Margherita Pizza

A blistered hot-oven Margherita with simple San Marzano sauce, fresh mozzarella, basil, and a drizzle of olive oil.

Sauce

• 3 whole San Marzano tomatoes, plus 2 tablespoons sauce from the can
• 2 teaspoons olive oil
• Pinch of salt
• Optional: 1 small garlic clove

Pizza

• 16–18 oz pizza dough, at room temperature
• 1/3–1/2 cup sauce
• 4 oz fresh mozzarella, torn into strips
• Grated Parmesan
• Fresh basil leaves
• Extra-virgin olive oil, for drizzling

Steps

1. Blend the tomatoes, canned sauce, oil, salt, and garlic (if using) into a smooth sauce.
2. Let the dough proof 3–4 hours until relaxed and airy.
3. Preheat the oven with a pizza steel or stone at maximum heat for about 1 hour.
4. Stretch the dough into a 12-inch round; top with sauce and mozzarella.
5. Bake 5–6 minutes, then broil 2–3 minutes until the crust is charred in spots. Finish with Parmesan, basil, and a drizzle of oil.

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