Simple only in appearance, Pizza Margherita is a masterpiece of balance: three essential ingredients — tomato, mozzarella and basil — enclose the whole soul of Neapolitan tradition. The key is to use raw materials of the highest quality, respecting perfect leavening and cooking times. Here's how to prepare it to perfection.

✨ Ingredients (for 2 pizzas)

• 500 g of quality “00” flour (or a mixture with strong flour)

• 300 ml of water at room temperature

• 3 g of fresh brewer's yeast

• 10 g of sea salt

• 1 tablespoon extra virgin olive oil

• 200 g of San Marzano DOP tomato puree

• 200 g of buffalo mozzarella DOP, well drained

• A few leaves of fresh basil

• Quality extra virgin olive oil for dressing

• A pinch of salt

  
  

👩🍳 Procedure

1️⃣ Dough: Dissolve the yeast in a little water, then add it to the flour in a large bowl. Gradually add the remaining water, kneading until the mixture is smooth. Add the salt and oil, work the dough for 10-15 minutes. Form a ball, cover and let rise for 2 hours at room temperature, then place in the fridge for another 8 hours (optional, for better maturation).

2️⃣ Rolling out: Divide the dough into two loaves, cover them and let them rest for 30 minutes. Gently roll out each loaf on a floured surface, forming a thin disk that is slightly thicker at the edge.

3️⃣ Dressing: Spread the tomato puree, lightly salted, on each base. Add the buffalo mozzarella in pieces and a few leaves of fresh basil. Drizzle with a little extra virgin olive oil.

4️⃣ Cooking: Cook in the oven at maximum temperature (ideally 250–300°C) on a refractory stone or very hot baking tray for 7–10 minutes, until the edge is well puffed up and golden.

5️⃣ Serve: Garnish with a drizzle of raw oil and a few fresh basil leaves just out of the oven. Enjoy immediately, perhaps accompanied by a glass of Damare Rosato , fresh and lively: its delicate fruity notes enhance the simplicity of the Margherita, giving a light and carefree sip that smells of summer.