Margherita Napoletana Pizza

Featured by Ca' Momi Winery in the Gold Wine Club.
Margherita Napoletana Pizza


A traditional and authentic Italian Margherita Pizza! With simple and fresh ingredients it will be an easy and fun meal to make with the family. Pair it with a glass of Zinfandel! **Dough needs 12 hours to rise.

Yield: 4 Pizzas (12-inch)
Prep Time: 35 Minutes
Cook Time: 20 Minutes


For the Dough:
• 638 grams* flour, grade 00**
• 15 grams sea salt
• 10 mL extra virgin olive oil
• 1 gram dry yeast
• 336 grams lukewarm water

For the Pizza:
• 230 grams dough
• 40 grams organic tomato sauce
• 40 grams fresh sliced mozzarella cheese
• Fresh basil


For the Dough:
Dissolve the yeast in the water and let sit for 10 minutes to activate it. Mix flour, salt and olive oil for 2 minutes. Then start to add the water with the yeast slowly and let the mixer knead it for 20 minutes. Cover the dough with a clean wet towel and let it rest for 10 minutes. Break down the dough in pieces of 230 grams each and roll them into balls. Let them rise for about 12 hours in a warm place.

For the Pizza:
Heat the oven to 550 degrees and let a pizza stone get hot for about 10 minutes. Stretch the dough into a round, thin crust, leaving the outer edge slightly thicker. Each round should be about 12 inches in diameter. Place each round, one at a time, on a flour-dusted pizza paddle and spread the tomato sauce evenly, leaving a half inch rim.

Place the mozzarella slices evenly on top of the tomato and add a sprinkle of basil. Repeat with each of the rounds. Slide the rounds on the pizza stone and bake for 4-5 minutes, or until the edges are golden brown. Remove from the oven and serve immediately. Enjoy!

*We have left the measurements in the metric system and not translated the amounts into cups as that can distort the proportions.

**In Italy, flour is classified as either 1,0, or 00, and refers to how finely ground the flour is. The finest grade is 00, found in many local grocery stores including Whole Foods)

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