Margherita Pizza (Classic)

About this recipe

This pizza lives or dies by its simplicity: quality mozzarella torn rather than shredded so it melts unevenly and creates pockets of flavor, torn basil added after baking to preserve its brightness, and passata spread thinly to let the dough shine. The pizza should emerge with a charred bottom and pillowy edge, the cheese still pooling in places while crisping in others. This is a dish that showcases three ingredients and demands mastery of one skill: heat. Mozzarella is the star. Use fresh mozzarella if possible, torn into rough pieces so it melts irregularly, creating both creamy pools and slightly crispy edges. Passata should be spread sparingly; thick tomato sauce overwhelms the bread. The sugar and salt balance the tomato's acidity without making the pizza taste sweet. Basil goes on after baking, never before, so it stays bright and fragrant rather than becoming dark and bitter. The technique that separates good margherita from great: your oven temperature. A home oven at 250°C with a pizza stone or steel creates the char and bubble that makes this pizza sing. The stone or steel retains and radiates heat evenly, crisping the bottom while the top stays pillowy. If you don't have these, a very hot oven and a preheated baking tray work acceptably but won't achieve the same perfection. Serve margherita immediately after pulling it from the oven, while the cheese is still molten and the bread still steams. Eat with your hands, folding the slice if it's large. Pair with prosecco or a crisp white wine. This pizza does not reheat well; make it to order if possible.