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Traditional Neapolitan Pizza Margherita

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Cooking time

Prep: 2 hours Cook: 2 minutes

Skill level

More effort


2 Pizza ( Italian pl. "Pizze" )

According to the rules the genuine Neapolitan pizza dough consists of wheat flour ( type 0 or 00, or a mixture of both ), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer.

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  • 7 cups Wheat Flour ( type 0 or 00, or a mixture of both )
  • 2 cups Warm Water
  • 2 tablespoons Salt
  • 2 tbsp Natural Neapolitan Yeast ( or Brewer's Yeast )


  • 1.5 cups Passata ( sieved tomatoes )
  • 2 Neapolitan Buffalo Mozzarella Cheese ( from Campania in fillets )
  • 8 tbsp Italian Extra Virgin Olive oil
  • 24 Basil Leaves
  • Salt


  1. Put the Hot Water in a bowl.

  2. Add Yeast and stir gently and let sit for 5 to 10 minutes, or until the yeast activates by turning into a foam on top of the water.

  3. Now, add the Salt.

  4. Gradually add in the Flour as you stir the mixture simultaneously. You know you have added enough Flour when the mixture becomes too thick to stir.

  5. Knead the dough.

  6. Take the Dough out of the bowl and put it on a clean and well-floured surface ( a marble counter or clean table is best )

  7. Gather the Dough into a pile and begin pressing it together. Press the heels of your hands firmly into the Dough, pushing forward slightly.

  8. Fold the far edge of the Dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.

  9. Let the Dough rise up for 1 hour at room temperature or 5 hours in the refrigerator.

  10. Place on a floured counter and flour the top of the Dough.

  11. Cut the Dough into two round Balls, flatten and top.

  12. The cooking of the “Pizza Napoletana STG” must be done exclusively in a wood fire oven which has reached the cooking temperature of 485C, (905F), which is essential to cook the Pizza Napoletana.

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