Pizza Lolo's Classic Neapolitan Margherita Pizza Recipe
Ingredients:
DOUGH
- 500g (17.6 oz) “00” flour (Caputo preferred)
- 325g (11.5 oz) water (65% hydration)
- 10g (0.35 oz) salt
- 3g (0.1 oz) fresh yeast or 1g (0.03 oz) dry yeast or 2% starter
TOPPINGS
- San Marzano tomatoes (D.O.P. preferred), hand-crushed
- fresh mozzarella (preferably buffalo mozzarella)
- Fresh basil leaves
- Extra virgin olive oil
- A pinch of salt for the sauce
Directions:
Step 1: Make the Dough (24-48 hours in advance)
● Mix the Ingredients: In a large bowl, combine the flour and yeast. Gradually add the water while mixing to form a shaggy dough. Add the salt after the initial mix to avoid direct contact with the yeast.
● Knead the Dough: Knead for about 10 minutes until the dough is smooth and elastic. You can do this by hand or in a stand mixer with a dough hook.
● Bulk Fermentation: Cover the dough and let it rest at room temperature for up to 24 hours.
● Divide and Shape: After fermentation, divide the dough into 250g (9 oz) portions. Shape into smooth balls and let them rest at room temperature for at least 2 hours before using.
Step 2: Prepare the Sauce
● Crush the Tomatoes: Use your hands or a fork to gently crush the San Marzano tomatoes.
● Season: Add a pinch of salt to the tomatoes. Do not cook the sauce; it will cook on the pizza in the oven.
Step 3: Prepare the Pizza
● Preheat the Oven: If using an outdoor oven, preheat it to a high temperature (usually around 800°F ).
● Stretch the Dough: On a lightly floured surface, gently stretch the dough into a 10-12 inch round using your hands. Avoid pressing down on the edges to maintain a puffy crust.
Step 4: Assemble the Pizza
● Spread the Sauce: Using a spoon, spread a thin layer of the crushed tomato sauce evenly over the dough,
leaving a border around the edges for the crust.
● Add the Mozzarella: Cut or Tear the mozzarella into small pieces and scatter it evenly over the sauce.
● Add Basil and Olive Oil: Place a few fresh basil leaves on the pizza and drizzle lightly with extra virgin olive oil.
Step 5: Bake the Pizza
● High Heat: For Neapolitan pizza, you need very high heat. In a wood-fired oven, the pizza bakes at around 900°F (485°C) for 60-90 seconds.
● Monitor: Watch for the dough to puff up and the cheese to melt. The crust should have a charred, leopard-spotted appearance, and the edges should be airy and light.
Step 6: Serve
● Remove the pizza from the oven and let it rest for a minute. Optionally, add a few more fresh basil leaves and a final drizzle of olive oil before slicing.
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