Crispy Neapolitan Margherita Pizza

🍳 Step-by-Step Instructions

1. Place a pizza stone or heavy baking steel on the top rack of your oven. Preheat oven to maximum temperature (250°C / 500°F) for at least 45 minutes.
2. Dust a pizza peel or parchment paper with semolina flour.
3. Gently stretch dough using your fingertips from center outward, leaving a 2 cm puffy rim (cornicione) around the edge. Stretch to a 30 cm circle.
4. Spread crushed tomatoes evenly over dough, leaving the puffy border untouched.
5. Scatter torn fresh mozzarella slices evenly over sauce.
6. Drizzle with 1 tbsp extra virgin olive oil and a pinch of sea salt.
7. Carefully slide pizza onto the preheated stone or baking steel.
8. Bake for 7-9 minutes until crust is puffed, deeply golden with charred blisters, and cheese is bubbling.
9. Remove pizza, scatter fresh basil leaves on top immediately (the residual heat releases their perfume), drizzle with more olive oil, slice, and enjoy.

⭐ Why This Recipe Works

• Airy, chewy blistered artisan crust made with high heat
• Authentic Neapolitan minimalism allows pure ingredients to shine
• Fun family culinary activity that outperforms any pizza delivery
• Bakes in just 8-10 minutes in a standard home oven

🔄 Delicious Variations

• Pizza Diavola: Add spicy calabrese salami or hot sopressata
• Funghi: Add thinly sliced sautéed cremini mushrooms and a drizzle of truffle oil
• Prosciutto Crudo: Top hot pizza with prosciutto di Parma and wild arugula

❓ Frequently Asked Questions