Pizz of Art
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Home Oven Margherita part II
🕑 Added 2025-03-12 00:52:31 +0000 UTC275-280g dough ball 70% hydration dough (spelt flour modification is great here)
Sauce:
28oz can Certified San Marzano Tomatoes
2g salt
Crush by hand only
Buffalo Mozzarella or high quality fresh Mozzarella (my favorite brands I find at my grocery stores are BUF and Murray’s)
Baking times:
Preheat steel to 600F
3min bake on bottom rack
Move to top rack on a screen and high broil for 2-3min but this is more by eye. Turn occasionally
The bottom of the oven is where the heating element is so it is best for preheating the steel to the highest possible temperature. We are basically baking the pizza in 3 minutes but dividing the bake by bottom and top in order to take advantage of the highest temperatures. While my oven maxes out at 550F, getting the pizza right under the broiler is much hotter.
