Heirloom Tomato Pizza Margherita

Heirloom Tomato Pizza Margherita

Heirloom Tomato Pizza Margherita

Yield: Makes 2 ea. 10-12-in. pizzas


2 ea. 7-oz. Wood Stone Dough balls
2 Tbsp. extra virgin olive oil
6 oz. whole milk mozzarella, grated
1 lb. mixed heirloom tomatoes, sliced 1⁄8-in. thick
1 oz. basil leaves, stacked and cut into 1⁄8-in. chiffonade slivers


Oven Temperature: 550-580 degrees

  1. To assemble pizza, brush the dough with olive oil. Scatter about 1⁄3 of the cheese over the pizza.
  2. Distribute tomato slices evenly and top with remaining cheese.
  3. Flame Height: 3.6
  4. Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.
  5. After pizza is baked, sprinkle with basil.

Be careful not to overload the pizza with too much tomato, particularly if they’re quite juicy. It’s better to have extra sliced tomatoes than a soggy crust! Choose Marvel Stripe, Green Zebra, and Cherokee varieties for a delicious and colorful pie.

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