Classic Neapolitan Margherita Pizza
Traditional dish · Italian
The quintessential Neapolitan pizza, featuring a soft, airy crust, vibrant San Marzano tomato sauce, fresh mozzarella di bufala, fresh basil, and a drizzle of extra virgin olive oil. Baked quickly at high heat for a slightly charred, tender result.
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Ingredients
- 00 flour500g
- water300ml
- fresh yeast3g
- sea salt10g
- San Marzano tomatoes400g
- fresh mozzarella di bufala200g
- fresh basil leaves1 bunch
- extra virgin olive oil2 tbsp
- semolina flourfor dusting
Steps
- 1
Activate yeast in warm water. Combine with 00 flour and salt. Knead until smooth and elastic, about 10-15 minutes. Let rise in a warm place for 2-3 hours, or until doubled.
- 2
Preheat oven to the highest possible temperature (ideally 450-500°C or 850-930°F) with a pizza stone or steel inside for at least 1 hour.
- 3
Drain and crush San Marzano tomatoes by hand. Season lightly with salt.
- 4
Divide dough into 4 portions. Gently stretch each portion into a round base, leaving a slightly thicker edge for the crust. Dust with semolina.
- 5
Spread a thin layer of crushed tomatoes over the dough, leaving the crust bare. Tear mozzarella and scatter over the sauce. Add a few basil leaves and a drizzle of olive oil.
- 6
Carefully transfer the pizza to the preheated stone/steel. Bake for 60-90 seconds, or until the crust is puffed and charred and the cheese is melted and bubbly.
- 7
Remove from oven, add a few fresh basil leaves, and serve immediately.
