Food & Drink

Margherita Pizza Recipe from Moby’s in East Hampton

by Grace Bonney

It’s a holiday weekend, so I couldn’t resist doubling up on recipes today, in case anyone needs some extra ideas for backyard cooking. Julia and I have been grilling just about every meal outside lately (I really want to try this idea for breakfast), so I’ve been wanting to set up a simple pizza we could try on the grill. Thankfully chef Gary King and the team at Moby’s in East Hampton came by with a recipe for simple but delicious Margherita Pizza that’s just what I’m looking for. So if you need a fun meal that you can work your summer garden ingredients into, this pizza is perfect. Thanks so much to Gary for sharing this with us! xo, grace

Photograph above by Nicole Franzen


Moby’s Pizza Margherita
Chef Gary King

– 250 grams “00” flour
– 150 grams lukewarm water
– 5 grams dry yeast
– 3 grams raw honey
– 3 grams sea salt

500g canned San Marzano tomatoes

100g tomato sauce
80g diced mozzarella
5 leaves of basil
sea salt to taste


Mix the warm water, dry yeast and honey together in a large bowl. Stir and let set until the yeast blooms and the honey is dissolved.

Then add the wet mixture to the flour and mix by hand (not in an KitchenAid, you don’t want to release too much gluten). After it is completely incorporated, place dough into a large bowl, cover with plastic wrap and let it sit out at room temp for 8 to 12 hours or until it has tripled in size.

After it proofs, flour a counter surface, scrape dough from bowl and form into a tight ball. Place the dough on a tray and let rest for 20-30 min. Then it’s ready to stretch and cook.

To finish:

Cook the canned tomatoes in a pot until thick – no seasoning. Top stretched pizza dough with sauce & toppings.

For a wood-burning oven, bake 3-4 minutes. For a grill, grill the dough for 3-5 minutes, then add toppings and put back on the grill for 3-5 minutes to cook the toppings.

For a standard oven, let prepared pizza come to room temp and place a pizza stone in 500 degree oven for 30 minutes. When the stone is ready, place the pizza on the stone and cook in 500 degree oven for about 7 minutes or until golden brown and bubbly.

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