Pizza Margherita

Classic Neapolitan pizza with tomato, mozzarella, and basil.

Ingredients (Makes 2 pizzas)

For the Dough

• 500 g Italian “00” flour

• 325 ml water (lukewarm)

• 10 g salt

• 3 g dry yeast

For the Topping

• 300 g canned San Marzano tomatoes (crushed)

• 250 g fresh mozzarella (fior di latte or buffalo), sliced

• Fresh basil leaves

• Extra virgin olive oil

• Salt, to taste

Preparation

1. Prepare the dough:

   • Dissolve yeast in water. Add flour and mix, then add salt.

   • Knead until smooth and elastic.

   • Cover and let rise for 8–24 hours until doubled.

2. Preheat oven:

   • Heat oven to maximum temperature (250–300°C / 480–570°F).

   • Preheat pizza stone or steel if available.

3. Prepare sauce:

   • Crush tomatoes by hand, season lightly with salt. Do not cook.

4. Shape the dough:

   • Divide dough into balls.

   • Stretch each ball into a thin round, leaving a raised edge.

5. Assemble pizza:

   • Spread tomato sauce evenly.

   • Add mozzarella and a drizzle of olive oil.

6. Bake:

   • Bake for 6–10 minutes until crust is puffed and lightly charred.

7. Finish:

   • Add fresh basil leaves and a final drizzle of olive oil.

Serving Suggestions

• Serve immediately as a main dish or share as part of an Italian meal.

• Pair with light red wine or Italian beer.

Cooking Tips

• Use high-quality tomatoes and mozzarella for authentic flavor.

• Avoid overloading toppings to maintain a crisp crust.

• Fresh basil should be added after baking.