Classic Neapolitan Margherita Pizza
Published Date:
3/4/2026
Ingredients
500g Type 00 Flour (or strong bread flour)
325ml Warm Water (approx. 100°F/38°C)
7g Instant Yeast
10g Fine Sea Salt
400g Canned Whole Peeled San Marzano Tomatoes
250g Fresh Mozzarella di Bufala, sliced or torn
10-12 Fresh Basil Leaves
2 tbsp Extra Virgin Olive Oil
1 tsp Sea Salt (for sauce)
Instructions
In a large mixing bowl, combine the flour and salt. Stir in the yeast. Slowly pour in the warm water while mixing with a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead vigorously for about 10 minutes until the dough is smooth, elastic, and springs back when poked.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature until doubled in size, approximately 2 hours.
While the dough rises, pour the canned tomatoes into a bowl. Crush them by hand to create a chunky sauce and stir in the salt for seasoning. Set aside.
Place a pizza stone or steel in your oven and preheat to its highest possible setting (usually 500°F to 550°F / 260°C to 290°C) for at least 45 minutes.
Punch down the risen dough and divide it into two equal balls. On a floured surface, gently stretch each ball into a 12-inch circle, pushing gas from the center to the rim to form the crust.
Spread a thin layer of the tomato sauce over the base, leaving the rim exposed. Distribute the mozzarella cheese evenly over the sauce.
Transfer the pizza onto the hot stone using a peel. Bake for 5 to 7 minutes until the crust is blistered and charred in spots. Remove from the oven, top immediately with fresh basil and a drizzle of olive oil.
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