Blackstone Betty’s Margherita Pizza in the Leggero Pizza Oven

Learn how to make a restaurant-quality margherita pizza in the portable Leggero Pizza Oven with Blackstone Betty. Impress your friends and family with this classic recipe – achieve a perfect crispy crust in a breeze!

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Cook Anything, Anytime, Anywhere.
#BlackstonePizzaOven #LeggeroPizzaOven #MargheritaPizza

The most delicious restaurant Quality Pizza in a portable pizza oven I’m just mind blown the new Blackstone legero Pizza Oven it’s portable it’s a lightweight and you can take this thing anywhere you go to make homemade pizzas a pizza party on the road maybe down the shore maybe tailgating take it to your

Next Sunday family hangout no matter whose house you’re at you can enjoy fresh made pizza with the people you love today we’re testing out myom Margarita Pizza let’s see how it does in this legero pizza oven I cannot wait to show you so let’s get Cooking all right you guys are going to have to excuse me on this one because I’m having a pizza party by myself testing out the new legero pizza oven and I’m happy I am so happy and you know I’m brutally honest if I’m not this pizza came out so delicious I cannot

Wait to talk about this the crust on the outside is crispy the sauce wow it’s perfect you guys are going to love this so let me talk about the pizza crust today I decided to go with a recipe that I’ve been using that I found online it’s Roberta’s pizza

Dough I’ve got to get my phone out so that I can show you and share with you the exact recipe that I follow Roberta’s pizza dough comes from Brooklyn New York so you know it’s got to be good now for each batch you’ll get 2 12in pizzas

Which is perfect for the legero pizza oven I doubled it giving me 4 12 in pizzas and this first one came out exactly 12 in so follow this to the tea and a good tip is to use a scale in your kitchen for measuring all of your

Ingredients to be super exact into a large bowl we mix 1 Cup cup or two cups since we doubled of double zero flour one cup or two cups since I doubled of allpurpose flour I’m using both allpurpose and double Zer by King Arthur I love their flower products for pizza

We’ll mix in 8 GS or 1 teaspoon and I’ve doubled that of fine sea salt give that a mix just to combine that evenly and then into a bowl we need warm water not hot we do not want to kill our yeast we’re going for 1 cup of of water tap

Water is 100% what I recommend and then mix in 2 G or 3/4 teaspoon of active dry yeast I’ve got 4 G here since I doubled to that we’ll add 4 G or 1 teaspoon again I’ve doubled extra virgin olive oil give that a quick little mix and

Then into our dry ingredients it goes and then we just simply mix this together you can either use your hands if you want to go totally old school or use a wooden spoon or even a rubber spatula you could also use your KitchenAid mixer or any mixer that you

Have I just didn’t feel like getting mine all dirty and I like using my hands when it comes to making fresh pizza dough after about 3 minutes of mixing and kneading to incorporate all of these ingredients we’re going to cover this with a towel let it rest for 15 minutes

Giving me enough time to go run out and take my daughter to work and once I came back we mix this I need it just for a couple extra minutes get it down on to a flowed surface and divide this by four if you did want to be exact use your

Scale for me I’m just going to cut these roughly and Eyeball it I’ve got four what I think to be equal portions we’re going to roll these in two balls and now I’ve got my black stone dough container I love this for storing my dough to proof overnight we give it a quick

Dusting and then gently lay our balls of dough into this container a little extra dusting over the top then seal it up and into the fridge this goes I’m going to allow this to sit for 24 hours even more would be better 2 3 days the longer you

Allow this to stay in that refrigerator the better your dough is going to be I always end up doing this on a Wednesday or Thursday night this way I have fresh dough for the weekend for easy lunches and dinners and plus everyone’s off and that’s when we get to really have our

Pizza parties around here now our dough has been sitting since Wednesday night it’s Friday morning it’s time to take this out I’m going to allow this to just hang out for an hour maybe a little bit more I want this to get room temperature and it’s a bit chilly outside so it

Might take just a little bit longer well that hangs out we’re going to make our quick pizza sauce this is so simple you want a really good brand of San Marzano tomatoes look for do o on the can of tomatoes this will ensure that they are actually true San Marzano tomatoes from

The exact region in Italy where they are grown these come whole with a lot of extra liquid into a bowl they go you can either separate your liquid now or right while you’re making your pizza I just dump everything into the bowl hand crushing is so important get these nice

And smooshed up with your hands to that a drizzle of extra virgin olive oil season it up with a good sea salt Sicilian sea salt is my absolute favorite for pizza and then a fresh large garlic clove you could also chop it or slice it or just smash it however

It is that you like your garlic in your pizza sauce a big chunk of Basil we’re going to just tear this off and bury it in there this is going to add a ton of flavor to our Tomatoes give this a mix and I’m going to let it just sit out

Since tomatoes do not like the refrigerator I’m going to let this hang out on my counter jump in the shower and then be back here when my Dough’s ready this sauce has had some time to get all nice and delicious and now I’ve got all my ingredients laid out we have fresh

Basil some good extra virgin olive oil some fresh mozzarella cheese that we just sliced up we’ve got our dough we’ve got our matte laid out which is so helpful for making pizzas so that I know exactly what size I am making we’ve got some semolina flour and our preparated

Pizza peel the preforated pizza peel is what you need or what you want when launching your pizza into your pizza oven we’ve got to get our legero pizza oven preheating this thing is gorgeous and the fact that it’s so super light makes my little self so happy because

Now I can bring pizza over to my parents or over to my sister’s houses instead of always having everyone come here and having to do the hosting I can bring this everywhere we’ll allow this to preheat on high heat jump back inside where it’s nice and warm and start with

One of our pizza dough a little dusting of semolina over this using my scraper to help me get this off and onto our working surface which I dusted with some semolina flour we’re going to slowly start from the beginning creating a crust pushing all that air that’s trapped within this dough ball towards

The edges this is going to create that crust you’ll want to work nice and gently making sure that you do not create any holes or breakage in your dough you’ll see some air bubbles pop up around your crust this means you’re doing it right if you want to keep these

Air bubbles here because you like them like I do just leave them and if not give them a little tear and pinch them back together our dough measured out to exactly 12 in so it’s time to load it up with our Tomatoes now since I personally don’t mind leaving all that liquid in

With the tomatoes to me it just helps it marinate easier with all of the salt and the garlic and basil that I added to this now I do need to use a slotted spoon to just make sure I don’t get any of that extra liquid onto my pizza dough

All I want are these big chunks of s Marana Tomatoes spread out around my pizza a few chunks of our fresh mozzarella cheese a drizzle of extra virgin olive oil we’ll dust our preforated pizza peel with some of our semolina flour this is going to help us

Get this pizza right up onto here it’ll slide right on and at the same time a lot of that extra semolina is going to fall right off through those holes and the debate is always whether or not to add the basil now before it bakes or

After once it comes out for me I of course do both because I think the more the better for everything in life our pizza oven is set to high outside we go with this our pizza oven is blazing hot I’m going to open up our door stop our

Stone from turning so that we can easily launch this pizza into here turning the heat down to low we’re going to shut the door to this legero pizza oven keeping that heat inside and within 2 and 1/2 minutes it looks almost done for me I’m letting it stay in here I’m going to

Butt my heat up to medium and allow this to keep going because I need to have some Char on my pizza even though I know it’s going to end up trickling in some comments of she burnt the pizza it’s all right if you know you know this is how a

Lot of pizza shops around here or I think all the good pizza shops make Pizza well done it’s the way to go I’ve got my pizza peel ready to help me pull out this pizza and unlike the pizza peel that we use for launching the pizza this

One is not preparated this is what we want to remove our pizza with and now I’m going to pull this out however I would probably leave it in for another minute if I wasn’t filming this but maybe it will prevent some of the comments inside we go with this on to

Our Blackstone cutting board a drizzle of our finishing extra virgin olive oil extra basil leaves over the top time to cut into this underside of this is perfection zero flop it’s crispy it’s crunchy and well done to my liking it’s pretty incredible that with only a few simple ingredients that you

Might already have on hand makes for the most delicious restaurant Quality Pizza in a portable pizza oven I’m just mind blown the tomatoes are out of this world and it’s because of the quality of the sand Marzano dop stamped Tomatoes the dough from Roberto in Brooklyn I found

It on the New York Times and now you guys have to try it at home and let me know what you think I think it’s a winner for short to keep on hand and so simple the air bubbles in this crust are beautiful it’s light it’s crunchy it’s Airy it’s absolutely Perfection I’m

Blackstone Betty thanks for hanging out with me on pizza party now if you’ll excuse me I’m going to enjoy the rest of this pizza all by myself I have zero shame that I’m eating a 12-in pizza by myself they do it in Italy [Applause] yes