Neapolitan Pizza Margherita Recipe
The city of Naples is the home of pizza, the birthplace of one of the planets most popular foods. If you are lucky enough to own a pizza oven then this recipe will be sublime cooked using that method. However, for the rest of us with a standard oven you can still achieve superb results and enjoy this famous pie.
2 hr 10 min
2 hr 10 min
- 500g Strong White Flour, plus extra for dusting
- 250ml Warm Water
- 7g Dried Yeast
- 1 tsp Salt
- 2 tbsp Olive oil, plus extra to drizzle
- 1 Ball Mozzarella di Bufala (Buffalo Mozzarella)
- 400g Chopped tomatoes (preferably San Marzano or Napolina brand), crushed
- 25g Parmesan
- 1 Small bunch of Basil
- Place the flour and salt into a bowl. Mix the yeast into the warm water and allow to stand for a couple of minutes. Pour the olive oil into the bowl and gradually add the water. Mix first with a spoon to form a rough dough and then bring the dough together with your hands. This should be slightly tacky but not impossible to handle.
- Dust the work surface with a little flour and begin to knead the dough. Knead for around 5-10 minutes or until the dough is no longer tacky and appears smooth. Place the dough back into the bowl, cover the bowl with cling film or a damp cloth and allow the dough to rise in a warm place for one to one-and-a-half hours or until doubled in size.
- Preheat the oven to 250C.
- Remove the cloth or cling film from the bowl and tip the dough out onto a lightly floured work surface. Divide the dough into two and shape into a ball. Either using your hands or a rolling pin, work the dough out into a circle to a thickness of around 1 cm.
- Place the dough onto a pizza tray and add half a ladle of the crushed tomatoes. Work the sauce around the circle leaving a 1cm rim around the edge for the crust. Use half the mozzarella per pizza torn and scattered over the tomato sauce before grating over half the parmesan per pizza.
- Finally scatter over the torn basil leaves and drizzle with a little olive oil. Place into the oven for 10 minutes rotating the tray halfway through. Allow each pizza to cool for around 2 minutes before cutting into wedges.
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