Ken Forkish’s Margherita Pizza

Instructions

• 1

  Pour the entire contents of the tomato can into the blender. Add the salt. Pulse on the lowest speed setting very briefly, just until the tomatoes are blended. Pour the sauce into a sealable container. I use a deli container with a lid. Label the container with the date and refrigerate what you don’t use. It should keep for 1 week in the refrigerator.

• 2

  On the Smart Oven® Pizzaiolo with the interface magnet in place, press and hold the deck temp dial and turn the top temp dial from off to 350°F, then release the deck temp dial. The manual mode light will flash 3 times, then stay on to indicate it is in Manual mode. Turn the Deck Temp to 700°F, the Top Temp to 700°F and the Top Control to Crust only. This can take up to 20 minutes.

• 3

  Once the oven has preheated, place the dough on a floured counter and stretch and shape the dough, pressing the gas out with your fingertips towards the rim.

• 4

  Place the stretched dough onto the floured peel and dress the pizza with 60g to 80g (1/4 to 1/3 cup) sauce, basil (drizzling each basil leaf with a little olive oil) and mozzarella.

• 5

  Cook for about 3 minutes, turning halfway through cooking.

• 6

  Sprinkle with salt, drizzle with olive oil and scatter with grated pecorino to serve.