Margherita Pizza Recipe Using the Square Pizza Steel

NY style pizza in 6 minutes using the Square Pizza Steel 322 x 322 x 10 mm.

This recipe is designed specifically for use with the Square Pizza Steel made from solid carbon steel to deliver a crisp base airy crust and fast cook times in a standard home oven.

Ingredients (1 large pizza)

Dough

• 250 g fresh pizza dough (store bought or homemade)
• Semolina or flour for dusting

Sauce

• ½ cup crushed tomatoes (passata or blended canned tomatoes)
• 1 small garlic clove finely grated
• Pinch of salt
• ½ teaspoon olive oil

Toppings

• 150 g fresh mozzarella sliced or torn
• Fresh basil leaves
• Extra virgin olive oil for finishing

Equipment

• Square Pizza Steel 322 x 322 x 10 mm
• Baking paper or pizza peel
• Oven set to maximum temperature 240 to 260 degrees Celsius

Method

1. Preheat the Pizza Steel

1. Place the Pizza Steel on the middle to upper oven rack.
2. Heat oven to full temperature and allow the steel to preheat for 30 to 40 minutes.
3. This stores intense heat for a crisp pizza base.

2. Prepare the Sauce

1. Mix tomatoes garlic olive oil and salt in a bowl.
2. Do not cook the sauce to preserve freshness and flavour.

3. Stretch the Dough

1. Lightly dust the bench with semolina or flour.
2. Stretch dough into a round about 28 to 30 cm wide.
3. Leave the edges thicker for a lighter crust.

4. Assemble the Pizza

1. Transfer dough onto baking paper.
2. Spread sauce thinly from centre outward.
3. Add mozzarella evenly and avoid overloading.

5. Bake on the Steel

1. Slide the pizza and paper onto the steel.
2. After 60 seconds remove the paper from underneath.
3. Bake for 5 to 6 minutes until the base is golden the cheese is bubbling and the crust shows light blistering.
4. Optional Use grill mode in the final 45 seconds for extra char.

6. Finish

1. Add basil and drizzle lightly with olive oil.
2. Rest for 1 minute slice and serve.

Why Pizza Steel Works

The Square Pizza Steel transfers heat far more effectively than ceramic stone. This delivers crisp bases fast recovery between pizzas and consistent baking performance.

Pro Tips

• Use low moisture mozzarella for better melting.
• Minimal topping improves structure and airflow.
• Rotate after 3 minutes for even colour.
• Clean dry and oil lightly after use for maintenance.

 

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