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Author:
theoneeighthitalian
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Classic Margherita Pizza
Indulge in the authentic taste of Italy with this Classic Margherita Pizza, featuring a perfectly balanced poolish and main dough, resulting in a light, airy, and crispy crust. Topped with sweet San Marzano tomatoes, fresh mozzarella, fragrant basil, and a drizzle of extra virgin olive oil, this recipe brings Italian summer vibes to your kitchen. The dough uses a 70% hydration with Caputo Nuvola Super and Caputo Pizzeria flours, undergoing a multi-day fermentation process for optimal flavor and texture, then baked to perfection in an Ooni Koda 16 oven.
#Pizza
#Margherita
#Italian
#Neapolitan
#Ooni
#Dough
#Classic
#Summer
#Homemade
Freshly Baked Margherita Pizza
Recipe Information
1h 30m
Prep Time
2m
Cook Time
62h 57m
Total Time
2
Servings
Medium
Italian
English
Nutrition (per serving)
600
Calories
25g
Protein
70g
Carbs
25g
Fat
Pizza with bubbly crust and melted cheese
Ingredients
Servings: 2
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Pizza being launched into the Ooni oven
Instructions
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- Prepare the Poolish: In a bowl, combine 45g of Caputo Nuvola Super flour with 45ml of water and a tiny pinch of instant dry yeast. Mix until just combined, cover, and let ferment at room temperature for 1 hour.1m
Preview1mPreviewPrepare the Poolish: In a bowl, combine 45g of Caputo Nuvola Super flour with 45ml of water and a tiny pinch of instant dry yeast. Mix until just combined, cover, and let ferment at room temperature for 1 hour. - Cold Ferment Poolish: After 1 hour at room temperature, transfer the covered poolish to the refrigerator for 24 hours to cold ferment.24hPreview24hPreviewCold Ferment Poolish: After 1 hour at room temperature, transfer the covered poolish to the refrigerator for 24 hours to cold ferment.
- Prepare Main Dough: After the poolish's cold ferment, combine the remaining 60g of Caputo Nuvola Super, 45g of Caputo Pizzeria flour, 60ml of water, and 3g of salt with the fermented poolish. Mix until a shaggy dough forms, then knead for about 10-15 minutes until smooth and elastic.15mPreview15mPreviewPrepare Main Dough: After the poolish's cold ferment, combine the remaining 60g of Caputo Nuvola Super, 45g of Caputo Pizzeria flour, 60ml of water, and 3g of salt with the fermented poolish. Mix until a shaggy dough forms, then knead for about 10-15 minutes until smooth and elastic.
- Bulk Cold Fermentation: Place the dough in a lightly oiled container, cover, and refrigerate for another 24 hours for the main cold bulk fermentation.24hPreview24hPreviewBulk Cold Fermentation: Place the dough in a lightly oiled container, cover, and refrigerate for another 24 hours for the main cold bulk fermentation.
- Ball the Dough: Remove the dough from the refrigerator. Gently divide and shape it into a single round dough ball (approximately 250g for one pizza). Place it in a lightly oiled container.5mPreview5mPreviewBall the Dough: Remove the dough from the refrigerator. Gently divide and shape it into a single round dough ball (approximately 250g for one pizza). Place it in a lightly oiled container.
- Cold Ferment Dough Ball: Refrigerate the balled dough for an additional period, ideally overnight or for at least 12-24 hours.12hPreview12hPreviewCold Ferment Dough Ball: Refrigerate the balled dough for an additional period, ideally overnight or for at least 12-24 hours.
- Final Proofing: Take the dough ball out of the refrigerator approximately 1 hour before baking and let it come to room temperature for its final proofing.1hPreview1hPreviewFinal Proofing: Take the dough ball out of the refrigerator approximately 1 hour before baking and let it come to room temperature for its final proofing.
- Preheat Oven: Preheat your Ooni Koda 16 pizza oven (or conventional oven with a pizza stone) to its highest temperature, typically around 450-500°C (850-930°F), for at least 20-30 minutes.25mPreview25mPreviewPreheat Oven: Preheat your Ooni Koda 16 pizza oven (or conventional oven with a pizza stone) to its highest temperature, typically around 450-500°C (850-930°F), for at least 20-30 minutes.
- Prepare Toppings: While the oven preheats, drain and tear the fresh mozzarella into small pieces. Gently crush the San Marzano tomatoes with your hands or a fork for the sauce. Have your fresh basil ready.5mPreview5mPreviewPrepare Toppings: While the oven preheats, drain and tear the fresh mozzarella into small pieces. Gently crush the San Marzano tomatoes with your hands or a fork for the sauce. Have your fresh basil ready.
- Stretch the Dough: Lightly flour your work surface and hands. Gently stretch the dough ball from the center outwards, using your fingertips, to form a round pizza base of about 10-12 inches, leaving a slightly thicker edge for the crust.2mPreview2mPreviewStretch the Dough: Lightly flour your work surface and hands. Gently stretch the dough ball from the center outwards, using your fingertips, to form a round pizza base of about 10-12 inches, leaving a slightly thicker edge for the crust.
- Add Sauce: Transfer the stretched dough to a lightly floured pizza peel. Spoon the crushed San Marzano tomatoes onto the dough and spread evenly, leaving about a 1-inch border for the crust.1m
Preview1mPreviewAdd Sauce: Transfer the stretched dough to a lightly floured pizza peel. Spoon the crushed San Marzano tomatoes onto the dough and spread evenly, leaving about a 1-inch border for the crust. - Add Mozzarella: Distribute the torn fresh mozzarella pieces evenly over the tomato sauce.1m
Preview1mPreviewAdd Mozzarella: Distribute the torn fresh mozzarella pieces evenly over the tomato sauce. - Bake the Pizza: Carefully launch the pizza into the preheated Ooni oven. Cook for 60-90 seconds, rotating the pizza every 20-30 seconds for even cooking, until the crust is puffed and charred in spots, and the cheese is bubbly and slightly golden.2mPreview2mPreviewBake the Pizza: Carefully launch the pizza into the preheated Ooni oven. Cook for 60-90 seconds, rotating the pizza every 20-30 seconds for even cooking, until the crust is puffed and charred in spots, and the cheese is bubbly and slightly golden.
- Finish and Serve: Carefully remove the pizza from the oven. Garnish immediately with fresh basil leaves and a drizzle of extra virgin olive oil. Slice and serve hot.1mPreview1mPreviewFinish and Serve: Carefully remove the pizza from the oven. Garnish immediately with fresh basil leaves and a drizzle of extra virgin olive oil. Slice and serve hot.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
