How to Make PIZZA MARGHERITA like a Neapolitan Pizza Chef

Dissolve the sea salt into the water.

Add about 10% of the flour to the water and mix until dissolved.

Add 2 grams of fresh yeast to the mixture.

Gradually add the remaining flour to the mixture until a dough forms.

Knead the dough on a wooden bench until it is soft and elastic.

Let the dough rest for 18 hours for fermentation.

After fermentation, divide the dough into balls and let them prove for another 4 to 6 hours.

Stretch the dough by hand, leaving a 1 cm edge around the pizza.

Spread San Marzano tomato sauce on the stretched dough without adding oregano or garlic.

Add 80 to 100 grams of Fior di latte mozzarella to the pizza.

Sprinkle with Romano cheese and add fresh basil leaves before cooking.

Drizzle with extra virgin olive oil generously.

Preheat the oven to 450 degrees Fahrenheit.

Place the pizza on a pizza peel and cook in the oven for 90 seconds.

Rotate the pizza during cooking to ensure even baking.

Remove the pizza from the oven when it has a nice fluffy crust and golden color.

Cut the pizza and demonstrate how to eat it by folding.

Equipment Needed

Spice Level:

Dietary