Margherita Pizza
Margherita pizza uses just three core toppings - tomato sauce, mozzarella, and fresh basil - making ingredient quality the deciding factor. The dough is stretched to a 25-centimeter round with a thicker rim that puffs up into an airy crust during baking. The sauce must be spread thinly and evenly; too much makes the base soggy. Tearing the mozzarella by hand rather than slicing it creates uneven thickness, so some spots brown and crisp while others stay soft and melted - draining the cheese beforehand is essential for proper browning. The pizza bakes at 250 degrees Celsius for 10 to 12 minutes until the edges are golden and blistered. Basil, grated Parmesan, and a drizzle of olive oil are added only after the pizza comes out of the oven to preserve their fresh aroma.
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Instructions
- 1
Preheat oven to 250C and heat the baking tray as well.
- 2
Stretch dough into a 25 cm round, leaving a slightly thicker rim.
- 3
Spread a thin layer of tomato sauce and season lightly with salt.
- 4
Tear mozzarella over the pizza and bake 10-12 minutes until golden at the edges.
- 5
Finish with basil, parmesan, and a drizzle of olive oil after baking.
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