Margherita Pizza

Name: Margherita Pizza
Total time: 90 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 250g (9 oz) pizza dough (preferably 00 flour based), rested at room temperature; 1/2 cup canned San Marzano tomatoes, crushed by hand or passed through a food mill; 125g (4.5 oz) fresh mozzarella cheese (fior di latte or buffalo), torn into bite-sized chunks; 5-6 large fresh basil leaves; 1 tbsp extra virgin olive oil; A pinch of fine sea salt

A simple, iconic Neapolitan pizza representing the colors of the Italian flag.

90 minutes

Serves 2

Dinner

Contains common allergens

Dairy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

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
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
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
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
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
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.

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