Description
A classic Neapolitan Margherita pizza, refined for home kitchens with a light, pillowy crust and the right char.
Ingredients
Scale
- 500 g (4 cups) Caputo 00 flour
- 325 ml (1 1/3 cups) cold water
- 15 g (1 tbsp) fine sea salt
- 2 g (1/2 tsp) instant yeast
- 15 ml (1 tbsp) extra-virgin olive oil (optional)
- 400 g (14 oz) canned San Marzano tomatoes, crushed by hand
- 1/4 tsp fine sea salt
- 1 small garlic clove, minced (optional)
- 200 g (7 oz) fresh whole-milk mozzarella, torn and drained
- Fresh basil leaves (for topping)
- Drizzle of extra-virgin olive oil (for finishing)
Instructions
- Measure and combine the dough ingredients.
- Add salt and finish the dough.
- Place the dough in a lightly oiled container and cover.
- Remove the dough from the fridge and divide into two equal balls.
- Place a pizza steel or stone in the oven and preheat.
- On a lightly floured surface, gently press a dough ball into a circle.
- Spread crushed tomatoes over each base and add torn mozzarella.
- Slide the pizza onto the preheated surface and bake.
Notes
For a gluten-free version, use a 1:1 GF blend with 1/2 tsp xanthan gum. For vegan, replace mozzarella with plant-based cheese.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 pizza
- Calories: 520
- Sugar: 6g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg