The Pizza Margherita is the undisputed queen of Italian pizzas, and this recipe delivers an authentic Neapolitan experience straight from your oven. It is defined by its simple, high-quality ingredients—San Marzano tomatoes, fresh mozzarella di bufala, fragrant basil, and a perfectly charred, airy crust (cornicione). This dish is special because it honors tradition, focusing on balanced flavors and textures created by slow-fermented dough and high heat, making every bite a celebration of classic Italian craftsmanship.
Detailed Ingredients
For the Slow-Fermented Dough (Poolish & Final Dough):
- Poolish Starter:
- 1/2 cup (125g) unbleached all-purpose flour or ’00’ flour
- 1/2 cup (125g) room temperature water
- 1/4 tsp instant yeast
- 1 tsp honey (optional, helps browning)
- Final Dough:
- Remaining Poolish (approx. 250g)
- 2 3/4 cups (375g) ’00’ pizza flour
- 3/4 cup (175g) room temperature water
- 1 tbsp (15g) salt
For the Toppings:
- 1 can (28 oz / 800g) certified San Marzano tomatoes, whole peeled
- 8 oz (225g) fresh buffalo mozzarella (mozzarella di bufala) or fior di latte, torn into chunks
- 1 bunch fresh basil leaves
- Extra virgin olive oil
- Pinch of flaky sea salt
Step-by-Step Instructions
- Prepare the Poolish (16-24 Hours Ahead): In a medium bowl, whisk together the poolish ingredients until a smooth batter forms. Cover with plastic wrap and let sit at room temperature for 1 hour, then refrigerate for 16–24 hours until doubled in size and very bubbly.
- Mix and Knead the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the refrigerated poolish, final dough water, and ’00’ flour. Mix on low speed until a shaggy dough forms (3–5 minutes). Let rest for 15 minutes. Add the salt and knead on low-medium speed for another 5–7 minutes until smooth, elastic, and slightly tacky, but not sticky. Transfer to a lightly oiled bowl, cover, and let rest for 1 hour.
- Shape and Cold Ferment (Optional but Recommended): Divide the dough into four equal pieces (about 200–220g each). Shape each piece into a tight ball. Place on a lightly oiled baking sheet, cover tightly, and refrigerate for another 24–48 hours for maximum flavor and texture. If not cold fermenting, let the dough balls rise at room temperature for 1–2 hours until doubled before shaping.
- Prepare the Sauce: Empty the canned tomatoes into a large bowl. San Marzano tomatoes are delicate and best crushed by hand to a rustic consistency. Stir in a small pinch of salt. Do not blend or cook.
- Preheat the Oven and Stone: Place a pizza stone or heavy steel on the top rack of your oven and preheat to its highest temperature setting (ideally 550°F / 290°C) for at least 45 minutes to get the stone saturated with heat. Switch the oven to the broiler setting for 5 minutes just before stretching the first pizza.
- Shape and Top the Pizza: Dust your work surface lightly with flour. Take one dough ball and press gently with your fingers from the center outward to create a 1/2-inch raised edge (cornicione). Gently stretch the dough by draping it over your knuckles, rotating until it is 10–11 inches in diameter. Work quickly so the dough does not tear. Transfer the stretched dough to a well-floured pizza peel. Spread 2–3 tablespoons of San Marzano sauce evenly, leaving the edges bare. Dot with fresh mozzarella chunks and scatter several basil leaves. Drizzle a swirl of olive oil over the top.
- Bake the Pizza: Lightly shake the peel to ensure the pizza isn’t sticking. In one smooth motion, slide the pizza directly onto the preheated stone. Change the oven setting from broiler back to the highest bake setting. Bake for 5–7 minutes until the mozzarella is melted and bubbly, and the crust is puffed and golden brown with characteristic dark ‘leopard spots’ of charring. Serve immediately while hot and steamy, garnished with a few fresh basil leaves.
Tips, Variations, and Storage Notes
- Tips: Using authentic ’00’ flour and slow cold fermentation are critical for achieving that tender, airy, Neapolitan-style crust. When topping, don’t overload the center; keep the mozzarella chunks spaced out.
- Variations: For a more intense char, finish the pizza for 30–60 seconds under the broiler. Swap the mozzarella di bufala for standard fior di latte for a milder cheese flavor that creates less liquid on the pizza.
- Storage: Store remaining dough balls in the refrigerator for up to 5 days, or freeze in an airtight bag for 1 month.
Pairings
- Beverages: Classic Italian Birra Moretti or Peroni, San Pellegrino sparkling fruit beverages, or a light Italian red wine like Chianti.
- Sides: Simple arugula salad with lemon vinaigrette and shaved Parmesan to balance the rich pizza.
Quick Info
- Prep Time: 45 minutes (plus 16–72 hours fermentation)
- Cook Time: 5–7 minutes per pizza
- Total Time: 1 hour (plus fermentation)
- Servings: 4 (makes four 10-inch pizzas)
- Cuisine: Neapolitan / Italian
