📝 About This Recipe
Transport yourself to the bustling pizzerias of Naples with this quintessential Margherita slice, featuring a blistered, chewy crust and a vibrant tomato base. This recipe balances the creamy richness of fresh mozzarella with the aromatic punch of hand-torn basil and a drizzle of premium extra virgin olive oil. It is the gold standard of fast-food elegance, proving that simple, high-quality ingredients create the most unforgettable flavors.
🥗 Ingredients
The Perfect Pizza Dough
- 500 grams Tipo 00 Flour (high protein for that classic chew)
- 325 ml Warm Water (approximately 95°F (35°C))
- 10 grams Fine Sea Salt
- 3 grams Instant Dry Yeast (about 1 teaspoon)
- 1/2 teaspoon Honey (to help the crust brown in home ovens)
San Marzano Tomato Sauce
- 1 can (28 oz) San Marzano Canned Tomatoes (whole peeled)
- 1 tablespoon Extra Virgin Olive Oil (cold pressed)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Dried Oregano (optional, for a NY-style hint)
Toppings and Finish
- 8-10 ounces Fresh Mozzarella di Bufala (sliced or torn into bite-sized pieces)
- 10-12 pieces Fresh Basil Leaves (whole leaves, washed and dried)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Extra Virgin Olive Oil (for drizzling)
- 1/4 cup Semolina Flour (for dusting the pizza peel)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes slightly foamy.
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2
Gradually add the Tipo 00 flour and sea salt. Mix by hand or with a wooden spoon until a shaggy dough forms and no dry flour remains.
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3
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. It should pass the 'windowpane test' where it can be stretched thin without tearing.
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4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 2 hours. Then, move it to the refrigerator for 24 hours to develop flavor.
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5
Prepare the sauce by hand-crushing the San Marzano tomatoes in a bowl. Stir in the olive oil, salt, and oregano. Do not cook the sauce; it will cook on the pizza.
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6
Place a pizza stone or heavy baking steel on the top rack of your oven and preheat to its highest setting (usually 500-550°F) for at least 45 minutes.
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7
Remove the dough from the fridge 2 hours before baking. Divide it into two equal balls and let them come to room temperature on a floured tray, covered.
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8
Dust a pizza peel with semolina flour. Gently stretch one dough ball into a 12-inch circle, leaving the edges slightly thicker for the 'cornicione' (crust).
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9
Spread a thin layer of tomato sauce over the dough, leaving a 1-inch border. Don't over-sauce or the slice will be soggy.
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10
Distribute half of the fresh mozzarella and a sprinkle of Parmigiano-Reggiano evenly over the sauce.
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11
Carefully slide the pizza onto the preheated stone. Bake for 7-9 minutes, or until the crust is charred in spots and the cheese is bubbling.
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12
Immediately after removing the pizza from the oven, scatter fresh basil leaves over the top and drizzle with a swirl of extra virgin olive oil.
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13
Let the pizza rest for 2-3 minutes to allow the cheese to set before slicing into 8 large, triangular pieces using a sharp pizza wheel.
💡 Chef's Tips
Always use room temperature dough; cold dough will snap back and won't stretch properly. Drain your fresh mozzarella on paper towels for 30 minutes before using to prevent a 'watery' pizza. For the best crust, use a pizza steel which conducts heat more efficiently than a stone. Don't use a rolling pin! Hand-stretching preserves the air bubbles in the dough for a light, airy crust. If your oven has a broiler, turn it on for the last 60 seconds of baking to get those beautiful 'leopard spots' on the crust.
🍽️ Serving Suggestions
Serve with a side of spicy hot honey for a modern, trendy flavor boost. Pair with a crisp, cold Peroni or a glass of chilled Sangiovese wine. Add a small bowl of red pepper flakes and dried oregano on the side for guests to customize their heat. A simple arugula salad with lemon vinaigrette provides a fresh contrast to the rich cheese. Finish the meal with a classic espresso or a small scoop of lemon sorbet.