Pizza Margherita

Using ready-made dough balls is the ultimate "cheat code" for a pizza that tastes like it came from Italy, without having to struggle with flour and yeast for hours yourself.

Here is a basic recipe for a classic Pizza Margherita , but taken to the next level.

The Preparation

The secret to a good ball of dough from the store is patience .

• Take the dough out of the refrigerator in time: Do this at least 30 to 60 minutes before you start baking. Cold dough springs back like an elastic band; dough at room temperature stretches beautifully.

• Preheat the Nero: Wait until your Nero is 450 degrees or higher.

Ingredients

Element	What do you need?
Basic	2 ready-made dough balls, extra flour (or semolina)
Sauce	1 can of peeled tomatoes (crushed), a pinch of salt, a drizzle of olive oil
Cheese	1 ball of buffalo mozzarella or fior di latte (drain well!)
Topping	Fresh basil, extra virgin olive oil

Step-by-step plan

1. Shaping the dough

Sprinkle a generous layer of flour on your work surface. Press outwards from the center of the ball with your fingertips to push the air towards the edges (this is how you get that beautiful, airy crust). Pick up the dough and let it hang over the backs of your hands while you gently rotate it. Do not use the rolling pin , as you will pop all the air bubbles!

2. Investing (less is more)

Spread a thin layer of tomato sauce over the dough, but leave 2 cm free from the edge. Tear the mozzarella into pieces and distribute it over the top.

3. Baking

Turn the flame to the lowest setting. Slide the pizza into the Nero. Wait a moment so that the heat from the stone can allow the base to rise. You will see the edge of the crust rise. Keep turning the pizza until you see the edge rise again.

4. The finishing touch

Remove the pizza when the crust is golden brown and puffed up. Garnish immediately with fresh basil and a generous drizzle of olive oil .

Variation tips for the daredevil:

• Spicy: After frying, add some spicy salami (Nduja) and a drop of honey.

• Bianca: Use crème fraîche instead of tomato sauce, with red onion and smoked salmon.