Pizza Margherita (Neapolitan-Style Tomato and Mozzarella Pizza)
In short: Hand-stretched pizza with a blistered, chewy crust, crushed tomato, fresh mozzarella and basil. Made with a 24-hour dough in a home oven. It takes about 1 h in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 30 min
- Resting
- 24 h
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 690 kcal
Pizza margherita, with tomato, mozzarella and basil, is the pizza the world thinks of first, and the one Neapolitan pizza makers are judged by. The crust is soft in the middle, puffed and blistered at the edge, and the toppings are kept sparse so the dough can cook through. A home oven cannot match a wood-fired one, but a very hot oven and a preheated stone or steel come close. A slow, cool rise gives the crust its flavor.
Instructions
- The day before, stir the flour, water, salt and yeast in a large bowl until no dry flour remains. Rest for 20 minutes, then knead for 8 minutes on a lightly floured surface until smooth and elastic.
- Cover the dough and leave it at room temperature for 1 hour, then divide it into 4 equal balls. Place them in a lightly oiled container with space between, cover and refrigerate for 18 to 24 hours.
- Take the dough out 1 to 2 hours before baking so it comes to room temperature. Put a pizza stone or an upside-down baking sheet on the top rack and heat the oven to its maximum, at least 250°C (480°F), for 45 minutes.
- Crush the tomatoes by hand with the salt. Do not cook the sauce, since it cooks on the pizza.
- On a floured surface, press one ball from the center outward with your fingertips, leaving a thick rim. Stretch it to about 25 cm (10 inches) over the backs of your hands.
- Top with 3 to 4 tablespoons of tomato, a quarter of the mozzarella, a few torn basil leaves and a drizzle of oil. Slide it onto the hot stone with a floured peel or baking sheet.
- Bake for 6 to 8 minutes, until the crust is puffed and blistered with dark spots and the cheese has melted. Top with fresh basil and repeat with the remaining dough.
Tips
- Drain the mozzarella on paper towels for 30 minutes, since wet cheese makes a soggy center. Low-moisture mozzarella works if you prefer a drier pizza.
- No pizza stone? Preheat an upside-down heavy baking sheet or a cast iron pan, and bake each pizza on it for the same time.
Questions and answers
Can I make the pizza dough in advance?
Yes. The dough balls keep in the fridge for up to 3 days, and the flavor improves with time. You can also freeze them for 1 month and thaw overnight in the fridge.
Why is my pizza crust not crisp?
The oven was probably not hot enough, or the pizza went onto a cold surface. Preheat the stone for 45 minutes, and use less sauce and cheese.
What is the difference between margherita and marinara pizza?
Margherita has tomato, mozzarella and basil. Marinara has tomato, garlic, oregano and olive oil with no cheese at all, and it is one of the oldest pizzas in Naples.
How long does it take to make Pizza Margherita (Neapolitan-Style Tomato and Mozzarella Pizza)?
About 1 h in total: 30 min of preparation and 30 min of cooking.
How many calories are in Pizza Margherita (Neapolitan-Style Tomato and Mozzarella Pizza)?
About 690 kcal per serving, with 25 g of protein, 100 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 690 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 100 g |
| Fat | 21 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
