Margherita Pizza

Neapolitan-style pizza with a blistered crust, bright tomato sauce, fresh mozzarella, basil, and olive oil for a classic Italian dinner.

Instructions

1. 1

   Mix the flour, water, salt, and yeast in a large bowl until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes, until smooth and elastic; cover and rest at room temperature for 1 hour.

2. 2

   Divide the dough into 4 equal pieces, about 7 oz (200 g) each. Shape each into a tight ball, place in a covered, lightly oiled container, and refrigerate for 24 hours; bring to room temperature for 2 hours before baking.

3. 3

   For the sauce, crush the tomatoes by hand or briefly blend them with the salt. Do not cook the sauce; its fresh flavor and moisture are suited to the short bake.

4. 4

   Place a baking steel or pizza stone on an upper-middle rack and preheat the oven to its highest setting, ideally 500–550°F (260–290°C), for at least 45 minutes.

5. 5

   Working with one dough ball at a time, dust the counter with flour and press from the center outward, leaving a 1-inch (2.5-cm) rim. Stretch gently into a 10–12-inch (25–30-cm) round; do not use a rolling pin.

6. 6

   Transfer the dough to a floured peel or sheet of parchment. Spread about 1/4 cup (60 g) sauce over the center, leaving the rim bare, then scatter with one-quarter of the mozzarella and a few basil leaves. Drizzle with 1 1/2 teaspoons (7 ml) olive oil.

7. 7

   Slide the pizza onto the hot steel or stone and bake at the highest heat for 5–8 minutes, turning once if needed, until the rim is puffed and charred in spots and the cheese is bubbling. Repeat with the remaining dough and toppings.

8. 8

   Finish each pizza with the remaining olive oil and basil. Rest for 1 minute, slice, and serve hot.

Tips for the Best Margherita Pizza

• Drain fresh mozzarella in a sieve for at least 30 minutes; excess water can make the center soggy.
• If the dough springs back while stretching, cover it and rest it for 10 minutes before trying again.
• A baking steel generally browns the underside faster than a stone. If the top needs more color, move the pizza under the broiler for 30–60 seconds while watching closely.
• For a crispier home-oven pizza, use parchment only for launching and remove it after the first 1–2 minutes.
• The dough can be refrigerated for up to 48 hours. Let it warm for 2 hours before shaping.
• If fresh mozzarella is unavailable, use low-moisture mozzarella, though the result will be less creamy.

Storage and Reheating

Pizza is best freshly baked, but leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat on a preheated skillet over medium heat with a lid, or in a 400°F (200°C) oven, until the crust is crisp and the cheese is hot. Freeze baked slices for up to 2 months and reheat from frozen in a hot oven.

Frequently Asked Questions

Tags