Classic Margherita Pizza
by Marco Rossi
1
Servings
4
Prep
30 min
Cook
10 min
A thin, blistered crust with tomato, mozzarella, and basil. The dough rests overnight for flavor, so plan a day ahead.
Ingredients
- 500 g bread flour
- 325 ml lukewarm water
- 2 tsp fine salt
- 1/4 tsp instant yeast
- 400 g canned San Marzano tomatoes
- 250 g fresh mozzarella, torn
- Fresh basil leaves
- Olive oil
Steps
- 1Mix flour, water, salt, and yeast into a shaggy dough. Cover and rest 20 minutes, then knead briefly until smooth.
- 2Refrigerate the dough overnight (12–24 hours) in an oiled, covered bowl.
- 3Two hours before baking, divide into 4 balls and let them come to room temperature.
- 4Crush the tomatoes by hand with a pinch of salt.
- 5Stretch each ball thin, top sparingly with tomato and mozzarella, and bake on a screaming-hot stone or steel at max oven temperature until blistered, 6–8 minutes.
- 6Finish with basil and a drizzle of olive oil.
Notes
A pizza steel under the broiler gets closest to a wood oven at home.
