Classic Neapolitan Margherita at Home

Experience the traditional taste of Italy with this Classic Neapolitan Margherita pizza recipe, featuring a thin, elastic crust and fresh toppings.

Scale

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Combine 500 g (4 cups) 00 flour, 2 g (1/2 tsp) instant yeast, and 325 ml (1 3/8 cups) water in a bowl. Mix with your hand or a spoon until just combined, about 2 minutes.
Add 10 g (2 tsp) salt and 10 ml (2 tsp) olive oil. Fold the dough for 20–30 seconds to incorporate. Cover and rest 20 minutes.
Perform 3 sets of folds in the bowl at 30-minute intervals. Let the dough rise at room temperature for 2 hours, then transfer to the refrigerator for 18–48 hours.
Remove dough from fridge 1.5 hours before baking. Divide into two equal pieces (~250 g each) using a scale.
Place your pizza steel or stone on the highest rack. Preheat the oven to at least 260°C (500°F) for 45–60 minutes.
On a floured surface, press and stretch a dough ball into an 11–12-inch (28–30 cm) disc. Spread 50–70 g (1/4–1/3 cup) sauce in the center and scatter mozzarella.
Slide the pizza onto the preheated steel. Bake at 260°C (500°F) for 6–8 minutes.
Top with fresh basil and a final drizzle of olive oil. Let rest 1 minute, then slice. Serve immediately.

For a gluten-free version, use a tested 1:1 GF blend with 1 tsp xanthan gum. Adjust baking time accordingly.