Pizza Margherita

There's a reason the Margherita has endured for over a century - when the ingredients are good, simplicity wins every time. A properly made Margherita in a roaring hot pizza oven is one of the most satisfying things you'll ever cook outdoors. Get your oven up to temperature, stretch your dough thin, and let the fire do the work.

Ingredients

• 1 pizza dough ball (see our Classic Neapolitan Pizza Dough recipe)
• Flour for dusting
• 100g fresh mozzarella, torn into pieces
• 50g tomato pizza sauce (Mutti or similar quality brand)
• 10g grated Parmesan
• 10g fresh basil leaves
• Olive oil
• Salt and pepper

Method

1. Preheat your pizza oven to 400-450°C (750-850°F). You want serious heat for this one - the floor should be white-hot.
2. Place your dough ball on a well-floured surface. Using your fingertips, push outward from the centre, working the dough into a 12-inch (30cm) circle. Keep the edge slightly thicker to form a crust. Avoid using a rolling pin - your hands give a much better texture.
3. Transfer the dough to a floured peel. Spread the tomato sauce evenly, leaving the border clear. Top with fresh basil leaves, torn mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.
4. Slide the pizza into your oven and cook for 60-90 seconds, turning frequently with a turning peel to ensure even charring. The crust should be blistered and the cheese bubbling with golden spots.