Jul 14 2026
Restaurants›Frank's Pizza Napoletana›Margherita Extra Recipe

Margherita Extra Recipe

Inspired by Frank's Pizza Napoletana
Time2h
Serves2

Red sauce, imported Mozzarella di Bufala D.O.P., whole leaf basil, halved grape tomatoes, Pecorino-Romano and extra virgin olive oil.

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Ingredients

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Sauce

Toppings

Crust

Method

Crust Preparation

  1. 1

    Mix the Dough

    In a large mixing bowl, combine the all-purpose flour and salt. In a separate bowl, mix the warm water with the active dry yeast and let it sit for 5 minutes until foamy. Gradually add the yeast mixture to the flour, mixing until a dough forms.

  2. 2

    Knead the Dough

    Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Add the olive oil and knead for an additional minute.

  3. 3

    Let it Rise

    Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 2 hours or until doubled in size.

Sauce Preparation

  1. 4

    Prepare the Sauce

    In a blender, combine the canned San Marzano tomatoes and salt. Blend until smooth. Heat the olive oil in a saucepan over medium heat, then add the blended tomato mixture. Simmer for 15 minutes, stirring occasionally.

Assembling the Pizza

  1. 5

    Preheat the Oven

    Preheat your oven to the highest setting (around 250°C or 482°F) and place a pizza stone inside if using.

  2. 6

    Shape the Dough

    Once the dough has risen, punch it down and transfer it to a floured surface. Divide the dough into two equal pieces and stretch each piece into a round shape, about 10-12 inches in diameter.

  3. 7

    Add Sauce and Toppings

    Spread a thin layer of the tomato sauce over each dough round. Tear the Mozzarella di Bufala into pieces and distribute evenly over the sauce. Halve the grape tomatoes and scatter them on top. Add fresh basil leaves.

  4. 8

    Bake the Pizza

    Transfer the prepared pizza to the preheated oven or pizza stone. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbling.

  5. 9

    Finish with Cheese and Oil

    Once out of the oven, sprinkle the pizza with grated Pecorino-Romano cheese and drizzle with extra virgin olive oil.

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