Pizza Margherita
A classic Neapolitan pizza with fresh mozzarella, basil, and tomato sauce — simple yet iconic.
Equipment Needed
You will need: Mixing bowl, Dough scraper, Rolling pin or hands for stretching, Oven + pizza stone/tray, Ladle or spoon for sauce
Ingredients
- 500 g Mazza flour (tipo '00')
- 325 ml lukewarm water
- 10 g salt
- 7 g dry yeast
- 2 tbsp Extra virgin olive Mazza
- 250 g canned whole peeled tomatoes mazza (crushed)
- 250 g fresh mozzarella (fior di latte or buffalo)
- Freeze dried basil Mazza
Chef's Tips
The secret to authentic pizza is high-quality ingredients and a very hot oven. Don't overload with toppings - less is more for the perfect Margherita.
Method
- 1.
Mix flour, yeast, water, and salt; knead until smooth. Let rise 1–2 hours.
- 2.
Preheat oven with a pizza stone or tray at 250°C (480°F).
- 3.
Stretch dough thin, top with tomato sauce, mozzarella chunks, and basil.
- 4.
Bake until crust is golden and cheese bubbling (7–10 minutes). Drizzle with olive oil.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
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Notes from the Chef
Chef Antonio Napoli
Pizza Master, Naples, Italy
The secret to authentic pizza is high-quality ingredients and a very hot oven. Don't overload with toppings - less is more for the perfect Margherita.
Chef's Recommended Wine Pairing
A medium-bodied Italian red wine pairs perfectly with this dish. The wine's fruity notes and moderate tannins complement the rich flavors without overwhelming the dish.
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