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Pizza Margherita
The Associazione Verace Pizza Napoletana establishes regulations on pizza bearing the name “Neapolitan” or “Napoletana.” So though pizza alla margherita is an Italian classic and our version attempts to re-create the pizza we tasted in Naples, it is not Neapolitan. It is, however, a top-notch homemade pie. Fresh mozzarella cheese is key. After slicing it, be sure to pat the pieces dry to remove excess moisture that can lead to a soggy crust. Our pizza dough recipe makes enough for four 10-inch pies, but you will need only two portions for this recipe. You may wish to use the other two portions to make pizza alla marinara, or, to make four pizza margherite, simply double the toppings below.
Makes two
10-inch pizzas
Tip
Don’t forget to heat the baking steel or stone for at least an hour before baking, and be sure to turn the oven to broil before shaping the dough.
5 hours
40 minutes active
Ingredients
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All-purpose flour, for dusting the counter
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Two portions pizza dough
Directions
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01At least 1 hour before baking, heat the oven to 500°F (or 550°F if that's your oven's maximum temperature), with a baking steel or stone on the middle rack.
