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Classic Margherita Pizza Recipe

Writer: Tim (owner)
Tim (owner)
Sep 1
1 min read

Updated: 3 days ago

A classic Neapolitan Margherita pizza, made with a light, airy dough, rich tomato sauce, creamy mozzarella and fresh basil. Master this classic on your carbon baking steel for a beautifully blistered crust and authentic pizzeria-style finish.


PREP TIME: 4 minutes BAKE TIME: 5 minutes DOUGH FERMENT: 24hrs

Margherita pizza with basil leaves on a wooden board, set on a dark floured surface with a rustic, appetizing look

NUTRITION: 800 kcal | 30g protein | 105g carbohydrates | 28g fat | 10g (of which saturates)


You can find the Neapolitan-style dough recipe here


Toppings

  • 70g fior di latte mozzarella (julienne cut)

  • 2-3 tbsp pizza sauce

  • 1tbsp extra-virgin olive oil

  • handful fresh basil

  • sprinkle grated pecorino


Instructions

  1. Preheat your carbon baking steel on the top oven shelf at maximum temperature for at least 20 minutes.

  2. Stretch out your doughball by pressing outwards from the centre towards the edge. Once it grows in size you can pick it up and use the backs of your knuckles to gently pull the dough apart - until it reaches the desired size.

Fresh pizza dough on a flour-dusted counter with basil, bowls, oil, and a blue scraper in a warm kitchen prep scene

  1. Add your pizza sauce, spreading it evenly over the base but avoiding the edges. You want to work quickly here to avoid the base becoming soggy.

  2. Next, add your cheese and slide your pizza onto a peel (dusted with semolina).

  3. Launch into the oven with the grill on, and bake for 5 minutes - turning halfway through.


Cheese pizza baking in a glowing oven, with a browned crust on a baking steel and warm orange light.

  1. Finish with olive oil, basil and pecorino.


Watch the video:



 
 
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