Neapolitan Margherita Pizza
Community· not yet ratedA blistered, chewy Naples-style pizza with San Marzano tomato, fresh mozzarella and basil, baked as hot as your oven will go.
Ingredients
Nutrition (per serving)
≈ EstimatedInstructions
Mix the flour, yeast and salt in a bowl. Add the water and bring together into a shaggy dough.
Knead on a lightly floured surface for 10 minutes until smooth and elastic. Cover and leave to rise for 1-2 hours until doubled.
Knock back the dough, divide in two and shape into tight balls. Rest, covered, for 30 minutes.
Crush the tomatoes with a pinch of salt. Tear the mozzarella and let it drain on kitchen paper.
Heat your oven to its highest setting with a pizza stone or heavy baking tray inside.
Stretch each dough ball by hand into a thin round with a slightly thicker rim – avoid a rolling pin to keep the air in.
Spread over a thin layer of tomato, scatter with mozzarella and drizzle with a little olive oil.
Bake on the hot stone for 6-10 minutes until the crust is puffed and charred in spots. Finish with fresh basil and a drizzle of olive oil.
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