Pizza Margherita

Lightly score the tomato skin in a cross shape and immerse it in boiling water for 20 seconds. Immediately transfer it to a bowl of ice water for 1 minute. Peel the tomato and slice it into pieces approximately 0.5 cm thick.

Slice the mozzarella. Blend or strain the canned tomatoes, then mix them with salt and olive oil.

Roll out the pizza dough and spread the tomato mixture evenly over it. Distribute the fresh tomato slices on top and bake in the preheated oven at maximum temperature, on a hot baking tray or pizza stone, for 3 minutes.