Margherita (Neapolitan)
The reference Neapolitan: 24-hour cold dough, San Marzano, fior di latte, leoparded cornicione. Sized for 4 pizzas, scalable in the dough calculator.
Part of the Neapolitan family.
Equipment
- pizza steel or pizza oven
- infrared thermometer
- wooden peel
- metal turning peel
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| 00 flour | 100.0% | 631 g |
| Water | 62.0% | 391 g |
| Fine sea salt | 2.8% | 18 g |
| Instant dry yeast | 0.1% | 1 g |
| Total (4 × 260 g) | 164.9% | 1040 g |
Toppings (per pizza)
- 80 g San Marzano DOP (crushed by hand)
- 70 g Fior di latte (torn, drained)
- 3 leaf Fresh basil
- 1 tsp Finishing olive oil
Steps
- Mix10 min
Combine flour, water, salt, and yeast. Knead by hand or with a stand mixer until smooth, about 10 minutes.
- Bulk ferment1 h
Cover and rest at room temperature, about 1 hour, until dough relaxes.
- Cold ferment24 h
Refrigerate the bulk dough 18–24 hours in a sealed container.
- Ball + final proof2 h
Divide into 260 g balls. Cover and rest 2 hours at room temperature until pillowy and slack.
- Stretch
Hand-stretch each ball to a 12-inch round, preserving the cornicione (rim).
- Top
San Marzano (crushed by hand, no blender), torn fior di latte placed sparsely, basil leaves under the cheese, drizzle of EVOO.
- Bake2 min
Slide onto a 900 °F deck or pizza stone with broiler engaged. Bake 60–90 seconds, rotating at the 30-second mark.