Margherita Pizza

A margherita is the pizza that shows whether you can make pizza at all. With only sauce, cheese, and basil, there is nowhere to hide, so each one has to be good.

The two things that matter are heat and restraint. Get the oven as hot as it will go, keep the toppings sparse, and you will get a crust that is crisp underneath and chewy at the edge.

Ingredients

• 1 lb pizza dough, at room temperature
• 1/2 cup crushed tomatoes
• 8 oz fresh mozzarella, torn into pieces
• Handful of fresh basil leaves
• 2 tbsp olive oil
• 1 clove garlic, minced
• Salt, to taste
• Flour or semolina, for dusting

Instructions

1. Place a baking sheet or pizza stone in the oven and heat it to its highest setting, usually 500F (260C).
2. Stir the crushed tomatoes with the minced garlic, a pinch of salt, and 1 tbsp of the olive oil.
3. On a floured surface, stretch the dough into a 12-inch round, leaving the edge slightly thicker.
4. Transfer the dough to a sheet of parchment and spread the tomato sauce thinly, leaving a bare border.
5. Scatter the torn mozzarella over the top and drizzle with the remaining olive oil.
6. Slide the pizza, parchment and all, onto the hot sheet and bake for 10 to 12 minutes until the crust is blistered and golden.
7. Scatter the fresh basil over the hot pizza, slice, and serve.

Equipment

• Baking sheet or pizza stone
• Parchment paper