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Blistered bubbly crust, sweet San Marzano tomato puree, milky fresh mozzarella, and aromatic basil for an authentic pizzeria experience at home.
A true Neapolitan-style Margherita celebrates simplicity. By utilizing a high-hydration dough with a cold overnight fermentation, the flour develops complex enzymatic sweetness and lightness that ordinary quick doughs cannot replicate.
Yield: Two 12-inch pizzas • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
In a large mixing bowl, combine water and yeast until dissolved. Gradually incorporate the flour, mixing with your hands until a shaggy dough forms. Rest for 15 minutes (autolyse).
Add salt and olive oil. Knead on a lightly floured board for 8-10 minutes until smooth and elastic. Transfer to an oiled bowl, cover tightly, and refrigerate for 18-24 hours for flavor development.
3 hours before baking, divide dough into two equal balls. Place on a semolina-dusted tray, cover with a damp cloth, and let rise at room temperature until doubled.
Place a pizza stone or baking steel on the top rack of your oven and preheat to maximum temperature (500°F–550°F) for at least 45 minutes.
Stretch one dough ball on a lightly dusted peel by pressing out from the center, preserving the puffy outer cornicione (crust). Spread 3-4 tablespoons of hand-crushed tomatoes, leaving a 1/2-inch border.
Scatter torn mozzarella over the sauce. Slide pizza directly onto the blistering steel. Bake for 6-8 minutes until crust is charred in spots and cheese is bubbling.
Transfer to a cutting board. Immediately scatter fresh basil leaves, drizzle with extra virgin olive oil, and dust with Parmigiano-Reggiano. Slice and serve hot.
Recipes to Cook • Drinks to Sip
Blistered bubbly crust, sweet San Marzano tomato puree, milky fresh mozzarella, and aromatic basil for an authentic pizzeria experience at home.
In a large mixing bowl, combine water and yeast until dissolved. Gradually incorporate the flour, mixing with your hands until a shaggy dough forms. Rest for 15 minutes (autolyse).
Add salt and olive oil. Knead on a lightly floured board for 8-10 minutes until smooth and elastic. Transfer to an oiled bowl, cover tightly, and refrigerate for 18-24 hours for flavor development.
3 hours before baking, divide dough into two equal balls. Place on a semolina-dusted tray, cover with a damp cloth, and let rise at room temperature until doubled.
Place a pizza stone or baking steel on the top rack of your oven and preheat to maximum temperature (500°F–550°F) for at least 45 minutes.
Stretch one dough ball on a lightly dusted peel by pressing out from the center, preserving the puffy outer cornicione (crust). Spread 3-4 tablespoons of hand-crushed tomatoes, leaving a 1/2-inch border.
Scatter torn mozzarella over the sauce. Slide pizza directly onto the blistering steel. Bake for 6-8 minutes until crust is charred in spots and cheese is bubbling.
Transfer to a cutting board. Immediately scatter fresh basil leaves, drizzle with extra virgin olive oil, and dust with Parmigiano-Reggiano. Slice and serve hot.
Yes! Let the dough rise at warm room temperature for 3-4 hours instead of the overnight cold fermentation.
Fresh mozzarella contains high moisture. Draining it on paper towels for 30 minutes prevents your pizza from becoming soggy.
Per serving (2 slices (1/4 pizza))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
Blistered bubbly crust, sweet San Marzano tomato puree, milky fresh mozzarella, and aromatic basil for an authentic pizzeria experience at home.
A true Neapolitan-style Margherita celebrates simplicity. By utilizing a high-hydration dough with a cold overnight fermentation, the flour develops complex enzymatic sweetness and lightness that ordinary quick doughs cannot replicate.
Yield: Two 12-inch pizzas • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
In a large mixing bowl, combine water and yeast until dissolved. Gradually incorporate the flour, mixing with your hands until a shaggy dough forms. Rest for 15 minutes (autolyse).
Add salt and olive oil. Knead on a lightly floured board for 8-10 minutes until smooth and elastic. Transfer to an oiled bowl, cover tightly, and refrigerate for 18-24 hours for flavor development.
3 hours before baking, divide dough into two equal balls. Place on a semolina-dusted tray, cover with a damp cloth, and let rise at room temperature until doubled.
Place a pizza stone or baking steel on the top rack of your oven and preheat to maximum temperature (500°F–550°F) for at least 45 minutes.
Stretch one dough ball on a lightly dusted peel by pressing out from the center, preserving the puffy outer cornicione (crust). Spread 3-4 tablespoons of hand-crushed tomatoes, leaving a 1/2-inch border.
Scatter torn mozzarella over the sauce. Slide pizza directly onto the blistering steel. Bake for 6-8 minutes until crust is charred in spots and cheese is bubbling.
Transfer to a cutting board. Immediately scatter fresh basil leaves, drizzle with extra virgin olive oil, and dust with Parmigiano-Reggiano. Slice and serve hot.
Recipes to Cook • Drinks to Sip
Blistered bubbly crust, sweet San Marzano tomato puree, milky fresh mozzarella, and aromatic basil for an authentic pizzeria experience at home.
In a large mixing bowl, combine water and yeast until dissolved. Gradually incorporate the flour, mixing with your hands until a shaggy dough forms. Rest for 15 minutes (autolyse).
Add salt and olive oil. Knead on a lightly floured board for 8-10 minutes until smooth and elastic. Transfer to an oiled bowl, cover tightly, and refrigerate for 18-24 hours for flavor development.
3 hours before baking, divide dough into two equal balls. Place on a semolina-dusted tray, cover with a damp cloth, and let rise at room temperature until doubled.
Place a pizza stone or baking steel on the top rack of your oven and preheat to maximum temperature (500°F–550°F) for at least 45 minutes.
Stretch one dough ball on a lightly dusted peel by pressing out from the center, preserving the puffy outer cornicione (crust). Spread 3-4 tablespoons of hand-crushed tomatoes, leaving a 1/2-inch border.
Scatter torn mozzarella over the sauce. Slide pizza directly onto the blistering steel. Bake for 6-8 minutes until crust is charred in spots and cheese is bubbling.
Transfer to a cutting board. Immediately scatter fresh basil leaves, drizzle with extra virgin olive oil, and dust with Parmigiano-Reggiano. Slice and serve hot.
Yes! Let the dough rise at warm room temperature for 3-4 hours instead of the overnight cold fermentation.
Fresh mozzarella contains high moisture. Draining it on paper towels for 30 minutes prevents your pizza from becoming soggy.
Per serving (2 slices (1/4 pizza))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
