This Margherita pizza features a thin, leopard-spotted Neapolitan-style crust topped with San Marzano tomato sauce, fresh fior di latte or mozzarella, basil leaves, and a drizzle of olive oil. What makes Bottega’s version distinctive is its focus on strict Neapolitan technique, long-fermented dough, and imported Italian ingredients that have earned it recognition from international guides and local pizza competitions. Eating it, you get a soft but elastic cornicione with a gentle char, a bright, balanced tomato layer, and creamy cheese that stays light rather than heavy. Commentators on Beijing’s pizza scene repeatedly single out Bottega’s Margherita as a benchmark for authentic Italian pizza in the city.