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Follow each recipe’s target temperature rather than automatically turning the oven to maximum—different doughs are designed for different kinds of heat. Classic Margherita Pizza Tomatoes, mozzarella, basil, olive oil, and dough leave nowhere for weak ingredients—or weak technique—to hide. That is precisely why a Margherita is the ideal first pizza. It teaches the cook how quickly the crust colors, how often it needs to be turned, and how much moisture the oven can handle. Oon

Maldon’s delicate pyramid-shaped flakes bring a clean burst of salt and a subtle crunch to finished food. Here’s how to use this English sea salt well.