A Margherita pizza asks for restraint. The dough should be airy at the edge, the tomato bright rather than heavy, and the mozzarella creamy without flooding the base.
We finish it with basil and olive oil only after the oven has done most of the work. That final freshness is what makes every slice feel alive.
It is one of the simplest dishes on our menu and one of the easiest to get wrong — which is exactly why we enjoy making it.
← Kitchen Journal
Italian Classics · September 29, 2026
The Story of a Proper Margherita
Tomato, mozzarella and basil look simple on paper. The balance between them is what makes the classic unforgettable.
