Name: Authentic Neapolitan Margherita Pizza
Prep time: 30 min
Cook time: 145 min
Total time: 175 min
Ingredients: 500 g All-purpose flour (or '00' flour); 325 ml Water, lukewarm; 7 g Active dry yeast; 10 g Fine sea salt; 400 g San Marzano tomatoes, crushed; 250 g Fresh mozzarella (fior di latte or buffalo); 10 pieces Fresh basil leaves; 2 tbsp Extra virgin olive oil

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
All-purpose flour (or '00' flour)	500 g	910	26g	191g	2g
Water, lukewarm	325 ml	0	0g	0g	0g
Active dry yeast	7 g	12	1g	1g	0g
Fine sea salt	10 g	0	0g	0g	0g
San Marzano tomatoes, crushed	400 g	36	2g	8g	0g
Fresh mozzarella (fior di latte or buffalo)	250 g	375	28g	3g	28g
Fresh basil leaves	10 pieces	1	0g	0g	0g
Extra virgin olive oil	2 tbsp	124	0g	0g	14g

Directions

Step 1
Prepare the Dough: Dissolve yeast in lukewarm water. In a large bowl, combine flour and salt. Gradually add yeast mixture, mixing until a shaggy dough forms. Knead for 10-15 minutes until smooth and elastic. Cover and let rise in a warm place for 1.5-2 hours, or until doubled.
Step 2
Divide dough into 2-3 balls (for individual pizzas). Gently stretch or roll each ball into a 10-12 inch circle. Preheat oven with a pizza stone or baking steel to its highest setting (250°C/500°F or higher) for at least 30 minutes.
Step 3
Prepare Toppings: Drain mozzarella and pat dry, then tear or slice. Season crushed tomatoes with a pinch of salt. Drizzle dough with olive oil.
Step 4
Assemble and Bake: Spread a thin layer of crushed tomatoes over the dough, leaving a border. Distribute mozzarella evenly. Slide pizza onto the hot pizza stone/steel. Bake for 5-8 minutes, or until crust is golden and cheese is bubbly.
Step 5
Remove from oven, scatter fresh basil leaves, and drizzle with a little more olive oil. Slice and serve immediately.