The queen of Neapolitan pizzas, and proof that three ingredients can be perfect. A soft, blistered crust, bright San Marzano tomato sauce, creamy fior di latte and fresh basil — finished with a drizzle of olive oil. Keep the toppings simple and your oven as hot as it will go.
Ingredients
- 500g strong bread flour
- 325ml warm water
- 7g dried yeast
- 2 tsp salt
- 1 tbsp olive oil, plus more to drizzle
- 400g San Marzano tomatoes, crushed
- 250g fior di latte mozzarella, torn
- A handful of fresh basil leaves
Method
- Make the dough: dissolve the yeast in the warm water. Mix with the flour and salt, then knead for 10 minutes until smooth and springy. Cover and leave to rise for 1 hour.
- Shape: punch the dough down and divide it into two balls. Rest for 15 minutes, then stretch each into a round about 30cm across, keeping a thicker rim.
- Top: spread with the crushed tomatoes, scatter over the mozzarella and drizzle with olive oil.
- Bake: heat the oven to its hottest setting with a baking stone or tray inside. Bake each pizza for 7–9 minutes until the crust is blistered and the cheese is bubbling.
- Finish: scatter over the basil, drizzle with a little more olive oil and serve at once.
Recipe Card — Margherita Pizza
Prep time: 60 minutes
Cook time: 30 minutes
Total time: 90 minutes
Serves: 2
Category: Main Dishes · Vegetarian · Street Food
Course: Baking
Cuisine: Italian