Classic Neapolitan-Style 00 Flour Pizza Margherita
A traditional Neapolitan pizza using 00 flour for a tender, blistered crust. Fresh mozzarella, tomato, basil, and a kiss of olive oil create a bright, restaurant-worthy pie with minimal fuss.
- Prep Time: 60 min
- Cook Time: 12 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups 00 flour
- ½ cup warm water
- ½ tsp instant yeast
- ½ tsp kosher salt
- ¼ tsp sugar
- 1 tbsp olive oil
- ⅜ cup crushed tomatoes
- 4 oz fresh mozzarella, sliced
- 5-6 fresh basil leaves
- 1 tbsp grated Parmigiano-Reggiano (optional)
- pinch red pepper flakes (optional)
Instructions
- Mix flour, yeast, sugar, and salt in a bowl; add warm water and olive oil, knead 5-7 minutes until smooth.
- Let dough rise in a lightly oiled bowl, covered, until doubled (about 60 minutes).
- Preheat oven as hot as it goes (ideally 500°F/260°C) with a pizza stone inside.
- Divide dough into 2 balls; stretch each into a 10–12 inch round on parchment.
- Top with crushed tomato, a little salt, then mozzarella slices; bake on stone 8–12 minutes until blistered.
- Finish with basil leaves, a drizzle of olive oil, and a pinch of red pepper flakes if desired.
Chef’s Pro Tips
- Use cold mozzarella to prevent soggy crust.
- Bake on a preheated stone for extra crisp edges.
Serving Suggestions
Slice and serve with a simple arugula salad and a light red wine.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; rewarm briefly in a hot oven.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 20 |
| carbs | 68 |
| fat | 18 |
| fiber | 3 |
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