Entree: Italy – Campania – Pizza Margherita (Classic Neapolitan tomato, mozzarella, and basil pizza)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 7 min

Additional 1 hr 30 min

Total 1 hr 32 min

Ingredients

- Three-day Neapolitan pizza dough (cold-fermented 72 hours), divided into 2 balls, approx. 8.8 oz (250 g) each
- 1 cup (240 ml) canned San Marzano tomatoes, crushed by hand
- salt, to taste
- 8 oz (225 g) fresh mozzarella di bufala, torn into pieces
- 2 tbsp (30 ml) extra-virgin olive oil
- 8–10 fresh basil leaves
- 1/4 cup (30 g) tipo 00 flour for dusting

Instructions

1. Remove the dough from the refrigerator and place each ball on a lightly floured tray; cover and rest at room temperature for 1–2 hours until slightly puffy and relaxed.
2. Preheat oven with a pizza stone or steel on the highest setting (ideally 550°F/290°C or higher) for at least 45–60 minutes; if using a broiler, position the rack near the top.
3. Prepare the sauce by seasoning the crushed San Marzano tomatoes with salt to taste; do not cook the sauce.
4. On a well-floured surface, shape one dough ball by pressing from the center outward with your fingers to form a 10–11 inch (25–28 cm) disc, leaving a slightly thicker edge for the cornicione; do not use a rolling pin.
5. Lightly dust a peel or inverted baking sheet with the tipo 00 flour, transfer the shaped dough, spread about 1/2 cup (120 ml) of the crushed tomatoes thinly over the center leaving the rim bare, scatter half the torn mozzarella evenly, drizzle with 1 tbsp (15 ml) olive oil, and season edges lightly with salt if desired.
6. Slide the pizza onto the preheated stone or steel and bake 6–10 minutes until the crust is risen and blistered and the cheese is melted and slightly browned; rotate halfway for even charring.
7. Remove pizza, scatter 4–5 fresh basil leaves, drizzle with remaining 1 tbsp (15 ml) olive oil, let rest 1 minute, slice, and serve. Repeat with second dough ball.