Dough & Behold's Neapolitan Style Margherita Recipe

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella has fewer calories while shredded mozzarella is more affordable.

san marzano tomatoes

💰Cheaper: canned diced tomatoes

Canned diced tomatoes are easier to find and less expensive.

extra virgin olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides a similar flavor while vegetable oil is more budget-friendly.

fresh basil

💰Cheaper: dried basil

Dried basil is a cost-effective alternative, though flavor differs.

Start by giving the dough a little shimmy.

Prepare the Neapolitan style dough, which is 62% hydration using pizza flour.

Cover the dough ball in flour to prevent sticking while stretching it out.

Press the dough from the center out to the edges to push air towards the crust, leaving a small border.

Flip the dough over and press the other side, then turn it 45° and repeat the pressing.

Pop any large air bubbles in the dough to prevent burning during cooking.

Stretch the dough to about 10 inches in diameter, being gentle with it.

Use knuckles to gently stretch the dough by letting gravity assist.

Check the dough thickness by holding it up to the light, ensuring it doesn't get too thin.

Top the stretched dough with about 80g of chunky tomato sauce from a can.

Add a sprinkle of granapadano cheese before adding mozzarella.

Tear fresh basil leaves and add them to the pizza before baking.

Slice fresh mozzarella into thick pieces and drain excess water to avoid a soggy pizza.

Add the drained mozzarella on top of the sauce and granapadano.

Drizzle a little extra virgin olive oil over the pizza before baking.

Transfer the pizza onto a peel sprinkled with semolina flour to prevent sticking.

Give the pizza a little shimmy on the peel to ensure it moves freely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens