Spread out a prepared pizza ball directly on the pizza peel.
Spread about 100 g of the sugo over the pizza base, making sure it is evenly distributed. The base should be completely covered with tomatoes, right up to the edges.
Spread 3-4 torn basil leaves on the pizza. (Tip: If they are soaked in cold water before use, the leaves will not burn so quickly and will retain their aroma for longer).
Now spread 80 g of sliced mozzarella fior di latte and 10 g of grated Parmesan or Pecorino on the pizza.
Finish the topped margherita with a drizzle of olive oil and place in the oven.
After 5-6 minutes, the pizza is ready and can be taken out of the oven.
Then refine the margherita with a little basil and a final drizzle of olive oil and serve as quickly as possible.