Ingredients
- Neapolitan dough ball1 (250–260 g)
- Neapolitan tomato sauce70–80 g
- Fior di latte or mozzarella, well drained80–100 g
- Basil leaves4–5
- Extra virgin olive oil1 drizzle
- Parmigiano or grana (optional)5 g
The Margherita is the test of any pizzaiolo: it has only four toppings, so each one has to be just right. The dough should come from the 24-hour recipe and the sauce from the sauce recipe.
Drain the mozzarella. Cut it into pieces one to two hours ahead and leave it in a strainer in the fridge. Water from the cheese is the main cause of soggy pizzas in home ovens.
Method
- Preheat the oven. Home oven: stone or steel on the top rack, maximum temperature, 45–60 minutes. Pizza oven: until the stone reads 400–450 °C (750–840 °F).
- Dust the counter with semolina or flour. Stretch the ball with your fingers, from the center outward, to 30–33 cm (12–13 in), leaving a 1.5 cm rim.
- Move the dough onto the peel. Spread the sauce in a spiral and add the parmigiano, if using.
- Scatter the fior di latte in pieces, without covering everything. Add half the basil and a drizzle of olive oil.
- Pizza oven: 60–90 seconds, turning the pizza every 20–30 seconds. Home oven: 5–8 minutes, with the broiler on for the last minute.
- Finish with the rest of the fresh basil and another drizzle of olive oil. Serve right away.
Common questions
Buffalo mozzarella or fior di latte?
Both are traditional. Buffalo mozzarella holds more water: drain it well, or add it halfway through baking in a home oven.