Margherita pizza from the pizza oven
The classic: crispy, light, and pure Italian delight.
Who is it for?
Serves 2 as a main course, or 4 as a snack or lunch.
Ingredients (for 2 pizzas):
- Basic pizza dough (see recipe provided earlier)
- 150 ml tomato passata
- 2 balls of fresh mozzarella
- 1 tbsp olive oil
- Fresh basil leaves
- Salt and pepper
You will need:
- Portable pizza oven
- Wood pellets or small pieces of firewood
- Pizza stone or steel baking sheet
Here’s how to make it:
Preheat the oven
Preheat the oven to at least 400 °C using well-dried fuel. Let the pizza stone get very hot.
Assemble the pizza
Roll out the dough thinly. Spread with passata, leaving the edges free. Tear the mozzarella into pieces and distribute over the sauce. Sprinkle with salt and pepper.
Baking
Bake for about 60–90 seconds, rotating regularly with a pizza peel for an even crust.
Finishing
Drizzle with olive oil and top with fresh basil as soon as it comes out of the oven.
Tip:
Make sure to drain the mozzarella well before using it, so your crust stays nice and dry and crispy.
Pizza Margherita – simplicity, heat, and flavor in perfect balance.
