Italy · Mains
Margherita Pizza
A Neapolitan classic with a blistered crust, bright tomato and fresh basil.
Recipe photo
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Ingredients
4 servings
- 500 g tipo 00 or strong bread flour
- 325 ml warm water
- 10 g fine salt
- 3 g instant dry yeast
- 400 g canned whole tomatoesSubstitute: San Marzano are ideal; any good whole canned tomato works
- 250 g fresh mozzarellaSubstitute: Low-moisture mozzarella works, but is less creamy
- 12 fresh basil leaves
- 2 tbsp olive oil
Method
- Mix flour, salt and yeast. Add the water and knead until smooth and elastic.
- Cover the dough and let it rise at room temperature until doubled.
- Crush the tomatoes by hand with a pinch of salt and a spoon of olive oil. Tear the mozzarella and pat it dry.
- Heat the oven to its highest setting with a baking steel or tray inside. Divide the dough into 4 and stretch each into a thin round.
- Top with sauce and mozzarella. Bake until the crust blisters and the cheese bubbles.
- Finish with basil leaves and a drizzle of olive oil. Serve immediately.
Tip
Pat the mozzarella dry so the pizza does not turn soggy. Preheat the oven for at least 30 minutes.
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