Entree: Italy – Campania / Naples – Pizza Margherita (Classic Neapolitan pizza topped with crushed tomatoes, fresh mozzarella, and basil)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 1 hr 45 min

Total 2 hrs 20 min

Ingredients

- 3 1/2 cups (420 g) "00" or all-purpose flour
- 1 1/4 cups (300 ml) warm water (about 100–110°F / 38–43°C)
- 1 tsp (5 g) active dry yeast
- 1 1/2 tsp (9 g) fine sea salt
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 cup (240 g) canned San Marzano tomatoes, crushed by hand
- 8 oz (225 g) fresh mozzarella, sliced
- 12 fresh basil leaves (approx. 6 g)
- 1 tbsp (15 ml) extra-virgin olive oil for finishing
- Fine sea salt to taste
- Semolina or extra flour for dusting

Instructions

1. In a small bowl dissolve yeast in warm water and let sit 5 minutes until foamy. In a large bowl combine flour and salt; make a well and add yeast mixture and 1 tbsp olive oil. Mix until a shaggy dough forms.
2. Knead on a lightly floured surface 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–8 minutes). Place dough in a lightly oiled bowl, cover, and let rise 1.5–2 hours at room temperature until doubled, or refrigerate up to 24 hours for better flavor and then bring to room temperature before shaping.
3. Preheat oven to the highest setting (500–550°F / 260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes. Divide dough into 4 portions for personal pizzas; shape each into a ball and rest 20 minutes.
4. Working one at a time, stretch each dough ball into a 9–10 inch (23–25 cm) round by hand, leaving a raised rim. Lightly dust with semolina or flour on a peel.
5. Spread a thin layer of crushed San Marzano tomatoes over the dough, sprinkle a pinch of salt, distribute sliced mozzarella evenly, and drizzle with a little olive oil.
6. Slide pizza onto the preheated stone and bake 7–10 minutes until crust is blistered and leopard-spotted and cheese is bubbly and slightly browned. Rotate if necessary for even baking.
7. Remove pizza, scatter fresh basil leaves on top, finish with a light drizzle of olive oil and a pinch of sea salt. Serve immediately.