This Margherita pizza centers on a thin, wood-fired crust topped with San Marzano tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil. What sets Buona Forchetta’s version apart is its adherence to traditional Neapolitan technique, with a blistered, airy cornicione and balanced acidity in the sauce.[1][2] The pie arrives with a soft, pliable center and a lightly charred edge, giving a mix of chew and crisp in each slice. Food writers and local guides consistently single out this Margherita as one of the benchmark Neapolitan-style pizzas in San Diego, often citing it when discussing the city’s top pies.[1][2][4][9]