Margherita Pizza

Instructions

1. 1

   Preheat the Oven: Place a pizza stone or baking steel on the middle rack and preheat your oven to its maximum temperature (usually 500°F-550°F / 260°C-290°C) for at least 45 minutes to ensure the stone is scorching hot.

2. 2

   Prepare the Base: On a lightly floured surface, gently stretch and press the pizza dough from the center outwards, leaving a slightly thicker rim (cornicione), until it forms a 10-12 inch circle. Transfer the stretched dough to a pizza peel dusted with semolina flour.

3. 3

   Apply the Sauce: Ladle the crushed San Marzano tomatoes onto the center of the dough. Using the back of the spoon, spread the sauce in a light, even layer out to the edges, leaving the rim bare. Sprinkle with a small pinch of sea salt.

4. 4

   Add the Cheese: Evenly distribute the torn chunks of fresh mozzarella over the tomato sauce. Be careful not to overload it, or the pizza will become soggy.

5. 5

   Bake the Pizza: Carefully slide the pizza from the peel onto the preheated stone in the oven. Bake for 5-8 minutes until the crust is blistered, puffy, and charred in spots, and the cheese is melted and bubbling.

6. 6

   Garnish and Serve: Remove the pizza from the oven. Immediately scatter the fresh basil leaves over the hot cheese, drizzle with the extra virgin olive oil, and slice to serve.