M is for Margherita Pizza

Ingredients

• 350 ml Water (room temperature)
• 7 g Active Dry Yeast (about 2 teaspoons, proofed in water)
• 500 g Bread Flour (high‑protein flour for strong gluten network)
• 10 g Salt (fine sea salt)
• 400 g Crushed San Marzano Tomatoes (canned, drained)
• 250 g Buffalo Mozzarella (drained and torn into pieces; Fior di Latte can be used)
• 30 g Parmesan Cheese (freshly grated, optional hard cheese)
• 10 pieces Fresh Basil Leaves (whole leaves, added after bake)
• 2 tbsp Extra Virgin Olive Oil (drizzled in a six‑shaped pattern before baking)

Instructions

1. Proof the Yeast

   In the large mixing bowl combine the water and active dry yeast, stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Mix Dry Ingredients and Form Dough

   Add the bread flour and salt to the bowl, then mix with the yeast water until a shaggy dough forms. Knead by hand for about 10 minutes until smooth and elastic.

   Time: PT10M

3. First Rest (The Matrix)

   Cover the bowl with a damp cloth and let the dough rest for the length of the original *Matrix* film (136 minutes).

   Time: PT2H16M

4. Divide into Balls

   Turn the rested dough onto a lightly floured surface, divide into four equal portions weighing about 250 g each, and shape each into a tight ball.

   Time: PT10M

5. Second Rest (John Wick to Fast & Furious)

   Place the dough balls on a tray, cover with the damp cloth again and let rest for a minimum of the shortest John Wick film (101 min) up to the longest Fast & Furious film (145 min). Use 120 minutes as a balanced rest.

   Time: PT2H

6. Preheat Wood‑Fired Oven

   Heat the wood‑fired pizza oven until it reaches approximately 450°C (842°F). This usually takes about 45 minutes.

   Time: PT45M

   Temperature: 450°C

7. Hand‑Stretch the Dough

   On a lightly floured surface, press each dough ball with fingertips, then stretch by hand (no rolling pin) until the crust is about 1 cm thick and the overall diameter is roughly 30 cm.

   Time: PT10M

8. Add Toppings

   Spread a thin layer of crushed San Marzano tomatoes over the base, distribute torn Buffalo mozzarella evenly, sprinkle optional grated Parmesan, place whole basil leaves, and drizzle olive oil in a six‑shaped pattern.

   Time: PT5M

9. Bake the Pizza

   Slide the pizza onto the preheated oven floor using the peel. Bake for under 90 seconds, rotating the pizza every 30 seconds for even char.

   Time: PT2M

   Temperature: 450°C

10. Finish and Serve

    Remove pizza, add a few fresh basil leaves if desired, drizzle a final drizzle of olive oil, and serve within 10 minutes of removal.

    Time: PT5M

11. Cleanup

    Wash the mixing bowl, dough scraper, peel, and any used utensils; wipe down the work surface.

    Time: PT15M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

100 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Water: warm tap water
• Instead of Active Dry Yeast: Instant yeast (use 5 g)
• Instead of Bread Flour: All‑purpose flour (may need extra kneading)
• Instead of Salt: Kosher salt (use 12 g)
• Instead of Crushed San Marzano Tomatoes: Plum tomatoes, crushed
• Instead of Buffalo Mozzarella: Low‑moisture mozzarella
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Basil Leaves: Dried basil (use sparingly)
• Instead of Extra Virgin Olive Oil: High‑quality grapeseed oil

Equipment Needed

• Large Mixing Bowl
• Kitchen Scale
• Dough Scraper
• Damp Cloth
• Pizza Peel
• Wood‑Fired Pizza Oven
• Timer
• Cutting Board (optional)
• Sharp Knife (optional)
• Basting Brush (optional)

Critical Steps — Do Not Skip

• Proof the yeast until foamy
• First rest for 136 minutes under a damp cloth
• Second rest for at least 101 minutes (ideally 120 minutes)
• Hand‑stretch the dough to the correct thickness
• Bake at 450°C for under 90 seconds, rotating evenly

Chef Tips from the Video

• For an even six‑shaped olive oil drizzle, use a squeeze bottle.
• If you don’t have a wood‑fired oven, preheat a pizza stone in a conventional oven to 260°C (500°F) and bake for 4‑5 minutes, rotating halfway.

Troubleshooting

Storage

Refrigerator: Store leftover pizza in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in a hot oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough a day ahead and keep it refrigerated; allow it to come to room temperature before the second rest.
• Canned San Marzano tomatoes can be seasoned with a pinch of salt and a drizzle of olive oil ahead of time.

Frequently Asked Questions