Check out Artichoke Basille’s Pizza signature New York-style margherita pizza recipe, created by founders Francis Garcia and Sal Basille. A classic that'll never let you down, margherita pizzas may include the same base ingredients worldwide, but Garcia and Basille give it the extra "wow" factor, making it deliciously crunchy, cheesy and saucy.
The secret to making the perfect crispy crust? Deck ovens. If you don’t have one, co-founder Francis Garcia has a solution: “You can use quarry tiles. Go to Home Depot, buy a box of quarry tiles, put your oven rack all the way to the bottom, and lay your stone or quarry tile over the rack.”
“The stone needs to be heated all the way through before putting your pizza on it; otherwise you’ll end up with a cooked top and a soggy bottom,” Garcia continues. “Turn your oven up as high as it goes—we’re talking 550 to 600°F. Let it preheat for at least an hour.”
If you’re looking to challenge yourself with an equally tasty deep-dish version, Garcia suggests using an aluminum pan with store-bought dough.
"Line the pan with a thin layer of olive oil and spread the dough evenly until it maintains the shape of the pan," he says. "Top with your favorite sauce and cheeses (we prefer Polly-O mozzarella) and bake directly in the oven - no stones needed.”
Ready to get started? Here's how to make Artichoke Basille’s beloved margherita pizza. Try it for yourself, then compare it to the real thing, served hot and fresh in New York City, Oakland and Berkeley, Arizona and Connecticut, too!
If you’re unable to finish the entire pizza, don’t worry about it not tasting the same the next day.
“Enjoy leftover pizza best by reheating the pizza in a frying pan over medium heat,” Garcia recommends. “The crust will get crispy again, like it was fresh out of the pizza oven.”
Photography by: Courtesy Artichoke Basille