Neapolitan-Style Pizza Margherita
Airy crust, thin base, San Marzano tomatoes and Fior di Latte, Neapolitan pizza from a home oven.
- Preparation
- 25 min
- Cook/bake time
- 12 min
- Total
- 2 hr 7 min
- Difficulty
- Medium
- Calories
Airy crust, thin base, San Marzano tomatoes and Fior di Latte, Neapolitan pizza from a home oven. The dough needs only 4 ingredients and time. Through the long, cold fermentation, it develops flavor and the typical bubbles in the crust.
Step-by-step instructions
- 1
Knead the dough
Dissolve the fresh yeast in the lukewarm water and add the flour and salt. Knead everything for about 10 minutes until a smooth, elastic dough forms that pulls away from the edge of the bowl. This kneading time is worth it because this is where the gluten network forms, which later ensures the airy crust.
- 2
Let it rise
Cover the dough and let it rise for 90 minutes at room temperature. It gets even better if you give it 24 hours in the refrigerator, because the long, cold fermentation brings flavor and the typical bubbles in the crust. Afterward, divide the dough into two equally sized balls.
- 3
Preheat the oven
Preheat the oven with a pizza stone or an inverted baking sheet for at least 45 minutes on the highest setting, which is 250 to 275 °C. The stone must be really hot, because only then will the base get its crust in a short time and the edge rise beautifully.
- 4
Shape and top
Press the dough ball from the center outward into a circle with your fingertips, deliberately leaving the edge untouched so it can rise later. Spread the crushed tomatoes thinly over the base, salt it, and loosely distribute the torn mozzarella over it. Less is more here, otherwise the center will become soupy.
- 5
Bake
Carefully slide the pizza onto the hot stone and bake it for 6 to 8 minutes until the crust bubbles and is golden brown. Take it out, put a few fresh basil leaves on top, and drizzle it with good olive oil. Eat it immediately now, while it tastes best. Buon appetito!
