mon, 23 May 2022 21:38:55 +0000

Hi Jeanine.
Its my 2nd time making your pizza dough recipe, both times turned out great. The 1st time I may have over cooked by 1 min or so, this 2nd time I went one shelf higher and 1 or 2 mins less. Perfect. You really need to keep your eye on it at 500.

Now on to the your Margherita recipe. I loved that I didn’t cooked the sauce and it was perfection. I had to use a combo of mozzarella cheeses I was a bit shy of the 8 oz for the fresh so just added some shredded brick mozzarella and then the fresh on top. So good.
Question: Do you have any trick when adding the basil. I did not add it immediately – because when the pizza is too hot it goes black. Also, if it gets hit with the olive oil is also blackens. I waited till it cooled a bit and then put it on top – but would have liked it hotter. Any suggestions?
Another keeper – both the dough, and the tomato sauce – will never buy pizza dough again and will never cook a tomato sauce for pizza. Winner Dinner.

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 23 May 2022 14:00:35 +0000

In reply to Jessica Wolvin. I'm so happy to hear!

By: Jessica Wolvin

Jessica Wolvin — Sun, 22 May 2022 17:50:54 +0000

I used your dough and sauce recipe, and the pizza was delicious! Thank you, it was a hit!

By: Sue A Brown

Sue A Brown — Thu, 28 Oct 2021 22:29:50 +0000

Fresh mozzarella was supposed to be put on prior to baking then bake for 12 minutes.

By: Naomi Lee

Naomi Lee — Fri, 06 Aug 2021 02:06:51 +0000

Sensational! I added some chicken, black olives, and extra fresh herbs to mine. Craving it after finishing it.

By: Lisa Sorzano

Lisa Sorzano — Sat, 05 Jun 2021 17:10:58 +0000

How would you recommend cooking the pizza on a grill?

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 03 Feb 2021 16:48:21 +0000

In reply to Kelly. Hi Kelly, you can keep it in the fridge for about 5 days or freeze it!