Margherita

🥘 Ingredients

• whole peeled tomatoes 14 oz
• fine sea salt ½ tsp
• extra-virgin olive oil 1 Tbs
• pizza dough 2 balls
• semolina 2 Tbs
• fresh mozzarella 8 oz
• fresh basil 10 leaves
• olive oil 2 tsp

1. 1

   Preheat a baking steel on the upper rack of the oven at 550°F (290°C) 45 min , as hot as it will go.
2. 2

   Crush whole peeled tomatoes by hand with fine sea salt and extra-virgin olive oil .
3. 3

   Stretch pizza dough out to 12 in on semolina , pressing the middle thin and leaving a half-inch rim untouched.
4. 4

   Top @&( timer with @&( timer spread thin to the rim, then fresh mozzarella dropped in gaps rather than laid over, and fresh basil tucked under the cheese so it steams instead of burning.
5. 5

   Bake @&( timer on the steel 7 min , until the rim has puffed and spotted and the underside lifts stiff off the peel.
6. 6

   Finish @&( timer with olive oil poured over in a thread, and cut it within the minute.
7. 7

   Bake it hotter than feels reasonable for less time than feels safe. A 550°F home oven on a steel.