Classic Pizza Margherita

Ingredients

• 1 kgLe 5 Stagioni Pizza Napoletana flour
• 600 mlWater
• 2 gramsFresh yeast
• 30 gramsSea salt
• 1 tinSan Marzano tomatoes
• a handfulFresh basil
• a handfulPecorino Romano cheese
• 100 gramsFior di latte mozzarella
• pinchSalt
• drizzleExtra virgin olive oil (EVOO)

Instructions

1. 1

   Mix and prove

   Pour 600 ml water into a mixing bowl and dissolve the sea salt by hand. Mix in 100 g flour, then break in the fresh yeast and stir until it disappears. Gradually add the remaining flour, mixing as you go. When the dough thickens, move it to a floured work surface, scrape any sticky dough from your hands back into the mixture, and knead by pressing forward and folding back until soft and elastic. Cover and leave at room temperature for 18 hours. Divide into 270 g balls, cover in a tray and prove for a further 4–6 hours.

2. 2

   Stretch the base

   Flour the board and remove a dough ball from the tray, using a little flour around its sides to stop it sticking. Work from the bottom upwards with your fingertips, leaving a 1 cm rim around the edge. Turn the dough over and repeat to move the air towards the crust. Gently repeat twice on each side, then lift and flip the base from one hand onto the work surface, stretching it into a circle.

3. 3

   Add the toppings

   Put the San Marzano tomatoes in a bowl and crush them by hand or with a hand blender, keeping the sauce thick and avoiding overworking it. Stir in a pinch of salt and basil leaves, whole or torn. Spoon some tomato sauce over the base and spread it out. Cut the fior di latte mozzarella into pieces and arrange it over the sauce, then sprinkle with Pecorino Romano, add a few basil leaves and finish with a drizzle of extra virgin olive oil.

4. 4

   Bake the pizza

   Cook in a wood-fired oven at 450°C for a maximum of 90 seconds. Turn the pizza 180° halfway through cooking and check underneath to make sure the base does not burn.

What is Pizza Margherita?

Pizza Margherita is a classic Neapolitan pizza, associated with Naples and its tradition of simple, carefully made dough topped with tomato, cheese and basil. This version adds Pecorino Romano alongside fior di latte for a savoury edge.

The recipe relies on a long room-temperature dough rest and a very hot wood-fired oven. Together, these give the base time to develop and bake quickly with a soft centre and raised rim.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3898 calories, 173g protein, 728g carbs, 35g fat.

The flour supplies most of the carbohydrates, while mozzarella, Pecorino and olive oil contribute much of the fat and some of the protein; the cheese also adds protein. Balance a slice with a generous salad or vegetables, and note that the method makes multiple 270 g dough balls from the stated dough quantity.

The dough and its long rest

Salt first: dissolving the sea salt in the water gives it an even start before the flour and yeast are added. Work the flour in gradually so the dough comes together without dry pockets.

Knead gently: pressing the dough forward and folding it back develops a smooth, elastic feel. The recipe then calls for 18 hours at room temperature, followed by 4–6 hours of proving after shaping the balls.

Handling the dough ball

Keep the rim: press from the bottom towards the edge but leave a 1 cm border untouched. This keeps some of the air around the edge for the crust.

Stretch carefully: turn the dough over and repeat the fingertip work on the other side, then lift and flip it onto the bench. Use enough flour to prevent sticking, but handle the base gently so it does not tear.

A thick, simple tomato topping

Crush the tomatoes by hand or with a hand blender, stopping while the sauce is still thick. Overworking them can make the topping too loose for the base.

Season lightly: the tomato gets a pinch of salt, while basil can be left whole or torn into pieces. Spread only some of the sauce over the base, then add mozzarella, Pecorino and the finishing basil and oil.

Baking and doneness

The method specifies a wood-fired oven at 450°C and a maximum bake of 90 seconds. Turn the pizza 180° halfway through so it cooks more evenly.

Check the underside during baking, as the recipe warns that it can burn. The high temperature and short cooking time leave little room for delay, so have the toppings ready before the pizza goes into the oven.

Timing and serving

The stated total time of 7 minutes does not include the dough schedule in the method: the dough rests for 18 hours and the shaped balls prove for another 4–6 hours. Plan the preparation around these stages.

Serve the pizza as soon as it comes out of the oven, while the cheese is hot and the crust is fresh. A simple green salad or sliced vegetables make a fresh accompaniment without competing with the toppings.

Recipe notes & tips

• Measure the 100 g flour addition before gradually working in the rest.
• Use just enough flour on the bench and around the dough ball to prevent sticking.
• Keep the tomato mixture thick by crushing it only until combined.
• Tear the basil by hand if you want smaller pieces through the sauce.
• Prepare the toppings before baking, as the specified oven time is very short.
• Check the base while the pizza cooks and turn it 180° halfway through.

Variations

• More basil: add a few extra leaves after baking for a fresher herbal finish.
• Less Pecorino: use a lighter sprinkle to let the mozzarella and tomato stand out.
• Extra tomato: spread a little more sauce over the base, keeping it thick.
• Torn mozzarella: break the fior di latte into pieces by hand for a less uniform topping.
• Oil finish: add the drizzle after baking for a more pronounced olive-oil flavour.

Common mistakes to avoid

• Skipping the long rest: the method relies on 18 hours at room temperature and a further 4–6 hours for the dough balls.
• Pressing the rim: leave a 1 cm border untouched so the edge can retain air.
• Overworking the tomatoes: stop once they form a thick sauce.
• Using too much sauce: spread only some of it over the base to keep the topping controlled.
• Forgetting to turn the pizza: rotate it 180° halfway through the bake.
• Ignoring the underside: check the base during cooking to prevent it burning.

How to store

Pizza is best eaten straight after baking. Refrigerate any leftovers in a covered container for up to 3 days, then reheat in a hot oven or pan until warmed through; the crust will be less fresh than when just baked.

Frequently asked questions