Margherita on a baking steel

1 pizza · 45 min preheat · 8 min bake

A 6 mm steel on the top rack, preheated for 45 minutes at the highest setting, gets close enough to a real pizza oven for most of us.

• 1 ball of 48-hour dough
• 80 g simple sauce
• 100 g fior di latte, torn and drained for an hour
• Fresh basil, olive oil, a pinch of salt

1. Stretch by hand, keeping a thick rim. Never use a rolling pin.
2. Spread the sauce thinly, scatter the cheese, slide onto the steel.
3. After 4 minutes switch to the broiler for the last 2–3 minutes to char the crust.
4. Basil and oil go on after baking.