This is the PERFECT pizza, a classic, and my favorite. Every version has subtle differences- the key to this Brooklyn pizzeria recipe is the crust for which I included the link below. It is proofed in the refrigerator for a minimum of 24 hours before being used. The result is a more tender dough. Wonderful. It is made with a combination of refined 00 flour and all-purpose flour.
The pizza sauce recipe is from the same pizzeria. It is pure and simple, San Marzano tomatoes pureed with a touch of olive oil and salt. I titled it “Perfect Pizza Sauce #2” in the link below as it is slightly different from my original “Perfect Pizza Sauce!” It is perfect! 🙂
This is my second entry in the Fiesta Friday Challenge #1 at The Novice Gardener: to post a dish made with both herbs and yeast. This recipe was adapted from Roberta’s Cookbook by Carlo Mirarchi, Brandon Hoy, Chris Parachini, and Katherine Wheelock, of Roberta’s in Brooklyn, NY.
- 2 (12-inch) rounds of 24-hour pizza dough
- 1/2 cup perfect pizza sauce (#2)
- 8 to 10 basil leaves, torn
- 1/2 pound fresh mozzarella cheese
- olive oil, for drizzling, optional
- Preheat the oven to the highest temperature possible. (At my house the oven is set to 500 degrees on “Stone”.) Place a pizza stone on the lowest rack if a stone setting is available, otherwise place the stone on the middle rack. Let the oven heat up for 1 hour.
- Put the sauce in the center of the dough round and use the back of a spoon to spread it evenly over the pizza, stopping about half an inch from the edge.
- Drizzle a little olive oil over the sauce and scatter the basil on top.
- Break the mozzarella into several large chunks and distribute it over the pizza, covering the basil so that it is protected from the heat of the oven.
- Bake the pizza until the crust is golden brown and bubbly, about 5 minutes.
- Turn on the broiler. Broil the pizza for an additional 1-2 minutes- keeping a close watch so that it doesn’t become too brown. Serve.
One Year Ago:
thebrookcook 
A classic at its best :).
Thank you! So so so SO tasty!! 🙂
wow! i love pizza!
I am sure that you make delicious pizza, yes? 🙂
My favorite pizza! Looks delicious!
Thank you! It really is the best pizza- I LOVE it! 🙂
Do you get to eat the whole thing yourself, because you waited so long?!
I wish it worked that way… the problem is that my entire family waited too!! 🙂
This pizza looks absolutely perfect. Wow. I just had dinner, but I’d definitely make room in my tummy for this. Can you Fed Ex me a slice please?
🙂
Mmm this pizza looks wonderful. I haven’t attempted my own pizza dough yet, but it looks like I am going to do this very soon! Thanks so much for this wonderful recipe! 😀
Thank Roberta’s of Brooklyn! 🙂 Let me know if you try it too- we loved it 🙂
Perfection! Such a beautiful homemade pizza, I’m afraid it wouldn’t last to make it to the table in my house. My basil plant is just blooming away and I am going to try this 24 hour pizza dough in a few weeks when I have enough basil for the topping. Thanks for the recipe!
My basil plant is too small and I had to buy basil… terrible, right? I made 2 pizzas and the 4 of us had to fight over the last piece 🙂 Let me know how you like it!
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Great idea to proof the dough for your pizza crust. Any step that can be done ahead of time is a plus for me! This is my favorite kind of pizza; great dough, lite sauce, some cheese and fresh basil is always a must 🙂
Proofing just requires a little planning 🙂 It does save time in the end though!
That does look perfect! Maybe now we don’t need to keep ordering pizza. I’ll make a big batch of that dough, freeze it, and I’m good to go every time we feel like pizza, right? Which happens every other day, btw. 🙂
We have to limit ourselves to once a week… otherwise it would happen every other day here as well 🙂
Margherita pizza is a classic favorite of mine! And classic pizza never gets old. 🙂 Thanks for sharing! Have a fab weekend!
It is such a crowd pleaser. I find that even people who typically eat meat on their pizza enjoy a margherita pizza as well.
This pizza looks very simple, but it tastes really good! I love pizzas with meat or veggies, but Margherita still have a spot in my heart. 🙂
My favourite home-made pizza is pizza margherita. Yours looks great!
Thank you so much! I never tire of it- it is so delicious 🙂
Perfection! I’ve been looking for a NY-style pizza dough recipe, not too thick. I CAN’T WAIT to try this!!! Oh and basil, you’re speaking my language. Thanks for sharing this!
Yay! Try it!! Let me know what you think! 🙂
What a labor of love, Josette! My boyfriend and I will have to try making this when we have more time this summer! I’ll keep you posted on our results. 🙂
Yay! It is super easy… just requires a little planning! 🙂
Oh yea that’s what I’m talking about I love love home made pizza…if I lived in a warmer country I’d totally have a pizza oven outside! I can dream!
We have a couple of friends who have pizza ovens outside… the pizza cooks in 2 minutes (at the most!)- charred and tasty. It takes 4 hours for the oven to heat up though!!
I am a big fan of slow fermentation and refrigerate bread / pizza dough overnight. It makes such a big taste difference!
I can’t believe the difference- completely worth the extra time! 🙂
Yum! I absolutely love homemade pizza!
We are addicted 🙂
wowzers! yum!
🙂 Thanks!
I like the dough that can be prepared ahead of time; this cheesy margherita pizza is one of my all-time favorite!
Thanks! Me too. 🙂 Your entry was really original & beautiful!