Pizza Margherita (Traditional Neapolitan)
Tradicionalno jelo · Italian
The quintessential Neapolitan pizza, featuring a soft, airy crust, San Marzano tomatoes, fresh mozzarella di bufala, fresh basil, and a drizzle of olive oil. Baked quickly at high heat for a slightly charred, tender result.
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Sastojci
- 00 flour500g
- water300ml
- fresh yeast3g
- salt10g
- San Marzano tomatoes400g
- fresh mozzarella di bufala200g
- fresh basil leaves1 bunch
- extra virgin olive oil2 tbsp
Koraci
- 1
Activate yeast in warm water.
- 2
Combine flour and salt in a bowl. Add yeast mixture and knead until smooth and elastic.
- 3
Let dough rise in a warm place for at least 2 hours.
- 4
Preheat oven to the highest possible temperature (ideally 450-500°C or 850-930°F) with a pizza stone or steel.
- 5
Crush San Marzano tomatoes by hand or with a food mill. Season lightly with salt.
- 6
Divide dough into 4 portions and shape into rounds.
- 7
Spread tomato sauce thinly over each pizza base, leaving a border.
- 8
Tear mozzarella and distribute evenly over the sauce.
- 9
Add fresh basil leaves and a drizzle of olive oil.
- 10
Bake for 60-90 seconds until crust is puffed and lightly charred.
- 11
Serve immediately.
