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Margherita Pizza

Neapolitan-style pizza topped with crushed San Marzano D.O.P. tomatoes, fresh fiordilatte mozzarella, and fresh basil leaves, baked at high heat.

Prep time: 15 mins
Cook time: 10 mins

Ingredients

Provided

  • •cold-fermented pizza dough ball
  • •canned San Marzano D.O.P. tomatoes crushed by hand
  • •fresh fiordilatte mozzarella sliced and drained
  • •fresh basil leaves
  • •extra virgin olive oil
  • •fine sea salt

Instructions

  1. 1Preheat your oven with a pizza steel or stone on the top rack to its absolute highest setting (500°F/260°C) for 45 minutes.
  2. 2Stretch the dough by hand on a floured surface to preserve the air bubbles in the crust (cornicione).
  3. 3Spread hand-crushed tomatoes in a thin layer, leaving a 1-inch border. Season tomatoes with a pinch of salt.
  4. 4Distribute the mozzarella slices evenly over the sauce.
  5. 5Slide the pizza onto the stone and bake for 6-8 minutes until the crust is puffed and charred, and cheese is bubbling.
  6. 6Remove, garnish immediately with fresh basil leaves (allowing residual heat to release the oils), drizzle with olive oil, and serve.