Pizza Recipe

Instructions

Italian Pizza (Neapolitan-Style Margherita)

Ingredients:

For the Dough (makes 2 pizzas):

• 500g (4 cups) "00" flour (or all-purpose flour)
• 325ml (1⅓ cups) warm water
• 10g (2 tsp) fine sea salt
• 3g (1 tsp) active dry yeast
  

For the Topping:

• 400g (14 oz) canned San Marzano tomatoes, crushed by hand
• 250g (9 oz) fresh mozzarella cheese, sliced or torn into pieces
• Fresh basil leaves
• Extra virgin olive oil
• Salt to taste

Instructions:

1. Prepare the Dough:

   1. In a large mixing bowl, dissolve the yeast in the warm water. Let it sit for about 5-10 minutes until it becomes frothy.
   2. Add the flour to the bowl, followed by the salt. Mix until a rough dough forms.
   3. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. If using olive oil, add it halfway through the kneading process.
   4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap.
   5. Let the dough rise at room temperature for about 8-12 hours (overnight is ideal). For a quicker rise, let it sit in a warm place for 2-3 hours until doubled in size.

2. Prepare the Sauce:

   1. Crush the San Marzano tomatoes by hand or with a fork. Add a pinch of salt. You can add a small amount of olive oil if you like, but keep the sauce simple and fresh.

3. Assemble the Pizza:

   1. Preheat your oven to its highest setting (usually around 250°C/480°F or higher) and, if possible, use a pizza stone to get that authentic crispness. Place the stone in the oven while it heats.
   2. Once the dough has risen, divide it into two equal parts. Shape each part into a ball and let it rest for 15-20 minutes.
   3. On a floured surface, gently press and stretch the dough out into a round shape, about 12 inches in diameter. Avoid using a rolling pin; instead, use your hands to maintain air bubbles in the dough.
   4. Spread a thin layer of the tomato sauce over the dough, leaving about an inch around the edges.
   5. Add the fresh mozzarella pieces evenly over the sauce.
   6. Tear a few basil leaves and scatter them on top.

4. Bake the Pizza:

   1. If not using a pizza stone, you can use the back of a baking sheet.
   2. Bake for about 7-10 minutes, or until the crust is golden and crispy, and the cheese is melted and slightly bubbly.
   3. Remove the pizza from the oven, drizzle with a little extra virgin olive oil, and garnish with additional fresh basil leaves.

5. Serve:

   • Slice and enjoy your authentic Neapolitan Margherita pizza while it's hot!

Buon appetito!