Italy · Italy

Pizza Margherita (Italian Tomato and Mozzarella Pizza)

Name: Pizza Margherita (Italian Tomato and Mozzarella Pizza)
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 4 servings
Cuisine: Italy
Ingredients: strong white flour 500 g; water 350 ml; instant yeast 5 g; san marzano tomatoes 400 g; fior di latte mozzarella 250 g; fresh basil 15 g; olive oil 60 ml; fine salt 14 g

The plain three-ingredient pizza, blistered and chewy.

105 minutes · 4 servings · Moderate

Pizza margherita is the Neapolitan canon, and its restraint is the point: tomato, mozzarella and basil, and nothing else to hide behind. The dough is worked by hand and baked at a heat that would seem reckless anywhere else, which is what gives the blistered cornicione and the soft, charred centre. It is eaten folded, standing at the counter.

Ingredients

strong white flour500 g
water350 ml
instant yeast5 g
san marzano tomatoes400 g
fior di latte mozzarella250 g
fresh basil15 g
olive oil60 ml
fine salt14 g

Directions

1
Mix flour, water, yeast and salt into a dough and knead 10 minutes.
2
Cover and let the dough rise 60 minutes at room temperature.
3
Stretch the dough thin, top with tomato and torn mozzarella, then drizzle with oil.
4
Bake at 250C for 12 minutes until the rim is blistered and charred in spots.
the crust is blistered with charred spots

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content