Neopolitan Pizza Margherita is a style of pizza that has tomatoes, mozzarella cheese, and fresh basil, whereas a margarita is made with tequila and lime juice. These are notorious throughout Italy and, as luck would have it if you want authenticity, they are frequently lesser expensive yet the most popular pizza there.
Neapolitan Pizza Margherita Style – Neapolitan pizza can have a wide variety of toppings and variations. Of these, Pizza Margherita is by far the most well known.
If you’re looking for an authentic pizza Margherita recipe, look no further! This recipe uses the traditional ingredients and techniques used in Naples, Italy to make the perfect pizza. The result is a delicious and crispy pizza with a fresh and flavorful toppings. So if you’re in the mood for a truly authentic and delicious pizza, give this recipe a try!
- 1 1/2 cups lukewarm water
- 1 teaspoon sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 3 3/4 cups flour*
- 1 tablespoon salt
- 2 tablespoons olive oil, divided
* Neapolitan pizza dough uses a specific wheat flour (type 0, type 00, or a mixture of the two) that provides a high protein content to give the dough its elasticity.
- In a large bowl, combine the water, sugar and yeast. Let stand for 5 minutes or until the mixture becomes foamy. Add the flour and salt, stirring until the dough comes together.
- Turn the dough out onto a floured surface and knead for 10 minutes or until the dough is smooth and elastic. Place in a greased bowl, turning to coat. Cover with a damp towel and proof for 8 hours (See instructions for substitutions below for different flour)
- Punch the dough down and turn it out onto a floured surface. Divide the dough into 2 pieces. Stretch and prep by hand to about 1/8 inch (3 mm) into a circle.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place the dough circles on greased baking sheets. Brush with 1 tablespoon of olive oil. Bake for 8 minutes or until the crusts are lightly browned.
- Remove the crusts from the oven and add toppings.
- Sliced Cherry Tomatoes
- Sliced mozzarella – traditionally “Mozzarella di Bufala Campana“
- Basil leaves (fresh)
- 1 Tablespoon olive oil drizzled on top
Bake for an additional 10 minutes or until the cheese is melted and bubbly.
Yield: 2 pizzas (12 inches)
If you don’t have the special wheat flour called for in this recipe, don’t worry! You can substitute regular wheat flour and the pizza will still turn out delicious. The key is to use a high protein flour so the dough will be elastic. So if you’re using all-purpose flour, look for one that has a higher protein content.
While mozzarella is the traditional cheese used in pizza Margherita, you can substitute another type of cheese if you prefer. Just make sure it’s a good melting cheese so it will be nice and bubbly when it comes out of the oven.
One slice of this pizza Margherita recipe has approximately:
Fat: 13 g
Saturated Fat: 5 g
Cholesterol: 25 mg
Sodium: 950 mg
Carbohydrates: 36 g
Fiber: 2 g
Sugar: 4 g
Protein: 15 g
Q: Can I substitute the flour for another type of flour?
A: Yes, you can substitute an all-purpose flour. However, change to 1 hour proofing time or until dough has doubled in size. The key is to use a high protein flour so the dough will be elastic. So if you’re using all-purpose flour, look for one that has a higher protein content.
Q: Can I substitute the mozzarella cheese for another type of cheese?
A: Yes, you can substitute the mozzarella cheese for another type of cheese. Just make sure it’s a good melting cheese so it will be nice and bubbly when it comes out of the oven.
Q: How should I store leftover pizza Margherita?
A: This pizza Margherita recipe is best eaten fresh, but leftovers can be stored in the fridge for up to 3 days. To reheat, simply place the slice on a baking sheet and bake at 350 degrees Fahrenheit until warm. Enjoy!