Classic Margherita Coal-Fired Pizza
Classic Margherita Coal-Fired Pizza
Indulge in the authentic taste of Italy with this Classic Margherita, masterfully crafted for a coal-fired oven. The extreme heat ensures a blistered, airy, and chewy crust with the signature smoky char that defines coal-fired pizza. Sweet San Marzano tomatoes form the vibrant base, perfectly complemented by creamy fresh mozzarella and fragrant basil leaves. A final drizzle of premium olive oil elevates the simple, high-quality ingredients. This recipe brings the pizzeria experience home, yielding a pizza with an unparalleled texture and depth of flavor, a true homage to traditional Neapolitan pizza-making. Prepare for a culinary journey with every delicious bite.
- Preparation time
- 30 min
- Cooking time
- 5 min
- Total time
- 35 min
- Servings
- 2
Instructions
Dough Preparation
- 1In a small bowl, combine warm water and yeast. Let stand for 5-10 minutes until foamy.
- 2In a large bowl, combine '00' flour and salt. Pour the yeast mixture and 1/6 fl oz olive oil into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms.
- 3Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
- 4Lightly grease a clean bowl with olive oil, place the dough inside, and turn to coat. Cover tightly with plastic wrap and let rise in a warm spot for at least 1.5-2 hours, or until doubled in size. For best results, cold ferment for 24-48 hours in the refrigerator.
Assembly and Coal-Fired Baking
- 1Preheat your coal-fired oven to its highest temperature, ideally between 800-900°F (425-480°C). This is crucial for the signature blistered crust. Maintain the heat consistently.
- 2Gently punch down the risen dough and divide it into two equal portions. On a well-floured surface (using '00' flour or semolina), gently stretch each dough ball into a 10-12 inch round, working from the center outwards and leaving a slightly thicker edge for the crust. Avoid using a rolling pin if possible, as hand-stretching creates a better texture.
- 3Transfer the stretched dough onto a lightly floured pizza peel. Evenly spread half of the crushed San Marzano tomatoes over the dough, leaving a 1/2-inch border. Distribute half of the torn fresh mozzarella over the sauce. Optionally, sprinkle with parmesan cheese.
- 4Carefully slide the pizza from the peel directly onto the hot baking surface of your coal-fired oven. Bake for 3-5 minutes, rotating the pizza halfway through with the peel to ensure even cooking and charring of the crust. The high heat will cook it very quickly, creating characteristic leopard spots on the crust.
- 5Once the crust is beautifully puffed, blistered, and slightly charred, and the cheese is melted and bubbling, remove the pizza from the oven using the peel. Immediately garnish with fresh basil leaves and a generous drizzle of extra virgin olive oil.
- 6Slice and serve immediately. Repeat with the remaining dough and toppings for the second pizza.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 25 g
- Fat
- 19 g
- Carbs
- 70 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 25 g |
| Fat | 19 g |
| Carbs | 70 g |
Tips
- Cold fermenting the dough in the fridge for 24-48 hours significantly enhances flavor and digestibility. Plan ahead for superior taste.
- Maintaining consistent high heat in a coal-fired oven is key. Monitor the coals and adjust as needed to ensure even, rapid cooking and charring.
- Serve your Margherita pizza immediately after it comes out of the coal-fired oven. The texture and aroma are best enjoyed piping hot.