Pizza Napoletana (Margherita) - Italian Recipe

Pizza Napoletana (Margherita)

🌍 Italian, Naples/Campania Difficulty: ●●●○○

Neapolitan pizza bakes at extreme heat for ninety seconds. The dough must be stretched by hand — a rolling pin compresses the air pockets that give the cornicione its char and chew. Cold-prove the dough at least twenty-four hours for the best flavour and texture. **Dough:**

Ingredients

• 500g 00 flour
• 7g dry yeast
• 325ml water (lukewarm)
• 10g salt, 1 tsp sugar
• 200g San Marzano tomato passata
• 200g fior di latte mozzarella
• Fresh basil, olive oil

Method

1. Dissolving — Dissolve yeast in water; mix with flour, salt, sugar. Knead 10 min.
2. Rising — Rise 2 hours; divide into 250g balls. Cold-prove 24 hours for best results.
3. Stretching — Stretch by hand to 30cm disc; do not roll.
4. Topping — Top with passata; bake at highest oven temp (300°C (570°F)+, stone if possible) 7–9 min.
5. Adding — Add mozzarella midway; finish with basil and oil.

Tags: 00 flour, dry yeast, san marzano tomato passata, fior di latte mozzarella, basil · Source: Brittani's Almanac