Neapolitan Pizza Margherita Recipe

Neapolitan Pizza Margherita Recipe
Serves 2
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.
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Prep Time
20 min
Cook Time
20 min
Total Time
2 hr 10 min
Prep Time
20 min
Cook Time
20 min
Total Time
2 hr 10 min
Ingredients
  1. 500g Strong White Flour, plus extra for dusting
  2. 250ml Warm Water
  3. 7g Dried Yeast
  4. 1 tsp Salt
  5. 2 tbsp Olive oil, plus extra to drizzle
  6. 1 Ball Mozzarella di Bufala (Buffalo Mozzarella)
  7. 400g Chopped tomatoes (preferably San Marzano or Napolina brand), crushed
  8. 25g Parmesan
  9. 1 Small bunch of Basil
Instructions
  1. 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.
  2. 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.
  3. Preheat the oven to 250C.
  4. 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.
  5. 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.
  6. 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.
Artisan Traveller http://www.artisantraveller.com/
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