Pizza Napoletana

Master the art of Neapolitan pizza with a slow-fermented dough using a poolish for extra flavor and perfect texture. Top it classically for an authentic Margherita experience.

Ingredients

• 500g water
• 5g honey
• 5g yeast
• 400g 00 flour
• 300g manitoba flour
• 20g salt

Poolish

Ingredients

• 200g water
• 200g 00 flour
• 5g honey
• 5g yeast

Instructions

1. In a large container, add the water, honey, and yeast.
2. Mix to dissolve the yeast.
3. Add the flour and mix until fully incorporated.
4. Let sit uncovered for 15 minutes.
5. Seal the container and let sit for 1 hour at room temperature.
6. Place in the fridge overnight (16–24 hours).

Pizza Dough

Ingredients

• Poolish
• 300g manitoba flour
• 200g 00 flour
• 300g water
• 20g salt

Instructions

1. In a large bowl, add the Poolish, bread flour, and 00 flour.
2. In a measuring cup, combine water and salt and mix to dissolve.
3. Gradually integrate the flour into the Poolish while adding the salt water little by little.
4. The dough will be very wet once all the water has been added.
5. Knead the dough on a working surface.
6. Cover the dough lightly with oil and let it sit for 15 minutes.
7. Gently detach the dough from the counter and shape it into a tight ball.
8. Cover with olive oil and a damp towel.
9. Let it sit for 1 hour.
10. Cut into 250–280g pieces.
11. Shape each piece into a ball.
12. Cover and let sit for 1–2 hours.
13. Now you’re ready to make pizza! 🍕

Margherita Toppings

• Tomato passata (or crushed tomatoes, preferably Mutti)
• Fresh mozzarella (preferably fior di latte or buffalo mozzarella)
• Fresh basil leaves
• Olive oil
• Salt

Baking Instructions

1. Preheat your oven to the highest temperature possible (ideally 270–300°C) with a pizza stone or steel inside.
2. Lightly flour your work surface and stretch one dough ball out into a circle.
3. Spread a thin layer of tomato passata onto the dough, leaving a small border around the edges.
4. Tear pieces of mozzarella and scatter over the top.
5. Add a few fresh basil leaves.
6. Drizzle with a little olive oil.
7. Bake the pizza on the hot stone or steel for 4–6 minutes, until the crust is puffed and charred in spots.
8. Optionally, add a few more fresh basil leaves after baking.