📝 About This Recipe
Transport your senses to the cobblestone streets of Naples with this quintessential Italian classic that celebrates the vibrant harmony of fresh basil, creamy mozzarella, and vine-ripened tomatoes. This recipe elevates the traditional Margherita by focusing on the aromatic power of fresh herb seasonings, incorporating basil both as a finishing touch and a subtle aromatic element in the dough. It is a masterclass in simplicity, proving that when high-quality ingredients are treated with respect, the result is nothing short of culinary perfection.
🥗 Ingredients
The Herb-Infused Dough
- 500 grams Tipo '00' Flour (or all-purpose flour for a softer crust)
- 325 milliliters Warm Water (approximately 105°F)
- 7 grams Active Dry Yeast (one standard packet)
- 10 grams Sea Salt (fine grain)
- 1 tablespoon Extra Virgin Olive Oil (plus extra for coating the bowl)
- 1/2 teaspoon Dried Basil (finely crushed to season the flour)
San Marzano Tomato Sauce
- 1 can (14 oz) Canned San Marzano Tomatoes (crushed by hand for texture)
- 1 clove Garlic (peeled and smashed)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Fresh Cracked Black Pepper
Toppings and Fresh Herb Seasoning
- 8-10 ounces Fresh Mozzarella di Bufala (sliced or torn into bite-sized pieces)
- 1 large bunch Fresh Genovese Basil Leaves (kept in cold water until needed)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Extra Virgin Olive Oil (for drizzling)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
-
1
In a small bowl, whisk the warm water and yeast together. Let it sit for about 5-8 minutes until it becomes frothy and activated.
-
2
In a large mixing bowl or a stand mixer fitted with a dough hook, combine the '00' flour, sea salt, and dried basil. The dried basil provides an underlying earthy note to the crust.
-
3
Gradually add the yeast mixture and olive oil to the flour. Mix on low speed until a shaggy dough forms.
-
4
Knead the dough by hand on a lightly floured surface for 10 minutes (or 5-7 minutes in the mixer) until it is smooth, elastic, and slightly tacky but not sticky.
-
5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for 90 minutes or until it has doubled in size.
-
6
While the dough rises, prepare the sauce. Hand-crush the San Marzano tomatoes in a bowl. Stir in the sea salt, pepper, and the smashed garlic clove (remove the garlic after 30 minutes of infusion; do not cook the sauce).
-
7
Preheat your oven to its highest possible setting (usually 500°F/260°C or higher). If using a pizza stone, place it in the oven now to heat for at least 45 minutes.
-
8
Punch down the risen dough and divide it into two equal balls. On a floured surface, gently stretch each ball into a 10-12 inch circle, leaving the edges slightly thicker for the 'cornicione' (crust).
-
9
Place the stretched dough onto a piece of parchment paper or a pizza peel dusted with semolina flour.
-
10
Spread a thin layer of the tomato sauce over the dough, leaving a 1-inch border. Add half of the fresh mozzarella pieces and a sprinkle of Parmigiano-Reggiano.
-
11
Carefully slide the pizza onto the hot stone or a preheated baking sheet. Bake for 8-12 minutes until the crust is charred in spots and the cheese is bubbling and golden.
-
12
Remove from the oven and immediately scatter a generous handful of fresh basil leaves over the hot pizza. The residual heat will release the basil's essential oils without wilting them into mush.
-
13
Finish with a swirl of high-quality extra virgin olive oil and a pinch of flaky sea salt. Slice and serve immediately while the crust is crisp.
💡 Chef's Tips
Use high-quality San Marzano tomatoes for the sauce; their low acidity and sweetness are vital for an authentic flavor. Drain your fresh mozzarella on paper towels for 15 minutes before using to prevent a 'soggy' pizza middle. Never chop your basil with a knife for this dish—tear it by hand to prevent the edges from bruising and turning black. If your oven doesn't get hot enough, use the broiler for the last 2 minutes of cooking to achieve those beautiful leopard spots on the crust.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Pinot Grigio or a light Italian Lager. Serve alongside a simple arugula salad dressed with lemon and shaved parmesan to cut through the richness of the cheese. Offer a small bowl of red chili flakes on the side for those who enjoy a spicy kick. A side of balsamic glaze can be provided for drizzling if you prefer a modern, sweet-and-tangy twist.