10 minutes
A classic Margherita pizza topped with rich mozzarella di bufala and fresh basil leaves.
tablespoons
Fresh Mozzarella Di Bufala, sliced
0 oz
each
1. Preheat Oven
Begin by preheating your oven to the broiler setting.
2. Prepare Pizza Crust
Take a parbaked pizza crust and spread ¼ cup of Pomì strained tomatoes evenly over it. Make sure to leave about a ½-inch border around the edge.
3. Add Olive Oil
Drizzle 1 tablespoon of extra virgin olive oil over the tomato sauce.
4. Add Mozzarella
Arrange your mozzarella slices on the pizza. Use one small ball of mozzarella di bufala, cut into 6 slices, and place them evenly around the crust.
5. Broil Pizza
Place the pizza under the broiler and keep a close eye on it. Broil until the cheese becomes bubbly and develops slight golden spots.
6. Rest and Slice
Once the pizza is out of the oven, let it rest for a minute before cutting it into 6 slices.
7. Add Basil
Place a fresh basil leaf on each slice.
Use high-quality flour like '00' and allow for a slow fermentation in the refrigerator, between 24 to 72 hours, to improve flavor complexity and texture.
Preheat a pizza stone or steel for at least an hour at the highest oven temperature for a crispy base and well-cooked toppings.
Choose the best Mozzarella di Bufala and drain well before slicing or tearing to prevent excess moisture.
Use hands to stretch dough from the center, leaving edges thicker for a classic puffy crust; avoid rolling pins which deflate the dough.
Apply toppings sparingly to prevent a soggy crust; add fresh basil after baking to retain its vibrant flavor and color.
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