Margherita Pizza
Blistered, chewy-crust pizza with crushed San Marzano tomatoes, fresh mozzarella and basil. Simplicity done right.
Instructions
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Mix dough, knead briefly, and prove until doubled, ideally overnight in the fridge.
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Stretch into a thin round on a floured peel — leave a puffy rim.
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Spread a thin layer of tomato, dot with mozzarella.
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Bake on a stone at the hottest oven setting 8–12 minutes until blistered.
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Finish with fresh basil and a drizzle of olive oil.
💡 Tips
A cold overnight prove develops flavour and makes the dough easier to stretch. Less sauce and cheese than you think — let the crust shine.
📝 Notes
No pizza stone? A preheated upside-down baking tray works in a pinch.
Nutrition per serving
Frequently asked
Can I freeze the dough?
Yes, after the first prove. Thaw in the fridge overnight.
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