Classic Margherita Pizza

Ingredients

• •1 ball Pizza dough
• •1 can San Marzano tomatoes
• •250 g Fresh mozzarella
• •1 bunch Fresh basil
• •20 pcs Fresh basil leaves
• •3 tbsp Olive oil
• •30 ml Extra virgin olive oil
• •1 tsp Sea salt
• •2 cloves Garlic
• •1 tsp Salt
• •0.25 cup Flour

Instructions

1. 1

   Season the main ingredient with salt and pepper to taste.

   💡 Seasoning at the beginning builds depth of flavor.

2. 2

   Stretch the pizza dough by hand to 10-12 inches, leaving a slightly thicker edge for the crust. Avoid using a rolling pin as it pushes out the air.

   💡 Cold dough is easier to stretch. Let it sit at room temperature for 20 minutes if refrigerated. The edges should be slightly puffy.

3. 3

   Spread a thin layer of San Marzano tomato sauce, leaving a 1/2-inch border. Season with salt and a drizzle of olive oil.

   💡 Less is more with Margherita - the sauce should be just enough to cover, about 1/3 cup. Use whole peeled San Marzano tomatoes crushed by hand.

4. 4

   Tear the fresh mozzarella into pieces and distribute evenly over the sauce. Tear the basil leaves and scatter on top.

   💡 Fresh mozzarella should be room temperature for even melting. Low-moisture mozzarella can be substituted but will taste less authentic.

5. 5

   Slide the pizza onto the hot pizza stone or baking sheet. Bake for 6-10 minutes until the crust is golden and charred in spots, and the cheese is bubbling.

   💡 Watch closely - pizza can go from perfect to burnt in under a minute. The crust should have visible leopard spotting.

6. 6

   Remove from oven and let rest for 2 minutes. Drizzle with extra virgin olive oil and top with fresh basil leaves.

   💡 The resting period allows the cheese to set slightly so it doesn't slide off when cutting. The olive oil adds richness and shine.

7. 7

   Slice into 6 equal pieces using a sharp knife or pizza cutter. Serve immediately while the cheese is still stretchy.

   💡 A sharp blade prevents crushing the crust. For the cleanest cuts, wipe the blade between each slice.