The iconic Neapolitan pizza featuring a thin, crispy crust topped with San Marzano tomatoes, fresh mozzarella, basil, and extra virgin olive oil. This simple yet perfectly balanced dish represents the essence of Italian cuisine.
Md Afroz Alam
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12
Cook Time
4
Servings
0
0 reviews
Medium
Difficulty
Dissolve yeast in warm water and let sit for 5 minutes. Mix flour and salt in a large bowl, create a well in the center, and pour in the yeast mixture and olive oil. Knead for 10 minutes until smooth and elastic.
The dough should be slightly tacky but not sticky. If too wet, add flour 1 tablespoon at a time.
Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size.
For better flavor, let the dough rise slowly in the refrigerator for 24 hours.
Crush tomatoes by hand and mix with minced garlic, a pinch of salt, and 1 tablespoon of olive oil. The sauce should be chunky and uncooked for authentic Neapolitan style.
Don't overcomplicate the sauce - simplicity is key for traditional Margherita pizza.
Preheat oven to 500°F (260°C) with a pizza stone if available. Divide dough into 4 portions, stretch each into a 10-inch circle, and top with sauce, torn mozzarella, and basil leaves.
Use your hands to stretch the dough rather than a rolling pin to maintain air bubbles in the crust.
Bake for 10-12 minutes until the crust is golden and the cheese is bubbling. Drizzle with olive oil before serving.
The pizza is done when the crust develops charred spots and the cheese has melted completely.
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