Pizza Margherita

A while ago, I shared with you my favorite recipe for focaccia. I made a mental note to follow up with another post on pizza Margherita. Whereas focaccia is a specialty of northern Italy (Genoa to be more specific), its thinnest counterpart – pizza Margherita—has its origins in southern Italy, in Naples. It is a variation of what is known as pizza Napoletana.

What makes a pizza truly memorable, and worth the effort, is not expensive or hard-to-find toppings, it is always the crust. The key to a great crust is a very hot oven and the use of a baking stone. If you do not have a baking stone, and enjoy wonderful, homemade pizza, you should consider buying one. Another important factor in making a fabulous crust is to use a small amount of yeast to leaven the dough and then allow for a slow and long overnight fermentation.

I have a dear friend from the cooking school who shares my love of bread (and anything else that involves dough). A while ago, before one of my bread baking classes, she gave me the book, “The Bread Baker’s Apprentice”, by Peter Reinhart. This book is an amazing source for those who take bread baking seriously. The book is the result of years of research and experimentation and is packed with useful tips, as well as the history of many recipes. The dough for this pizza is based on his recipe for pizza Napoletana, although instead of tossing the pizza in the air, I use a different (and less dramatic) method for stretching the dough.

My favorite, go-to sauce for pizza is a no-cook recipe with crushed tomatoes that takes minutes to put together. All is left is to buy some good quality, fresh mozzarella and a few fresh leaves of basil from your kitchen garden or window box. This very thin pizza cooks really fast – in 8 minutes! I can say, without a doubt, that this is the only pizza recipe you will ever need, so plan to make some this weekend!

Pizza Margherita

For the pizza dough: (makes six 6oz. pizza crusts)

• 4½ cups unbleached AP King Arthur flour, or Italian Double Zero (-00-) flour (*)
• 1¾ tsp. salt
• 1 tsp. instant yeast
• ¼ cup olive oil (*)
• 1¾ cups water

For the tomato sauce (for two 10”-12” pizzas):

• 1-16oz. can, crushed San Marzano or Roma tomatoes
• 2 TBSP. olive oil
• ½ tsp. fine sea salt
• ¼ tsp. freshly ground black pepper
• ½ tsp. dried oregano
• 2 cloves of fresh garlic, finely minced

Toppings (for two 10”-12” pizzas):

• 8 oz. fresh mozzarella, sliced thinly
• — a few leaves of fresh basil, thinly sliced or torn
• — a drizzle of olive oil

1. In the bowl of a stand mixer equipped with the hook attachment, stir together the flour, salt, and instant yeast. Add the water and olive oil and mix on medium speed for 5 minutes, until the dough is smooth (the dough should clear the sides of the bowl but still stick to the bottom of the bowl). If the dough is too wet, add some more flour. If the dough is too dry, add a few drops of water.

2. Sprinkle some flour on the bottom of a large bowl with a lid, place the dough in it and sprinkle some more flour on top (hint: using a clear or plastic container will allow you to watch the rise). Place the container in the refrigerator overnight to rest and relax the dough. This slow fermentation will greatly improve the dough’s texture and taste. The dough can keep well for up to 3 days.

3. On the day you plan to make the pizza, remove the dough from the refrigerator. With floured hands, cut small pieces of dough, each weighing about 6oz. Each piece will make a 10”-12” thin pizza. Return the rest of the dough to the refrigerator. Place the dough pieces on a well-floured surface, sprinkle with some flour and cover loosely with plastic wrap. Let them rest at room temperature for two hours. Dust your hands with some flour. Working with one piece of dough at a time, gently press into flat disks about ½” thick and 5” in diameter. Place on a piece of parchment, sprinkled with flour. Let it sit for 30-45 minutes.

4. About 45 minutes before making the pizza, place a baking stone on a rack in the lower third of the oven. Heat the oven to 500°F (or 450°F, if that is the hottest possible setting). If you do not have a baking stone, you can use the back of a sheet pan, or a cast-iron griddle, but do not preheat the pan.

5. While the dough is resting prepare the tomato sauce by mixing all ingredients together in a small bowl. You do not need to cook this sauce–it will cook on the pizza.

6. Start stretching each disk of dough on the parchment paper with your fingers. Start from the center and slowly move outwards. Make sure the top is sprinkled with flour so your hands do not stick. If it is easier, you can use a small rolling pin. If the dough starts springing back, let it rest for 5 minutes or so to allow the gluten to relax, and try again. The dough should stretch to about 10”-12” in diameter.

7. Lightly brush some olive oil on the stretched dough. Top with about ¼ cup of the tomato sauce and then with the sliced mozzarella. Resist the temptation to overload the dough, as less is more for thin crust pizzas!

8. Slide a pizza peel under the parchment paper and slide both paper and dough onto the hot stone. The pizza should take about 7 to 8 minutes to bake. If the top gets done before the bottom, move the pizza stone to a lower shelf. Conversely, if the bottom crisps too much before the cheese melts nicely, raise the stone to a higher rack. (The parchment paper will get very dark in the oven).

9. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the fresh basil and drizzle with some olive oil. Wait a few minutes before slicing to allow the cheese to set slightly.

Notes: Double Zero (-00-) flour comes from a softer variety of wheat that has been sifted well to leave behind only the pure endosperm of the wheat. Caputo is an easy to find Italian brand, but King Arthur Flour also makes a good version of this flour.

A true Neapolitan dough is made without oil. This is actually a requirement. However, Italian flours are tender and much easier to form.