Main Courses

Neapolitan Margherita Pizza

Name: Neapolitan Margherita Pizza
Prep time: 120 min
Cook time: 5 min
Total time: 125 min
Yield: 2 servings
Ingredients: 300 g Tipo 00 Flour; 195 ml room temperature Water; 6 g Fine Sea Salt; 0.5 g Dry Yeast; 200 g crushed by hand San Marzano Tomatoes; 200 g torn Fior di Latte Mozzarella; 10 pcs Fresh Basil Leaves

Blistered, chewy Neapolitan crust with San Marzano tomatoes, fresh fior di latte mozzarella, and basil.

Chef Chef Hsin-I

Prep Time 120 mins

Cook Time 5 mins

Servings 2 portions

Cooking Steps

Step 1

Mix flour, yeast and water. Add salt. Knead 10 min until smooth and elastic.

Step 2

Bulk ferment 8–12 hours at room temp, or 24 hours in fridge.

Step 3

Ball the dough, rest 3 hours. Stretch by hand to thin round.

Step 4

Top with crushed tomatoes, season with salt. Add mozzarella after sauce.

Step 5

Bake on preheated steel/stone at maximum oven temp (280°C+) for 4–5 min.

Step 6

Finish with fresh basil and a drizzle of extra virgin olive oil.

Ingredients & Portions

Ingredients

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📖 Culinary Journey & Secrets

This is a delicious recipe for Neapolitan Margherita Pizza. Perfect for sharing with friends and family!