Authentic Neapolitan Margherita Pizza

• 500 g bread flour (Caputo 00 flour preferred)
• 325 ml water, room temperature
• 10 g fine sea salt
• 3 g instant yeast
• 1 can San Marzano tomatoes (14 oz), crushed by hand
• 2 cloves garlic, minced
• 1 lb fresh mozzarella (fior di latte), torn into pieces
• ¼ cup extra virgin olive oil, divided
• 1 bunch fresh basil leaves
• 1 tsp dried oregano (optional)
• ½ tsp salt for sauce

Instructions

1. 1

   Make the Dough

   In a large bowl, combine flour and salt. In a small bowl, dissolve yeast in water. Add water mixture to flour, mixing with a wooden spoon until a shaggy dough forms. Turn onto clean surface and knead for 10-15 minutes until smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through without tearing).

2. 2

   Bulk Fermentation

   Place dough in a lightly oiled bowl, cover with plastic wrap. Let rise at room temperature for 2 hours, then refrigerate for at least 24 hours (up to 72 hours). This cold fermentation develops complex flavors and makes the dough easier to stretch. The longer the ferment, the more flavor develops.

3. 3

   Divide and Ball the Dough

   Remove dough from refrigerator 2 hours before baking. Divide into 4 equal portions (about 210g each). Shape each into a tight ball by pulling the surface tension underneath. Place on floured surface, cover, and let rest until doubled and room temperature - about 2 hours.

4. 4

   Prepare the Sauce

   Crush San Marzano tomatoes by hand into a bowl, removing the hard stem end. Add minced garlic, 2 tablespoons olive oil, and salt. Stir to combine. Do not cook the sauce - raw San Marzano tomatoes have a sweet, bright flavor that cooks perfectly on the pizza. Taste and adjust seasoning.

5. 5

   Preheat Your Oven

   Place a baking steel or pizza stone on the upper-middle rack. Preheat oven to its maximum temperature (usually 500-550°F) for at least one hour. The stone needs to be absolutely saturated with heat to properly cook the pizza bottom while the top cooks under the broiler.

6. 6

   Shape the Pizza

   Generously flour your work surface with semolina or regular flour. Using floured hands, gently press one dough ball from center outward, leaving a 1-inch rim untouched (this becomes your cornicione). Pick up dough, draping over your knuckles, and rotate while gently stretching until about 10-12 inches diameter. The center should be thin enough to almost see through.

7. 7

   Top and Bake

   Place stretched dough on a floured pizza peel or inverted baking sheet. Work quickly to prevent sticking. Spread 3-4 tablespoons sauce in thin layer, leaving rim bare. Distribute torn mozzarella evenly. Drizzle with olive oil. Slide pizza onto preheated stone and bake for 5-7 minutes until bottom is charred in spots and cheese is bubbling. Switch to broiler for final 1-2 minutes if top needs more color.

8. 8

   Finish and Serve

   Remove pizza from oven. Immediately scatter fresh basil leaves on top - the residual heat will slightly wilt them and release their aromatic oils. Drizzle with more extra virgin olive oil. Let rest for 1-2 minutes (the cheese is molten lava straight from the oven), then slice and serve. The center may be slightly soft - this is traditional Neapolitan style. Eat with a fork if needed.

Nutrition Facts

Per serving (approximate values)