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Neapolitan Margherita Pizza

Homemade Margherita pizza with a chewy, blistered crust, San Marzano-style tomato, fresh mozzarella and basil, baked in a home oven.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Resting 2 hours
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 500 g tipo 00 flour
  • 325 ml lukewarm water
  • 7 g instant dried yeast
  • 10 g fine sea salt
  • 1 tbsp extra virgin olive oil
  • 400 g canned whole peeled tomatoes
  • 250 g fresh mozzarella torn and drained
  • 1 handful fresh basil leaves
  • Extra virgin olive oil for drizzling

Method
 

  1. Mix the flour and yeast in a large bowl, add the water and stir to a shaggy dough. Rest for 10 minutes.
  2. Add the salt and olive oil and knead for 8–10 minutes until smooth and elastic.
  3. Cover and leave to rise at room temperature for about 2 hours, until doubled. Divide into 4 balls and rest for 20 minutes.
  4. Heat the oven to its highest setting (250–280°C) with a pizza stone or upturned baking tray inside for 45 minutes.
  5. Crush the tomatoes by hand with a pinch of salt. Do not cook the sauce.
  6. Stretch one dough ball to a 28 cm round, leaving the edge thicker. Spread with a thin layer of tomato and scatter over a quarter of the mozzarella.
  7. Slide onto the hot stone and bake for 7–10 minutes until the crust is puffed and spotted brown. Finish with basil and a drizzle of oil. Repeat with the remaining dough.

Notes

Drain the mozzarella on kitchen paper for 30 minutes before baking so the pizza does not turn soggy.