NEAPOLITAN PIZZA MARGHERITA 🍕

Ingredients

• 500 g 00 Flour (fine Italian flour, sifted)
• 325 g Water (room temperature (about 20‑22°C))
• 10 g Fine Sea Salt (about 1 ½ tsp)
• 2 g Fresh Yeast (crumbled; can substitute with 0.5 tsp active dry yeast)
• 400 g San Marzano Tomatoes (canned whole, crushed by hand)
• 200 g Mozzarella di Bufala (drained, torn into pieces)
• 8 leaves Fresh Basil Leaves (whole, added after baking)
• 2 tbsp Extra Virgin Olive Oil (for drizzling)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the 00 flour, fine sea salt, and crumbled fresh yeast until evenly distributed.

   Time: PT5M

2. Add Water and Form Dough

   Create a well in the center of the dry mixture and gradually pour in the room‑temperature water while stirring with a wooden spoon until a shaggy dough forms.

   Time: PT10M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth, elastic, and slightly tacky.

   Time: PT10M

4. First Fermentation

   Shape the dough into a ball, place it back in the bowl, cover with plastic wrap or a damp cloth, and let it rise at room temperature (20‑22°C) for 1 hour.

   Time: PT1H

   Temperature: 20-22°C

5. Divide and Cold‑Ferment

   Punch down the risen dough, divide into 3 equal portions (≈250 g each), shape each into a tight ball, place on a tray, cover, and refrigerate for at least 12 hours (up to 48 hours) for flavor development.

   Time: PT12H

   Temperature: 4°C

6. Prepare Oven and Stone

   Place the pizza stone on the middle rack of a conventional oven and preheat to the highest setting, 500°F (260°C), for at least 45 minutes to ensure the stone is thoroughly heated.

   Time: PT45M

   Temperature: 500°F

7. Shape the Pizza Base

   Remove a dough ball from the fridge, let it rest for 15 minutes at room temperature, then gently stretch it on a lightly floured surface using your hands, forming a 10‑inch round with a slightly thicker edge.

   Time: PT15M

8. Add Sauce and Toppings

   Spread 80 g of hand‑crushed San Marzano tomatoes over the base, leaving a ½‑inch border. Sprinkle the torn mozzarella di bufala evenly, then drizzle with 1 tbsp olive oil.

   Time: PT5M

9. Bake the Pizza

   Slide the assembled pizza onto the hot stone using the pizza peel. Bake for 90‑120 seconds, rotating halfway, until the crust is puffed, lightly charred, and the cheese is bubbling.

   Time: PT2M

   Temperature: 500°F

10. Finish and Serve

    Remove the pizza, scatter fresh basil leaves on top, drizzle the remaining 1 tbsp olive oil, slice, and serve immediately.

    Time: PT3M

Nutrition Facts

Calories

720

Protein

28 g

Carbohydrates

85 g

Fat

28 g

Fiber

4 g