Classic Italian Pizza (Margherita) - 4 servings - photo 1
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Classic Italian Pizza (Margherita) - 4 servings

Italian Cuisine Pizza and Pasta 150 min Medium 15 wyświetleń ~24.67 PLN - (0)
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Description

Classic Italian pizza in the Neapolitan style: thin, slightly fluffy edges and a soft dough interior with a simple tomato sauce, mozzarella, and fresh basil. This basic, authentic dish of Italian cuisine combines fresh ingredients and quick baking at a very high temperature. Perfect as a main course for lunch or dinner; it pairs wonderfully with a simple arugula salad and a glass of red wine. Visually: a golden, bubbly crust, intensely red sauce, and stretchy white mozzarella topped with green basil leaves.

Ingredients (13)

Servings:
4
  • Type 00 wheat flour 500 g
  • Water 325 ml
  • Fresh yeast 10 g
  • sugar 5 g
  • Extra virgin olive oil 2 łyżki
  • Tomato passata 400 g
  • Mozzarella (fior di latte) 400 g
  • Fresh basil 0.3 pęczków
  • Dried oregano 2 g
  • 🌿 Przyprawy
  • Salt 10 g
  • ✨ Opcjonalne
  • Prosciutto crudo (Parma ham) 70 g
  • Arugula 30 g
  • Chili flakes 1 łyżeczka
💰 Szacowany koszt dania: ~24.67 PLN (6.17 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare all the ingredients and tools: a large bowl, a kitchen scale, a spoon, a mixer with a hook (optional), a cloth, and a baking tray/pizza stone. Weigh 500 g of flour and pour it into the large bowl. Make a small indentation in the flour in the center (a well).

Ingredients: Type 00 wheat flour
Use a large, stable bowl (min. 4 l). If you don't have a mixer, you can knead by hand on a countertop.
2

In a separate container, measure 325 ml of lukewarm water (it should be pleasantly warm, about 20-25°C for standard fermentation). Dissolve 5 g of sugar in it, then crumble and add 10 g of fresh yeast. Gently mix with a fork until the yeast is dissolved and set aside for 3-5 minutes. After this time, the mixture should be slightly frothy or have a subtle yeast aroma.

Ingredients: Water, sugar, Fresh yeast
Use a bowl with a capacity of at least 250 ml. If after 5 minutes there is no light foam, the yeast may be inactive — it's better to use fresh ones.
3

Pour the dissolved yeast into the well in the flour, add 30 g of olive oil and 10 g of salt (salt sprinkled around the edges of the bowl, not directly on the yeast). Start mixing with a wooden spoon or your fingers from the inside out, gradually incorporating the flour into the liquid until a rough, slightly sticky mass forms.

Ingredients: Type 00 wheat flour, Extra virgin olive oil, Salt, Fresh yeast, Water
Use a wooden spoon for the initial mixing of the ingredients. Add the flour gradually — this prevents lumps and dry flour.
4

Transfer the dough to a lightly floured work surface and knead by hand for 10-12 minutes (or use a mixer with a dough hook for 7-9 minutes). The dough is ready when it becomes smooth, elastic, and stops sticking to your hands — it should spring back slightly when touched.

Ingredients: Type 00 wheat flour
If you don't have a mixer, use your fist and a beautiful folding technique: stretch the dough and fold it inwards. Don't knead for too long (to avoid excessive gluten). If the dough is too sticky, add a maximum of 10-20 g of flour.
5

Form the dough into a ball, brush it lightly with oil (a few drops from the remaining oil), place it in a clean bowl, and cover it with a cloth or plastic wrap. Set it in a warm place for 1.5–2 hours to rise, until its volume doubles. Alternatively, place it in the refrigerator for 12–24 hours for slow fermentation — this will enhance the flavor.

Ingredients: Extra virgin olive oil
The best place for rising is a warm, draft-free area (about 24°C). If you are using the refrigerator, take the dough out an hour before shaping to reach room temperature.

Sauce

6

Prepare the sauce: pour 400 g of tomato passata into a bowl, add 2 teaspoons (2 g) of dried oregano, 1/2 teaspoon of salt (about 3 g), and 1 tablespoon of olive oil (15 g). Mix thoroughly with a fork. Taste and adjust with a little sugar if necessary (if the tomatoes are very acidic). The sauce should be smooth and fresh — no frying is needed.

Ingredients: Tomato passata, Dried oregano, Extra virgin olive oil
Use a tablespoon and a wide bowl. The sauce should not be too watery; if it is very thin, briefly reduce it in a pan (2-3 minutes).

Shaping

7

When the dough has risen, transfer it to a work surface and divide it into 4 equal parts (use a scale, each portion should be about 200-210 g). Shape each part into a ball: hold the dough with one hand and tuck the edges underneath, rotating the ball on the surface until the top is smooth.

Ingredients: Type 00 wheat flour
Use a kitchen scale for an even division of the dough. After shaping the balls, they can be set aside for 20-30 minutes under a cloth to relax the dough before stretching.
8

Preheat the oven to maximum (250–280°C); if you have a pizza stone or steel, place it in the oven on the lowest shelf and heat for at least 45 minutes. If you are using a baking tray, heat it along with the oven.

A pizza stone/slab will give a better (crispier) crust. If the oven does not reach high temperatures, set the convection function and consider a shorter baking time at a higher temperature.
9

Take one ball of dough, lightly flatten it with your fingers, and then stretch it from the center outwards using your thumbs, leaving a thicker edge (about 1–1.5 cm). Avoid rolling if you want to keep the bubbly edges — stretch by hand. Aim for a circle with a diameter of about 26–28 cm.

Ingredients: Type 00 wheat flour
Stretch the dough on a lightly floured surface or on parchment paper. If the dough shrinks, let it rest for 5–10 minutes to allow the gluten to relax.

Assembling and baking

10

Spread 2–3 tablespoons (about 100 g) of tomato sauce on the stretched dough and spread it in a thin layer in the center, leaving the edges free. Evenly place pieces of drained mozzarella (about 100 g per pizza) on the sauce. Drizzle lightly with olive oil (a few drops) and optionally sprinkle with a bit of oregano.

Ingredients: Tomato passata, Mozzarella (fior di latte), Dried oregano, Extra virgin olive oil
Avoid too much sauce and cheese, as the pizza will be soggy inside. Gently drain the mozzarella and tear it into pieces with your hands.
11

Transfer the pizza to a hot stone or baking sheet (use a pizza peel or parchment paper). Bake at 250–280°C for 6–9 minutes (if you have a stone and high temperature) or 10–14 minutes in a regular oven, until the edges are golden with bubbles, and the cheese is melted and slightly browned.

Ingredients: Mozzarella (fior di latte)
Use a pizza peel or carefully slide with parchment paper. Baking takes a short time — watch the pizza during the first bake to avoid burning the edges.

Finishing

12

After taking the pizza out of the oven, immediately add fresh basil leaves (10 g) and, if using, thin slices of prosciutto crudo and a handful of arugula. Optionally sprinkle with chili flakes for heat. Finally, drizzle with a little olive oil.

Ingredients: Fresh basil, Prosciutto crudo (Parma ham), Arugula, Chili flakes, Extra virgin olive oil
Add prosciutto and arugula after baking to prevent them from drying out. Fresh basil loses its aroma when exposed to high temperatures, so add it after taking it out of the oven.

Serving

13

Cut the pizza with a sharp pizza cutter or a large kitchen knife into 4 equal pieces. Serve immediately while the cheese is still gooey and the edges are crispy. You can serve with extra olive oil and freshly grated Parmesan (optional).

Ingredients: Mozzarella (fior di latte)
It's best to serve the pizza immediately. If you need to set it aside, keep it warm in the turned-off but warm oven (about 60°C) for a maximum of 10–15 minutes.

Fun Fact

💡

Pizza Margherita was created in Naples in the 19th century. Legend has it that it was named in honor of Queen Margherita, and its colors (red sauce, white cheese, green basil) were meant to symbolize the Italian flag.

Best for

kolacja z rodziną spotkanie ze znajomymi weekendowe gotowanie

Tips

🍽️ Serving

Serve the pizza hot, immediately after baking. A simple mix of arugula with parmesan and olive oil pairs well with the pizza. It goes nicely with red wine (e.g., Chianti) or lightly sparkling water.

🥡 Storage

Store unused leftovers in the fridge for a maximum of 1-2 days; reheat in the oven at 180°C for 6-8 minutes to regain crispiness. I do not recommend the microwave - it will make the pastry rubbery.

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