Neapolitan-style margherita pizza
A slow-proved dough, a simple San Marzano sauce, fresh mozzarella and basil. Pizza night, done properly.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Serves
- 4
- Level
- Involved
A home oven will never reach 450°C, but a pizza steel or an upturned heavy tray, heated for 45 minutes, gets you remarkably close. Start the dough the day before for the best flavour.
Method
- 01
Mix the flour, water, salt and yeast into a shaggy dough. Knead for 10 minutes until smooth and elastic.
- 02
Cover and leave at room temperature for 2 hours, then refrigerate for 24 hours.
- 03
Divide the dough into 4 balls and leave to come to room temperature for 2 hours, covered.
- 04
Put a pizza steel or heavy baking tray on the top shelf and heat the oven to its highest setting for 45 minutes.
- 05
Crush the tomatoes by hand with the salt. Do not cook the sauce.
- 06
Stretch each ball into a 25 cm round, leaving the edge thicker. Spread with a thin layer of sauce and scatter with mozzarella.
- 07
Slide onto the hot steel and bake for 7 to 9 minutes until the crust is puffed and blistered. Finish with basil and a drizzle of olive oil.
Switch the oven to grill for the last 2 minutes for extra char on the crust.
Mix the flour, water, salt and yeast into a shaggy dough. Knead for 10 minutes until smooth and elastic.
Cover and leave at room temperature for 2 hours, then refrigerate for 24 hours.
Divide the dough into 4 balls and leave to come to room temperature for 2 hours, covered.
Put a pizza steel or heavy baking tray on the top shelf and heat the oven to its highest setting for 45 minutes.
Crush the tomatoes by hand with the salt. Do not cook the sauce.
Stretch each ball into a 25 cm round, leaving the edge thicker. Spread with a thin layer of sauce and scatter with mozzarella.
Slide onto the hot steel and bake for 7 to 9 minutes until the crust is puffed and blistered. Finish with basil and a drizzle of olive oil.
