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Author:
theoneeighthitalian
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MARGHERITA PIZZA
This recipe guides you through making an authentic Neapolitan-style Margherita pizza with an exceptionally airy, crunchy, and soft crust, achieved through a detailed poolish dough method. The dough undergoes an extended fermentation process over several days, contributing to its superior flavor and texture. It's then topped with classic San Marzano tomato sauce, fresh mozzarella (fior di latte), and fragrant basil, before being baked at a very high temperature in an Ooni pizza oven for a perfect, restaurant-quality result.
#Pizza
#Margherita
#Italian
#Dough
#Poolish
#Ooni
#Homemade
#Fermentation
#Neapolitan Style
Close-up of the airy, bubbly crust
Recipe Information
40m
Prep Time
3m
Cook Time
48h 43m
Total Time
8
Servings
Hard
Italian
English
Nutrition (per serving)
550
Calories
22g
Protein
93g
Carbs
7g
Fat
Topping the pizza with fresh ingredients
Ingredients
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Pizza baking inside a hot Ooni oven
Instructions
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- Prepare the Poolish: In a medium bowl, combine 300g of Caputo Nuvola flour with 300ml of water and 1g of dry yeast. Mix until well combined and no dry spots remain. Cover the bowl with plastic wrap and let it ferment at room temperature (around 20-22°C) for 1 hour.1h
Preview1hPreviewPrepare the Poolish: In a medium bowl, combine 300g of Caputo Nuvola flour with 300ml of water and 1g of dry yeast. Mix until well combined and no dry spots remain. Cover the bowl with plastic wrap and let it ferment at room temperature (around 20-22°C) for 1 hour. - Cold Ferment Poolish: Transfer the bowl containing the poolish to the refrigerator and allow it to cold ferment for 19 hours. This slow fermentation develops complex flavors.19hPreview19hPreviewCold Ferment Poolish: Transfer the bowl containing the poolish to the refrigerator and allow it to cold ferment for 19 hours. This slow fermentation develops complex flavors.
- Mix Main Dough: In a large mixing bowl, combine the remaining 700g of flour (500g Caputo Pizzeria and 200g strong bread flour), 380ml of water, 3g of dry yeast, 10g of olive oil, and 5g of honey. Add the fully fermented poolish to this mixture.5mPreview5mPreviewMix Main Dough: In a large mixing bowl, combine the remaining 700g of flour (500g Caputo Pizzeria and 200g strong bread flour), 380ml of water, 3g of dry yeast, 10g of olive oil, and 5g of honey. Add the fully fermented poolish to this mixture.
- Add Salt and Knead: Once the ingredients are roughly combined, add the 28g of salt. Continue to knead the dough for about 15-20 minutes, either by hand or using a stand mixer on medium speed, until the dough is smooth, elastic, and passes the windowpane test (a small piece can be stretched thin enough to see through without tearing).20mPreview20mPreviewAdd Salt and Knead: Once the ingredients are roughly combined, add the 28g of salt. Continue to knead the dough for about 15-20 minutes, either by hand or using a stand mixer on medium speed, until the dough is smooth, elastic, and passes the windowpane test (a small piece can be stretched thin enough to see through without tearing).
- Bulk Cold Fermentation: Lightly oil a large bowl. Transfer the kneaded dough to the bowl, cover it with plastic wrap, and place it in the refrigerator for a bulk cold fermentation of 12 hours.12hPreview12hPreviewBulk Cold Fermentation: Lightly oil a large bowl. Transfer the kneaded dough to the bowl, cover it with plastic wrap, and place it in the refrigerator for a bulk cold fermentation of 12 hours.
- Divide and Ball Dough: Gently remove the dough from the bowl onto a lightly floured surface. Divide the dough into 4 equal portions, approximately 250g each. Gently shape each portion into a tight, smooth ball.10m
Preview10mPreviewDivide and Ball Dough: Gently remove the dough from the bowl onto a lightly floured surface. Divide the dough into 4 equal portions, approximately 250g each. Gently shape each portion into a tight, smooth ball. - Balled Cold Fermentation: Place each dough ball into individual lightly oiled containers or a proofing box, ensuring they have room to expand. Cover tightly and refrigerate for a final balled cold fermentation of 16 hours.16hPreview16hPreviewBalled Cold Fermentation: Place each dough ball into individual lightly oiled containers or a proofing box, ensuring they have room to expand. Cover tightly and refrigerate for a final balled cold fermentation of 16 hours.
- Preheat Oven: Approximately 30-40 minutes before you plan to bake, preheat your Ooni pizza oven (or a conventional oven with a pizza stone) to its maximum temperature, ideally around 440°C (825°F).40mPreview40mPreviewPreheat Oven: Approximately 30-40 minutes before you plan to bake, preheat your Ooni pizza oven (or a conventional oven with a pizza stone) to its maximum temperature, ideally around 440°C (825°F).
- Prepare Pizza Base: Lightly flour a clean work surface and gently take one dough ball. Using your fingertips, press from the center outwards to form a 10-12 inch pizza base, leaving a slightly thicker crust edge.3mPreview3mPreviewPrepare Pizza Base: Lightly flour a clean work surface and gently take one dough ball. Using your fingertips, press from the center outwards to form a 10-12 inch pizza base, leaving a slightly thicker crust edge.
- Add Toppings: Carefully transfer the shaped dough to a lightly floured pizza peel. Evenly spread about 250g of crushed San Marzano tomatoes over the base, leaving a border for the crust. Distribute 175g of fresh mozzarella pieces and a few fresh basil leaves. Drizzle with 1 tablespoon of extra virgin olive oil.3m
Preview3mPreviewAdd Toppings: Carefully transfer the shaped dough to a lightly floured pizza peel. Evenly spread about 250g of crushed San Marzano tomatoes over the base, leaving a border for the crust. Distribute 175g of fresh mozzarella pieces and a few fresh basil leaves. Drizzle with 1 tablespoon of extra virgin olive oil. - Bake Pizza: Carefully slide the pizza into the preheated Ooni oven. Bake for approximately 2-4 minutes, rotating the pizza every 30-60 seconds to ensure even cooking, until the crust is puffed and charred in spots, and the cheese is melted and bubbly.3mPreview3mPreviewBake Pizza: Carefully slide the pizza into the preheated Ooni oven. Bake for approximately 2-4 minutes, rotating the pizza every 30-60 seconds to ensure even cooking, until the crust is puffed and charred in spots, and the cheese is melted and bubbly.
- Serve: Remove the baked pizza from the oven. Garnish with a few more fresh basil leaves if desired. Allow it to rest for a minute, then slice and serve hot.2mPreview2mPreviewServe: Remove the baked pizza from the oven. Garnish with a few more fresh basil leaves if desired. Allow it to rest for a minute, then slice and serve hot.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
