Margherita Pizza
The queen of Neapolitan pizzas, topped with San Marzano tomatoes, fresh mozzarella, and fragrant basil on a blistered, chewy crust. Simple ingredients elevated to perfection.
Ingredients
- 3.5 cups bread flour
- 1 tsp instant yeast
- 1.5 tsp salt
- 1.25 cups warm water
- 2 tbsp olive oil
- 1 cup San Marzano tomatoes, crushed by hand
- 8 oz fresh mozzarella, sliced
- ¼ cup fresh basil leaves
- 1 tbsp extra virgin olive oil
- ½ tsp flaky sea salt
Method
- Combine flour, yeast, and salt in a large bowl. Add warm water and olive oil, then mix until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, about 1.5 hours.
- Preheat oven to 500 degrees F with a baking stone or inverted sheet pan on the middle rack for at least 30 minutes.
- Divide dough into 4 equal portions. On a floured surface, stretch each portion into a thin 10-inch round, leaving the edges slightly thicker for the crust.
- Spread a thin layer of crushed tomatoes over the dough, leaving a half-inch border. Distribute mozzarella slices evenly on top.
- Slide the pizza onto the hot stone and bake until the crust is deeply golden and the cheese is bubbling with charred spots, about 10-12 minutes.
- Remove from oven, scatter fresh basil leaves over the top, drizzle with extra virgin olive oil, and sprinkle with flaky sea salt. Slice and serve immediately.
Chef's note: For a crispier crust, let the dough cold-ferment in the refrigerator for 24-72 hours. If you have a pizza steel, it will give even better results than a stone.
Nutrition per serving
520kcal
22gprotein
62gcarbs
20gfat
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