Naples-Style Sourdough Margherita
Long-fermented sourdough crust with San Marzano tomato, fresh mozzarella, and torn basil.
In the kitchen
Method
1
Preheat oven and pizza stone to 500F for at least 45 minutes.
2
Stretch the dough into a 12-inch round, then ladle on the passata and a pinch of salt.
3
Tear the mozzarella over the top, drizzle with olive oil, and slide onto the stone.
4
Bake 7 to 9 minutes until the crust is leopard-spotted, then finish with basil and pepper.