Should I use fresh or dried basil for pizza margherita?

Fresh basil is recommended for pizza margherita because of the light flavor and aroma it adds to the pizza.

Can I use a different cheese instead of mozzarella?

Although mozzarella cheese is traditionally used in pizza margherita, you can experiment with other types of cheese if you want. For example, try pecorino or parmesan cheese.

Can I make the tomato sauce myself?

You can use both homemade tomato sauce and store-bought tomato sauce for pizza margherita. Just make sure the sauce is not too wet, otherwise the crust will become too soft.

Can I freeze pizza margherita?

Yes, you can freeze pizza margherita. Let the pizza cool completely and then wrap it in plastic wrap and aluminum foil before freezing.

Which wine goes well with pizza margherita?

A light red wine like Chianti or Pinot Noir pairs well with pizza margherita.

Pizza Margherita

Name: Pizza Margherita
Cook time: 8 h
Total time: 8 h
Yield: 4P
Ingredients: Ingredients for dough for 4 pizzas (8 to 12 hours fermentation):; 1 kg flour type 00; 650 ml water at room temperature; 30 g salt; 3 g fresh yeast; 1/3 glass of olive oil (only for home use, 250°); Ingredients for topping for 4 pizzas:; 850 g tomato sauce; 400 g mozzarella (or fior di latte); Fresh basil; Parmigiano reggiano; Olive oil

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8 hours fermentation + 30 minutes finishing

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Pizza Margherita, this typical Neapolitan pizza is easy to make yourself with tips from Italian Pizzaiolo Luca, discover the recipe!

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Ingredients

What do you need?

Quantity: 4P

Ingredients for dough for 4 pizzas (8 to 12 hours fermentation):
1 kg flour type 00
650 ml water at room temperature
30 g salt
3 g fresh yeast
1/3 glass of olive oil (only for home use, 250°)

Ingredients for topping for 4 pizzas:
850 g tomato sauce
400 g mozzarella (or fior di latte)
Fresh basil
Parmigiano reggiano
Olive oil

Ingredients for dough for 4 pizzas (8 to 12 hours fermentation):
1 kg flour type 00
650 ml water at room temperature
30 g salt
3 g fresh yeast
1/3 glass of olive oil (only for home use, 250°)

Ingredients for topping for 4 pizzas:
850 g tomato sauce
400 g mozzarella (or fior di latte)
Fresh basil
Parmigiano reggiano
Olive oil

Preparation method

How do you make this?

Preparation of pizza dough: Pour all the flour into the mixer. Let 30 g of salt dissolve in 450 ml of water. Add water and salt to the flour in the mixer and start mixing (slow medium speed).

Dissolve 3 g of yeast in a ball with 100 ml of water. Add this to the mixer while it mixes. After 5 minutes, add the last 100 ml of water. Increase the mixer speed and slowly drizzle in the olive oil.

Once the dough has absorbed all the liquids, stop the mixer and let the dough rest on the table. Cover the dough with plastic wrap or the lid of your mixer.

After 10 minutes of resting, knead it with your hands. Let it rest again for 10 minutes to make it more elastic.

Form separate pizza balls of 265 g each. Let these ferment for at least 8 hours in a closed container at room temperature.

Preparation of pizza topping: Mix the tomato sauce with 1.7 g of salt and cut the mozzarella into pieces.

Preheat your oven for 30 minutes at maximum temperature (with a pizza stone inside, if possible).

Open your pizza dough and roll it out, spread the tomato sauce on your dough with a little olive oil.

Bake the pizza for 7 minutes at 250°C.

Add the mozzarella and slide the pizza back into the oven for 1 minute to let the cheese melt. After baking, add parmesan and basil. Enjoy!

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