Home Oven Margherita part II (Patreon)

275-280g 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.