Experience the true essence of Italy with this elevated Margherita pizza. Crafted with premium ingredients and refined techniques, this recipe guides you to a perfectly blistered, airy crust, vibrant San Marzano tomato sauce, and creamy fior di latte mozzarella, finished with aromatic fresh basil and a hint of high-quality olive oil. A masterclass in simplicity and flavor.
150 mls - Lukewarm Water (Around 35-40°C (95-105°F))
1 teaspoon - Fine Granulated Sugar (For yeast activation)
15 g - Fresh Baker's Yeast (Alternatively, 5g active dry yeast (proofed))
225 g - Italian '00' Pizza Flour (Plus extra for dusting)
5 g - Fine Sea Salt (tsp)
25 mls - Premium Extra Virgin Olive Oil (For dough and drizzle)
Fine Semolina (For dusting the work surface and pizza peel/tray)
Toppings
80 g - San Marzano Crushed Tomatoes (Unseasoned, or hand-crushed whole peeled tomatoes)
70 g - Fresh Fior di Latte Mozzarella (Drained well and torn into small, irregular pieces)
Fresh Oregano Leaves (A few small sprigs, picked, or 0.5 tsp high-quality dried oregano)
Freshly Ground Black Pepper (To taste)
Finishing
Fresh Basil Leaves (Small handful, torn)
Flaky Sea Salt (Optional, for a final flourish)
Instructions
Preheat your oven to its highest setting, ideally 250-280°C (480-530°F), with a pizza stone or heavy baking steel inside for at least 45-60 minutes. This is crucial for a blistered, crisp crust.
In a small bowl, combine the lukewarm water, sugar, and crumbled fresh yeast. Stir gently and let it sit in a warm spot for 10-15 minutes until a frothy layer forms on top, indicating active yeast.
In a large mixing bowl, sift the '00' Italian pizza flour and fine sea salt. Create a well in the center. Pour the activated yeast mixture and 15ml of extra virgin olive oil into the well.
Using your hands, gently mix the ingredients, drawing flour from the sides into the liquid until a shaggy dough forms.
Transfer the dough to a lightly floured surface (using '00' flour or fine semolina). Knead for 10-12 minutes until the dough is smooth, elastic, and soft. The gluten should be well-developed.
Lightly oil a clean bowl with a touch of extra virgin olive oil. Place the dough in the bowl, turn to coat, and cover with a damp cloth or plastic wrap. Let it rise in a warm spot for 1-1.5 hours, or until doubled in size. This bulk fermentation develops flavor.
Once risen, gently punch down the dough to release air. Transfer it to a well-dusted surface (use semolina for an authentic touch). Gently stretch the dough from the center outwards using your fingertips, rotating as you go, to form a 10-12 inch round. Avoid using a rolling pin, as it can push out the precious air bubbles.
Carefully transfer the stretched dough onto a pizza peel or baking tray generously dusted with semolina.
Evenly spread the San Marzano crushed tomatoes over the dough, leaving a 1-inch border for the crust. Avoid over-saucing to prevent a soggy base.
Distribute the torn fresh mozzarella evenly over the sauce. Sprinkle with fresh oregano leaves (or high-quality dried) and a touch of freshly ground black pepper. Drizzle the remaining 5ml of extra virgin olive oil over the toppings.
Carefully slide the pizza onto the preheated pizza stone or baking steel in the oven. Bake for 8-12 minutes, or until the crust is golden brown and blistered, and the cheese is bubbly with some caramelized spots.
Using the pizza peel, carefully remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza and, if desired, a pinch of flaky sea salt.
Allow it to rest for 1-2 minutes before slicing and serving. This allows the cheese to set slightly and the flavors to meld. Serve immediately with a final drizzle of premium extra virgin olive oil for aroma and gloss.