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Neapolitan-style margherita pizza with yeasted dough
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Neapolitan-style margherita pizza with yeasted dough

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Naples-style pizza in its simplest form, adapted for a home oven: a 4-ingredient dough (flour, yeast, water, salt), hand-crushed tomatoes, mozzarella and basil.

A recipe from the ITALAZA kitchen

No porkFor childrenSmall budgetIntermediateUnder 2 € per serving excluding fresh produce

Preparation 200 min · Cooking 35 min (not counting bringing the water to the boil)

Servings 4 servings

On ITALAZA, to add to your basket

Ticked products go into your basket with “Add all to basket”.

600 g for the recipeMolino Dallagiovanna Tipo 00 Flour – Neapolitan PizzaMolino DallaGiovanna1 kg · 4,20 €/kgITALAZA
4,20 € 1
4 g for the recipeMolino Dallagiovanna Instant Dry YeastMolino DallaGiovanna500 g · 21,00 €/kgITALAZA
10,50 € 1
40 g for the recipeMolino Spadoni Staccapizza Semolina – Special for PizzaMolino Spadoni1 kg · 4,50 €/kgITALAZA
4,50 € 1
280 g for the recipeMutti Peeled Tomatoes – 100% ItalianMutti800 g · 17,38 €/kgITALAZA
13,90 € 1

To get: fresh produce

Not sold on ITALAZA.

Greengrocer

basilic frais12 leaves

Dairy

mozzarella320 g

You already have it

Tick a product to order it anyway.

eau à température ambiante380 ml
sel fin3 tsp
4 tbsp for the recipePoggio delle Fattorie Italian Extra Virgin Olive OilPoggio delle Fattorie75 cl · 23,87 €/LITALAZADon’t forget…
17,90 € 1

To go with it

Our suggestions, to add if you wish.

Aranciata Amara Lurisia – Bitter Orange DrinkLurisia27,5 cl · 9,09 €/L
2,50 €
CafeMoka Miscela Bar Espresso – Ground CoffeeCafeMoka250 g · 24,80 €/kg
6,20 €

In the kitchen 9 steps

  1. In a large mixing bowl, dissolve the yeast (4 g) in the water (380 ml), then gradually add the flour (600 g), mixing as you go.
  2. When the dough starts to come together, add the salt (3 tsp) and knead for 10 minutes, until it is smooth and no longer sticks to your fingers.
  3. Cover with a tea towel and leave to rise for 2 hours at room temperature, away from draughts.
  4. Divide the dough into one ball per person, shape them into tight balls and leave them to rise for another 1 hour, covered.
  5. Preheat the oven to its highest setting (at least 250 °C) for 30 minutes, with a baking tray or pizza stone inside.
  6. Crush the peeled tomatoes (280 g) by hand with a pinch of salt and a drizzle of olive oil from the total amount (4 tbsp).
  7. On a work surface dusted with semolina (40 g), flatten one ball with your fingertips, starting from the centre and leaving the edge untouched, then stretch it into a thin disc.
  8. Spread the tomato over it, slide the pizza onto the hot tray and bake for 7 to 8 minutes, adding the mozzarella (320 g) in pieces halfway through cooking.
  9. As soon as it comes out of the oven, add the basil (12 leaves) and a drizzle of oil, then bake the remaining pizzas in the same way.

Tip: Cut the mozzarella in advance so it can drain, and add it halfway through cooking: it will melt without making the dough soggy.

Probably contains: gluten, milk · check the labels
Product labels: Molino Dallagiovanna Tipo 00 Flour – Neapolitan Pizza, Molino Dallagiovanna Instant Dry Yeast, Molino Spadoni Staccapizza Semolina – Special for Pizza, Mutti Peeled Tomatoes – 100% Italian, Poggio delle Fattorie Italian Extra Virgin Olive Oil

33,10 €