Neapolitan Margherita & Pizza Dough
Makes: Four 12-inch pizzas
Time: Dough - 20 minutes + 3 hours rising, Pizzas - 10 minutes
If you've never made your own pizza from scratch, we highly recommend you give this recipe a go, it's very satisfying to make your own dough and see it through to a finished Margherita.
This recipe produces a Neapolitan margherita to rival the best Melbourne's bustling pizza scene has to offer. You'll be amazed at how good it is. The dough will last up to a week in the refrigerator, allowing you to make it on the weekend ready for a quick dinner during the week. This recipe has been designed for a residential oven*.
*If you are using a wood fire oven heat to 400 - 450 degrees celsius, let the stone floor heat up for about an hour, then cook the pizza directly on the oven floor for approximately 1.5–2 minutes.
Neapolitan Pizza Dough
306g tipo 00 flour
306g all purpose flour
16g sea salt
4g active dry yeast
10g extra virgin olive oil
400ml lukewarm water
Combine the flours and salt in a large mixing bowl and set aside.
Fill a small mixing bowl with the lukewarm water, add the active dry yeast and olive oil and stir until the yeast has dissolved into the water the pour into the flour mix. Knead with your hands or mixer with hook attachment until well combined, approximately 3 - 4 minutes, and then let it rest for 15 minutes.
Knead the rested dough for 3 minutes and then using a bench knife cut the dough into 4 equal pieces and shape into dough balls. Place on a heavily floured surface, cover with a damp cloth and let the dough rest for 3 - 4 hours at room temperature, or 12-24 hours in the refrigerator. The rest time depends on the temperature of your kitchen or refrigerator.
If the dough balls are in your refrigerator remove and let sit for 30 minutes. To make pizza, use the tips of your fingers begin to push down on the dough, working your way out towards the edges. As you push down make sure to lightly pull in the opposite direction with both hands to stretch it. This method preserves the air in the dough to prevent it from becoming too dense. Work each dough ball into 12-inch pizzas.
4 12-inch round pizza dough, stretched
320g fior di latte
20 basil leaves
1 Isabella San Marzano tomato can
Extra virgin olive oil
Himalayan pink salt
Put a pizza stone or tile inside your oven and put it on it's maximum setting. Heat the stone for at least an hour.
Blend the can of San Marzano tomatoes, a dash of olive oil and a healthy pinch of salt then transfer to a small stove pot. Turn on a medium heat and bring to a light boil. Switch to a low heat and simmer for 15 minutes. Remove from the stove and let it cool for 30-40 minutes.
Lay out your pizza bases on a floured surface. Add 3 table spoons of sauce to each base and spread around with the back of your spoon. Start from the centre and work your way out in circular motions leaving roughly a 1/2 inch gap from the edge of your dough.
Drizzle some olive oil over the sauce. Break the mozzarella fior di latte into large pieces and place on top of the base. Scatter 5 basil leaves on top of each pizza.
Using a pizza peel, pick up a pizza and slide it on to the hot stone in your oven. Bake for approximately 4 - 8 minutes, until the base is cooked through.