The traditional and timeless classic that we all love! Made the correct way.
200g Pizza Dough
50g Buffalo Mozzarella
40g Fior Di Latte
20g Parmigiano Reggiano
Extra Virgin Olive Oil
Reference our guide on creating & stretching fresh pizza dough.
Place a small amount of passata onto the middle of your pizza and use the back of your spoon to spread the sauce, whilst allowing an inch or so to form a crust.
Add torn mozzarella, fior di latte and parmigiano reggiano (finely grated) - Add some sprigs of basil
Cook in your Woody Oven for 60-90 seconds until base is cooked and crust has formed, risen and darkened.
Finish with fresh basil and extra virgin olive oil. - Add some more parmigiano if desired.
No notes for this! Who doesn't love a margherita? We happen to think this is the best one!