ReceptnaptárMargherita pizza (homemade, crispy base)
A true Margherita is the simplest yet hardest version of Neapolitan pizza: thin, elastic dough, tangy tomato, creamy mozzarella and fresh basil. At home, the trick is a blazing-hot oven and a pizza stone or inverted baking sheet, which crisps the base. A longer cold rise gives the dough a pizzeria-style flavor.
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Ingredients
Method
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- Dissolve the yeast in the lukewarm water, then add the flour, salt and oil. Knead with a stand mixer for 8 minutes, or by hand for 10-12 minutes, until you have a smooth, elastic, slightly sticky dough.
- Place the dough in an oiled bowl, cover, and let it rise at room temperature for 1.5-2 hours until doubled. A slow, cold rise in the fridge (8-24 hours) gives even more flavor.
- Divide the risen dough into two equal pieces, shape into balls, and rest them covered on a floured board for 30 minutes. Preheat the oven to its highest setting (250-270 °C) together with a pizza stone or an upside-down baking sheet for 30-45 minutes.
- Mix the tomatoes with the salt and 1 tablespoon of olive oil. Do not cook the sauce, spread it raw so it stays fresh-tasting. Drain the mozzarella well and dice it.
- Press and stretch each dough ball with your fingertips from the center outward into a 28 cm round, leaving the rim thicker. Place it on a floured peel or on parchment paper.
- Spread a thin layer of tomato over the round, scatter with mozzarella, and bake in the hot oven for 6-8 minutes, until the rim puffs up and chars in spots and the cheese bubbles.
- Remove, top with fresh basil and a little extra virgin olive oil, and serve immediately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Get the oven as hot as possible, at least 250 °C, and preheat the baking surface too.
- Do not cook the tomato, just salt and oil it, so it stays fresh.
- Drain the mozzarella well, or the pizza will be watery.
- A 24-hour cold rise in the fridge makes the dough lighter, airier and tastier.
Frequently asked questions
What is the best flour for pizza?
Tipo 00 flour is ideal for Neapolitan pizza, but bread flour or all-purpose flour also works well.
Can I skip the proofing?
You can make a quick dough, but it will be less airy and the flavor will be flatter.
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