Pizza Margherita — Home-Oven Version

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 320 g All-purpose wheat flour, including stated dusting flour
• 200 ml Water, plus extra for washing or soaking as directed
• 4 g Active dry baker’s yeast
• 15 g Olive oil
• 5 g Fine salt
• 250 g Unsalted tomato passata or puree
• 180 g Whole-milk mozzarella, drained weight
• 10 g Fresh basil leaves, washed and dried

Make it

Instructions

1. 1

   Mix 300 g flour, yeast, 200 ml lukewarm water, 10 g oil and 3 g salt. Knead 8–10 minutes until smooth. Cover and let rise 90–120 minutes until roughly doubled. Reserve 20 g flour for shaping.

2. 2

   Drain and pat mozzarella dry, then tear it. Mix passata with remaining 2 g salt. Heat a conventional oven and a heavy tray or pizza stone to 250°C (230°C fan) for at least 30 minutes.

3. 3

   Divide dough in two and rest covered 15 minutes. Using reserved flour, stretch each to a 28 cm round with a slightly thicker rim. Place on a suitable pizza tray; share sauce, mozzarella and remaining 5 g oil equally between them.

4. 4

   Bake one at a time for 10–15 minutes until the base is cooked and rim browned. Add basil after baking. Cut each pizza in half for four equal recipe servings; this is a home-oven adaptation, not a certified Neapolitan process.