Neapolitan Style Pizza Margherita
- Pizza dough (recipe below)
- 1 (800 g) can San Marzano Tomatoes
- 1 clove garlic, minced
- 1/2 tsp kosher salt
- fresh mozzarella
- whole fresh basil leaves
- extra virgin olive oil
- parmigiano Reggiano
- 325g warm water (110ºF)
- 5g dry active yeast
- 500g Antimo Caputo “00” Flour
- 10g salt
To make the pizza dough, pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes.
Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.
Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place on a parchment lined sheet pan. Cover. Refrigerate at least half an hour before use.
Fire up your Uuni 3 Portable Wood-Fired Oven. Allow it to preheat 15 minutes.
Combine the San Marzano Tomatoes, minced garlic, and kosher salt. Crush the tomatoes by hand, and stir to dissolve the salt.
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To build the pizzas, stretch the dough out to roughly 10” diameter. Place on a floured pizza peel. Add a small amount of the tomato sauce and spread evenly across the surface. Top with small chunks of sliced fresh mozzarella. Add a drizzle of extra virgin olive oil. Transfer to the oven.
Spin the pizza a quarter turn every 20 seconds to brown evenly. Remove when the bottom and sides are browned. Top with basil leaves and finely grated parmigiano reggiano.