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Margherita pizza proves that great ingredients need very little help. This home-oven version uses a light tomato layer, well-drained mozzarella and basil added at the end.
Ingredients
- 1 ball pizza dough (about 250 g), at room temperature
- 120 g good-quality crushed tomatoes
- 125 g fresh mozzarella, drained and torn
- 6–8 fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- Fine salt and flour or semolina for dusting
Method
- Preheat a pizza stone or heavy tray at the oven’s highest setting for at least 35 minutes.
- Season the tomatoes with a small pinch of salt. Pat the mozzarella dry with paper towel.
- Stretch the dough to a 30 cm round, keeping a slightly thicker rim.
- Spread the tomato thinly, leaving the rim clear, and distribute the mozzarella with space between each piece.
- Bake until the base is crisp, the rim is browned and the cheese has melted.
- Add basil and olive oil immediately after baking, then rest for one minute before slicing.
Pizza 0 tip: Wet mozzarella can soften the middle. Drain it for at least 20 minutes and use less than you think you need.
Make it your own
Add a dusting of parmesan before baking or a few cherry-tomato halves for extra sweetness.
