Italian · Free
Margherita Pizza
The classic Neapolitan pizza with a chewy homemade crust, bright tomato sauce, fresh mozzarella, and fragrant basil -- simple ingredients that shine when done right.
****+
Prep 30 min · Cook 15 min
Method
In a large bowl, whisk together the flour, instant yeast, sugar, and 1 teaspoon kosher salt. Make a well in the center and pour in the warm water and 2 tablespoons olive oil.
Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured counter and knead for 8 to 10 minutes, pushing the dough away with your palm and folding it back, until it is smooth, soft, and springs back when poked.
Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let it rise in a warm spot for about 1 to 1.5 hours, until doubled in size.
Meanwhile, make the sauce by stirring the crushed tomatoes with 1/2 teaspoon sea salt and a small drizzle of olive oil in a bowl. No cooking is needed -- it cooks on the pizza.
About 45 minutes before baking, place a pizza stone or an inverted heavy baking sheet on the middle oven rack and heat the oven to its highest setting, ideally 500 to 550 deg F, so it gets blazing hot.
Punch the risen dough down gently to release the air, then divide it into 2 equal balls. Let them rest, covered, for 10 minutes so the gluten relaxes and the dough stretches more easily.
On a piece of floured parchment paper, use your fingertips to press one dough ball from the center outward into an 11 to 12-inch round, leaving a slightly thicker 1/2-inch rim for the crust. Avoid a rolling pin so you keep the airy edge.
Spread about 1/2 cup of the tomato sauce over the dough in a thin layer using the back of a spoon, leaving the rim bare. Scatter half the torn mozzarella over the top and drizzle lightly with olive oil.
Carefully slide the pizza (still on its parchment) onto the hot stone or sheet. Bake for 8 to 12 minutes, until the crust is puffed and spotted with brown and the cheese is melted and bubbling.
Remove the pizza with a large spatula or peel, then immediately scatter over 5 or 6 fresh basil leaves and a little grated Parmesan if using. Repeat the shaping and baking with the second dough ball.
Let each pizza cool for 2 minutes, then slice and serve hot while the crust is crisp on the bottom and chewy inside.
Chef's tips
- The hotter your oven, the better -- a screaming-hot stone gives the crust its signature char and chew, so do not skip the long preheat.
- Add fresh basil after baking, not before, so it stays green and fragrant instead of turning black.
- Do not overload the pizza with sauce or cheese; a thin, even layer bakes up crisp rather than soggy.
Cooking times vary by equipment -- cook to temperature and to taste.
