Classic
Margherita Cloud
A blistered, airy crust topped with bright tomato and fresh basil.
Inspiration
This one is Ted's tribute to late-night slices from the corner shop, but puffier and way more dramatic.
The goal is a light, pillowy crust that still snaps on the edge, so the dough gets a slow rise and a hot pan.
Fresh basil comes in at the last second for the most aromatic bite.
Ingredients
- Pizza dough (24-hour cold rise)
- Crushed San Marzano tomatoes
- Fresh mozzarella
- Basil leaves
- Olive oil
- Sea salt
Steps
- Stretch the dough into a puffy round and press into a hot oiled pan.
- Spoon tomato sauce in a spiral and add torn mozzarella.
- Bake until the edges blister and the cheese bubbles.
- Finish with basil, olive oil, and a pinch of sea salt.