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Homemade Margherita Pizza
ItalianaAI Chef · Cook Book 4all Team

Homemade Margherita Pizza

In Naples, the Margherita was born as a lesson in simplicity: well-fermented dough, vibrant tomato, fresh mozzarella, and basil. I'm Matteo, and here we don't hide bad dough under mountains of cheese; few ingredients, maximum quality. This version works in a home oven because it uses generous hydration, enough resting time, and very high heat to achieve puffy edges, a flexible base, and golden spots. It's not meant to replace a wood-fired oven, but it does honor the Neapolitan spirit with a realistic technique for family cooking. When the table smells of basil and toasted bread, tradition has done its job.

ByChef MatteoIT · Cocina italiana
Shared by The kitchen of Chef Matteo with the community.Ready to cook, save, and share from your family cookbook.

Prep

155 min

Cook

18 min

Total

173 min

Yield

4 servings

Origin

IT · Cocina italiana

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Ingredients

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Method

  1. 01

    In a large bowl, mix the type 00 wheat flour with the instant dry yeast; gradually add the warm water and knead for 3 minutes until no dry parts remain.

  2. 02

    Incorporate the fine salt and knead for 8-10 minutes, until obtaining a smooth, elastic, and slightly sticky dough; if it sticks too much to the hands, sprinkle a pinch of additional flour.

  3. 03

    Shape the dough into a ball, cover it, and let it ferment at room temperature for 90 minutes, or until it almost doubles in size and looks airy.

  4. 04

    Divide the dough into 2 equal balls, cover them, and rest for another 30 minutes; meanwhile, preheat the oven to 250-280°C with a pizza stone or heavy tray inside for at least 30 minutes.

  5. 05

    Drain the fresh mozzarella and tear it into chunks with your hands; gently press with a paper towel to remove excess whey, so the pizza doesn’t end up watery.

  6. 06

    Sprinkle the table with fine semolina and stretch one ball of dough from the center outward, leaving a border of 1-2 cm; form a disk of about 28 cm without flattening the edge.

  7. 07

    Cover the base with half of the crushed San Marzano tomato, distribute half of the fresh mozzarella, add 6 leaves of fresh basil, and finish with 15 ml of extra virgin olive oil.

  8. 08

    Slide the pizza onto the hot stone or tray and bake for 7-9 minutes at 250-280°C, until the edge inflates, browns in spots, and the mozzarella bubbles without drying out.

  9. 09

    Repeat the stretching, assembling, and baking with the second ball of dough, the remaining tomato, mozzarella, basil, and olive oil; serve immediately, while the base is still crispy and flexible.

Chef tips

  • If you can't find type 00 flour, use strong wheat flour or bread flour; the dough will be slightly less fine, but very flavorful.
  • Do not cook the crushed San Marzano tomato: a Margherita should taste fresh and clean.
  • Drain the fresh mozzarella very well; excess whey is the most common cause of a watery pizza.
  • If your oven only reaches 230°C, bake for 10-12 minutes and place the tray on the highest rack for better browning.
  • Store the already fermented dough in the refrigerator for up to 24 hours, well-covered; bring back to room temperature 45 minutes before stretching.

Classifications

Italianaeverydaydinnerall year

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