Margherita Pizza

For 2 servings, prepare 300 g pizza dough, 120 ml tomato sauce, 180 g mozzarella, 10 g basil, 1 tablespoon olive oil, 0.5 teaspoon salt, and 20 g Parmesan. Set the oven to 250°C and leave the baking tray inside during preheating so the dough receives a strong first burst of heat. A cold tray can leave the center soft. Stretch the dough into a round about 25 cm across, pressing the center thinner while preserving a slightly thicker rim that can puff in the oven. Spread the 120 ml tomato sauce in a thin, even layer and leave the rim uncovered. Distribute the 0.5 teaspoon salt across the sauce. Drain the mozzarella thoroughly, pat the surface dry, and tear the 180 g into pieces by hand. Scatter the pieces with small spaces between them instead of piling them into wet clusters. Transfer the pizza to the hot tray and bake for 10 to 12 minutes. It is ready when the rim has puffed and turned golden, the base feels set, and a few browned spots appear on the cheese. Add the 10 g fresh basil, 20 g grated Parmesan, and 1 tablespoon olive oil after the pizza leaves the oven. Finishing off the heat preserves the basil aroma. Slice and serve while the crust is still crisp.