Italian
Italian
Free recipe
Margherita Pizza
A blistered Neapolitan-style pie with crushed San Marzanos, fresh mozzarella, and torn basil. The dough proofs slowly for an airy, charred crust.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Mix the flour, water, salt, and yeast into a smooth dough and let it bulk ferment 8 hours.
- Divide the dough into two balls and proof another 4 hours until pillowy and bubbly.
- Stretch each ball into a 12 inch round, top with tomatoes, mozzarella, and a drizzle of olive oil.
- Bake on a 500 degrees F preheated stone for 7 minutes, then finish with fresh basil and oil.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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