Authentic Neapolitan Pizza Margherita

Step 1

Instruction: Mix and knead the dough. Whisk lukewarm water and yeast in a large mixing bowl; let stand 5 minutes until lightly foamy. Incorporate approximately half of the flour using a wooden spoon or dough whisk until a loose batter forms. Add the salt and olive oil, then slowly fold in the remaining flour until a shaggy mass comes together. Turn onto a clean work surface and knead firmly by hand for 8–10 minutes until smooth, supple, and springy to the touch.

Optional step image: kneading-smooth-neapolitan-dough.jpg

Step 2

Instruction: Primary proof and balling. Transfer the dough into a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise at room temperature for 1.5 to 2 hours until doubled in size. Turn the dough out gently onto a work surface, deflate lightly, and divide into two equal portions (~410 g each). Tuck and roll each piece against the counter to create taut dough boules. Cover with a damp cloth or proofing box and rest for 45 minutes to relax the gluten.

Optional step image: proofed-dough-boules-resting.jpg

Step 3

Instruction: Prepare sauce, cheese, and preheat. Place a pizza stone or baking steel on the upper rack of your home oven and preheat to maximum temperature (260°C–290°C / 500°F–550°F) for at least 45 to 60 minutes. Tear the mozzarella into strips and set them in a fine mesh sieve over a bowl to drain excess moisture for 30 minutes. In a medium bowl, crush the whole San Marzano tomatoes by hand or with a fork (never a blender, which aerates the sauce and turns it pink); season simply with fine sea salt.

Optional step image: hand-crushed-san-marzano-tomatoes-mozzarella.jpg

Step 4

Instruction: Hand-stretch the base. Scatter semolina flour across your counter. Place one dough ball into the semolina, flipping once to coat. Using your fingertips, gently press down in the center while working outwards, pushing trapped air toward the perimeter to create a puffy rim (cornicione). Slide your hands beneath the dough, lift, and rotate gently over your knuckles until you have an 11- to 12-inch round with a defined edge. Transfer onto a lightly dusted pizza peel or parchment paper.

Optional step image: stretching-dough-preserving-cornicione.jpg

Step 5

Instruction: Assemble with balance. Ladle about 60–70 ml (approx. 1/4 cup) of crushed San Marzano tomatoes into the center of the dough and swirl outward in a spiral, leaving a 1/2-inch border bare. Scatter half of the drained mozzarella across the sauce. Add 4–5 torn basil leaves under the cheese (this protects them from scorching), sprinkle half the Parmigiano-Reggiano, and finish with a spiral drizzle of extra virgin olive oil.

Optional step image: pizza-margherita-assembly-raw-peel.jpg

Step 6

Instruction: Bake to a charred, blistered perfection. Slide the pizza directly onto the preheated stone or steel. Bake for 5 to 6 minutes, then switch your oven to full broil for the final 1 to 2 minutes until the cornicione shows spotted leopard charring and the cheese is fully melted and bubbling. Carefully remove using the peel.

Optional step image: blistered-margherita-fresh-from-oven.jpg

Step 7

Instruction: Finish, slice, and serve immediately. Immediately garnish the piping-hot pizza with 4–5 fresh sweet basil leaves, an extra drop of cold-pressed extra virgin olive oil, and an optional crack of fresh black pepper. Let rest for 1 minute on a cutting board, slice into quarters, and enjoy hot.

Optional step image: fresh-basil-garnish-sliced-margherita.jpg