Margherita Pizza

2.5-3.5 hrs (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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