Italian Margherita Pizza
By Ken Forkish | Flour Water Salt Yeast · plumstreetcollective.com
6 hrs 45 min + overnight chillMakes 6 pizzas
Neapolitan-style pizza with a long-fermented dough, fresh mozzarella, San Marzano tomato sauce, and basil.
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| prepPreheat oven to 550°F / 288°C (or highest setting) on bake mode, with pizza stone inside, for at least 30 min | |||||||||||
| ½ tsp instant dried yeast (2 g) | Bloom yeast in warm water | Sprinkle salt, pour in yeast, mix by hand | Fold dough repeatedly 5 min, rest 30 min | Fold again, coat with oil, rest 5–6 hrs until doubled | Divide into 6 balls, shape, wrap, chill 30 min | Stretch chilled dough into 10–14 inch round | Transfer to floured peel, shape round | Top with sauce, mozzarella, basil & extras | Bake on stone 550°F / 288°C, 5–6 min | Rest 5 min, then slice & serve | |
| 3 tbsp warm water (for bloom) | |||||||||||
| 1000 g unbleached white flour | Mix flour & water until incorporated | Rest dough 20–30 min, covered | |||||||||
| 3–700 g warm water (for dough) | |||||||||||
| 1 tbsp + ¾ tsp fine sea salt (20 g) | |||||||||||
| olive oil (for bulk ferment coating) | |||||||||||
| 1 large can / 28 oz San Marzano tomatoes | Pulse tomatoes, oil, garlic, salt, oregano & pepper flakes | ||||||||||
| 1½ tbsp olive oil (for sauce) | |||||||||||
| 1 clove garlic, minced | |||||||||||
| 1½ tsp sea salt | |||||||||||
| ¼ tsp dried oregano | |||||||||||
| dash red pepper flakes | |||||||||||
| 450 g fresh mozzarella cheese, torn | |||||||||||
| fresh basil | |||||||||||
| fresh Parmesan cheese | |||||||||||
| additional toppings (oregano, pepperoni, sausage) (optional) | |||||||||||
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