Charim and HAP
Margherita Pizza cooking process
HAP turned Charim's Margherita Pizza recipe into a 21-second cooking video.
See more from HAP on YouTubeMargherita Pizza
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
With only tomato, mozzarella and basil on top, a Margherita lives or dies by its base.
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The baking tray heats inside the oven during preheating and gives the dough a strong first hit of heat, which firms the center instead of leaving it soft. Mozzarella drained, torn by hand and scattered with gaps keeps its moisture from pooling and browns in spots. The sauce stays thin with the rim left bare, since too much of it turns the crust soggy. A thin center and a slightly thicker rim give the edge room to puff. Basil, Parmesan and olive oil are added after baking, when their aroma is still fresh.
Ingredients
Instructions
- 1
Preheat the oven to 250°C and place the baking tray inside so it gets very hot.
A cold tray slows the first burst of heat and can leave the pizza base soft instead of crisp.
- 2
Press the 300 g pizza dough outward with your fingertips into a 25 cm round.
Keep the center thin for quick baking, but leave the rim thicker so it can puff into a proper crust.
- 3
Spread 120 ml tomato sauce from the center in a thin, even layer, leaving the rim bare.
Sprinkle only 0.5 teaspoon salt lightly over the sauce.
- 4
Drain and pat dry the 180 g mozzarella, then tear it by hand and scatter it with small gaps.
Avoid piling the cheese in thick clusters because excess moisture delays browning and can water down the sauce.
- 5
Slide the pizza onto the hot tray and bake for 10 to 12 minutes.
Remove it when the rim is puffed and golden, the base looks set, and a few mozzarella spots have browned.
- 6
After baking, add 10 g fresh basil, 20 g grated Parmesan, and 1 tablespoon olive oil.
Add them off the heat to keep their aroma fresh, then slice and serve while the crust is still crisp.
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