Margherita Pizza

Pizza Margherita

Ingredients

500g tipo 00 flour, 325ml water, 10g salt, 3g fresh yeast, 400g San Marzano tomatoes, 200g fresh mozzarella, fresh basil, olive oil, salt

Detail Steps and Procedure

Day 1 – Make Poolish (Pre-ferment): Mix 100g tipo 00 flour, 100ml water at 30°C, and 1g fresh yeast. Cover, let ferment at room temp 16-18 hours until bubbly and doubled. Day 2 – Make Main Dough: In stand mixer, combine 400g tipo 00 flour, 225ml water at 20°C, 10g salt, 2g fresh yeast, and the poolish. Mix on low 4 minutes, then medium 8 minutes until smooth. Bulk Fermentation: Transfer dough to oiled bowl, cover. Rest 2 hours at room temp (24°C), performing 3 sets of stretch-and-folds at 30-minute intervals. Divide and Ball: Scale dough into 250g portions. Shape into tight balls by tucking edges under. Place on floured tray, cover with damp cloth. Cold Proof: Refrigerate dough balls 24-72 hours for flavor development. Remove from Fridge: Take dough out 3-4 hours before baking to reach room temperature. Prepare Toppings: Crush 400g San Marzano tomatoes by hand (no blender). Drain excess liquid. Tear 200g fior di latte mozzarella into small pieces. Pick 20 fresh basil leaves. Preheat Oven: Place pizza stone or steel in oven. Preheat to highest setting (260°C/500°F) for 1 hour minimum. Shape Dough: Lightly flour work surface. Press dough ball from center outward, leaving 1cm border. Lift and gently stretch from edges, rotating to form 30cm circle. Avoid rolling pin. Assemble: Transfer dough to floured peel. Spread thin layer of tomatoes (about ? cup). Arrange mozzarella evenly. Drizzle with extra virgin olive oil. Bake: Slide pizza onto hot stone. Bake 5-7 minutes until crust is puffed with leopard spotting. Finish: Remove from oven, immediately add fresh basil leaves. Let rest 1 minute before slicing. Napoli SOP: Authentic Neapolitan pizza is cooked at 485°C for 60-90 seconds in wood-fired oven.

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