Dinner

Authentic Neapolitan Margherita Pizza

By Kkuek Culinary Team | Prep & Cook Time: 45 Mins

The Margherita pizza is a masterpiece of culinary minimalism, relying entirely on the pristine quality of its few ingredients and the intense heat of the oven. This home-kitchen adaptation of the Neapolitan classic produces a crust that is impossibly thin in the center with a puffy, deeply charred, and blistered outer rim (the 'cornicione'). The sauce is uncooked, relying on the natural, vibrant sweetness of crushed San Marzano tomatoes, simply seasoned with salt. Topped with milky, fresh mozzarella, aromatic torn basil, and a generous drizzle of spicy extra-virgin olive oil, this pizza transports you directly to the cobblestone streets of Naples.

The Ingredients

For the Dough (Requires advanced prep for best results):
1 lb (about 3 1/3 cups) high-protein '00' flour (or King Arthur Bread Flour)
1 1/3 cups lukewarm water (about 95°F)
1 tsp active dry yeast
2 tsp fine sea salt
For the Toppings:
1 can (14 oz) authentic San Marzano whole peeled tomatoes (DOP certified)
Fine sea salt to taste
8 oz extremely fresh, high-quality mozzarella cheese (Fior di Latte or Buffalo), patted completely dry and torn into small chunks
A large handful of fresh basil leaves
2 tbsp exceptional quality, peppery extra-virgin olive oil
A pinch of flaky sea salt

Step-by-Step Instructions

Make the dough (Ideally 24-72 hours in advance): In a large bowl, dissolve the yeast in the lukewarm water. Let it sit for 5 minutes. Add the '00' flour and the fine sea salt. Use your hands to mix everything until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead aggressively for 10-15 minutes until the dough is incredibly smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to let light through without tearing).
The cold fermentation: Divide the dough into three equal, tight balls (about 250g each). Place them in a lightly oiled container, cover tightly, and place in the refrigerator for at least 24 hours, and up to 72 hours. This slow, cold fermentation is the absolute secret to complex flavor and a blistered crust. Remove the dough balls from the fridge 2 hours before baking to come fully to room temperature.
Prepare the sauce: Neapolitan pizza sauce is raw. Pour the entire can of San Marzano tomatoes into a bowl. Use your hands to physically crush the tomatoes, breaking them down into a chunky, rustic puree. Season with a generous pinch of fine sea salt. Do not cook it. Do not add garlic, oregano, or sugar.
Preheat the oven to the absolute maximum: Place a heavy pizza stone or baking steel on the top rack of your oven, positioned about 4 inches below the broiler. Preheat the oven to its absolute highest setting (usually 500°F or 550°F) for at least one full hour. The stone must be violently hot. Just before sliding the pizza in, turn the oven setting from 'Bake' to 'Broil' on high.
Stretch the dough: Working with one room-temperature dough ball at a time, place it on a generously floured surface (semolina flour is best). Do not use a rolling pin! Use your fingertips to gently press the air out from the center of the dough towards the outer edge, leaving a 1-inch thick puffy rim untouched. Gently stretch the dough over your knuckles, rotating it, until you have a 10-12 inch circle that is paper-thin in the center.
Dress the pizza: Transfer the stretched dough to a wooden pizza peel lightly dusted with semolina flour. Give it a quick shake to ensure it slides freely. Spoon about 3-4 tablespoons of the raw crushed tomato sauce onto the center of the dough. Use the back of the spoon to spread it in a thin, even layer, leaving the puffy rim completely bare.
Add cheese and basil: Scatter the torn chunks of dry fresh mozzarella evenly over the sauce. Place a few whole fresh basil leaves over the cheese.
The violent bake: Ensure the oven is on 'Broil'. Give the peel a shake and swiftly slide the pizza directly onto the blazing hot stone or steel in the oven. Close the door immediately. Bake for 3 to 5 minutes, watching it like a hawk. The intense heat from the stone will cook the bottom instantly, while the broiler will aggressively char and blister the puffy crust.
Finish and serve: Remove the pizza when the crust is deeply charred in spots (leopard spotting) and the cheese is completely molten and bubbling. Immediately drizzle the hot pizza with high-quality extra-virgin olive oil and a pinch of flaky sea salt. Add a few more fresh basil leaves. Slice and eat immediately while it's dangerously hot.