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Margherita Pizza

Name: Margherita Pizza
Prep time: PT30 minutes active, plus 24-48 hours fermentation
Cook time: PT5-8 minutes
Total time: PT24-48 hours (including fermentation and proofing)
Yield: 4
Cuisine: Italy
Ingredients: 500 g Tipo 00 flour (High-quality Italian pizza flour for a tender yet chewy crust.); 325 ml Cool water (Around 15-20°C (60-68°F) is ideal for slow fermentation.); 10 g Fine sea salt (Enhances flavor and controls yeast activity.); 2 g Instant dry yeast (A small amount is used for a long, slow fermentation.); 400 g can San Marzano tomatoes (Whole peeled, crushed by hand or pulsed briefly in a food processor. Drain excess liquid.); 300 g Fresh mozzarella (Preferably Fior di Latte or Buffalo Mozzarella, torn into bite-sized pieces and patted dry to remove excess moisture.); 16 leaves Fresh basil leaves (A generous handful, added fresh at the end.); 4 tsp Extra virgin olive oil (For drizzling over the finished pizza.)

The quintessential Neapolitan pizza, featuring a vibrant San Marzano tomato sauce, creamy fresh mozzarella, aromatic basil, and a drizzle of extra virgin olive oil, all atop a perfectly blistered and charred crust.

Förberedelsetid30 minutes active, plus 24-48 hours fermentation

Tillagningstid5-8 minutes

Total tid24-48 hours (including fermentation and proofing)

Portioner4

SvårighetsgradMedium

2 ändringar· Feb 8

Skapa din version

Margherita Pizza - Italy traditional dish

🧂 Ingredienser

500 g Tipo 00 flour(High-quality Italian pizza flour for a tender yet chewy crust.)
325 ml Cool water(Around 15-20°C (60-68°F) is ideal for slow fermentation.)
10 g Fine sea salt(Enhances flavor and controls yeast activity.)
2 g Instant dry yeast(A small amount is used for a long, slow fermentation.)
400 g can San Marzano tomatoes(Whole peeled, crushed by hand or pulsed briefly in a food processor. Drain excess liquid.)
300 g Fresh mozzarella(Preferably Fior di Latte or Buffalo Mozzarella, torn into bite-sized pieces and patted dry to remove excess moisture.)
16 leaves Fresh basil leaves(A generous handful, added fresh at the end.)
4 tsp Extra virgin olive oil(For drizzling over the finished pizza.)

👨‍🍳 Instruktioner

1
Combine flour, salt, and yeast in a large bowl. Gradually add the cool water while mixing with your hands or a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until it becomes smooth, elastic, and passes the windowpane test (a small piece can be stretched thin enough to see light through without tearing).
⏱️ 15 minutes
2
Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let it ferment at cool room temperature (around 18-20°C / 65-68°F) for 8-12 hours, or until doubled in size and bubbly. For a more complex flavor, refrigerate the dough for 24-48 hours after the initial bulk fermentation.
⏱️ 8-24 hours (or up to 48 hours refrigerated)
3
About 1 hour before baking, divide the dough into 4 equal portions (approx. 200g each). Gently shape each portion into a smooth ball by tucking the edges underneath. Place the dough balls on a lightly floured tray or in individual containers, cover loosely, and let them proof at room temperature until they are puffy and relaxed.
⏱️ 1 hour
4
Place a pizza stone or steel on the middle rack of your oven. Preheat the oven to its highest setting (250-290°C / 475-550°F or higher if possible) for at least 45-60 minutes to ensure the stone/steel is thoroughly heated.
⏱️ 45-60 minutes
5
Lightly flour your work surface and a pizza peel. Take one dough ball and gently press down the center, leaving a slightly thicker rim for the crust. Carefully stretch the dough outwards using your fingertips, working in a circular motion, until it reaches about 10-12 inches in diameter. Avoid pressing the rim. Transfer the stretched dough to the floured pizza peel.
⏱️ 2 minutes
6
Spread a thin, even layer of crushed San Marzano tomatoes over the dough, leaving the rim bare. Distribute the torn mozzarella pieces evenly over the sauce. Add a few fresh basil leaves (reserving some for after baking).
⏱️ 1 minute
7
Carefully slide the pizza from the peel onto the preheated pizza stone/steel in the oven. Bake for 5-8 minutes, rotating halfway through if necessary, until the crust is golden brown with charred spots (leoparding) and the mozzarella is melted and bubbly. The exact time will depend on your oven's temperature.
⏱️ 5-8 minutes
8
Remove the pizza from the oven using the peel. Drizzle with extra virgin olive oil and scatter the remaining fresh basil leaves over the top. Let it rest for a minute before slicing and serving immediately.
⏱️ 1 minute

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💡 Proffstips

✓Avoid using a rolling pin for the dough; stretching by hand preserves the delicate air bubbles created during fermentation, resulting in a lighter crust.
✓Less is more when it comes to toppings. Allow the quality of the ingredients to shine through.
✓Ensure the dough is at room temperature and relaxed before stretching. Cold dough is difficult to work with and prone to tearing.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Pizza Marinara: Omit the mozzarella and add thinly sliced garlic and oregano to the tomato sauce.
Add a sprinkle of grated Parmigiano-Reggiano cheese along with the mozzarella for an extra layer of sharp, salty flavor.