Andolini's Traditional 1889 Margherita of Savoy Pizza

Tulsa - From start to finish, this pizza is about as traditional as Naples-style pizza gets. 



15 oz. crust (make your own, buy one of our dough balls, or use a prepared crust)

San Marzano tomatoes, crushed, about one and a half cups

Slices of whole-milk mozzarella cheese, to taste. Plan on 9 to 12 slices depending on the size of the whole milk mozz ball you're using

Fresh basil leaves, 9 to 12

Extra virgin olive oil


Spread the tomatoes on the crust along with a light drizzle of olive oil. Top with sliced mozz and then basil leaves, spreading around pizza so each slice will have some. Bake in a very hot, preheated oven (at least 500 degrees), preferably on a pre-heated pizza stone. Bear in mind that to fully heat a typical pizza stone to 500 degrees, it must be in the hot oven for 30 minutes to an hour. Pizza is done when the crust is nicely browned (not just golden... a little char/browning is traditional for this pizza) and the cheese is melted and bubbly. Usually, bake time is around 6 to 8 minutes. Slice and serve hot!

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