Margherita Bambini Recipe

Activate yeast

Pour 150 ml warm water (about 95–105°F / 35–40°C) into a small bowl. Sprinkle 1 tsp active dry yeast over the water and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl combine 2 cups flour and 1 tsp fine sea salt. Make a well, add yeast mixture and 1 tbsp extra-virgin olive oil. Stir with a wooden spoon or hand until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, dust with up to 1–2 tbsp extra flour; if too dry, wet fingers slightly.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel. Let rise in a warm place for 60–90 minutes, or until doubled. For more flavor, refrigerate covered for up to 24 hours (bring to room temperature before shaping).

Portion and rest

Deflate dough gently and divide into 2 small 'bambini' portions (about 160–200 g each) or keep whole for a single small pizza. Shape each portion into a tight ball and rest, covered, for 20–30 minutes.

Shape crust

On a lightly floured surface press each dough ball from center outward with fingertips to form a 8–9 inch (20–23 cm) disc with a slightly thicker rim. Avoid pressing out all the air to keep a light crust.

Crush 200 g San Marzano tomatoes with your hands or a fork in a bowl, leaving a slightly chunky texture. Add 1 tsp fine sea salt and 1 tsp extra-virgin olive oil; stir to combine. Taste and adjust salt. Do not cook — use raw to preserve bright flavor.

Preheat oven and baking surface: Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven, set to the highest temperature and allow full preheat.

Assemble pizza: Lightly brush the shaped dough with 1 tsp olive oil. Spoon 3–4 tbsp (or enough to thinly cover) San Marzano tomato sauce onto the center and spread gently, leaving a 1/2 inch rim. Distribute 60 g fior di latte evenly across the pizza (for one bambini portion), leaving some open spots so the cheese melts evenly. If using mushrooms, scatter a few thin slices (about 25 g) evenly.

Bake: Transfer pizza to the preheated stone or baking sheet using a pizza peel or inverted baking sheet dusted with semolina or flour. Bake for 6–8 minutes at 500°F (260°C) until the crust is puffed and charred in spots and the cheese has melted and started to brown slightly. Baking time will vary depending on oven temperature; watch closely.

Finish: Remove pizza from oven. Immediately scatter fresh basil leaves (3 per pizza) over the hot pizza so they wilt but retain aroma. Drizzle lightly with remaining olive oil (about 1 tsp per pizza). Season with a small pinch of fine sea salt (about 1/8–1/4 tsp divided) and a pinch of freshly ground black pepper to taste.