Pizza Margherita (Authentic Neapolitan Recipe)

About This Recipe

True Neapolitan pizza is defined by its dough: slow-fermented (24–72 hours), high-hydration (60–65%), made from 00 flour and cooked at extremely high temperature (450–500°C in a wood-fired oven, or 280–300°C in a home oven on a steel or stone). The Margherita — reportedly created for Queen Margherita of Savoy in 1889 — carries the colours of the Italian flag: red tomato, white mozzarella, green basil. The dough should be hand-stretched (never rolled), the cornicione (crust edge) should char and puff in a leopard-spot pattern, and the centre should be just barely set with a slight softness. Home ovens cannot replicate a wood-fired oven, but a preheated pizza steel or stone set under the broiler for the final minute comes remarkably close.

Ingredients

Serves 4

• 500 g00 flour (or strong bread flour)
• 325 mlwater, lukewarm (60–65% hydration)
• 10 gfine salt
• 3 ginstant dried yeast
• 400 gcanned San Marzano tomatoes, crushed by hand
• 300 gfior di latte mozzarella, torn
• handfulfresh basil leaves
• 3 tbspextra-virgin olive oil
• pinchfine salt for sauce

Instructions

1. 1

   Make the dough

   Dissolve yeast in water. Mix into flour and salt to form a shaggy dough. Knead for 10 minutes until smooth and elastic. Divide into 4 balls, place in oiled containers, cover and refrigerate for 24–72 hours.

2. 2

   Prepare sauce

   Crush canned tomatoes by hand into a bowl. Season with salt and a drizzle of olive oil. Do not cook — the sauce cooks on the pizza.

3. 3

   Preheat oven

   Place a pizza steel or heavy baking sheet on the highest rack of your oven. Preheat to maximum temperature (at least 250°C / 480°F) for 45–60 minutes.

4. 4

   Stretch dough

   Remove dough balls from fridge 1 hour before use. Stretch each ball by hand on a lightly floured surface — press from the centre outward, leaving a thick cornicione (border). Never use a rolling pin.

5. 5

   Top and bake

   Spread 3–4 tablespoons of tomato sauce. Add torn mozzarella. Slide onto the hot steel/stone and bake for 6–8 minutes until the crust is charred and the cheese is bubbling.

6. 6

   Finish and serve

   Top with fresh basil and a drizzle of olive oil. Serve immediately.

Variations

• •

  Pizza Marinara: no cheese, just tomato, garlic, oregano and olive oil — arguably even older than Margherita.

• •

  Margherita extra: use buffalo mozzarella added after baking for a colder, creamier finish.

Storage

Dough balls keep in the fridge for 3 days or freezer for 3 months. Baked pizza is best eaten immediately.

Frequently Asked Questions