Margherita Pizza

Name: Margherita Pizza
Prep time: 2 h 30 min
Cook time: 10 min
Total time: 2 h 40 min
Yield: 2 servings
Ingredients: 300 g Bread flour; 195 ml Water; 7 g Salt; 2 g Dry yeast; 1 tbsp Olive oil; 150 g Tomato sauce; 150 g Fresh mozzarella; 8 leaves Basil; 1 tbsp Extra-virgin olive oil; Salt

The classic Neapolitan pie — thin hand-stretched dough with tomato sauce and fresh mozzarella, baked hot and finished with fresh basil. Red tomato, white mozzarella, green basil: the Italian flag, and the simplest perfect pizza.

Ingredients

2servings

Dough (makes 2)
Bread flour · '00' flour if you can300 g
Water · lukewarm (~65%)195 ml
Salt7 g
Dry yeast · or 6g fresh yeast2 g
Olive oil · for the dough, optional1 tbsp
Toppings
Tomato sauce · crushed San Marzano + salt150 g
Fresh mozzarella · fior di latte or bufala150 g
Basil · fresh8 leaves
Extra-virgin olive oil · to finish1 tbsp
Salt · a pinch

Steps

Dissolve the yeast in the water, add the flour and salt, and bring together into a dough. Knead 10 minutes until smooth and elastic.
⏲ 10 min
Shape into a ball, cover, and bulk-ferment at room temperature 1.5-2 hours until doubled.
⏲ 120 min
Divide in two, shape into tight balls, and rest 30 more minutes. Crush the tomatoes and season with salt for the sauce.
⏲ 30 min
Preheat the oven as hot as it goes (250-280C) with a pizza stone or tray inside. Stretch each dough thin by hand, leaving a rim.
⏲ 20 min
Spread a thin layer of tomato sauce and dot with mozzarella. Don't overload the cheese.
⏲ 2 min
Bake on the preheated stone 7-10 minutes until the rim puffs and chars in spots.
⏲ 9 min
Top with fresh basil the moment it comes out, drizzle with olive oil, and serve right away.

Tips & Variations

Variations

Marinara: No cheese — just tomato, garlic, and oregano. The simplest Neapolitan pie.
Bufala: Buffalo-milk mozzarella for a creamier top.
Pan pizza: Pressed into an oiled tray and baked thick and crisp.
Cold-fermented: Rest the dough in the fridge 24-72 hours for deeper flavor.

Tips

Get the oven as hot as possible. Preheat a pizza stone (or an upturned tray) at least 30 minutes for a crisp base.
Stretch by hand, not a rolling pin, to keep the air in the rim so it puffs.
Go light on sauce and cheese — too much moisture makes the dough soggy. Drain fresh mozzarella first.
Add basil after baking so it doesn't scorch.
'00' flour is traditional, but bread flour works beautifully.

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