Authentic Neapolitan Pizza Margherita

Step 1: Prepare the Dough [01:17]

• Dissolve sea salt into 600 mL of water.

Step 2: Mix Flour [01:46]

• Add about 10% of the flour to the water and salt mixture and stir until dissolved.

Step 3: Add Yeast [02:00]

• Add 2 grams of fresh yeast into the mixture.

Step 4: Incorporate Remaining Flour [02:13]

• Gradually add the remaining flour until a dough forms.

Step 5: Knead the Dough [02:36]

• Knead the dough on a surface until it becomes soft and elastic.

Step 6: Fermentation [03:01]

• Allow the dough to ferment overnight for 18 hours, then shape it into balls and let it proof for another 4 to 6 hours.

Step 7: Stretch the Dough [04:01]

• Use your hands to stretch the dough without a rolling pin, leaving a 1 cm edge.

Step 8: Add Tomato Sauce [05:39]

• Spread San Marzano tomato sauce on the stretched dough.

Step 9: Add Cheese [06:02]

• Top with 80 to 100 grams of Fior de latte mozzarella and sprinkle with Romano cheese.

Step 10: Add Basil [06:36]

• Place fresh basil leaves on top of the pizza.

Step 11: Drizzle Olive Oil [07:01]

• Add a generous drizzle of extra virgin olive oil.

Step 12: Bake the Pizza [07:20]

• Cook the pizza in a high-temperature oven (450 degrees) for about 90 seconds.

Step 13: Serve [08:39]

• Cut the pizza and enjoy it, folding it for easier handling.