Sobre esta receta

Un clásico napolitano atemporal hecho accesible para la cocina del hogar. Esta pizza Margherita presenta una corteza masticable y ampollada, una salsa de tomate San Marzano brillante y simple, mozzarella fresca y albahaca fragante, todo horneado a la temperatura más alta que tu horno pueda alcanzar. No se requiere equipo sofisticado, solo un horno caliente, ingredientes de calidad y un poco de paciencia con la masa.

Instrucciones

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, Instant yeast, fine salt, and granulated sugar. Add the olive oil and warm water. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface.

2. 2

   Knead the dough for 8–10 minutes until it is smooth, elastic, and slightly tacky but not sticky. If it sticks to your hands, dust with a small amount of all-purpose flour — but resist adding too much.

3. 3

   Shape the dough into a ball and place it in a lightly oiled mixing bowl. Cover tightly with plastic wrap or a damp kitchen towel and let it rise at room temperature until doubled in size, about 1 to 1.5 hours.

4. 4

   Once risen, punch the dough down and divide it into 2 equal portions. Shape each into a smooth ball. Cover and let rest for 15 minutes — this makes the dough much easier to stretch.

5. 5

   Crush the canned san marzano tomatoes by hand directly into a mixing bowl, squeezing each one until broken down into a chunky purée. Stir in the minced garlic, olive oil, fine salt, black pepper, and oregano (if using). Taste and adjust seasoning. No cooking needed — this is a raw, fresh-style sauce.

6. 6

   Place a baking sheet or pizza stone on the top rack of your oven and preheat to ![525°F] (or as high as your oven will go). Allow at least 30 minutes for the stone or pan to fully preheat — this is the key to a crispy bottom crust.

7. 7

   On a lightly floured surface, gently stretch one dough ball into a 10–12 inch round using your hands. Work from the center outward, letting gravity help. Avoid using a rolling pin — it deflates the air bubbles that give the crust its texture. A slightly uneven, rustic shape is perfectly fine.

8. 8

   Transfer the stretched dough onto a sheet of parchment paper lightly dusted with all-purpose flour. Spread a thin, even layer of sauce over the dough, leaving a 1-inch border for the crust. Use about 1/3 to 1/2 cup of sauce per pizza — less is more.

9. 9

   Distribute the torn or sliced fresh mozzarella evenly over the sauce. Pat the cheese dry beforehand to prevent a soggy pizza. Drizzle lightly with olive oil.

10. 10

    Carefully slide the pizza (still on the parchment paper) onto the hot baking sheet or pizza stone using a cutting board or the back of another baking sheet as a peel. Bake for 10–13 minutes until the crust is golden and charred in spots, and the cheese is bubbly and lightly browned.

11. 11

    Remove from the oven and immediately scatter fresh basil leaves over the top. Finish with a pinch of flaky sea salt and an extra drizzle of good olive oil if desired. Slice and serve immediately. Repeat with the second dough ball.