CHEF

Jet Tila

Margherita Pizza

1
homemade pizza dough (see JetFuel video)
1/2 cup
homemade pizza sauce (see JetFuel video)
as needed
flour for moving dough
1 sprig
fresh basil
12 ounces
sliced fresh mozzarella
1 bunch
San Marzano tomatoes – cut in to 1/8 size
to taste
salt or fleur de sel

Check out this episode of JetFuel and this recipe to learn how to make Jet’s homemade pizza dough.
Also, this recipe for the homemade pizza sauce and this episode for how to prepare the tomatoes for the sauce.

  1. If refrigerated, let pizza dough sit at room temperature for 30 minutes.

  2. Preheat oven to highest temperature, often 550 degrees. Heat pizza stone in the oven.

  3. Pat the dough in the flour on both sides. Stretch out the dough in a circle in your hands.

  4. Keep a rim on the edge of the dough. Make the dough ¼ thick and the edge ½ thick.

  5. Add tomato sauce to the middle and spread out in a circle. Sauce should be cold or chilled.

  6. Add basil leaves onto of the sauce.

  7. Slice mozzarella and place in a wheel formation over the basil and tomato. Ricotta is optional.

  8. Add cut tomatoes between the cheese slices.

  9. Add more cheese over the tomatoes.

  10. Finish with salt or fleur de sel and top with a small drizzle of olive oil.

  11. lace on pizza stone for 8-10 minutes. Watch until cheese is bubbly. Cool out of oven for 3-5 minutes. Let it sit and cool before slicing. Enjoy!

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