Napoletana Or Margherita Recipe
Tomato sauce, mozzarella & fresh basil.
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Ingredients
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Dough
Tomato Sauce
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Allow it to sit for about 5-10 minutes until foamy.
- 2
Mix Dough
In a large bowl, mix the flour and salt. Create a well in the center and add the yeast mixture and olive oil.
- 3
Knead Dough
Mix until the dough starts to come together. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
Tomato Sauce Preparation
- 5
- 6
Cook Tomatoes
Add canned tomatoes (crushed) to the saucepan along with salt, black pepper, and oregano. Simmer for about 15-20 minutes, stirring occasionally.
Assembling the Pizza
- 7
Preheat Oven
Preheat your oven to its highest temperature (typically 475°F to 500°F or 245°C to 260°C). If you have a pizza stone, place it in the oven to heat up.
- 8
Shape Dough
Punch down the risen dough and divide it into two equal portions. Roll out one portion on a floured surface to about 12 inches in diameter.
- 9
Add Sauce and Cheese
Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Tear fresh mozzarella into pieces and distribute evenly over the sauce.
- 10
Bake Pizza
Transfer the pizza to the preheated oven (or onto the heated pizza stone) and bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbly.
- 11
Garnish and Serve
Remove the pizza from the oven and immediately top with fresh basil leaves and a drizzle of olive oil. Let it cool for a minute, slice, and serve.
