The pizza your oven was built for: three toppings and about 90 seconds. Fire the Stoke on propane and give it 15 to 20 minutes to come up to heat, so the stone reads around 850 to 900°F.
What you need
- 250g dough ball
- 60g crushed San Marzano tomatoes
- 70g fresh mozzarella, torn into pieces
- A few basil leaves
- Olive oil and salt
How to make a Margherita in the Stoke
- Stretch the dough to 12 inches for the 13" oven, or 15 inches for the 16". Leave the rim thick.
- Spread the tomatoes thin, leaving an inch at the edge. Salt lightly.
- Add the mozzarella in gaps, not a blanket. Wet cheese is what makes a soggy centre.
- Launch off a floured peel. Turn the pizza every 20 seconds.
- Pull it at about 90 seconds, when the rim is puffed and spotted. Basil and olive oil go on after, not before.
Want more smoke?
Wood pellets in the pellet cup add smoke to this one without changing the cook time.