Prep Time30 minutes
Cook Time60-90 seconds
Servings1
DifficultyEasy
Ingredients
- 1 ball of pizza dough (250g)
- 80g tomato sauce
- 150g fresh mozzarella, torn
- 6-8 fresh basil leaves
- Extra virgin olive oil
- Sea salt and black pepper to taste
- Semolina flour for dusting
Instructions
- 1Preheat your outdoor pizza oven to 800-900°F (425-480°C) for at least 30 minutes
- 2Dust your work surface with semolina flour
- 3Stretch the dough into a 12-inch circle, working from the center outward
- 4Spread tomato sauce evenly over the dough, leaving a 1-inch border for the crust
- 5Add torn mozzarella pieces across the pizza, avoiding the center to prevent soggy spots
- 6Using a pizza peel, transfer the pizza to the hot oven floor
- 7Cook for 60-90 seconds, rotating every 20 seconds or so for even cooking
- 8Remove when crust is charred and cheese is bubbly with golden spots
- 9Add fresh basil leaves immediately after removing from oven
- 10Drizzle with olive oil and sprinkle with sea salt
- 11Slice and serve immediately while hot
Chef's Tips
Use fresh mozzarella for the best texture and flavour
Don't overload the pizza - less is more for a classic Margherita
Ensure your outdoor oven is properly preheated for authentic Neapolitan-style cooking
Use a pizza peel with semolina flour to easily transfer the pizza to the oven
Rotate the pizza every 20 seconds or so for even charring
Add basil after cooking to preserve its fresh flavour and vibrant color
Nutrition Information
Calories1140 cal
Protein48g
Carbohydrates140g
Fat56g