Franco Pepe's 'wrong margherita' (Pepe in Grani)

Cut and ball the hand-made dough, about 200 g for fried and Mediterranean-menu pizzas and 250 g for the classic pizza, and let rest. The proving room runs 23-24 C up to 26 C; the fridge is rarely used.

Bake at 400 degrees, not more, until well cooked, crunchy and soft inside, with the mozzarella on.

After baking, add tomato kept at 4 C (not cooked) and basil, and serve at once so the hot-cold contrast holds.