A recipe from Gemo
Neapolitan-Style Pizza Margherita
A simple Italian Pizza Margherita with a soft, chewy crust, lightly crushed tomato, fresh mozzarella, basil, and extra-virgin olive oil. This home-oven version keeps the classic Neapolitan spirit without American-style heavy cheese or extra toppings.
Method
- 01
Pour 325 ml water into a large bowl and stir in 1 g yeast until dispersed. Add most of the 500 g flour and mix until no dry patches remain, then cover the rough dough and let it rest briefly so it becomes easier to knead.
⏱ 20 min
- 02
Add 12 g salt and the remaining flour, then knead until the dough is smooth, elastic, and slightly tacky. Keep the dough plain, without sugar or oil, for a cleaner Neapolitan-style crust.
⏱ 10 min
- 03
Shape the dough into one tight ball, place it in a lightly covered bowl, and let it rise at cool room temperature until expanded and airy. For better flavor, let it rise slowly rather than rushing it in a warm place.
⏱ 480 min
- 04
Divide the dough into 2 equal balls. Tuck each ball tightly underneath itself, place on a lightly floured tray, cover, and let the dough relax until soft enough to stretch without springing back.
⏱ 90 min
- 05
Place a pizza stone, baking steel, or heavy inverted baking sheet in the oven and heat to the highest setting, ideally 250-280 C. Preheat long enough for the baking surface to become fully hot.
⏱ 45 min
- 06
Crush the peeled tomatoes by hand with a pinch of salt. Tear or dice the mozzarella and drain it on paper towels or in a sieve so excess liquid does not make the center of the pizza wet.
- 07
Dust the work surface with semolina or flour. Press one dough ball from the center outward, leaving a thicker rim, then gently stretch it into a round about 28 cm wide without flattening the raised edge.
- 08
Spread half the crushed tomatoes in a thin layer over the dough. Add half the drained mozzarella and a light drizzle of extra-virgin olive oil, keeping the toppings sparse so the crust can bake properly.
- 09
Slide the pizza onto the hot surface and bake at the highest setting, ideally 250-280 C, until the rim is puffed, the base is browned, and the mozzarella has melted without drying out. Repeat shaping, topping, and baking the second pizza, then finish with fresh basil and a small drizzle of olive oil if desired.
⏱ 7 min
Nutrition
