Margherita Pizza

Yes. After the first rise, divide dough into portions, wrap each tightly in plastic, and refrigerate for up to 24 hours or freeze for up to 3 months. If frozen, thaw in the fridge overnight. Let it come to room temperature for 30 minutes before stretching.

Use low-moisture mozzarella (the kind sold in blocks), sliced thin or shredded. Fresh mozzarella is ideal because it stays creamy, but standard mozzarella will melt and taste good—just watch it closely to avoid over-browning.

Two main causes: not preheating the stone long enough, or using too much sauce. Preheat for at least 30 minutes and use no more than 200ml sauce per pizza. If using wet tomatoes, drain them slightly before spreading.

Yes. Use an inverted baking sheet (so the pizza doesn't sit in a lip) and preheat it for 30 minutes just like a stone. The results will be nearly identical.

A simple green salad with lemon vinaigrette, or grilled vegetables. Margherita is delicate and needs no other toppings, so keep sides light.

Store cooled pizza in an airtight container in the fridge for up to 3 days. Reheat a slice in a 180°C oven for 5–7 minutes until the cheese melts again, or in a dry skillet over medium heat for 2–3 minutes per side. A microwave will make the crust rubbery.