ItalianNeapolitan
Contemporary Margherita Pizza
by Gambero Rosso · 452K subscribers on YouTube
Luca Pezzetta demonstrates how to make a contemporary Neapolitan pizza Margherita at home using the Ooni Karu 16 multi-fuel oven. The dough is made with type 0 flour, water, fresh yeast, salt, and olive oil, then cold-fermented for 24 hours. The pizza is topped with lightly salted crushed tomatoes, fior di latte mozzarella, fresh basil, and extra virgin olive oil, baked at extreme temperatures for a soft, airy crust and a crisp exterior.
- Difficulty
- medium
Ingredients
8 items- 1 kgFlour
- 680 gWater
- 2 gFresh Brewer's Yeast
- 25 gSalt
- 10 gExtra Virgin Olive OilFor the dough
- Peeled TomatoesLightly salted
- Fior di Latte
- Fresh BasilFor garnish
Method
- Combine all dough ingredients (flour, water, yeast, salt, oil) and knead until smooth and homogeneous.
- Place the dough in a glass container and refrigerate for 24 hours.
- Divide the dough into 270 g balls.
- Stretch the dough ball by hand, pressing the center and keeping air in the crust.
- Add lightly salted crushed tomatoes on the base.
- Distribute fior di latte (mozzarella) over the entire surface.
- Drizzle with extra virgin olive oil and add two small basil leaves.
- Bake in an oven at 420-450°C for about 1-2 minutes, continuously rotating the pizza for even cooking.
- Remove from oven, add more fresh basil and a drizzle of raw olive oil.
- Slice into wedges and serve.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
