Margherita: Mozzarella, Tomato, and Basil

1. 1

   Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).

2. 2

   Brush the rim of the dough with olive oil and season the entire surface with salt.

3. 3

   Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce out over the surface of the dough, leaving a 1-inch rim without any sauce.

4. 4

   Scatter the pieces of cheese over the pizza, slide it into the oven, and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes.

5. 5

   Remove the pizza from the oven and cut it into quarters.

6. 6

   Drizzle the pizza with the finishing-quality olive oil, scatter the tiny basil leaves or snip the large leaves over the top, and serve.

7. 7

   Ischia Rosso (Campania)

* Per serving · 4 servings · Values may vary.