Traditional Neapolitan Pizza Margherita Style
Traditional Neapolitan Pizza Margherita Style
Experience the authentic taste of Naples with this traditional Neapolitan pizza, a dish revered for its simplicity and delicate textures. The hallmark is its thin, soft, and airy crust, characterized by a puffy cornicione (edge) that boasts a beautiful char and leopard spotting from intense heat, achieved through extremely high-temperature baking. Using only the finest ingredients, the base is a vibrant, uncooked sauce made from crushed San Marzano tomatoes, offering a pure, sweet tomato essence without any added sugar. Fresh mozzarella di bufala, known for its creamy texture and slightly tangy flavor, melts into luscious pools across the pizza. Finally, fresh basil leaves and a drizzle of extra virgin olive oil provide aromatic freshness and subtle richness. This pizza is best enjoyed immediately after baking, celebrating the harmonious balance of its few, high-quality components.
- Preparation time
- 30 min
- Cooking time
- 2 min
- Total time
- 32 min
- Servings
- 2
Instructions
Dough Preparation
- 1In a large bowl, dissolve yeast in water. Add the 00 flour and salt, mixing until a shaggy dough forms.
- 2Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. It should pass the 'windowpane test'.
- 3Divide the dough into two equal balls. Place them in separate, lightly oiled containers, cover, and let rise at room temperature for at least 8 hours, or until doubled in size.
Pizza Assembly and Baking
- 1Preheat your pizza oven or oven with a pizza stone/steel to its highest temperature (ideally 450-500C/850-930F for a pizza oven, or 250C/480F for a home oven) for at least 45 minutes.
- 2Gently stretch one dough ball into a 10-12 inch round, working from the center outwards and leaving a slightly thicker rim for the cornicione.
- 3Spread half of the crushed San Marzano tomatoes evenly over the base, leaving the edges clear. Season lightly with salt.
- 4Distribute half of the torn mozzarella di bufala over the sauce. Add fresh basil leaves.
- 5Carefully transfer the pizza to the preheated pizza stone or oven. Cook for 60-90 seconds in a pizza oven, or 8-12 minutes in a conventional oven, rotating halfway through, until the crust is puffed and leopard-spotted, and the cheese is melted and bubbly.
- 6Remove the pizza from the oven, drizzle with a tablespoon of extra virgin olive oil, and serve immediately. Repeat with the second dough ball.
Nutrition Information
- Calories
- 651 kcal
- Protein
- 28 g
- Fat
- 30 g
- Carbs
- 63 g
| Nutrient | Per serving |
|---|---|
| Calories | 651 kcal |
| Protein | 28 g |
| Fat | 30 g |
| Carbs | 63 g |
Tips
- Ensure your 00 flour is high quality for the best Neapolitan crust; it provides the right gluten structure.
- A super hot oven is crucial for Neapolitan pizza; preheat thoroughly to achieve the desired char and rapid cooking.
- Serve immediately off the oven to enjoy the optimal texture of the crust and melted cheese. Do not wait!