Pizza Margherita

Ingredients

• 2 pcs Pizza Dough
• 400 g San Marzano Tomatoes
• 200 g Fresh Mozzarella
• 10 pcs Basil
• 1.3333333333333333 tbsp Extra Virgin Olive Oil
• 1.5 tsp Kosher Salt

Method

1. Set a pizza stone or inverted baking sheet in the upper third of the oven and heat the oven at full power until the surface is intensely hot.
2. Crush {san_marzano_tomatoes} by hand in a bowl with {kosher_salt} until saucy but still textured, then tear {basil} and drain {fresh_mozzarella} well so the pizza stays crisp.
3. On a lightly floured surface, gently stretch {pizza_dough} into two thin rounds, pressing the center and leaving a slightly thicker rim to preserve an airy edge.
4. Spread {san_marzano_tomatoes} thinly over {pizza_dough}, leaving the rim bare, then scatter {fresh_mozzarella}, season lightly with more {kosher_salt}, and drizzle {extra_virgin_olive_oil}.
5. Slide the pizzas onto the hot surface and bake until the crust is puffed and deeply blistered, the {fresh_mozzarella} bubbles, and the base is browned and crisp.
6. Top the hot pizzas with the reserved {basil}, drizzle lightly with {extra_virgin_olive_oil}, and serve immediately while the crust is crackling.