Pizza Margherita Napoletana

Ingredients

• 600 g Tipo 00 flour (Plus extra for shaping)
• 400 ml Water (Lukewarm or room temperature)
• 18 g Fine sea salt
• 1 g Fresh brewer's yeast (A small amount for a long fermentation)
• 400 g Whole peeled tomatoes (Prefer San Marzano tomatoes; crush by hand and season lightly if desired)
• 400 g Fresh mozzarella (Drain well and tear or slice before using)
• 16 Fresh basil leaves (About 4 leaves per pizza)
• 2 tbsp Extra-virgin olive oil (For drizzling)
• Fine sea salt for tomatoes (To taste)

Steps

1. 1

   Dissolve the fresh brewer’s yeast in some of the water in a large mixing bowl. Add the remaining water and the salt, stirring until the salt is completely dissolved.

2. 2

   Add most of the flour gradually, mixing continuously by hand or with a dough scraper. Add the remaining flour and knead until a cohesive dough forms.

3. 3

   Turn the dough onto a lightly floured work surface and knead for approximately 10–15 minutes, until smooth, elastic, and no longer sticky. The finished dough should feel soft and supple.

4. 4

   Place the dough in a covered container and let it rest at room temperature for about 2 hours, or until it begins to relax and expand.

5. 5

   Divide the dough into 4 equal portions, approximately 250 g each. Shape each portion into a tight, smooth ball, keeping the surface sealed underneath.

6. 6

   Place the dough balls in a covered proofing box or container. Let them ferment at room temperature for approximately 4–6 hours, until visibly risen and airy.

7. 7

   About 30 minutes before baking, place a pizza stone or baking steel in the upper part of the oven and preheat the oven to its highest setting, ideally 475–500°F (245–260°C) or higher. If using a dedicated pizza oven, heat the floor to approximately 750–900°F (400–480°C).

8. 8

   Crush the peeled tomatoes by hand and season with a small amount of salt. Drain the mozzarella thoroughly, then tear or slice it into bite-size pieces. Keep the basil and olive oil ready for assembly.

9. 9

   Transfer one dough ball to a lightly floured surface. Press from the center outward with your fingertips, leaving a thicker rim around the edge. Stretch the dough gently to approximately 28–30 cm (11–12 inches), taking care not to crush the outer rim or create holes.

10. 10

    Spread a thin, even layer of crushed tomatoes over the dough, leaving the rim uncovered. Add a quarter of the mozzarella and several basil leaves, then drizzle lightly with olive oil.

11. 11

    Transfer the pizza to the preheated stone or steel. Bake until the crust is puffed, the underside is browned, the cheese is melted, and the rim has a few dark blistered spots—about 4–6 minutes in a domestic oven, or 60–90 seconds in a very hot pizza oven.

12. 12

    Remove the pizza carefully, finish with another small drizzle of olive oil if desired, and serve immediately. Repeat the shaping, topping, and baking process with the remaining dough balls.

Notes

The source provides only a title and no visible written recipe, so the quantities and method are a traditional reconstruction rather than a verified transcription of Chef Davide Civitiello’s specific formula. For the best crust, avoid adding excess bench flour and do not overload the pizza with sauce or cheese.

Nutrition per serving

• main
• pizza
• vegetarian
• Italian
• Neapolitan
• baked
• long-fermented
• high-heat