Margherita D.O.C.

Photo by Lauren Stonestreet

Charlottesville’s Lampo delights with pizza that would make Neapolitans proud. Try your hand at one of the standard-bearers, the Marinara or Margherita, which many purists consider the only way to go…

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  • 1 dough ball
  • 3 ounces San Marzano tomatoes* ,Salt and pepper
  • 5 pieces mozzarella di bufala
  • 5 leaves fresh basil ,Olive oil
  • *Chef’s Note: Use tomatoes imported from San Marzano in Naples not “San Marzano” tomatoes.
  1. Place pizza stone on top rack in oven and preheat to 500 degrees.
  2. Form dough ball into pizza using traditional “slap” method. To do this, make 2 fists and place dough on top. Using knuckles, gently pull dough outward from center until desired consistency is reached. Be sure to leave an outer edge for crust.
  3. Run tomatoes through food mill, then season to taste with salt and pepper. Ladle tomatoes onto dough, spreading evenly over surface and making sure to leave a pronounced crust. Add no more than 5 pieces torn mozzarella di bufala and basil.
  4. Transfer to oven and bake for 7–10 minutes, or until crust is browned on bottom and cheese is melted. Remove from oven and drizzle with olive oil.

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