Home Cook Together. Celebrate Life.

ItalianAuthentic Cuisine

Pizza Margherita

Serves 4 to 6 Entree vegetarian

Pizza Margherita

Pizza Margherita hails from the bustling city of Naples, where it is a staple of everyday life. It's a dish that can be enjoyed at any time, whether it's a casual lunch or a quick dinner. In the city, it's made with a generous hand and a relaxed approach, coming together as naturally as a conversation among friends.

The taste captures the essence of simplicity: the sweetness of San Marzano tomatoes, the creaminess of fresh mozzarella, and the aromatic lift of basil. All of this is anchored by a crisp, yet tender crust. Olive oil is used liberally, imbuing the pizza with a richness that ties all flavors together. This is pizza in its purest form.

Ingredients

  • 500 g00 flour
  • 350 mlwarm water
  • 10 gfresh yeast
  • 400 gSan Marzano tomatoes — crushed
  • 400 gfresh mozzarella
  • 1 handfulbasil leaves
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. In a large mixing bowl, combine 500 g of 00 flour with 350 ml of warm water. Crumble 10 g of fresh yeast into the mixture and add a pinch of fine sea salt. Stir until a shaggy dough forms, then knead by hand on a lightly floured surface for about 10 minutes until the dough is smooth and elastic. Place the dough back in the bowl, cover with a damp cloth, and let it rise in a warm place until it has doubled in size, which should take about 1 to 2 hours depending on room temperature.
  2. Once the dough has risen, gently punch it down to release excess air. Transfer it to a floured surface and divide it into two equal portions. Take one portion and, using your fingertips, gently stretch and shape it into a thin round, approximately 30 cm in diameter, leaving a slightly thicker edge to form the crust. Place the stretched dough onto a floured pizza peel, ensuring it can slide easily.
  3. Open a can of 400 g San Marzano tomatoes and crush them by hand in a bowl. Season with a pinch of fine sea salt to taste. Spread a thin, even layer of the crushed tomatoes over the dough, using the back of a spoon, and leave about a 2 cm border around the edge to ensure a puffy rim.
  4. Tear 400 g of fresh mozzarella into small pieces and scatter them evenly over the tomato layer. Ensure the cheese is distributed in a way that allows for even melting, leaving some space for the sauce to peek through. This will create a balance of flavors and textures.
  5. Preheat your oven to its highest setting with a pizza stone or steel inside for at least 30 minutes. Carefully slide the pizza onto the preheated stone or steel. Bake until the crust is blistered and golden, and the cheese has melted into bubbling pools, which should take about 7 to 10 minutes depending on your oven's heat.
  6. Once baked, use a peel to remove the pizza from the oven. Immediately scatter a handful of fresh basil leaves over the hot pizza, allowing the residual heat to release their aroma. Drizzle with 4 tbsp of extra virgin olive oil, focusing on the crust for added flavor and sheen. Serve the pizza while the crust is still crackling and the cheese is warm and gooey.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Italian cuisine