ItalianVegetarianComfort Food

Neapolitan Margherita Pizza

Name: Neapolitan Margherita Pizza
Prep time: 30 min
Cook time: 10 min
Yield: 4 servings
Ingredients: For dough: 500g 00 flour, 7g instant yeast, 10g salt, 325ml warm water, 2 tbsp olive oil; 250ml San Marzano tomatoes crushed by hand; 200g buffalo mozzarella torn; Fresh basil leaves; Extra virgin olive oil; Sea salt flakes

schedule40m

restaurantServes 4

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star4.5(2)

Thin, blistered pizza dough with San Marzano tomatoes, buffalo mozzarella, and basil.

The Margherita is the purest expression of pizza. Slow-fermented dough, San Marzano tomatoes, and buffalo mozzarella that melts into molten puddles. Fresh basil goes on after baking, never before.

Ingredients

For dough: 500g 00 flour, 7g instant yeast, 10g salt, 325ml warm water, 2 tbsp olive oil

250ml San Marzano tomatoes crushed by hand

200g buffalo mozzarella torn

Fresh basil leaves

Extra virgin olive oil

Sea salt flakes

Instructions

Mix flour, yeast, and salt; add water and oil; knead 10 minutes

Prove 2 hours then refrigerate overnight

Remove dough 1 hour before baking; preheat oven to 250C+ with baking stone

Stretch each ball into a thin round

Spread crushed tomatoes thinly; scatter torn mozzarella

Bake 8–10 minutes until charred and blistered

Add fresh basil and olive oil immediately after baking

Finish with sea salt flakes; serve straight away

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