Simone's Artisan Margherita Pizza (Vg)

Authentic Italian Artisan Pizza – Slow Fermented Dough, Quick to Enjoy

Simone’s Margherita is a celebration of Italian tradition, crafted with premium ingredients and plenty of passion. The dough is made using a 48-hour fermentation process, creating light, airy bubbles in the crust and a complex flavour that’s impossible to replicate with shortcuts. Each pizza is topped with crushed tomato sauce, creamy fresh mozzarella, and fragrant basil – the timeless trio that defines a true Neapolitan margherita.

"Every pizza is handcrafted with care, attention, and passion. From kneading the dough to adding the toppings, I put my heart into every step to create the best pizza possible. My commitment to excellence ensures that each pizza is a masterpiece, delivering an authentic Italian experience right to your table." - Simone 

Despite its artisanal roots, this pizza is wonderfully convenient – ready to pop in the oven for a zero-effort family dinner or a restaurant-quality meal at home.

Made with ❤️ by Simone

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍕 One 11" Pizza

  Reheating Instructions:

  Step 1 - Preheat your oven to 250°C or the highest temperature your oven can reach

  Step 2 - Place a metal tray or pizza stone in the oven to heat up while the oven preheats.

  Step 3 - Remove the pizza from the plastic and place on a board or surface, slide onto the preheated oven tray.

  Step 4 - Bake for 10-15 minutes, or until the crust is golden with the cheese bubbly and slightly browned. We suggest spinning the pizza 180 degrees halfway through baking to ensure it bakes evenly.
  

  *Cooking times and temperatures provided are guidelines and may vary depending on individual oven types

  Try Simone's Other Pizza's here!

  Ingredients: Wheat (gluten), dry yeast, sea salt, crushed tomato sauce, fresh cows mozzarella (milk), fresh basil

  Contains: Gluten, Milk

• "I always considered myself to be a good cook, creating traditional Tuscan regional dishes using single ingredients. I really became passionate about pizza making 25 years ago once I left Italy. In Italy there are many ways of pizza formats, so I never felt the need to make it. I could eat any meal of the day.

  Once I left, I wanted to have that experience, so I came across a friend in London that showed me how to make the dough, and something clicked in me. Once I came to Australia a short time after that, I somehow became obsessed with it. I always considered the dough making a sort of alchemy. I also could see how new and old friends really enjoyed the experience of making dough and baking it at home, sharing each one creation in a house pizza party."

  Discover Simone's other meals here

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