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Classic Neapolitan Pizza Margherita

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A classic Neapolitan Pizza Margherita made from slow-fermented dough and topped with tomatoes, fresh mozzarella, basil, and olive oil.
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Prep Time 30 minutes
Cook Time 10 minutes
Dough fermentation 18 minutes
Total Time 40 minutes
Servings: 2 12-inch pizzas
Course: Main Course
Cuisine: Italian
Calories: 760
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pizza Dough
  • 3 cups 00 flour plus more for shaping
  • 1 1/4 cups lukewarm water
  • 1 tsp fine sea salt
  • 1/4 tsp instant yeast
Sauce and Toppings
  • 14 oz whole peeled tomatoes crushed by hand
  • 1 tbsp extra-virgin olive oil plus more to finish
  • 8 oz fresh mozzarella well drained and torn
  • 1/4 cup fresh basil leaves
  • 1 tbsp semolina flour for dusting the peel

Equipment

  • Large mixing bowl
  • Kitchen scale
  • Pizza stone or steel
  • Pizza Peel
  • Bench scraper

Method
 

Make and Ferment the Dough:
  1. Stir the water and yeast together in a large bowl. Add the flour and mix until a shaggy dough forms. Rest for 10 minutes.
  2. Add the salt and knead by hand for 5 to 7 minutes, until the dough is smooth and elastic.
  3. Cover and let the dough rise at room temperature for 2 hours. Divide into 2 balls, cover, and refrigerate for 16 to 48 hours.
Shape and Top:
  1. Remove the dough from the refrigerator 1 to 2 hours before baking. Heat the oven with a pizza stone or steel at its highest setting for at least 45 minutes.
  2. Crush the tomatoes with the olive oil. Drain the mozzarella well and tear it into small pieces.
  3. Dust a work surface with flour. Gently stretch one dough ball into a 12-inch round, leaving the rim slightly thicker. Transfer it to a semolina-dusted peel.
  4. Spread a thin layer of tomato over the dough, leaving the rim bare. Add half the mozzarella and basil. Repeat with the second dough ball.
Bake and Serve:
  1. Slide one pizza onto the hot stone or steel. Bake for 4 to 6 minutes, turning once if needed, until the rim is puffed and blistered and the cheese is melted.
  2. Finish with olive oil and fresh basil. Rest for 1 minute, slice, and serve immediately.

Nutrition

Calories: 760kcalCarbohydrates: 112gProtein: 32gFat: 22gSaturated Fat: 9gCholesterol: 35mgSodium: 1120mgFiber: 5gSugar: 7g

Notes

  • A long cold fermentation gives the dough better flavor and a lighter rim.
  • Drain fresh mozzarella well so excess water does not make the center soggy.
  • If your oven cannot reach pizza-oven temperatures, use a preheated steel under the broiler for the final minute.