Pizza Margherita Napoletana is a traditional Neapolitan pizza with a soft, thin center, a raised airy crust, tomatoes, mozzarella, fresh basil, and extra-virgin olive oil. Its dough is slowly fermented and baked rapidly at very high heat.
Pour the water into a large mixing bowl and dissolve the sea salt in it.
Add approximately 10 percent of the flour and stir until no dry lumps remain.
Add the yeast and mix thoroughly.
For the characteristic Neapolitan texture, stretch the dough only by hand and preserve the air in the outer rim. Drain the mozzarella well to prevent excess moisture. A conventional home oven cannot fully reproduce the rapid, extremely hot bake of an authentic Neapolitan pizza; use a dedicated high-temperature pizza oven for the closest result. The recognized preparation uses wheat flour, water, yeast, salt, tomatoes, mozzarella, basil, and olive oil.
Gradually add the remaining flour while mixing until a shaggy dough forms.
Transfer the dough to a clean work surface and knead for 15 to 20 minutes, until smooth, elastic, and no longer sticky.
Cover the dough and let it rest at room temperature for 2 hours.
Divide the dough into four equal portions, each weighing approximately 250 grams.
Shape each portion into a tight, smooth ball.
Place the dough balls in a covered proofing container, leaving space between them.
Let the dough ferment at room temperature for 8 to 12 hours, until relaxed and noticeably expanded.
Drain the tomatoes and crush them by hand, leaving a slightly textured sauce.
Season the tomatoes lightly with salt.
Drain the mozzarella thoroughly and cut or tear it into small strips or pieces.
Preheat a wood-fired or dedicated pizza oven to between 800°F and 900°F (425°C and 485°C).
Lightly dust the work surface with flour.
Place one dough ball on the surface and press gently from the center outward, leaving a raised border around the edge.
Stretch the dough by hand into a round approximately 10 to 12 inches wide. Do not use a rolling pin.
Spread approximately ⅓ cup of crushed tomatoes over the dough, leaving the raised edge uncovered.
Distribute one-quarter of the mozzarella evenly over the tomatoes.
Add four fresh basil leaves and drizzle with 1 tablespoon of extra-virgin olive oil.
Transfer the pizza to the hot oven.
Bake for approximately 60 to 90 seconds, rotating frequently, until the crust is puffed and lightly charred and the cheese has melted.
Repeat with the remaining dough and toppings.
Serve each pizza immediately after baking.
