Home | Food & Drink | American | How to Make Pizza

Margherita Pizza

Currently 5.0/5 Stars.
1
2
3
4
5

To properly view this site, javascript must be enabled and Flash version 9 or higher must be installed.
Get the latest Flash player

View All Videos In This Series

View Comments (Add Comment)

howieneon Flag

Is it really that easy?
howieneon Flag

Is it really that easy?
Hi Ruth! I hope that you will read this comment. Well.. my wife thinks I have offically lost it. The only thing I know how to make is RESERVATIONS! Believe it or not, I am actually going to try to make this pizza. When I came home from the grocery story the other day I exclaimed that I bought something for my wife. It actully was for me... a packet of yeast! How funny! Anyhow, I am going to try this perhaps today. I also am actually going to one of the Bed, Bath and other stuff plac
howieneon Flag

Is it really that easy? Cont'd
places to pick up my first pizza stone and peel. How fun! Anyhow.. Wish me luck! Howie Cohen, aka The King of Neon www.justneon.com

Hi, I am Ruth Gresser from Pizzeria Paradiso, and we're making pizza today. Right now I am going to make a Margherita pizza. So, a Margherita pizza is a very simple pizza. It's composed of three elements; tomato, basil and Mozzarella cheese. You will notice it's the colors of the Italian flag, and it was named for Queen Margherita. It was developed in the late 1800s, so it's sort of a classic pizza. So, the first thing that you want to do is you want to put your tomato onto your pizza dough. So, just spoon some tomato on. The one thing that I want to caution you about in making pizza is don't top it heavily. The important part of the pizza being the crust, you don't want to smother the flavor of the crust by piling it high with too many toppings. So, I have spread the tomato around the pizza, as you can see I have left a nice thick edge around the outside of the pizza, and that's going to rise nicely, and that's called the corona of the pizza. So, we're just going to put some basil on to the pizza, some whole basil leaves. For the very large pieces, you can break them in half. Then we are going to top our pizza with some diced Mozzarella cheese, and that's it. You are going to put a little bit of salt, scatter a little salt on top, a little bit of oil, and you can put a little bit of black pepper, and there you have it. Next, we are going to make a vegetable pizza.

Expert: Ruth Gresser

www.eatyourpizza.com

Email: info@eatyourpizza.com

Owner and chef Ruth Gresser grew up cooking with her mother, who owned a catering business in Baltimore, Md. Ms. Gresser cooked her way through Grinnell College in Iowa before moving to San Francisco, where she cooked for several years at Friends a Cafe and at Le Trou Robert. In 1987, she graduated summa cum laude from Madeleine Kamman's Classical and Modern French Cooking School in Glen, NH. She then moved to More »