Margherita with Buffalo Mozzarella

Method

1. Hand-crush the peeled tomatoes into pieces.
2. On the stretched pizza dough, leave a slightly raised edge.
3. Distribute the tomato pieces evenly over the dough.
4. Add a pinch of salt on the tomatoes.
5. Add a generous amount of fresh basil leaves, torn by hand.
6. Cut the buffalo mozzarella and let it drain to remove excess water.
7. Place the mozzarella pieces on the pizza.
8. Slightly stretch the dough disc outward.
9. Bake in a wood-fired oven at a maximum of 330°C for 2.5 minutes.