This recipe and a blazing hot oven or better yet, some sort of outdoor cooking setup like a wood-fired oven and you’re on your way to a very authentic pizza Margherita experience. This is my neapolitan pizza recipe for large groups, just scaled down for two. It scales up nicely too. Enjoy!
Homemade Pizza Margherita For Two a.k.a. date-night pizza!
This recipe is really easy. I decided to list each step separately so that you can keep track of your progress. I like checklists. I hope they work for you too. Cheers!
- 302 grams "00" flour
- 177.64 grams spring water (room temperature)
- 1.65 grams fine sea salt
- 0.53 grams compressed (fresh) yeast
- 140 grams D.O.P. San Marzano Tomatoes finely crushed
- Fine sea salt (Salt to taste only if tomatoes are salt-free. Skip this otherwise.)
- 180 grams mozzarella di bufala campana D.O.P (D.O.P.-certified buffalo mozzarella) thinly sliced
- 10 grams extra virgin olive oil
- 6 fresh basil leaves
- Pour all 177.64 grams of water into an electric mixer bowl.
- To the water add your 1.65 grams of salt and stir to dissolve.
- To the prepared salt water solution add 30.2 grams (10%) of your "00" flour.
- Finally add your 0.53 grams of compressed yeast to the flour/water mixture.
- Attach your mixer's dough hook.
- Start the mixer on its lowest speed (usually the stir setting).
- Start a 10 minute timer.
- To the stirring flour/water mixture, gradually add the remaining (271.8 grams) "00" flour a couple tablespoon at a time.
- Allow the dough to stir until your timer ends, and the dough ingredients are fully incorporated.
- Set a new timer for 20 minutes.
- Allow the dough to continue mixing, occasionally stopping the mixer to pull the dough off the hook and into the bowl, then back to timed mixing.
- When your 20 minute timer is complete, if the dough is a single ball, stop the mixer; you're done with this step. If not, continue mixing until the dough naturally forms a ball, then immediately stop the mixer.
- Remove the dough from the mixer, and place it on your clean, flat kitchen work surface.
- Set a 2 hour timer.
- Cover the dough with a clean, damp (spring water) tea towel.
- Allow the dough to ferment & rise at room temperature for the duration of your 2 hour timer.
- Using a dough cutter or spatula, evenly divide the leavened dough in two.
- Form each of the two dough mounds into balls using your desired technique.
- Place the two dough balls into a dough rising box, spacing them well apart & cover box with lid.
- Set a timer for 4 hours.
- Allow the covered dough balls to rest at room temperature for the timer duration.
- Sprinkle a thin layer of "00" flour onto your clean, flat kitchen work surface.
- Using your dough scraper or spatula, carefully remove a dough mound from the rising box, placing the dough onto your floured work surface.
- Sprinkle just enough flour onto the dough's entire surface such that it doesn't at all stick to your hands as your press it. If the dough begins to stick as your work with it, add a little more flour. The dough should also move rather freely on your floured work surface. Add four to the surface if the dough sticks at all.
- Shape the dough into a 10 - 12" disc using your desired method.
- Using a large spoon, place 70 grams of your tomatoes on the center of your dough disc.
- Using an outward spiraling motion, spread the sauce evenly over the dough disc base, taking care to avoid the disc's edge.
- Add sea salt to taste.
- Distribute 90 grams of sliced mozzarella cheese evenly around dough disc base.
- Starting from the pizza's center, drizzle 5 grams of olive oil over pizza base using an outward spiraling motion.
- Randomly top pizza with 3 fresh basil leaves.
- Carefully place the prepared pizza dough into a fully-heated outdoor oven like this one.
- * Cook the pizza according to your oven manufacturer's instructions.
- Slice, serve & enjoy.
Things to consider:
- Chlorine hurts yeast so think about the water you choose. - Know your dough. Knead it just enough to get the feel.