Margherita Pizza

Ingredients

• 320 g pizza dough (cold fermented 24–48 hours)
• 180 g San Marzano DOP tomatoes, crushed
• 250 g buffalo mozzarella (fior di latte), torn into 3 pieces
• 10 g fresh basil leaves
• 40 ml extra virgin olive oil DOP (Tuscan)
• 2 g sea salt

Method

1. 1
   Place a baking stone or steel on the highest oven rack; preheat to 290°C (550°F) for 45 minutes.
2. 2
   Stretch dough by hand into a 30 cm round, leaving a 1 cm cornicione (border); place on parchment paper.
3. 3
   Spread 150 g tomato sauce in a thin, even layer, leaving cornicione bare; season lightly with sea salt.
4. 4
   Transfer pizza on parchment to hot stone; bake for 10–12 minutes until crust is charred and bottom crisp.
5. 5
   Remove from oven; scatter mozzarella pieces over surface, then drizzle with olive oil and remaining tomato sauce.
6. 6
   Tear basil leaves and scatter over top; serve immediately at 60°C.