Pizza Margherita

1. 1

   Preheat your oven to its maximum temperature (250°C / 480°F) with a baking sheet or pizza stone placed inside for at least 20-30 minutes.

   20 min

   250°C

2. 2

   On a lightly floured work surface, gently stretch the room-temperature pizza dough (280 g) by hand into a 28-30 cm circle, leaving the edges slightly thicker to form the crust.

   5 min

3. 3

   Season the tomato sauce (100 g) with salt (2 g) and spread it evenly in a circular motion over the dough base, leaving a 1-2 cm border around the edges.

   2 min

4. 4

   Tear or slice the mozzarella (125 g), pat it dry with paper towels to remove excess moisture, distribute evenly over the sauce, and drizzle with 1 tablespoon of olive oil.

   3 min

5. 5

   Carefully transfer the pizza onto the preheated baking sheet/stone and bake at 250°C for 8-10 minutes until the crust is golden-brown and blistered and the cheese is fully melted.

   9 min

   250°C

6. 6

   Remove the hot pizza from the oven, immediately scatter fresh basil leaves (5 g) on top, slice into wedges, and serve hot.

   2 min

1 serving ≈ 215 g

Nutrition values are estimates. - means data is unavailable.