The Trendy Italian Margharita Pizza

Neapolitan Margharita Pizza – The dough differs from many other pizza doughs in that it does not contain any oil but also that it is baked with the extremely finely ground Tipo “00” flour. The reason why you use such a fine flour is to be able to bind more water. In fact, at least 60% of pizza dough should consist of water. The more water, the crispier the pizza base, and the softer the inside. This cannot be achieved with a regular standard flour, but requires a really finely ground flour.

The pizza is baked quickly in an extremely hot oven. Traditionally, a wood-fired dome stove is used where the heat amounts to 500 degrees Celcius.

The ingredients that come into the oven are simple: tomato sauce, fresh basil and buffalo mozzarella. Nothing more.

Because the pizza is in the oven for such a short time, 90 seconds, not much happens with the ingredients. The tomato sauce retains its slightly sour taste while the mozzarella just has time to melt perfectly.

How to make the dough


  • 1 kg Tipo 00 Flour
  • 600 g Water
  • 35 g Sea salt
  • 1 g Fresh yeast

The most important thing is to treat the dough with the love it needs. It does not have to be very difficult. If you follow a pizza recipe to the letter, it will be perfect, but there are no shortcuts. Pizza dough should be kneaded for 15-20 minutes by hand. If the dough is not kneaded long enough, you won’t be able to create a strong enough gluten network.

A good way to find out when the dough is ready is to use a thermometer. The perfect temperature is 25 degrees Celcius, and it should not exceed 27 degrees. Then you have the perfect temperature to let the yeast do its job.

Then spread the dough on a table, rub your hands in olive oil, and spread over the dough. Then let the dough rest for ten minutes before you make buns, about 250 grams, and knead those buns properly to get as much air as possible out of them. Let the buns ferment in the fridge overnight.

You then shape the pizza base itself by pushing out the dough from the middle so that the air in the dough is pressed out towards the edges, which means that this is where the crispy bubbles are formed when baking.