Classic Margherita Pizza
Traditional dish · Italian
The quintessential Neapolitan pizza, celebrating simple, high-quality ingredients: San Marzano tomatoes, fresh mozzarella, fresh basil, and a drizzle of olive oil on a perfectly baked crust.
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Ingredients
- Pizza dough1 kg
- San Marzano tomatoes400g can, crushed
- Fresh mozzarella (fior di latte or buffalo)250g, sliced
- Fresh basil leaves1 bunch
- Extra virgin olive oil2 tbsp
- Saltto taste
- Semolina flour (for dusting)as needed
Steps
- 1
Preheat your oven and pizza stone to the highest possible temperature (ideally 250-275°C or 475-525°F).
- 2
Divide the pizza dough into 4 equal portions. On a lightly floured surface (use semolina for a crispier crust), stretch each portion into a round base, about 10-12 inches in diameter, leaving a slightly thicker edge for the crust.
- 3
Spread a thin layer of crushed San Marzano tomatoes over the dough, leaving a border for the crust. Season lightly with salt.
- 4
Arrange the slices of fresh mozzarella evenly over the tomato sauce.
- 5
Drizzle with extra virgin olive oil.
- 6
Carefully transfer the pizza to the preheated pizza stone in the oven.
- 7
Bake for 5-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- 8
Remove from oven, scatter fresh basil leaves over the top, and serve immediately.
