Recipe by DeliVita , Sarah Shakery. Used with permission.
Classic Italian Margherita Pizza
Classic Italian Margherita Pizza
Italy's entry for the Euro 2024 pizza series was never going to be anything other than the original and the best - a proper Margherita. Fresh basil, quality mozzarella, good tomato sauce, and absolutely nothing else. This is the benchmark that every other pizza in this series is measured against.
The beauty of a Margherita is that there is nowhere to hide. Every ingredient has to earn its place, and the technique matters more than the toppings. Get your oven properly hot, stretch your dough thin, and do not overload the base. Less is more.
Ingredients
- 1 pizza dough ball
- Flour for dusting
- 50g tomato pizza sauce
- 100g fresh mozzarella, torn
- 10g fresh basil leaves
- Olive oil
- Salt and pepper
Method
- Fire your pizza oven to 400-450 degrees.
- Stretch the dough to about 12 inches on a well-floured surface, keeping the edges slightly thicker for the crust.
- Spread the tomato sauce evenly over the base, leaving a border for the crust. Scatter the fresh basil leaves, then the mozzarella. Drizzle generously with olive oil and season with salt and pepper.
- Slide into the oven and cook for 60-90 seconds, turning frequently for an even bake. The crust should be blistered and charred in spots, the mozzarella bubbling with golden patches.
Cedar Tip
The single most important thing with a Margherita is not to overload it. Too much sauce or too much mozzarella and the base goes soggy. A light, confident hand is what separates a great Margherita from a mediocre one.
🔥 You'll Need
