Margherita Pizza (Pizza Margherita)
The original Neapolitan pizza: blistered dough, crushed San Marzano tomato, fresh mozzarella, basil, and olive oil — red, white, and green for the Italian flag.
Cuisine: Italian (Campania) · Style: Baked · Protein: Paneer · Total time: · Difficulty: medium · Servings: 2 · Spice: 1/5
Ingredients
- 300g pizza dough (rested 24 hours)
- 1/2 cup crushed San Marzano tomatoes
- 150g fresh mozzarella (fior di latte), torn
- 10 fresh basil leaves
- 2 tbsp olive oil
- Semolina for dusting
- Flaky sea salt
Steps
- Heat oven to its maximum (ideally 280°C) with a pizza stone or steel inside for 30 minutes.
- On a semolina-dusted surface, gently stretch dough into a 12-inch round, leaving a puffy edge.
- Season tomato with a pinch of salt and a splash of olive oil.
- Spread tomato thinly over the dough, leaving the border clean.
- Dot torn mozzarella across the surface.
- Slide onto the hot stone and bake 6-9 minutes until crust is leopard-spotted and cheese is bubbling.
- Remove, drizzle olive oil, scatter basil, and finish with flaky salt.
- Slice and serve hot.