Classic Neapolitan Tomato Pizza — Pizza Margherita Napoletana
The iconic Naples pizza of soft Neapolitan dough topped with San Marzano tomato, torn fior di latte mozzarella, fresh basil, and a drizzle of grassy olive oil, baked in a blistering oven until the crust puffs and chars in spots.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain fior di latte on kitchen paper 5 minutes. Mix crushed San Marzano tomatoes with 0.5 tsp salt and 2 tsp olive oil; do not over-mix. Stretch dough on semolina-dusted surface into two 28cm rounds, keeping rims slightly thicker. Transfer each to a semolina board.
Bake 1
Preheat oven to maximum temperature (250–280°C) with pizza stone on middle shelf for 25 minutes until aggressively hot. Spread tomato sauce thinly over each dough base, leaving 2cm rim and gaps for cheese to bubble through.
Bake 2
Scatter drained mozzarella and grated parmigiano evenly over sauce on both pizzas. Drizzle 1 tbsp olive oil over each top. Slide both pizzas onto hot stone (or bake in two batches if space is limited); bake 6 to 8 minutes at maximum heat until crusts puff deeply at rim, char in leopard spots, and cheese bubbles.
Finish and plate
Lift each pizza to a board. Tear 8 basil leaves over each hot surface immediately to release aroma. Drizzle with grassy olive oil, finish with black pepper pinch, slice, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.