Pizza Margherita

🔥 Prep

• Take the 1 ball Pizza Dough out of the refrigerator and let it sit at room temperature for 15 minutes to relax.
• Measure out 100 ml Pizza Sauce into a small bowl.
• Shred or slice 150 g Mozzarella Cheese.
• Rinse 6 pcs Fresh Basil Leaves, pat dry, and leave whole or torn.
• Measure 1 tbsp Olive Oil into a small dish.

🔥 Cook

• 1. Preheat the oven to its maximum temperature (approximately 250°C/500°F) and place a pizza stone or heavy baking sheet inside to heat for at least 15 minutes.
• 2. On a lightly floured surface, stretch the rested dough into a 10‑inch (25 cm) circle, leaving a slightly thicker edge for the crust.
• 3. Carefully remove the hot stone/sheet using oven mitts, place the dough on it, and brush the surface evenly with the 1 tbsp Olive Oil.
• 4. Spread the 100 ml Pizza Sauce over the dough, leaving a small border around the edges.
• 5. Evenly distribute the 150 g Mozzarella Cheese over the sauce.
• 6. Slide the pizza back into the oven and bake for 10‑12 minutes until the crust is golden‑brown and the cheese is melted and bubbly.
• 7. Remove the pizza from the oven using a peel or spatula, and let it rest on a cutting board for 2 minutes.
• 8. Scatter the 6 Fresh Basil Leaves over the hot pizza (they will wilt slightly) and drizzle with a tiny extra drizzle of Olive Oil if desired.

🔥 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 light Italian white wine (e.g., Vermentino) or sparkling water.