How to Make PIZZA MARGHERITA like a Neapolitan Pizza Chef
About this recipe
Pizza Margherita is the classic queen of pizzas, known for its simple yet rich flavors and the vibrant colors reminiscent of the Italian flag. This recipe, taught by Lucio, a pizzaiolo from Naples, captures the essence of authentic Neapolitan pizza-making, focusing on quality ingredients and traditional techniques.
In this video, you'll learn how to create a perfect Margherita pizza from scratch, starting with a well-fermented dough and topped with San Marzano tomatoes, fresh mozzarella, and basil. It's a straightforward process that yields a deliciously authentic pizza experience.
Ingredient notes
- Use Le 5 Stagioni Pizza Napoletana Flour for the best results.
- Fresh yeast is used in a small amount (2g) for the dough.
- San Marzano tomatoes are recommended for the sauce, with no additional seasonings except salt and basil.
Tips from Vincenzo's Plate’s video
- Kneading the dough is crucial; it should be soft and elastic to achieve the right texture.
- Let the dough rest for 18 hours at room temperature for fermentation, followed by a 4-6 hour proofing after dividing into balls.
- When stretching the dough, leave a 1cm rim around the edges to create a fluffy crust.
Good to know
- How long does it take to make Pizza Margherita?
- The total time for making Pizza Margherita is 24 hours, which includes 18 hours of resting and 4-6 hours of proving after shaping the dough.
- What type of cheese should I use for Pizza Margherita?
- Use Fior di latte mozzarella or buffalo mozzarella for the best flavor and texture.
- Can I add other toppings to my Pizza Margherita?
- The recipe focuses on using only San Marzano tomatoes, mozzarella, basil, and a drizzle of olive oil for authenticity.
No life story here — the video and the recipe are the whole point. All credit to Vincenzo's Plate: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Dissolve the sea salt in 600ml of water in a mixing bowl.
- 2
Add 100g of flour to the water and mix with your hands until dissolved.
- 3
Add 2g of fresh yeast to the mixture, breaking it down until it disappears.
- 4
Gradually add the remaining flour while mixing until the dough starts to form.
- 5
Transfer the dough to a floured bench and knead until soft and elastic.
- 6
Cover the dough and let it rest for 18 hours at room temperature.
- 7
After resting, divide the dough into balls weighing 270g each and let them prove for another 4-6 hours.
- 8
Spread flour on your board and take one dough ball out of the tray.
- 9
Gently stretch the dough by working your fingertips from the bottom up, leaving a 1cm rim around the edges.
- 10
Turn the pizza upside down and repeat the stretching process to push air into the crust.
- 11
Start with the San Marzano tomato sauce, adding salt and basil to taste.
- 12
Add 80-100g of Fior di latte mozzarella on top of the sauce.
- 13
Sprinkle some Pecorino Romano cheese over the pizza.
- 14
Add fresh basil leaves on top of the pizza after adding the cheese.
- 15
Drizzle a generous amount of extra virgin olive oil over the pizza.
Heads up — we had to guess a little:
- The quantity for Pecorino Romano cheese is inferred as a handful, which is a vague measurement.
- The quantity for extra virgin olive oil is inferred as a glug, which is also a vague measurement.
Credit where it’s due: this recipe was transcribed from Vincenzo's Plate’s original video on YouTube. Follow them there — it’s their dish.
Are you Vincenzo's Plate? Claim this page or ask us to take it down. Your call, always.
