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Margherita
Ingredients
- San Marzano Plum Tomatoes
- Mozzarella Fior di latte
- Basil
- Extra Virgin Olive Oil
Instructions
- With the Neapolitan pizza, olive oil is added before cooking but make it in your way, maybe add infused garlic oil after cooking. Before cooking, you can also add some grated Parmesan and Pecorino.For the base, follow any dough recipes of your preference but if you are new better to go for the classic, the Neaopolitan is the most difficult dough to handle. In a bowl, smash San Marzano plum tomatoes by hand or using a hand mixer make a quick turn for few seconds, you will have some small chunks. If you mix the plum tomatoes too much, you will have a too liquid sauce. Add a pinch of salt, a small drop of extra virgin olive oil, and few fresh basil leaves. Alternatively to plum tomatoes, you can use raw Passata, it will be easier to spread and it is ready to use. For the mozzarella, Fior di latte is used the most, a cow mozzarella cut in thin strings. It can become watery when cooked in the oven. You can mix it with grated mozzarella, or you can cut it four hours before cooking to let the water drain. It is important to use the mozzarella at room temperature or the cold will prevent the dough to cook properly in the oven. The basil can be added after cooking for a fresher taste and decoration. If you add it before cooking, cover it under the mozzarella, or it could burn.I prefer to add over the cooked pizza a good quality olive oil. This is up to you, several pizzeria in Naples use Sunflower oil before cooking.