Our brain was slowly getting down to fewer and fewer ideas in the Baking Steel test kitchen this week, so we decided to flip the switch on how we top our favorite pizza, the Margherita. We'll keep the ingredients the same but try a different layering method. We call this one, an inside-out Marghertia pizza.
Throwing cheese down before our sauce certainly made a difference, both aesthetically and from a flavor point of view.
Our inside-out margherita pizza, turned out to be a bit difficult to assemble. Spreading the grated mozzarella cheese down is easy, but spreading the tomato sauce on top after, that takes a black belt. Work slowly, to not tear or ruin the layering process. By no means is this going to be a beauty to look at before its cooked, but the end result is really tasty.
What you are able to create here is a pizza that is super tomatoe-y and has the melting quality of a grill cheese. Covering the cheese for the most part creates a "steam" type environment for the cheese and adds a little moisture, resulting in a super creamy cheese. While the look may be a tad different, the quality is something to dive in to.
Inside-Out Margherita Pizza
1 no knead pizza dough
5 oz. fresh tomato sauce
4 oz. fresh mozzarella, grated
olive oil, s & p
1. Place Baking Steel on top rack of your oven. Pre-heat to 500 degrees or on full throttle (Preheat 45 minutes-1 hr).
2. Stretch or roll out dough to a 12 inch cylinder, or any shape will do. Lightly flour your peel and place dough on top.
3. Evenly distribute cheese leaving about 1 inch around perimeter
4. Carefully spread tomato sauce on top of the cheese. Add a couple of fresh basil leaves.
5. Launch onto the Baking Steel, bake until you've reached your desired brownness. We made a few, some purposely darker than others. What's your preference?
7. Remove pizza from oven, and top with a few leaves of fresh basil and olive oil.
Slice and serve.