Neapolitan Margherita Pizza at Home

Introduction

Real Neapolitan pizza is a 90-second affair in a 900°F oven, which we don't have at home. But with a pizza steel, a long cold ferment, and the broiler cranked at the end, you can get embarrassingly close. The dough is where most of the flavor lives, so don't skip the overnight rest — it's what gives the crust its open, chewy crumb and faintly sweet finish.

Cooking your way through our archive? Don't miss our Classic Spaghetti Carbonara the Roman Way or our Creamy Mushroom Risotto with Parmesan and Thyme, and browse every main course recipe for more ideas.

Ingredients

• •500 g 00 flour (or strong bread flour)
• •325 ml cool water
• •10 g fine sea salt
• •1 g instant dry yeast
• •200 g San Marzano tomatoes, hand-crushed
• •200 g fior di latte or low-moisture mozzarella, torn
• •Fresh basil leaves
• •Extra-virgin olive oil
• •Pinch of salt for the sauce

Instructions

1. 1

   Whisk the yeast into the water until dissolved. In a large bowl, combine the flour and salt, then pour in the water. Mix until a shaggy dough forms.

2. 2

   Knead for 8–10 minutes by hand (or 5 minutes on medium in a stand mixer) until smooth and elastic.

3. 3

   Cover and bulk ferment at room temperature for 2 hours, then refrigerate for 18–24 hours.

4. 4

   Divide the dough into two 250 g balls, place on a floured tray, cover, and let them come to room temperature for 2 hours.

5. 5

   Preheat your oven with a pizza steel or stone on the top rack at the highest setting (260–290°C / 500–550°F) for at least 45 minutes.

6. 6

   Crush the tomatoes by hand, season with a pinch of salt and a drizzle of olive oil.

7. 7

   Gently stretch one dough ball into a 28 cm round, keeping the rim thick. Spread 3–4 tbsp of sauce in a thin layer, leaving a 2 cm border. Scatter the mozzarella.

8. 8

   Slide onto the hot steel and bake for 6–8 minutes, until the crust is puffed and charred in spots.

9. 9

   Top with fresh basil, a drizzle of olive oil, and serve immediately.

Nutrition (per serving, estimated)

Nutrition is an approximation generated from ingredient databases and may vary based on brands and exact measurements.

Calories

640 kcal

Protein

26 g

Carbs

92 g

Fat

18 g