Pizza Margherita
Margherita Pizza
The original — created in 1889 in Naples for Queen Margherita. A thin, charred, chewy Neapolitan crust topped with San Marzano tomato sauce, fresh fior di latte mozzarella, basil and extra-virgin olive oil. Must be cooked at extreme heat.
- Total
- 50 min
- Serves
- 4
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Dough: dissolve yeast in cold water. Add flour and salt; mix until combined. Knead 10 minutes until smooth and slightly tacky. Divide into 4 x 280g balls. Place in individual oiled containers, cover and refrigerate 24–48 hours.
About 5 min
Sauce: crush San Marzano tomatoes by hand. Season with salt and a drizzle of olive oil. That's it — no cooking, no garlic, no herbs in the sauce.
About 11 min
Place a pizza stone or heavy baking steel on the highest rack. Preheat oven to its maximum temperature (250–300°C/480–575°F) for at least 1 hour.
About 11 min
Remove a dough ball from fridge 2 hours before baking. On a lightly floured surface, stretch by hand from the centre outward — never use a rolling pin. The dough should be 28–30 cm with a slightly thicker rim.
About 11 min
Spread 3–4 tbsp of tomato sauce in a spiral. Scatter torn mozzarella over. Drizzle with olive oil. Slide onto the hot stone using a floured peel.
About 11 min
Bake 6–9 minutes until the crust has charred spots (leopard spotting) and the cheese is bubbling and lightly browned. Slide out, immediately top with fresh basil. Eat within 2 minutes.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 22 g
- Carbs
- 58 g
- Fat
- 18 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 780 mg
Contains: gluten, dairy
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Recipe by Boon Tools.