Margherita Recipe

Mix and autolyse

In a large mixing bowl, combine 00 flour and 480 g of the water. Mix with your hands or a spoon until there are no dry streaks. Cover and let rest (autolyse) 20–30 minutes. This hydrates the flour and improves extensibility.

Dissolve yeast and add remaining water

Dissolve the instant yeast in the remaining 40 g water. Add the yeast-water and 1 tablespoon olive oil to the autolysed dough and mix until roughly combined.

Add salt and knead

Sprinkle the 24 g salt over the dough. Knead in the bowl or on a lightly floured surface for 8–10 minutes until the dough is smooth, slightly tacky, and elastic. If using a stand mixer, knead with a dough hook on low for 6–7 minutes.

Bulk fermentation

Return dough to a lightly oiled bowl, cover tightly, and let ferment at room temperature (20–24°C / 68–75°F) for 2 hours, folding gently once at 60 minutes to strengthen the gluten. For a more developed flavor, refrigerate 16–48 hours after initial 1–2 hour warm rise.

Divide and rest

Turn the dough onto a lightly floured surface. Divide into four equal portions (~360 g each). Shape each into a tight ball by rotating and tucking edges underneath. Place dough balls on a tray, cover, and proof at room temperature 2 hours (or refrigerate up to 24 hours; bring to room temperature before shaping).

Prepare sauce while dough is proofing. Pour canned tomatoes into a bowl and crush by hand or pass through a food mill for a smooth rustic consistency. Add 1 tsp sea salt, 1 tsp extra-virgin olive oil, and 4 torn basil leaves. Stir gently and taste for seasoning. Do not cook – Neapolitan Margherita uses raw, crushed tomatoes.

Preheat oven and prepare oven surface

If using a pizza stone or steel, place it on the highest oven rack and preheat oven to maximum (250–290°C / 482–554°F) for at least 45–60 minutes. If you have a wood-fired oven, heat accordingly to 450–500°C. Have a peel dusted with semolina or cornmeal ready.

Shape the dough

Working one dough ball at a time, place on a lightly floured surface and press from the center outward with your fingertips, leaving a 1–2 cm rim. Stretch into a 10–11" (25–28 cm) round by rotating and using gravity/backs of your fists; avoid deflating the outer rim to keep a puffy cornicione (edge). Transfer the shaped base to a peel dusted with semolina.

Dress the pizza

Spoon about 120–140 g (roughly 1/2–2/3 cup) of the crushed tomato sauce onto the center and spread with the back of the spoon in a thin, even layer leaving the rim bare. Tear about 150 g of drained mozzarella into pieces and distribute evenly over the sauce. Scatter 3–4 fresh basil leaves. Drizzle lightly with about 1/2 tablespoon extra-virgin olive oil and sprinkle a pinch of fine sea salt (about 1/4 tsp). If using, grate a small sprinkle of Parmigiano-Reggiano.

Bake

Slide the pizza onto the preheated stone/steel. Bake for 60–90 seconds in a wood-fired oven (450–500°C) rotating as needed for even charring; in a home oven at 250–290°C, bake 6–9 minutes until crust is puffed, leopard-spotted, and cheese is bubbling with slight char. Watch closely and rotate once halfway for even color.

Finish and serve

Remove pizza to a rack. Immediately scatter 2–4 fresh basil leaves, drizzle remaining olive oil (about 1/2 tablespoon) and finish with a light pinch of sea salt. Let rest 1 minute, then slice and serve hot.

This recipe yields 4 classic Neapolitan-style Margherita pizzas (10–11" each). Keep all ingredient amounts and steps proportional if scaling. For authentic flavor, allow a long cold fermentation (24–48 hours) and use high heat baking.