Pizza Margherita – Neapolitan Style

After spending so many years of search I found the way to recreate the pizza Margherita at home. Fresh mozzarella, tangy tomatoes, olive oil, and peppery basil are all piled up on a chewy crust. After a trip to Naples, I have got some inside scoops to my favorite pizza. 

I think if you have learned all my tricks you will find it simple and easy to make the high-quality pie. Just the ingredients from the right source and few baking tips are enough to add flavor. Here are the few secrets of making pizza Margherita that will surprise everyone and make something absolutely delicious. 

Dough 

The base of the pizza should be great. A dry or stiff dough ruins the pizza. And there is no way to correct it. 

Neapolitan pizza dough contains only 4 ingredients i.e.; Tipo 00 flour, salt, instant yeast, and some water. That’s all. So you must have a few premium things to start with pizza dough. It takes a bit of time to be virtuoso but it is worthy. Hone that out and you will be able to achieve a thin, crispy pizza crust. 

Sauce 

The tomato sauce for the Neapolitan pizza is very easy, authentic, and flavorful. Only two basic ingredients; purred San Marzano canned tomatoes and salt, that’s it! 

Just pass all the tomatoes through a food mill, add a pinch of kosher salt, stir is slowly and it’s done! Yummy. Must try it. Although it’s simple. believe me! it's magical. Minimalism is definitely essential when it comes to making the pizza sauce at home. 

Go forth and make it!!!   

Cheese 

Mozzarella! Well, buy fresh mozzarella, preferably of good quality. For the best experience get the real cheese made up of buffalo milk. Though is a bit pricy and difficult to find. 

Go to the special cheese section of the grocery store If you don’t get the real cheese, Then I recommend Fior di latte, which is made up of cow’s milk and widely available. I often use it and it’s pretty good. 

For a large number of pizzas, you can use dry mozzarella. But for making pizza Margherita ensures the distribution of some extra moisture in the cheese. 

Pizza Margherita

Remember: never bake Neapolitan pizza in a standard kitchen oven. Instead, fire it in a hot pizza oven at 750F to 900F temperature. The higher the temperature, the more properly pizza will cook. I have heard lots of reasonably low-cost substitutes for a pizza oven. 

It is essential that you heat the pizza from above and below equally. As cooking at high temperature from the bottom will burn the dough of pizza.so if you are likely to avoid hassle see the recipe note as it is worth reading. 

Knead the dough by hands and don’t fold it repeatedly because it can push the air out of the edges. Once you are happy with the dough, make a thin layer with slightly thicker edges. Put some flour in your peel and pull the pizza onto it. Wait a few seconds to reshape the pizza and quickly move it into the preheated oven. 

A quick tip: if you wait for a long time, the pizza dough will stick to the paddle and turn into a disaster.  

Launch

It is the toughest part. If you give a jiggle to your pizza, it will shrink and the dough will get thicker. Of course harder to cook. 

The launch took me a bit of trial and error. I made mistakes many times during the whole process and after the first couple of tries and a leap of faith, I get to enjoy a tasty pie. Why not you have a beer or two before the launch of your first pizza? I think it’s not a bad idea? What do you think? 

Do you want to slide off the pizza suddenly? Want to push forward slowly and a rapid snapback? Well, it will take a bit longer to get used to it. You need to be courageous to attempt. But I think it’s better to watch a few of the videos and the practice it. After a hard time, you will become an expert.  

Using a wood fire oven, you can cook a Neapolitan pizza for a maximum of 90 seconds. Check out the temperature of the oven before you launch and keep it between 750F to 900F. 

A quick tip: know that what temperature is perfect for your oven to bake a pizza Margherita. 

Be sure to watch the pizza closely after you launch it. Check the edges in between to ensure it doesn’t burn. As soon as it starts to get brown and blisters to appear, your pizza is ready. 

Summing up, All this sounds super easy but there are some tricks that make some of the pizza makers true masters. Only a moment can lead to the burned pie. And the expert’s eye can catch the mistakes.

You must try this classic rendition of the popular Naples pie. Its level of deliciousness will be matchless.