Table of Contents
Neapolitan Style Margherita Pizza
Servings: 1 pizza
- 10 oz Pizza dough Either cold fermented or bought pre-made from a store
- 3 oz Tomato sauce
- 2.5 oz Mozzarella Fresh soft, around 1 1/2 handfuls per pie
- 5 leaves Basil
- 1 pinch Sea salt
- 2 teaspoons Extra virgin olive oil
- 1 bowl Caputo 00 flour
- If using your own cold ferment dough, remove from cold storage and begin using within 5 minutes. If using store-bought pizza, follow instructions on label for how long to leave on counter.
- Lightly dust marble surface with Caputo 00 flour.
- Set ball of dough in bowl of flour, on each side.
- Place ball of dough on marble surface. Begin pressing with fingers to form thick edge, starting from the center to create a base.
- Flip the dough over and continue to press out the edges.
- Begin stretching the dough. Pull from the sides and rotate 45-90 degrees on each pull.
- When the pizza has been stretched to an appropriate size, place onto your peel, also dusted with flour.
- Add tomato sauce, then mozzarella, and basil leaves.
- Sprinkle a pinch of salt and lightly drizzle olive oil around the pizza.
- This recipe assumes you are using a real fire brick oven which can reach 900-1000 degrees. The pizza should take around 90 seconds to fully cook. If you are using the stove or barbecue, adjust times and watch the color of the dough. Follow heating instructions on pre-bought dough - usually 450 degrees in the oven.
- After about 30 seconds or when the crust begins to blister, rotate the pizza so the other side is closest to the flame. Rotate again as necessary for even blistering and burning.
- Using the peel, lift the pizza to the dome of brick oven to heat up the bottom of the dough for about 10 seconds.
- Remove pizza from oven, cut if you wish, and serve.