Pizza Margherita | Authentic Italian Classic

Score the top of the tomatoes with a small knife in a cross shape, then immerse them in boiling water for 20 seconds. Immediately transfer them to a bowl filled with ice water and let them cool for 1 minute. Peel them and cut into 0.5 cm thick slices.

Slice the mozzarella. Blend or pass the canned tomatoes through a sieve, then mix with salt and olive oil.

Spread the prepared, stretched pizza dough with the tomato sauce, evenly distribute the tomato slices, and bake in a preheated oven at maximum temperature, on a hot baking tray or pizza stone, for 3 minutes.