Margarita Pizza

Method

1. 1

   Gather ingredients: 16 g flour, 1 pizza dough, 15 g semolina, 30 ml olive oil, 120 ml tomato sauce, 200 g mozzarella, 30 g pecorino romano, salt, pepper, 10 g basil leaves, 15 ml extra-virgin olive oil. Tools: grill, wooden pizza paddle, large spatula, cast-iron griddle or pizza pan, kitchen brush, cutting board.

2. 2

   Preheat the grill on high heat.

3. 3

   Dust counter with 16 g flour. Stretch dough by rotating on knuckles into 33 cm round. Sprinkle 15 g semolina onto paddle and place dough on top.

4. 4

   Brush top of dough with 15 ml olive oil. Slide onto grill and cook 120 seconds until grill marks appear. Flip with spatula, brush with 15 ml olive oil, and cook 210 seconds.

5. 5

   Place cast-iron griddle on grill to heat or preheat oven with pizza pan to 260 Celsius.

6. 6

   Spread 120 ml tomato sauce over crust. Distribute 200 g mozzarella and 30 g pecorino romano. Season with salt and pepper.

7. 7

   Slide pizza onto hot griddle or pan and bake until bubbly, about 1050 seconds.

8. 8

   Scatter basil leaves on top and drizzle with 15 ml extra-virgin olive oil.

9. 9

   Cut into 6 to 8 wedges and serve.