Simple margherita pizza

Name: Simple margherita pizza
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Ingredients: Manitoba flour 1.67 cups; Type 00 flour 2 ½ cups; Water at room temperature 1.3 cups; Fresh brewer's yeast 0.1 oz; Fine salt 1.7 tsp; Remilled durum wheat semolina (for sprinkling) to taste; Tomato purée 1 ¼ cup; Mozzarella cheese 7 oz; Basil to taste; Extra virgin olive oil to taste

it es br fr de

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 15 min
Makes: 3 pieces
Cost: Low
Note + rising time (6 h)

PRESENTATION

In the heart of Campania, crafting a simple margherita pizza is more than cooking—it's a cherished tradition. I mean, this pizza celebrates simplicity, focusing on a crispy crust and a moist interior. And here's the thing: it's all about the classic trio—rich tomato sauce, creamy mozzarella, and fresh basil. In Naples, pizza is not just food; it's a cultural emblem. Every Neapolitan pizzaiolo? Treats their dough recipe like a family secret.

The core of an authentic homemade margherita pizza lies in a super-hot oven and the careful handcrafting of the dough—pretty much essential. Adding 'love' to the dough means taking time and care with each step. It's that tender bite that makes it special. This tradition is as rich as it is flavorful, with each slice offering a taste of Neapolitan pride.

Throughout Naples, while there are countless variations, the easy margherita pizza recipe remains. Sticking to the essentials: simple dough, quality tomatoes, mozzarella (sometimes bufala), and green basil. Some places go for pizza marinara or tweak the margherita pizza toppings. But you know what? The margherita is always the star.

The way the sweet tomato sauce melds with the golden pools of cheese—seriously good—is hard to beat. Local enthusiasts, and trust me on this, emphasize the importance of the freshest margherita pizza ingredients. A really authentic margherita pizza means being meticulous about every detail. It's a dish that brings people together. Perfect for sharing with family or enjoying a casual dinner at home. Even with its simplicity, this pizza packs a big flavor punch and a tangy kick from the sauce. Makes every bite an experience to savor. No wonder, in Campania, pizza is not just a meal but a way of life. Really, really is.

INGREDIENTS

for 3 pizzas with a diameter of 11 inches: Manitoba flour 1.67 cups (200 g); Type 00 flour 2 ½ cups (300 g); Water 1.3 cups (300 g) - at room temperature; Fresh brewer's yeast 0.1 oz (4 g); Fine salt 1.7 tsp (10 g); Remilled durum wheat semolina to taste - (for sprinkling)

for topping: Tomato purée 1 ¼ cup (300 g); Mozzarella cheese 7 oz (200 g); Basil to taste; Extra virgin olive oil to taste

Preparation

How to prepare Simple margherita pizza

To prepare the pizza dough, we chose to knead everything by hand, but if you prefer to use a mixer, you can follow the same procedures, using the hook at medium-low speed. First, pour the flour into a bowl 1, then crumble the yeast inside 2 and pour the water gradually 3. The ideal water temperature is 77°F.

Mix gradually with a wooden spoon 4 and when you have added almost all the water, add the salt as well 5. Continue to pour the water and start kneading with your hands to mix the ingredients together 6.

Finally, transfer the dough to the work surface and knead it with your hands until it is smooth and homogeneous 7. At this point, let it rest on the work surface for about ten minutes, covering it with the bowl 8. Once it's rested, give it a small fold: imagine that the sphere is divided into 4 parts, take the end of each one, pull it gently, and fold it towards the center 9.

Once you have made the 4 folds by turning it over itself 10, shape it into a sphere 11. Transfer the formed dough into a bowl, cover with plastic wrap, and let it rise 12. For convenience, you can put the bowl in a turned-off oven with the light on, so the inside reaches a temperature of 79°F-82°F, ideal for rising; alternatively, you can also keep the bowl in a warm place. The times are approximate as every dough, temperature, and weather conditions affect rising: on average, the dough should take 6 hours to double in volume.

After the rising time, the dough will be beautifully swollen 13, then transfer it to the work surface and divide it with a scraper into 3 pieces of 9.35 oz 14. If needed, you can lightly flour the work surface. Now take each portion and, as done before, lift a flap of dough and bring it towards the center. Repeat the same operation for the other 3 flaps of dough 15.

Turn the dough over and proceed with pirlatura: pirlare the dough means rotating it with your hands on the work surface, bringing it towards you and then pushing it away repeatedly until you get a smooth and regular sphere 17. Gradually transfer the dough pieces into a pizza box previously greased 17 and cover with its lid 18.

Let rest for another 30 minutes 34. Meanwhile, place the pizza stone in the oven, positioning it high. Turn on the oven bringing the temperature to 482°F and activating the static mode. Now using a scraper, gently lift the first dough piece 20. Transfer it to a surface with plenty of semolina and add a little more semolina on top. With your fingertips, press the dough piece in the center 21.

Continue this way making a rotating motion to spread the dough 22. Never press the edges, and continue until you get a disc with a diameter of 11 inches 23. Transfer the dough onto the paddle, being careful not to ruin it 34.

Now, with the help of a spoon, spread the tomato puree on the pizza, leaving the edge free 25. Bake, letting the pizza slide gently onto the pizza stone and let it cook for about 6 minutes. Meanwhile, cut the mozzarella into sticks 26 or shred it with your hands. You can squeeze it gently so it doesn't release too much water during cooking 26. After 6 minutes, always using the paddle, remove the pizza from the oven 27.

Place the mozzarella sticks on top 28 and bake for another 6 minutes or so. When the pizza is well browned, remove it from the oven, add the basil leaves 29, and if you like, a drizzle of oil and serve. Cook the other two pizzas in the same way and enjoy your simple Margherita pizza piping hot 30!

FOR COOKING WITHOUT A PIZZA STONE

Once you've stretched the pizza, transfer it into a previously greased baking tray. Top the pizza with the puree and bake in a preheated static oven at 482°F for 6-7 minutes on the middle rack.

After this time, remove the pizza from the oven, add the mozzarella, and bake again for 6-7 minutes at the same temperature. Then remove your Margherita pizza from the oven and garnish with fresh basil leaves.

FOR MAKING PIZZA IN A BAKING TRAY

If you prefer to bake the pizza in a rectangular tray, it won't be necessary to divide the dough into multiple pieces, just make one. After the second rising, spread it in a 12x16 inches tray, top the pizza, and bake it in a preheated static oven at 482°F for 25-30 minutes.

Storage

The pizza dough, once risen, can also be frozen, better if already divided into portions, and stored in a freezer bag. Later, you'll only need to let your portion thaw at room temperature and proceed according to the recipe.

If you prefer, you can also freeze the Margherita pizza semi-cooked: just perform half of the cooking, let it cool, and finally freeze it covered with aluminum; later, you just need to cook it, still frozen, at a slightly lower temperature.