Pizza Margherita

Mix and Knead the Dough(12m)

Combine sifted tipo 00 flour and 9g salt in a large bowl and whisk together. Dissolve the yeast in 10ml warm water, then add to 185ml lukewarm water. Create a well in the flour, pour in the yeast water gradually while mixing with your fingers. Once a shaggy dough forms, turn onto an unfloured surface and knead vigorously for 10 minutes until smooth, supple, and windowpane-thin when stretched. The dough should be tacky but not sticky.

First Rise (Bulk Fermentation)(120m)

Shape the dough into a smooth ball, lightly coat with olive oil, place in a clean bowl, and cover tightly with plastic wrap. Allow to rest at room temperature (22–24°C) for 2 hours until doubled in volume. For a superior flavour, refrigerate overnight (up to 24 hours) after the first hour.

Divide and Ball(45m)

Turn the risen dough onto a lightly floured surface. Divide into 2 equal portions of approximately 250g each. Using cupped hands, fold each piece under itself repeatedly to create tight, smooth balls with surface tension. Place on a semolina-dusted tray, cover with a damp cloth, and rest at room temperature for 45 minutes.

Prepare the San Marzano Sauce(5m)

Hand-crush the drained San Marzano tomatoes into a bowl until a chunky, textured purée forms — do not blend. Season with 4g fine salt and stir to combine. The sauce should be bright red, lightly sweet, and slightly acidic. No cooking required; this is a raw sauce.

Preheat the Oven and Stone(45m)

Place a baking stone or an inverted heavy baking sheet on the top rack of your oven. Set oven to its maximum temperature — ideally 300°C (570°F) convection or 280°C (535°F) conventional. Allow to preheat for a full 45 minutes so the stone absorbs maximum heat. This step is critical for achieving a blistered base.

Shape the First Pizza Base(3m)

On a lightly semolina-dusted surface, place one dough ball. Using your fingertips, press firmly from the center outward, pushing air to the rim to form the cornicione. Do not use a rolling pin. Stretch the disk gently over your knuckles, rotating and letting gravity pull it, until you achieve a roughly 28–30cm round with a thin center and a 2cm raised border. Lay it on a semolina-dusted pizza peel.

Dress the First Pizza(1m)

Spoon 80g of the San Marzano sauce onto the center of the stretched base. Using the back of a ladle, spread it in concentric circles, leaving a 2cm border bare for the crust. Do not overload — less is more. Scatter half the torn fior di latte pieces evenly over the sauce, spacing them so they melt without pooling excessively.

Bake the First Pizza(7m)

Give the peel a quick shake to confirm the dough slides freely. Open the oven and slide the pizza onto the preheated stone in a swift, confident motion. Bake at maximum heat for 6–8 minutes, or until the cornicione is deeply blistered and charred in spots, the underside is golden-brown and crisp, and the cheese is bubbling and lightly golden. Watch closely — timing varies dramatically by oven.

Shape, Dress, and Bake the Second Pizza(8m)

While the first pizza bakes, shape and dress the second dough ball using the same method — stretch, sauce with 80g tomato, top with remaining mozzarella pieces. Once the first pizza is out, slide the second onto the stone and bake for 6–8 minutes until identically blistered and crisp.

Finish and Serve Immediately(1m)

Transfer each pizza to a wooden board the moment it exits the oven. Immediately scatter 8 whole fresh basil leaves over the surface — the residual heat will wilt them perfectly. Drizzle 15ml of cold extra virgin olive oil over each pizza in a slow, generous spiral from crust to center. Slice into 6 wedges and serve at once; pizza Margherita waits for no one.