Ken Forkish’s Margherita Pizza
The most classic of Italian pizzas features the red, green and white of the Italian flag: tomato sauce, basil and fresh mozzarella. I prefer to cut the cheese, and not too much, into small pieces for even melting, and I like to place a few drops of olive oil on each basil leaf before baking so they look pretty and don’t dry out. If you want to use fresh mozzarella di bufula, it is very wet and you should either drain cut pieces over cheese cloth for a couple hours ahead of time, or put the cheese on the pizza right after it bakes. Same with burrata.
the Smart Oven® Pizzaiolo