Margherita - Napoletana Pizza & Broiler Method


I made three Margherita pizzas tonight using the broiler method. I used a food mill for the first time ever and created the Napoletana sauce. It’s much thinner than all the sauces I created before. I really loved these pies ... the dough was delicious and the ingredients were so simple and fresh (sauce, basil, fresh mozzarella, sea salt, and extra virgin olive oil). I made the sauce using two 28oz cans of Strianese tomatoes.

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Paul S.
posted over 3 years ago

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Great job on another style! pizza. I am going to need to get a food mill before I begin learning how to make this style. What kind of food mill are you using? I have not used my broil setting much to cook with yet, but I have used it to season cast iron and it seems to do okay. I am hoping that I will be able to get good results like yours and some of the others that I have seen.

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Matthew D.
posted over 3 years ago

Thanks Matthew! I think these pies turned out really good. I did a little bit of looking at reviews for food mills before I decided on the following OXO Good Grips Food Mill. I was a little intimated about cooking with the broiler. I kept a close eye on the bake and it never came close to burning the pies. I baked the pizzas on two pizza steels. Highly recommend giving this style a go! Here’s a link to the food mill http://www.amazon.com/gp/product/B000I0MGKE?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00

- Paul   over 3 years ago


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