A margherita pizza true to the Neapolitan classic: supple dough, fragrant tomato, melting mozzarella, fresh basil, and olive oil. Simple, bright, and perfectly suited to a well-preheated home oven.
Ingredients
- 800 g homemade pizza dough
- 300 g plain tomato puree
- 250 g fior di latte mozzarella
- 2 tbsp extra-virgin olive oil
- 12 leaves fresh basil
- 2 pinches fine salt
- 20 g type 00 or T45 wheat flour
Method
- Remove the mozzarella from its packaging, drain it, and place it on paper towels until it loses excess water and feels firmer to the touch.
- Place a heavy baking sheet or a pizza stone in the oven and preheat to the maximum setting until the heat is very intense and stable.
- Lightly flour the work surface, place the dough on it, and stretch it from the center to the edges with your fingers, keeping a thicker, supple border.
- Season the tomato puree with the fine salt and some of the olive oil, then spread it thinly over the dough, leaving the border bare.
- Tear the mozzarella into irregular pieces and scatter them over the tomato, without overloading, so the dough can bake properly.
- Slide the pizza onto the hot baking sheet and bake until the edge is puffed and golden in spots, and the mozzarella is gently bubbling.
- Add the fresh basil right out of the oven to preserve its fragrance, then finish with a drizzle of the remaining olive oil.
- Let rest very briefly on a wire rack or cutting board, just enough for the cheese to stabilize, then serve immediately while very hot.
Nutrition
Per serving
- Energy
- 724.8 kcal
- Protein
- 25.78 g
- Carbohydrate
- 95.95 g
- Fat
- 25.67 g
- Fibre
- 5.78 g
- Calcium
- 167.48 mg
- Iron
- 0.21 mg
- Magnesium
- 8.34 mg
