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The prestigious Neapolitan STG certified standard: hand-crushed San Marzano D.O.P. plum tomatoes, creamy Mozzarella di Bufala Campana D.O.P., fresh Genovese basil, and cold-pressed extra virgin olive oil.
Authentic Ingredients
San Marzano D.O.P. Whole Peeled Plum Tomatoes (800g)
Grown in volcanic soil around Mount Vesuvius, authentic San Marzano tomatoes deliver natural sweetness without added sugar.
Neapolitan Pizza Margherita Extra
Prep: 15 mins | Ferment: 24–48 hrs | Bake: 90 secs | Yield: 2 Pizzas (12″)
Ingredients
- 2 balls (260g each): Neapolitan pizza dough (Tipo 00 flour, 63% hydration)
- 200g: San Marzano D.O.P. tomatoes, hand-crushed with sea salt
- 200g: Mozzarella di Bufala Campana D.O.P., torn and drained 45 mins
- 10–12 leaves: Fresh Genovese basil
- 2 tbsp: Extra virgin olive oil
- 20g: Parmigiano Reggiano D.O.P., grated
Instructions
- Tear buffalo mozzarella into pieces and drain in a sieve lined with paper towels.
- Hand-crush San Marzano tomatoes with fine sea salt. Never blend.
- Stretch dough pushing air into outer cornicione rim.
- Spread crushed tomatoes, scatter drained buffalo mozzarella, tuck basil under cheese, and drizzle olive oil in a spiral.
- Bake at 450°C–480°C for 60–90 seconds, rotating once. Garnish with fresh basil.
