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Perfect Neapolitan Margherita Pizza in Just 20 Minutes

Neapolitan Margherita pizza
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A classic Neapolitan-style Margherita pizza with fresh mozzarella, basil, and tomato sauce on a blistered crust.

Ingredients

Scale
  • 1 1/2 cups (190g) bread flour (or ’00’ flour)
  • 1/2 tsp instant yeast
  • 3/4 tsp fine salt
  • 2/3 cup (155g) warm water
  • 1 tsp olive oil (optional)
  • 1/2 cup crushed tomatoes (or pizza sauce)
  • 1/4 tsp salt (adjust to taste)
  • 6–8 oz fresh mozzarella, torn into chunks
  • Fresh basil leaves
  • 1–2 tsp olive oil (optional)

Instructions

  1. Make the dough: In a bowl, mix flour, yeast, and salt. Add warm water and stir until shaggy. Knead 5–7 minutes (or fold in the bowl) until smooth. Cover and let rise 60–90 minutes, until puffy.
  2. Heat the oven: Place a pizza stone/steel (or an upside-down sheet pan) in the oven and heat to 500–550°F for at least 30 minutes.
  3. Shape: On a floured surface, gently stretch dough into a 10–12 inch round, keeping a thicker edge for the crust.
  4. Top: Spread crushed tomatoes over the center, sprinkle with salt, add torn fresh mozzarella, and drizzle a little olive oil if using.
  5. Bake: Slide onto the hot stone/steel and bake 7–10 minutes until the crust is blistered and the cheese is melted and bubbly with light browning.
  6. Finish: Add fresh basil leaves right after baking. Slice and serve hot.

Notes

  • Use fresh mozzarella for best results.
  • Let the dough rise in a warm place for optimal texture.
  • High oven temperature ensures a crisp, blistered crust.

Nutrition

Keywords: Neapolitan Margherita pizza, homemade Margherita pizza, fresh mozzarella pizza, basil tomato pizza, blistered crust pizza, easy pizza night recipe

Find it online: https://mealcooked.com/neapolitan-margherita-pizza-recipe/