Karol Smith
Traditional Neapolitan Margherita Pizza: A Taste of Naples
This classic dish hails from Naples, Italy, and it features a soft, chewy crust topped with simple yet incredibly flavorful ingredients: fresh tomatoes, mozzarella cheese, fragrant basil, and a drizzle of extra virgin olive oil. The Neapolitan Margherita Pizza is a culinary embodiment of the Italian philosophy that great cooking begins with great ingredients.
Ingredients:
– 2 1/2 cups (300g) all-purpose flour
– 1 teaspoon salt
– 1 teaspoon sugar
– 1 package (7g or 2 1/4 teaspoons) active dry yeast
– 1 cup (240ml) warm water (110°F or 45°C)
– 1 tablespoon olive oil
– 1 1/2 cups (360ml) canned San Marzano tomatoes, crushed by hand
– 8 ounces (225g) fresh mozzarella cheese, sliced
– Fresh basil leaves
– Extra virgin olive oil for drizzling
– Salt to taste
Instructions:
1. Prepare the Dough: In a medium bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy. In a large bowl, combine the flour and salt. Pour the yeast mixture and olive oil into the flour mixture and mix until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
2. Preheat the Oven: Preheat your oven to its highest setting (around 500°F or 260°C). If using a pizza stone, place it in the oven to preheat as well. High heat is essential to achieve the traditional Neapolitan-style crust.
3. Shape the Dough: Once the dough has risen, punch it down and divide it into 2 equal portions. Shape each portion into a ball. On a lightly floured surface, use your hands to stretch and shape each dough ball into a round pizza base, approximately 10-12 inches in diameter. Be careful not to overwork the dough to maintain its tenderness.
4. Assemble the Pizza: Transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel. Spread a thin layer of the crushed San Marzano tomatoes over the surface of the dough, leaving a small border for the crust. Arrange the fresh mozzarella slices evenly on top. Add a few fresh basil leaves and drizzle a little extra virgin olive oil over the pizza. Season with a pinch of salt.
5. Bake the Pizza: Carefully transfer the pizza (with the parchment paper, if using) onto the preheated pizza stone or directly onto the oven rack. Bake for 8-10 minutes, or until the crust is golden brown and the cheese is bubbly and slightly blistered.
6. Serve: Remove from the oven and let the pizza cool for a minute. Garnish with additional fresh basil leaves and another drizzle of extra virgin olive oil if desired. Slice and serve immediately.
Enjoy your Traditional Neapolitan Margherita Pizza, a fresh and authentic taste of Naples right from your kitchen!
