Margherita Pizza

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Whisk the flour and yeast in a large bowl. Add the water and mix with your hand until no dry flour remains, then rest the shaggy dough for 20 minutes so the flour fully hydrates.

   Mark done Start 20 min timer

2. Add the salt and knead in the bowl for 5 minutes, folding the dough over itself until it turns smooth and elastic. Cover and leave at room temperature for 2 hours.

   Mark done Start 5 min timer

3. Divide into four 200 g balls, tucking the edges underneath to build surface tension. Space them in a lidded container and refrigerate for 24 to 72 hours — flavour and blistering improve every day.

   Mark done

4. Take the dough out 2 hours before baking. Meanwhile, slide a baking steel or heavy stone onto the upper-middle shelf and heat the oven to its maximum, at least 250°C / 480°F, for a full hour.

   Mark done

5. Crush the tomatoes by hand with the salt, leaving them rough. Do not blend — a smooth sauce turns watery on the crust.

   Mark done

6. Stretch one ball on a well-floured surface, pressing from the centre outward and leaving a 2 cm rim untouched. Let gravity do the last of the stretching over your knuckles.

   Mark done

7. Slide onto a floured peel. Spread 3 tablespoons of sauce, scatter a quarter of the mozzarella and Parmigiano, and drizzle with olive oil.

   Mark done

8. Launch onto the steel and bake for 6 to 8 minutes, until the rim is puffed and spotted and the cheese is bubbling. Switch to the grill for the final 60 seconds if the top needs colour.

   Mark done Start 6 min timer

9. Finish with fresh basil and a thread of olive oil, then slice and eat immediately while the base is still crisp.

   Mark done

Chef’s Tips

• Drain torn mozzarella on kitchen paper for 20 minutes; the water it sheds is the single biggest cause of a soggy centre.
• No baking steel? An upturned heavy baking sheet preheated for an hour is a close second.
• Weigh your water. Pizza dough lives or dies on hydration percentage, and cups are hopelessly imprecise.

Pairing Suggestions

• A chilled Aglianico or a light Chianti cuts the mozzarella richness
• Start with a simple rocket salad dressed in lemon and olive oil
• Finish with affogato for a five-minute dessert

Storage & Reheating

Dough balls keep in the fridge for 3 days or freeze for 3 months — defrost overnight in the fridge. Cooked slices refrigerate for 3 days; reheat in a dry skillet over medium heat for 3 minutes with a lid on, which re-crisps the base while melting the cheese. Never microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.