New Jersey Margherita Pizza on a Baking Steel

What Makes It “New Jersey” Style?

This pizza started as a little experiment in the studio and turned into one of my favorite ways to do a margherita. Instead of painting the sauce from edge to edge, we dollop it in loose splotches over fresh mozzarella and basil. The Baking Steel takes over from there  high heat, quick bake, and you end up with caramelized sauce islands, a puffy rim, and a super light bottom crust.

It’s part New York, part Neapolitan, a little New Jersey attitude, and very at home in a regular oven.

Gear & Dough

I baked this on a Baking Steel in a home oven at 550°F with the broiler helping for the first minute. Any of my doughs will work here, but I like:

• 24-hour New York style dough, or
• 72-hour cold fermented dough for extra flavor

Aim for a 12-inch pizza. Keep the rim airy it makes the sauce pattern and charring look even better.

Ingredients

For one 12-inch New Jersey style margherita:

• 1 dough ball (about 260–280 g)
• 3–4 oz fresh mozzarella, sliced or torn
• 3–4 oz crushed tomatoes (I use Bianco DiNapoli with a pinch of sea salt)
• Fresh basil leaves
• Extra-virgin olive oil
• Fine sea salt, to finish

Step 1: Stretch the Dough

Flour your hands and your peel lightly. Stretch the dough to about 12 inches, leaving a slightly thicker rim. You don’t need perfection here – a little wobble in the shape looks great when it bakes.

Step 2: Cheese First, Then Splotchy Sauce

Lay the fresh mozzarella down directly on the dough. Don’t overthink the pattern. Leave some open patches of dough so the sauce can hit the heat and caramelize.

Spoon small pools of crushed tomato over the cheese and exposed dough. You’re not painting a wall here you’re dropping red brushstrokes. A drizzle of olive oil and a few basil leaves go on top.

Step 3: Bake Hot on Steel

Preheat your oven with the Baking Steel inside at 550°F for 45–60 minutes. If your oven has a strong broiler, switch it to broil a few minutes before launching.

1. Launch the pizza onto the hot steel under broiler for 1 minute. then back to bake.
2. Bake for about 2–5 minutes total, rotating as needed.  If you have convection, use it.
3. You’re looking for a puffed, blistered rim, golden cheese, and darkened edges where the sauce meets the crust.

Step 4: Finish and Serve

As soon as the pizza comes out, add a few fresh basil leaves, another light drizzle of olive oil, and a pinch of sea salt. Let it rest for a minute so the cheese settles a bit, then slice.

You’ll see the personality right away  bright red splotches of tomato, charred basil, and plenty of creamy white cheese.

Why This Style Works So Well on a Baking Steel

The splotchy sauce isn’t just for looks. On a steel, those exposed spots of tomato get concentrated and sweet, almost like little pockets of roasted tomato. The cheese stretches in between and the crust underneath stays light and crisp.

It’s a good reminder that you don’t need a wood-fired oven to make a pizza that feels special. A home oven, a steel, and a little intention go a long way.

Ideas for Next Time

• Swap in smoked mozzarella for a little extra depth.
• Add thin slices of garlic under the sauce for a gentle kick.
• Finish with a drizzle of basil oil if you want more herbal punch.

But honestly, this simple version is tough to beat. Dough, tomatoes, mozzarella, basil, steel, heat. That’s the whole story.

Notes for Home Bakers

If you’re new to pizza at home, start with just one pizza at a time and don’t rush the preheat. The hotter your steel, the more this style of margherita comes to life, big bubbles, fast bake, soft interior, crisp bottom.

When you’re ready to dive deeper, pair this with a longer fermented dough and keep experimenting with how you place the sauce. Little tweaks make a big difference.