Neapolitan Margherita Pizza for Two
Neapolitan Margherita Pizza for Two
Ingredients
For the Pizza Dough
- 3/4 cup warm water, (105-115°F)
- 1 teaspoon active dry yeast
- 1/2 teaspoon granulated sugar
- 2 cups all-purpose flour, , plus more for dusting
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil, , plus more for greasing
For the Sauce and Toppings
- 14.5 ounces canned San Marzano tomatoes, , crushed by hand or pulsed briefly in a food processor
- 8 ounces fresh mozzarella cheese, , drained and torn into small pieces
- 1/4 cup fresh basil leaves
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon fine sea salt, , or to taste
- 1/8 teaspoon black pepper, , freshly ground, or to taste
Instructions
- 1
In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
In a large mixing bowl, combine the all-purpose flour and fine sea salt. Pour the yeast mixture and 1 tablespoon of olive oil into the flour mixture. Stir with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a small amount of flour, 1 tablespoon at a time.
⏱️ 10 min
- 4
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min
- 5
While the dough is rising, prepare the sauce. In a medium bowl, combine the crushed San Marzano tomatoes, 1 tablespoon extra virgin olive oil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper. Stir well and set aside.
⏱️ 5 min
- 6
Preheat your oven to its highest setting (usually 500-550°F) with a pizza stone or baking steel inside, for at least 30 minutes before baking. This ensures the stone is very hot.
⏱️ 30 min•🌡️ 550
- 7
Once the dough has risen, gently punch it down and divide it into two equal portions. On a lightly floured surface, gently stretch or roll out one portion of dough into a 10-12 inch circle. Try to keep the edges slightly thicker for a good crust.
⏱️ 5 min
- 8
Carefully transfer the dough to a pizza peel dusted with semolina flour or cornmeal. Spread half of the tomato sauce evenly over the dough, leaving a 1/2-inch border. Distribute half of the torn fresh mozzarella over the sauce, and scatter a few fresh basil leaves.
⏱️ 5 min
- 9
Slide the pizza onto the preheated pizza stone or baking steel in the oven. Bake for 5-8 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots. Cooking time may vary depending on your oven.
⏱️ 8 min•🌡️ 550
- 10
Remove the pizza from the oven and transfer it to a cutting board. Drizzle with a little extra virgin olive oil and garnish with a few more fresh basil leaves, if desired. Let it cool for a minute or two before slicing and serving. Repeat with the second dough portion and remaining toppings.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Neapolitan Margherita Pizza for Two
For the Pizza Dough
- 3/4 cup warm water, (105-115°F)
- 1 teaspoon active dry yeast
- 1/2 teaspoon granulated sugar
- 2 cups all-purpose flour, , plus more for dusting
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil, , plus more for greasing
For the Sauce and Toppings
- 14.5 ounces canned San Marzano tomatoes, , crushed by hand or pulsed briefly in a food processor
- 8 ounces fresh mozzarella cheese, , drained and torn into small pieces
- 1/4 cup fresh basil leaves
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon fine sea salt, , or to taste
- 1/8 teaspoon black pepper, , freshly ground, or to taste
Instructions
- 1
In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
In a large mixing bowl, combine the all-purpose flour and fine sea salt. Pour the yeast mixture and 1 tablespoon of olive oil into the flour mixture. Stir with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a small amount of flour, 1 tablespoon at a time.
⏱️ 10 min - 4
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min - 5
While the dough is rising, prepare the sauce. In a medium bowl, combine the crushed San Marzano tomatoes, 1 tablespoon extra virgin olive oil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper. Stir well and set aside.
⏱️ 5 min - 6
Preheat your oven to its highest setting (usually 500-550°F) with a pizza stone or baking steel inside, for at least 30 minutes before baking. This ensures the stone is very hot.
⏱️ 30 min•🌡️ 550 - 7
Once the dough has risen, gently punch it down and divide it into two equal portions. On a lightly floured surface, gently stretch or roll out one portion of dough into a 10-12 inch circle. Try to keep the edges slightly thicker for a good crust.
⏱️ 5 min - 8
Carefully transfer the dough to a pizza peel dusted with semolina flour or cornmeal. Spread half of the tomato sauce evenly over the dough, leaving a 1/2-inch border. Distribute half of the torn fresh mozzarella over the sauce, and scatter a few fresh basil leaves.
⏱️ 5 min - 9
Slide the pizza onto the preheated pizza stone or baking steel in the oven. Bake for 5-8 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots. Cooking time may vary depending on your oven.
⏱️ 8 min•🌡️ 550 - 10
Remove the pizza from the oven and transfer it to a cutting board. Drizzle with a little extra virgin olive oil and garnish with a few more fresh basil leaves, if desired. Let it cool for a minute or two before slicing and serving. Repeat with the second dough portion and remaining toppings.
⏱️ 5 min