Margherita Pizza

The hotter the oven and the better the direct bottom heat contact, the crispier the base will be.

Season the tomato sauce sparingly, as the mozzarella adds extra salt.

Leave the rim slightly thicker so it puffs up nicely in the oven.

Don’t spread it all the way to the edge to keep a dry, crispy crust.

If the mozzarella is very wet, let it drain briefly or pat it dry with kitchen paper.

A fine drizzle is enough to keep the topping moist without making it greasy.

Baking time can vary by oven; it's best to check for the first time after 12 minutes.