Classic Margherita Pizza
A simple, ingredient-driven Neapolitan pizza with hand-crushed San Marzano tomatoes left uncooked, fresh mozzarella drained of its liquid, and basil added after baking - draining the mozzarella and leaving the sauce raw are the two moisture-control tricks that keep the crust from turning soggy.
⏱ 25 min🍽 4 servings
dinnervegetarianitalian
Ingredients
- •1 pizza dough ball
- •1/2 cup crushed San Marzano tomatoes, uncooked
- •8 oz fresh mozzarella, torn and drained
- •Fresh basil leaves
- •2 tbsp olive oil
- •Salt to taste
Steps
- 1.Preheat oven (with a pizza stone if you have one) to 500°F / 260°C.
- 2.Tear the mozzarella and let it drain on paper towels for at least 30 minutes - this removes the excess liquid that would otherwise make the crust soggy.
- 3.Stretch the dough by hand into a 12-inch round - stretching by hand instead of using a rolling pin keeps the air bubbles intact for a soft interior.
- 4.Spread the crushed tomatoes evenly, uncooked, leaving a border for the crust - the sauce is meant to finish cooking on the pizza in the oven, not be simmered beforehand.
- 5.Scatter the drained mozzarella over the sauce.
- 6.Bake for 8-10 minutes until the crust is golden and cheese is bubbling.
- 7.Top with fresh basil and a drizzle of olive oil before serving - adding basil after baking is what keeps it bright green instead of wilted and blackened.