The original and still the best. True Margherita showcases the magic of great ingredients: San Marzano tomatoes, fresh mozzarella, basil, and a touch of olive oil. Mastering this pizza teaches you everything.
Equipment You'll Need
Ingredients
- 1 pizza dough ball (250g)
- 80g San Marzano tomato sauce
- 125g fresh mozzarella (fior di latte)
- Fresh basil leaves
- 1 tbsp extra virgin olive oil
- Pinch of sea salt
- Semolina flour for dusting
Method
Preheat your pizza oven to 450-500°C (or as hot as it will go).
Stretch dough by hand - never use a rolling pin. Work from center outward, leaving edge thicker.
Dust peel generously with semolina. Place stretched dough on peel and give it a shake to ensure it slides.
Spread tomato sauce thinly, leaving 2cm border. Less is more.
Tear mozzarella into pieces and distribute evenly.
Drizzle with olive oil and add a pinch of salt.
Launch into oven. Cook 60-90 seconds, rotating every 20 seconds for even char.
Remove when crust is leopard-spotted and cheese is bubbling.
Add fresh basil immediately and serve.
Pro Tips
- 💡Cold mozzarella straight from the fridge prevents it from burning
- 💡If using a turning peel, make small quarter turns rather than flipping
- 💡The oven floor should be hotter than the dome - check with an infrared thermometer
- 💡Don't overload with toppings - less is more at high heat
