Express Margherita Pizza

• 1 quick pizza dough
• 1 Authentic Neapolitan pizza sauce
• 50 g extra-fine semolina or spolvero (for dusting)
• 80 g fresh mozzarella (Fior di latte or Bufala)
• Salt
• 1 drizzle of extra-virgin olive oil
• A few fresh basil leaves

1. Make the quick pizza dough recipe.
2. Make the authentic Neapolitan pizza sauce recipe.
3. Turn on your oven and let it preheat (30 minutes on the highest setting).
4. Use extra fine semolina (or spolvero) to dust your work surface and the underside of the dough. This will stop the dough sticking to the work surface and make it easier to transfer. Roll out your dough, making sure it is less than 30 cm in diameter.
5. Dust the pizza peel lightly with extra fine semolina. Carefully slide the peel under the pizza dough or rotate the dough onto the peel.
6. Add the toppings while the pizza is on the peel: spoon the sauce into the centre of the pizza (around 80 g per pizza). Spread the sauce over the entire pizza.
7. Drain and cut the mozzarella into sticks. Distribute them over the pizza. Season with salt. Drizzle over the olive oil in a spiral motion.
8. Place the pizza in the oven and bake for around 90 seconds, turning regularly with the knob on the side of the oven to ensure it cooks evenly.
9. Using the peel, take the pizza out of the oven and slide it onto a serving plate. Add the fresh basil. Slice, serve and enjoy!

Tips:

• If you're not in a hurry, you can make this pizza the traditional way, with Neapolitan pizza dough (8 h). If you prefer, you can use sliced mozzarella from a block or grated mozzarella.
• If you have an infrared thermometer, measure the cooking temperature on the rotating stone: 380-430°C.