Homemade Neapolitan Margarita Pizza

My husband and I have been craving pizza for so long. After watching several YouTube videos about pizza, we decided to take the plunge and make our own.

Matthew has been making homemade bread for a few months now. To quote my little brother, “It is better than Spaghetti Warehouse’s bread.” I have no idea if Spaghetti Warehouse is known for having good tasting bread, but I have to admit, my husband makes some pretty dang good sourdough bread!

Since he has been making bread for some time now, he had a little bit of an idea for how he was going to make the pizza crust. The crust takes the longest to prepare so you definitely want to start working on that first.

Next, Matthew made the sauce. It was the best pizza sauce I have ever had, no joke! I was shocked! I am pretty picky with pizza sauce and I actually loved what he made!

Finally we put the sauce, cheese, and basil on top of the crust and placed the pizza in the oven. Neapolitan pizza has chunks of cheese throughout the top that is not evenly spread. So we simply cut the cheese into chunks instead of shredding it in order to get the Neapolitan look.

Neapolitan Margarita Pizza Recipe

Crust

  • 4 cups bread flour
  • 1 1/2 cup warm water
  • 2 tbs sourdough starter or 1/2 tsp dry active yeast 
  • 2 tsp of salt
  • 4 tsp of olive oil

1. Combine everything except the oil in a bowl and combine until most of the flour is incorporated.

2. Add oil and knead for 10 minutes.

3. Let sit for 45 min to an hour.

4. Split into 4 equally sized dough balls, lightly oil and place in sealed container in the fridge for at least 12 hours up to 5 days.

5. When ready to bake, remove dough from fridge and let it come to room temperature (1-2 hours).

6. Generously flour a work surface and flour dough ball. Place dough ball on floured surface and press outward from middle of the dough ball to stretch. Be careful not to squish the crust. Pull and stretch the dough until about 14 inches across.

Sauce*

  • 1 can San Marzano style tomatoes
  • 1 tbs olive oil
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 clove minced garlic
  • 5-7 fresh basil leaves (or 1 1/2 tsp dried basil)
  • A pinch of red pepper flakes

1. Mash tomatoes with a potato masher.

2. Combine all other ingredients in a saucepan and simmer for 15-20 minutes.

*Makes enough sauce for several pizzas

Assembly*

1. Put dough on GENEROUSLY floured pizza peel (or cardboard or thin cutting board.) 

2. Sauce lightly (about 1/3 cup.) Spread evenly out almost to edge.

3. Tear and add cheese and basil (not too much)

*Note: put the pizza in the oven as quickly as possible after assembling or it will stick to the peel.

Baking

1. Preheat oven to hottest setting for 45 minutes with Stone inside the oven on bottom rack and cookie sheet over top of it (creates a little oven for the pizza inside of the oven.)

2. Place pizza on stone and bake for 5-10 minutes. Do not open the oven to check on the pizza for the first five minutes and open as little as possible.

3. Remove the pizza when the crust is browned and cheese is melted

4. Cut and serve.

Buon Appetito!

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