Margherita pizza honors the colors of the Italian flag — red tomatoes, white mozzarella, green basil. With only three toppings visible, every ingredient must be excellent. This is the recipe that teaches restraint.
Per pizza
- 1 dough ball (250 g)
- 80 g crushed San Marzano tomatoes
- 100 g fresh mozzarella, torn
- 6 fresh basil leaves
- Extra virgin olive oil
- Flaky sea salt
Prepare the base
Stretch dough to ten inches. Spread a thin layer of hand-crushed tomatoes — no precooking. Less sauce than you think; the moisture must evaporate quickly.
Cheese and bake
Dot torn mozzarella evenly. Bake on a steel at 550°F for six to eight minutes until leopard-spotted char appears on the rim. Immediately top with basil leaves and a drizzle of raw olive oil. Salt lightly at the table.
Quality check
Use DOP San Marzano tomatoes and fior di latte or buffalo mozzarella. Dried basil has no place on Margherita pizza.