Does anything taste better than a perfect bite of margherita pizza? Tangy tomato, creamy mozzarella, herby basil, and golden-brown crust come together to remind us that the simplest foods often evoke the strongest feelings. Now, you can cook hot and fresh nostalgia in the large Wonder Oven® without having to leave your kitchen. Use store-bought dough and sauce or make it from scratch — however you slice it, this pizza’s got goodness in every bite.
~8 slices
What You'll Need
Ingredients
Toppings
- 3 tablespoons extra virgin olive oil, plus more for greasing the bake pan
- 6 ounces fresh mozzarella
- 8 basil leaves
- 2 tablespoons grated parmesan
For the Dough
Makes 1 16-ounce ball of dough
- ½ teaspoon dry instant yeast
- 8 ounces warm water
- 1 teaspoon extra virgin olive oil, plus more for greasing bowl and bake pan
- 1 ¼ cup (162g) 00 flour (finely ground Italian flour)
- 1 cup (114g) all-purpose flour
- 1 teaspoon kosher salt
For the Sauce
Makes 1 cup sauce
- 1 cup San Marzano tomatoes, crushed
- 2 garlic cloves, grated
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
Directions
The Night Before
Step 1
In a cup or bowl, mix together the yeast, water, and a teaspoon of olive oil. Set aside.
Step 2
In the bowl of a stand mixer, with hook attachment, add the flours and salt. Mix on medium-high speed for 30 seconds to evenly combine the dry ingredients. With the mixer still running, slowly pour in the yeast mixture and mix for 1 minute until a shaggy wet dough forms around the dough hook. Let the dough rest in the bowl for 15 minutes, uncovered.
Step 3
Turn the mixer on medium-high speed for 2–3 minutes until a smooth dough forms around the dough hook. Lightly coat a bowl with olive oil and scrape the dough into the greased bowl. Cover loosely with plastic wrap, refrigerate overnight to proof.
The Day Of
Step 1
Lightly grease the bake pan with oil and place the chilled dough in the center. Let the dough rest at room temperature for 20 minutes, uncovered, to relax the gluten and make it easier to stretch.
Step 2
Preheat the large Wonder Oven® to 450°F on Bake.
Step 3
While the dough is resting, combine the sauce ingredients into a bowl.
Step 4
After 20 minutes, use your fingertips to press and pull the dough to the edges of the pan.
Step 5
Spoon the pizza sauce evenly over the dough, leaving a ½-inch border on all sides. Tear the mozzarella into 2-inch pieces and distribute it evenly over the pizza. Drizzle the top with 3 tablespoons of olive oil.
Step 6
Place the pizza in the preheated oven’s bottom slot and bake for 20–22 minutes until the crust is golden all around. Carefully remove the pizza and top with basil and parmesan cheese. Allow the pizza to rest for 5 minutes before slicing.
Note
You can save the proofed pizza dough for a later date. Store the dough in a lightly greased zip top bag, it will keep for 3 months frozen. Thaw in the fridge overnight before using.
Santo Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
