Neapolitan margherita pizza
Neapolitan margherita pizza in a homemade version, balanced and delicious. The sauce is San Marzano tomatoes from Naples, and the pizza has no sugar or oil at all! It is perfect for everyday, entertaining or a holiday!
790 cal
35 g
122 g
21 g
5 g
Hard
Prep time
1440 min prep
Cook time
15 min
Servings
7 servings
Ingredients
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The dough (for 7 balls)
850 g tipo 00 caputo chef red
150 grams tipo 1 caputo
700 grams of ice water
220 grams of sourdough starter
27 grams of salt
The tomato sauce (for 7 pizzas)
400 grams of whole San Marzano tomatoes (can)
salt
Above (for one pizza)
60 grams of tomato sauce
80 grams of fresh mozzarella
5 grams of grated parmesan
Method
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Preparation of the dough
Mix the water with the flour and sourdough starter and let it rest for 30 minutes.
Start kneading gradually while adding the rest of the water.
After creating the dough, add salt and knead for another 3 minutes.
Do slap and fold rounds every 30 minutes about 3-4 times until the dough is strong and stable.
Let the dough rise at room temperature for 1-2 hours.
Put in the fridge for 24-48 hours.
Preparation and baking
Remove from the refrigerator 4 hours before baking and shape into 250 gram balls.
Let rise at room temperature.
Open your hands gently.
Spread sauce, tear basil, grate parmesan and sprinkle mozzarella.
Bake in a pizza oven at 350-400°C for 60-90 seconds until golden. (or at maximum temperatures in the oven for about 10-15 minutes)
Finish with a few fresh basil leaves on top.
Small tips that make a difference
- Preheat the oven to maximum with a baking stone for at least 45 minutes.
- Open the dough by hand only and leave a thick rim.
Frequently asked questions
- Do I need a special pizza oven?
- No. A home oven at maximum heat with a baking stone or a preheated upside-down tray gives an excellent result.
- How long does the dough need to prove?
- The recipe uses a long 24 hour ferment, which gives the flavour and easy digestibility of a real Neapolitan pizza.
- Can I make the dough ahead?
- Yes. The dough keeps in the fridge for up to 3 days and the flavour only improves. Take it out an hour before shaping.
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