Pizza & Focaccia
Free recipe
Margherita Pizza Napoletana
The original: blistered dough, San Marzano tomato, fior di latte, and torn basil.
Level: Medium
Chef tested
Printable
Method
- Mix flour, water, salt, and yeast; knead 10 minutes.
- Bulk ferment 18-24 hours in the fridge.
- Stretch to 28cm rounds, top with hand-crushed tomatoes and cheese.
- Bake at maximum heat on a preheated stone for 2-3 minutes, finish with basil.
Chefs note
This recipe is included with every Vino Santo membership, along with print-friendly cards and step-by-step video for members.
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