Lunch
Neapolitan Pizza Margherita
The undisputed queen of Italian pizza featuring a pillowy, blistered crust topped with crushed San Marzano tomatoes, creamy fresh mozzarella, fresh basil leaves, and extra virgin olive oil.
What you'll need
Ingredients
For the Pizza Dough (Makes 2 Pizzas)
500 g (about 4 cups) Italian Tipo 00 flour (or unbleached bread flour)
325 ml (about 1 1/3 cups) lukewarm water
7 g (2 tsp) active dry yeast
10 g (1 1/2 tsp) fine sea salt
1 tbsp extra virgin olive oil
For the Toppings
1 can (14 oz / 400 g) whole San Marzano tomatoes, hand-crushed
250 g (about 9 oz) fresh mozzarella (or fior di latte), torn and thoroughly drained
1/2 tsp fine sea salt
Fresh whole basil leaves
2 tbsp high-quality extra virgin olive oil (for drizzling)
2 tbsp Parmigiano-Reggiano or Pecorino Romano, finely grated (optional)
Let's make it
Instructions
In a large mixing bowl, dissolve the yeast in lukewarm water with olive oil and let sit for 5 minutes until frothy. Add the flour and sea salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8 to 10 minutes until smooth, supple, and elastic.
Place the dough in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 1.5 to 2 hours until doubled in volume. Divide into 2 equal balls, cover, and rest for 30 minutes.
Place a pizza stone or heavy baking steel on the top rack of your oven. Preheat the oven to its highest possible setting (500°F–550°F / 260°C–290°C) for at least 45 minutes before baking.
Pour the hand-crushed San Marzano tomatoes into a small bowl and stir in 1/2 teaspoon of fine sea salt. Tear the fresh mozzarella and pat dry with paper towels to avoid excess moisture on the crust.
On a lightly floured surface or parchment sheet, gently stretch one dough ball from the center outward using your fingertips, leaving a thicker 1/2-inch raised border (the cornicione). Stretch into a 10 to 12-inch round.
Spread 1/2 cup of crushed tomato sauce evenly across the center, leaving the outer rim bare. Distribute half of the torn mozzarella across the sauce. Dust lightly with grated Parmigiano-Reggiano.
Carefully slide the pizza onto the preheated stone or steel. Bake for 7 to 9 minutes (or 5 to 7 minutes with the top broiler turned on) until the crust is puffed and blistered with golden spots and the cheese is bubbly.
Remove from the oven. Immediately scatter fresh basil leaves over the hot melted cheese and finish with a thin spiral drizzle of extra virgin olive oil. Slice and serve warm.
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