Pizza Margherita
Naples classic: thin crust, San Marzano, fior di latte, basil and olive oil. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Medium
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Ingredients
- 500 g 00 flour
- 325 ml water
- 2 g fresh yeast
- 10 g salt
- 400 g San Marzano tomatoes, crushed
- 250 g fior di latte mozzarella
- 1 bunch fresh basil leaves
- 4 tbsp extra virgin olive oil
Steps
- Dissolve the yeast in water, mix with flour and salt, and knead 10 minutes until smooth.
- Cover and rise at room temperature for 2 hours, then divide into 250 g balls and rest 4 hours more.
- Preheat oven and stone to the highest setting, ideally 280°C, for at least 45 minutes.
- Stretch each ball gently by hand into a thin disc with a thicker rim.
- Top with crushed tomato, torn mozzarella, a drizzle of olive oil and a pinch of salt.
- Bake on the stone 6-8 minutes until the crust is blistered, then finish with fresh basil leaves.
Diet tags are added by the recipe's author.