Neapolitan Pizza Margherita
ID: b647418e...
A masterclass on making authentic Neapolitan Pizza Margherita at home using a pre-fermented poolish dough and a high-temperature pizza oven. Guided by master pizza chef Vito Iacopelli, this recipe yields a puffy, soft interior crust with a crispy exterior.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prepare the poolish pre-ferment and let it ferment in the refrigerator for 16-24 hours. → Combine the poolish, flours, and salted water, knead using the slap-and-fold method, and form into portioned dough balls. → Prepare the hand-crushed San Marzano tomato sauce and evenly slice the fresh mozzarella. → Gently press the dough from the center outwards to push air to the crust, then stretch it by hand. → Top with sauce and ingredients, then bake in a very hot pizza oven with active flames for 60-90 seconds.
Cooking Steps
Brief Cooking Order
Prepare the poolish pre-ferment and let it ferment in the refrigerator for 16-24 hours. → Combine the poolish, flours, and salted water, knead using the slap-and-fold method, and form into portioned dough balls. → Prepare the hand-crushed San Marzano tomato sauce and evenly slice the fresh mozzarella. → Gently press the dough from the center outwards to push air to the crust, then stretch it by hand. → Top with sauce and ingredients, then bake in a very hot pizza oven with active flames for 60-90 seconds.
Introduction
A masterclass on making authentic Neapolitan Pizza Margherita at home using a pre-fermented poolish dough and a high-temperature pizza oven. Guided by master pizza chef Vito Iacopelli, this recipe yields a puffy, soft interior crust with a crispy exterior.
Step 1
Prepare the poolish by scaling 200g of water, then dissolving 5g of honey and 5g of yeast in it.
Step 2
Add 200g of 00 flour into the liquid mixture. Mix thoroughly until fully incorporated.
Step 3
Let the poolish sit at room temperature for 1 hour, then seal with a lid and place in the refrigerator for 16 to 24 hours.
Step 4
Remove poolish from the fridge 1 hour before using. Transfer it to a larger bowl, add 300g of Manitoba flour, and mix.
Step 5
Dissolve 20g of salt completely into 300g of water in a separate container.
Ingredients List
Important Notes
A poolish pre-ferment gives the pizza dough deep flavor, making it light, airy, and highly digestible.
Using Manitoba flour increases dough strength and elasticity, helping the gluten network hold the rising gases.
Do not use a rolling pin to stretch the dough, as this will crush the air bubbles needed for a puffy Neapolitan crust (cornicione).
Cooking with active flames is essential; manage your wood sizes carefully so you have flames rolling over the top of the pizza during baking.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...