Margherita Pizza

🔥 Prep

• Divide the 200 g dough into a smooth ball and let it rest, covered, for 15 minutes at room temperature.
• Lightly flour a work surface and roll out the dough to a thin circle (~30 cm diameter), ensuring an even thickness.
• Measure out 100 ml tomato sauce into a bowl.
• Slice the 100 g mozzarella into thin rounds or tear into small pieces.
• Rinse 5 fresh basil leaves, pat dry, and tear them into pieces.
• Measure 1 tbsp olive oil into a small dish.

🔥 Cook

• 1. Preheat the oven to 250 °C (482 °F) (or the highest setting) and place a pizza stone or inverted baking sheet inside to heat for at least 15 minutes.
• 2. Carefully transfer the rolled dough onto a piece of parchment paper or a pizza peel; brush the surface lightly with the measured 1 tbsp olive oil.
• 3. Spread the 100 ml tomato sauce evenly over the dough, leaving a thin border for the crust.
• 4. Distribute the sliced mozzarella uniformly over the sauce.
• 5. Place the pizza (still on parchment) onto the hot stone or baking sheet and bake for 10‑12 minutes until the crust is golden and the cheese is bubbly and slightly browned.
• 6. If desired, switch to broil (high) for 1‑2 minutes to achieve extra char on the cheese, watching closely to avoid burning.
• 7. Remove the pizza from the oven using the peel or a spatula and let it rest for 2 minutes.
• 8. Scatter the torn basil leaves over the hot pizza and drizzle with a tiny extra drizzle of olive oil if liked.

🔥 Serve

• Slice the pizza into 6‑8 wedges using a pizza cutter or sharp knife.
• Serve immediately while hot, optionally with a side of mixed green salad dressed with lemon vinaigrette.
• Pair with a glass of light red wine (e.g., Chianti) or sparkling water.