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Pizza Margherita

8 INGREDIENTS • 14 STEPS • 6HRS

Pizza Margherita

Recipe

5.0

1 rating
Imagine how great it would be to enjoy your own totally homemade pizza at a moment’s notice. It really is possible without a bunch of expensive equipment. A pizza stone preheated in a very hot oven is the key. And starting off with the proper flour of the best quality. You absolutely can make this Pizza Margherita With Authentic Neopolitan Crust in your kitchen.
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Imagine how great it would be to enjoy your own totally homemade pizza at a moment’s notice. It really is possible without a bunch of expensive equipment. A pizza stone preheated in a very hot oven is the key. And starting off with the proper flour of the best quality. You absolutely can make this Pizza Margherita With Authentic Neopolitan Crust in your kitchen.
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!

6HRS

Total Time

$1.06

Cost Per Serving

Ingredients

Servings
8
us / metric
Neopolitan Crust Dough
Water
720 mL
Lukewarm Water
around 100 degrees F (40 degrees C) or below
Active Dry Yeast
1 Tbsp
Active Dry Yeast
Kosher Salt
1 Tbsp
Kosher Salt
Type 00 Flour
950 g
Type 00 Flour
plus more for dusting
Margherita Pizza
Tomato Sauce
80 g
Tomato Sauce
or any topping of your choice
Mozzarella Cheese
85 g
Mozzarella Cheese
cut into 1/2-inch chunks
Fresh Basil Leaf
6
Large Fresh Basil Leaves
thinly slivered
Olive Oil
as needed
Olive Oil
for drizzling over pizza before baking

Nutrition Per Serving

VIEW ALL
Calories
475
Fat
6.4 g
Protein
14.8 g
Carbs
92.5 g
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!

Author's Notes

Makes 1 large batch of dough for 8 small pizzas.

After rising, refrigerate the dough and use it over the next 14 days; the dough will develop sourdough characteristics over that time Once refrigerated, the dough will collapse and will not rise again in the container, that's totally normal for this dough.

If you are using parchment paper as a base, do not be concerned about the dough sticking. You will be transferring the prepared pizza to the preheated stone with the paper.

If using parchment paper, then transfer to the stone will be an easy one. For maximum crispiness, you can remove the paper after about 4 minutes by using your peel to carefully lift the pizza enough to slide the paper out from under.

Cooking Instructions

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step 1
In a large 5 to 6-quart bowl or lidded food container, add Active Dry Yeast (1 Tbsp) and Kosher Salt (1 Tbsp) to the Water (720 mL). Give it a quick stir.
step 1 In a large 5 to 6-quart bowl or lidded food container, add Active Dry Yeast (1 Tbsp) and Kosher Salt (1 Tbsp) to the Water (720 mL). Give it a quick stir.
step 2
Prepare the Neopolitan Crust Dough by mixing in the Type 00 Flour (950 g) all at one time with a large wooden spoon or preferably, a Danish dough whisk. (You could also mix with a heavy-duty stand mixer with paddle or a 14-cup food processor, but not necessary.)
step 2 Prepare the Neopolitan Crust Dough by mixing in the Type 00 Flour (950 g) all at one time with a large wooden spoon or preferably, a Danish dough whisk. (You could also mix with a heavy-duty stand mixer with paddle or a 14-cup food processor, but not necessary.)
step 3
Cover with a non-airtight lid. Allow the dough to rise at room temperature until it begins to flatten on top, about 2 hours. Do not punch down the dough! With this method, you're trying to retain as much gas in the dough as possible.
step 3 Cover with a non-airtight lid. Allow the dough to rise at room temperature until it begins to flatten on top, about 2 hours. Do not punch down the dough! With this method, you're trying to retain as much gas in the dough as possible.
step 4
Before the first use, refrigerate the dough overnight (or for at least 3 hours) for ease in handling.
step 5
To prepare the Margherita Pizza, place the pizza stone on a shelf in the bottom third of the oven. Preheat oven to 500 degrees F (260 degrees C ). Allow stone to preheat for a full 30 minutes.
step 6
Prepare your pizza peel with flour, cornmeal, or parchment paper to prevent the pizza from sticking to the peel when sliding it onto the stone.
step 7
Sprinkle the surface of the refrigerated dough with flour. Pull up and cut off a piece of orange-sized dough that weighs about 8 oz. A serrated knife or kitchen shears will be helpful.
step 7 Sprinkle the surface of the refrigerated dough with flour. Pull up and cut off a piece of orange-sized dough that weighs about 8 oz. A serrated knife or kitchen shears will be helpful.
step 8
Hold the dough in your hands, adding a little more flour as needed so that it doesn’t stick to your hands. Gently stretch the surface of the dough around the bottom all the way around, rotating the dough as you go to form a ball. Work quickly so that the entire process takes just 20 to 30 seconds. You don’t want to overwork the dough.
step 9
Flatten the dough with your hands than with a rolling pin directly on your prepared pizza peel. You may need to sprinkle additional flour as you go to prevent sticking.
step 10
Roll the ball out into a 1/8-inch-thick round measuring about 12-inches across. (If the dough is resisting, just let it sit for about 5 minutes.
step 10 Roll the ball out into a 1/8-inch-thick round measuring about 12-inches across. (If the dough is resisting, just let it sit for about 5 minutes.
step 11
Spread Tomato Sauce (80 g) over the dough, leaving about a half-inch border then add the Fresh Basil Leaves (6) and Mozzarella Cheese (85 g). Drizzle a little Olive Oil (as needed) over the pizza, if desired.
step 11 Spread Tomato Sauce (80 g) over the dough, leaving about a half-inch border then add the Fresh Basil Leaves (6) and Mozzarella Cheese (85 g). Drizzle a little Olive Oil (as needed) over the pizza, if desired.
step 12
As you add the toppings, continue to test for sticking by gently shaking the peel. If you are using a base of flour or cornmeal, the pizza should move freely. If it is sticking, use a dough scraper and some flour to free it.
step 13
Place the tip of the peel near the back of the stone close to where you want the far edge of the pizza to land. Give the peel a few quick forward-and-back jiggles and pull it sharply out from under the pizza. Check for doneness in 8-10 minutes. Using a spatula may be helpful in nudging the baked pizza back onto the peel.
step 13 Place the tip of the peel near the back of the stone close to where you want the far edge of the pizza to land. Give the peel a few quick forward-and-back jiggles and pull it sharply out from under the pizza. Check for doneness in 8-10 minutes. Using a spatula may be helpful in nudging the baked pizza back onto the peel.
step 14
Allow the pizza to cool slightly, preferably on a wire rack, so that the cheese sets properly. Enjoy!
step 14 Allow the pizza to cool slightly, preferably on a wire rack, so that the cheese sets properly. Enjoy!

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