Bread & Savory BakesDifficulty: medium

Pizza Margherita Napoletana

Name: Pizza Margherita Napoletana
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: For the dough: 500 g 00 flour; 325 ml water; 10 g salt; 3 g fresh yeast; For the topping: 200 g San Marzano tomatoes, crushed; 250 g fior di latte mozzarella, torn; Basil leaves; Olive oil; Flaky salt

The queen of pizzas: blistered leopard-spotted crust, sweet tomato, milky mozzarella and basil — Naples in one bite.

Prep Time

Cook Time

Servings

Jump to Recipe ↓

Instructions

Keeps your screen awake while you cook.

ℹ️ More info

Cooking with your phone on the counter and the screen keeps locking? Turn on Cook Mode and your screen stays awake while this page is open — read the next step without unlocking anything, even with messy hands. It switches off by itself when you leave the page.

1Knead flour, water, salt and yeast 15 min to a smooth, supple dough.

2Rise 8-24 h at room temperature, covered.

3Divide in 4 balls and rest 2 h.

4Crush the tomatoes with salt only. Cut the mozzarella and drain well.

5Stretch each ball by hand to 28 cm (11 inch). Top with tomato, mozzarella, a thread of oil.

6Bake at maximum heat (ideally 450°C/840°F in a pizza oven) 60-90 sec, or under a fierce grill on a preheated steel. Finish with basil.