Margherita Pizza
2.5–3.5 h (mostly dough rise)
2 personal pizzas or 1 large pizza
A 19th-century Neapolitan pizza with stracciatella cream, fresh mozzarella, tomatoes, and basil on a thin, crisp crust.
| prepPlace pizza stone on lower oven rack | |||||
| prepPreheat oven to 450°F / 230°C | |||||
| 175 ml water | Sprinkle yeast over water, let dissolve | Mix in flour & salt, knead 7–10 min until smooth | Oil bowl, cover, rise 2–3 hrs or overnight | Deflate, divide into 2 or leave whole, stretch into circle | Slice and serve hot |
| 1 1/2 g dry yeast | |||||
| 300 g 00 flour or bread flour, more as needed | |||||
| 1 1/2 teaspoons salt | |||||
| Semolina flour, for the peel | Dust peel with semolina, transfer dough | Spread stracciatella over dough | Arrange tomatoes, then mozzarella on top | Bake 5 min, top with basil, bake 3–4 min more | |
| 1 burrata, filling (stracciatella) extracted | |||||
| Tomatoes (mini Marzano, San Marzano, or Roma), sliced | |||||
| Fresh mozzarella, sliced | |||||
| Fresh basil | |||||
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