Classic Margherita Pizza Recipe: Easy Homemade Italian Delight

Name: Classic Margherita Pizza Recipe: Easy Homemade Italian Delight
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 2
Cuisine: Italian
Ingredients: 150 ml Water (Lukewarm, for Poolish); 0.5 teaspoon Instant Yeast (For Poolish); 175 grams Caputo Pizzeria Flour (Type 00) (70% of total flour for Poolish dough); 75 grams Caputo Nuvola Super Flour (Type 0) (30% of total flour for Poolish dough); 7 grams Fine Sea Salt (For dough); 100 grams Canned San Marzano Tomatoes (Crushed by hand for sauce); 125 grams Fresh Mozzarella (Fior di Latte) (Drained and torn into pieces); 5-6 leaves Fresh Basil Leaves (For topping); 1 tablespoon Extra Virgin Olive Oil (For drizzling)

Discover how to make a classic Margherita pizza with a delicious Poolish dough. This recipe uses a blend of 30% Caputo Nuvola Super and 70% Caputo Pizzeria flours for an authentic Italian taste, baked to perfection in an Ooni Koda 16 oven. A perfect treat for any day, bringing the taste of Italy to your home. Note: Poolish dough requires 12-18 hours of fermentation.

#Pizza

#Margherita

#Italian Food

#Homemade

#Ooni Pizza

#Neapolitan

#Easy Recipe

Classic Margherita Pizza, Freshly Baked

Recipe Information

30m

Prep Time

Cook Time

32m

Total Time

Servings

Medium

Italian

English

Nutrition (per serving)

400

Calories

15g

Protein

50g

Carbs

15g

Fat

Golden, Bubbly Mozzarella

Ingredients

Water
(Lukewarm, for Poolish)
150 ml
Instant Yeast
(For Poolish)
0.5 teaspoon

Caputo Pizzeria Flour (Type 00)
(70% of total flour for Poolish dough)
175 grams
Caputo Nuvola Super Flour (Type 0)
(30% of total flour for Poolish dough)
75 grams
Fine Sea Salt
(For dough)
7 grams
Canned San Marzano Tomatoes
(Crushed by hand for sauce)
100 grams
Fresh Mozzarella (Fior di Latte)
(Drained and torn into pieces)
125 grams

Fresh Basil Leaves
(For topping)
5 leaves
Extra Virgin Olive Oil
(For drizzling)
1 tablespoon

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Perfectly Charred Crust

Instructions

0/7 completed

1
To make the Poolish, combine 150ml lukewarm water with 0.5 tsp instant yeast and 75g Caputo Nuvola Super flour + 175g Caputo Pizzeria flour in a bowl. Mix until just combined, cover, and let ferment at room temperature for 12-18 hours until bubbly and active.
Preview
1m
Preview
To make the Poolish, combine 150ml lukewarm water with 0.5 tsp instant yeast and 75g Caputo Nuvola Super flour + 175g Caputo Pizzeria flour in a bowl. Mix until just combined, cover, and let ferment at room temperature for 12-18 hours until bubbly and active.
1m
The Poolish should be light and airy with many bubbles when ready.
2
Once Poolish is ready, add 7g sea salt and knead into a smooth, elastic dough. Cover and let it rest for 1-2 hours for its first bulk fermentation.
Preview
2m
Preview
Once Poolish is ready, add 7g sea salt and knead into a smooth, elastic dough. Cover and let it rest for 1-2 hours for its first bulk fermentation.
2m
Develop the gluten well for a great crust. Perform stretch and folds during rest.

3
Divide the dough into balls (approx. 250g each for one pizza) and let them proof for another 2-4 hours, covered.
Preview
1m
Preview
Divide the dough into balls (approx. 250g each for one pizza) and let them proof for another 2-4 hours, covered.
1m
Handle the dough gently to maintain air pockets.
4
Preheat your Ooni Koda 16 pizza oven to its highest temperature (around 500°C/950°F). Stretch one dough ball into a round pizza base on a lightly floured surface or pizza peel.
Preview
1m
Preview
Preheat your Ooni Koda 16 pizza oven to its highest temperature (around 500°C/950°F). Stretch one dough ball into a round pizza base on a lightly floured surface or pizza peel.
1m
Use quick, confident movements to stretch the dough without tearing.
5
Top the stretched dough with crushed San Marzano tomatoes, leaving a border for the crust. Distribute torn fresh mozzarella pieces over the sauce.
Preview
1m
Preview
Top the stretched dough with crushed San Marzano tomatoes, leaving a border for the crust. Distribute torn fresh mozzarella pieces over the sauce.
1m
A light hand with the sauce and cheese prevents the pizza from becoming soggy.

6
Carefully launch the pizza into the preheated Ooni oven. Bake for approximately 60-90 seconds, rotating frequently with a turning peel for even cooking until the crust is puffed and charred, and the cheese is melted and bubbly.
Preview
2m
Preview
Carefully launch the pizza into the preheated Ooni oven. Bake for approximately 60-90 seconds, rotating frequently with a turning peel for even cooking until the crust is puffed and charred, and the cheese is melted and bubbly.
2m
Keep a close eye on the pizza as it cooks very quickly in a high-temperature oven.
7
Once baked, remove the pizza from the oven. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil. Slice and serve immediately.
Preview
1m
Preview
Once baked, remove the pizza from the oven. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil. Slice and serve immediately.
1m
The fresh basil and olive oil add a final aromatic touch.