Pizza margherita is the ultimate pizza. Tomato sauce. Fresh mozzarella. Basil. Olive oil. Everything has to perfect. There is nowhere to hide.
I think pizza margherita is the true test of a pizza joint. If they can get this right, they can get anything right. It’s what I order every time I visit a new pizza restaurant.
There is real beauty in the simplicity of pizza margherita. Delicate almost. Simple flavours that come together to make something surprising. Something unexpectedly good.
Best Easy Pizza Dough
After all, there’s nothing to pizza margherita. It’s a cheese pizza. Like you feed little kids. That’s why I love it. To make something so seemingly uninteresting absolutely delicious. That’s just magic.
Neapolitan pizza dough only has 4 ingredients. Flour, salt, yeast and water. That’s it. So it’s important to learn how to make it. It’s a bit of a journey to master but it is absolutely worth it. Figure that out and you will be able to make better pizza than you can buy.
Neapolitan pizza sauce is also simple. Pure tomato flavour. Only two ingredients. San Marzano tomatoes and salt. For real. Nothing more. Not cooked.
Authentic Neapolitan Margherita Pizza
Just put a can of San Marzano tomatoes through a food mill. Add a teaspoon of kosher salt. Stir. That’s it. Done. Delicious. Try it. You will be converted. Hard to believe but true. Less is definitely more here.
Fresh mozzarella is key to pizza margherita. Neapolitan pizza in general. For the ultimate experience seek out the real stuff. It’s made with buffalo milk. Expensive though. And not so easy to find.
Fior di latte is a good substitute. It’s made with cow’s milk. A lot cheaper. And easier to find. I use it pretty regularly. People don’t seem to mind.
Neapolitan Pizza Dough Recipe From Italy
There are lots of great pizzas you can make with dry mozzarella. The stuff that comes in bricks. But pizza margarita isn’t one of them. Just don’t do it.
A few things to keep in mind. Neapolitan pizza isn’t baked in a kitchen oven. It’s fired at high temperatures. 750F-900F. To make this you will need an oven that goes high. Hot. A pizza oven. There are lots of reasonably low cost options out there.
One thing to look for. Heat from above and below. If you try to cook at high temperatures without heat from above you are going to burn the bottom of your pizza. Likely to a crisp. The Neapolitan pizza dough recipe covers this. Worth a read…
Homemade Neapolitan Pizza
Open your dough. Do it by hand. Don’t roll it. That pushes the air out of the edges. The cornice. Makes for a flat pizza. Dress it on the counter. Flour your peel. Pull the pizza onto the peel. Take a second to reshape your pizza. Now move quickly. Get to your oven. The longer you wait the more likely your pizza is to stick to the paddle. And that’s a disaster waiting to happen.
This is the hardest part. The moment of truth. If you jiggle your pizza off the peel it will contract. Shrink. And that makes the dough thicker than you want. Harder to cook through.
The launch took me a while to get down. It’s a leap of faith. You need to believe you won’t destroy your pizza. And the worst part is you will probably destroy the first couple you try. I did. It’s not easy. A beer or two before you launch your first pizza isn’t a bad idea. Loosen up a bit.
Neapolitan Pizza Recipe For Home Ovens
You want to slide the pizza off quickly. It’s a push forward and a snap back. Slower going forward. Fast coming back. It takes some getting used to. Getting brave enough to go for it. It’s a fine example of no guts, no glory. Best bet is to watch a few videos and then practice. You will get it if you try hard enough.
Neapolitan pizzas cook in about 90 seconds. Two minutes on the outside. 750F is hot. 900F is crazy hot. Check your temperature before you launch. Learn what temperature works for your oven.
Launch your pizza and watch it closely. Turn it as needed. You are watching the edge of the pizza. When it starts to brown and blister evenly the pizza is done. Any longer and it will burn.
Authentic Neapolitan Pizza Dough Recipe: The Best Pizza At Home
That’s it. Pizza margherita. Simple. But nuanced. Took me a long time to get it down. But I had to figure it all out on my own. I’ve tried hard to describe the steps. Hopefully you will get it faster. Not easy. But so worth it. Bucket list stuff…You don't need a wood-burning pizza oven to get that iconic thin and soft crust with a perfectly crisp exterior, fresh tomato flavour, oozing slices of fresh mozzarella cheese and freshly picked basil leaves. All you need to bring the taste of Naples to your kitchen is your oven and this easy skillet Neapolitan margherita pizza recipe.
Neaopolitan pizza is a type of pizza that originated in Naples, Italy. It has a thin and soft crust, and is made with fresh and simple ingredients including tomatoes, fresh mozzarella cheese and fresh basil. It is cooked in a wood-burning oven (high heat) for just a minute or two.
We try to replicate the texture and taste of a classic Neapolitan margherita pizza by cooking the pizza in a cast-iron skillet for about 5 minutes (until the bottom cooks and chars), and then placing the pizza under a hot broiler for a few minutes to cook and char the top.
Skillet Neapolitan Pizza (no Kneading Or Oven Required!) Recipe
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Quick and easy skillet Neapolitan margherita pizza has an iconic thin and soft crust with a perfectly crisp exterior, and simple and fresh toppings.
What Are The Ingredients In A Margherita Pizza?
Use a cast-iron skillet. A cast-iron skillet makes this recipe super easy because you can easily transfer the pizza from the stovetop to the oven without taking it out of the skillet. If you don't have a cast-iron, you can use a regular skillet, and then carefully transfer the pizza to a parchment-lined baking sheet to broil.
Make your own pizza dough. I highly recommend making your own pizza dough. The difference in taste is unreal. I used my sourdough pizza dough for this recipe. The crust is airy and chewy with a delicious flavour. Or try my homemade pizza dough with commercial yeast.
Prep your ingredients. Have your pizza sauce and toppings prepped and close by before you begin. Once you place your pizza dough on the skillet, you will need to add everything else immediately.
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