Neapolitan Margherita

Name: Neapolitan Margherita
Yield: Makes one 11-inch (28 cm) pizza
Cuisine: Italy
Ingredients: Bench flour; ¼ cup (55 g) puréed canned San Marzano tomatoes; Superfine rice flour, for working the dough; 1 tablespoon light olive oil; 1 recipe Neapolitan Dough; (prepared after preheating the oven); Coarse kosher salt; 5 basil leaves; 3 ounces (85 g) fresh mozzarella; Extra virgin olive oil

Preparation info

Makes
one

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

This is the classic Neapolitan pizza: San Marzano tomatoes and fresh mozzarella, finished with fresh basil leaf and a light drizzle of extra virgin olive oil. During our gluten-free pizza travels throughout Italy, we ordered at least one of these at every Neapolitan pizzeria we visited, from Pizzeria Vesi on Naples’s famous Via Tribunali to Acqu’e Sale in Sorrento, with its sweeping view of Mount Vesuvius across the Bay of Naples.