How to Make PIZZA MARGHERITA like a Neapolitan Pizza Chef

By Vincenzo's Plate · 240 min

Ingredients

Instructions

1. Pour 600 ml water into a mixing bowl and dissolve the sea salt in it with your hands.
2. Add 100 g of flour to the water and mix with your hands.
3. Once the flour has dissolved, break the fresh yeast into the water and mix until it disappears.
4. Gradually add the remaining flour, mixing as you go. When the dough is thick and starts to form, turn it onto a floured bench.
5. Knead by pressing forward and folding back until soft and elastic.
6. Cover and rest at room temperature for 18 hours.
7. Divide into 270 g (9.05 oz) balls, place them in a tray, cover and prove for another 4 to 6 hours.
8. Spread flour over the board. Lift one ball onto the bench, using a little flour so it does not stick.
9. Working from the centre outward with your fingertips, shape a round base, leaving a 1 cm rim around the edge.
10. Turn the base over and repeat. Then gently repeat twice on each side, lift, flip over one hand, and stretch into a circle.
11. Pass a spoon over the base to spread San Marzano sauce, made by crushing the peeled tomatoes by hand or with a hand blender to a thick consistency and seasoning with a pinch of salt and torn basil.
12. Cut the mozzarella into pieces and spread generously over the sauce.
13. Sprinkle with Pecorino Romano, add a few basil leaves and finish with a drizzle of extra virgin olive oil.
14. Cook in a wood-fired oven at 450°C (842°F) for a maximum of 90 seconds, turning it 180° halfway through and checking the bottom in between so it does not burn.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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