Neapolitan Margherita Pizza
This Neapolitan Margherita pizza recipe from chef Greg Stillman (now at Purple Palm in Palm Springs) is one of the best I’ve tried. Stillman used to run Naples restaurant at Downtown Disney, so he really knows his stuff! This recipe for margherita pizza makes quite a large batch, so feel free to scale it down if needed. You’re going to love it!
Greg Stillman punches the pizza dough for his Neopolitan Pizza. Chef Greg Stillman shows off his completed Neopolitan Pizza Margherita. Photo by Veronica Hill.
Stillman shows how to stretch the pizza dough using his knuckles. Chef Greg Stillman shows off his completed Neopolitan Pizza Margherita. Photo by Veronica Hill.
Greg Stillman swirls on the simple pizza sauce onto his Neopolitan pizza Margherita. Chef Greg Stillman shows off his completed Neopolitan Pizza Margherita. Photo by Veronica Hill.
The pizza is put into the wood oven to quickly cook. Chef Greg Stillman shows off his completed Neopolitan Pizza Margherita. Photo by Veronica Hill.
Greg Stillman’s amazing Neopolitan Pizza Margherita. Photo by Veronica Hill.
Chef Greg Stillman shows off his completed Neopolitan Pizza Margherita. Photo by Veronica Hill.
Neapolitan Margherita Pizza
- Pizza Dough (Large Batch):
- 10.83 pounds ice water, strained (2 cups = 1 pound)
- 18.27 pounds red Caputo flour
- 8.2 ounces salt
- 3.3 ounces instant yeast
- Pizza Dough (Small batch of four balls weighing 8 oz. each):
- 19.6 oz. flour (red caputo)
- .5 oz. Kosher salt (14.7 grams to be precise)
- .2 oz. yeast (instant, not dry active or fresh) (5.6 grams)
- 11.6 oz. very cold water
- Pizza Sauce
- 1 can whole peeled Antonina tomatoes (or San Marzano tomatoes)
- Salt to taste
- For pizza:
- Fresh mozzarella
- Fresh basil
- Pizza Sauce: Puree the can of tomatoes with an immersion blender until smooth. Season to taste with salt until highly seasoned and sharp but not salty.
- Pizza Dough: Combine the flour, salt and yeast. Place the chilled water into a mixing bowl with a dough hook, add the dry ingredients. Set to speed 1 for 10 minutes and allow to run on low speed. Check the consistency; it should be smooth like a baby. Remove the dough and immediately scale the dough into 8 oz. balls and place into a dough box (12 per box). Place the boxes in the refrigerator to slow proof for use the next day.Yield: 30 pounds (60 - 8oz. dough balls)
- For pizza: Punch and stretch pizza as shown in the video until you form a small circle. Cover with a ladle or two of tomato sauce, followed by a scattering of fresh mozzarella cubes and fresh torn basil leaves. Bake in a wood-fired pizza oven for 2 minutes, turning every 30-45 seconds, or bake on a pizza stone in the bottom rack of your home oven at 500 F for at least 10 minutes. Cover with a squirt of olive oil and serve.
- Notes: If you would like to make 4 pizza doughs each weighing 8 oz. (2 pounds total weight) the recipe would scale down with the second set of dough ingredients seen above. However it is best to have an ounce/gram scale preferably digital (but not mandatory) when working with doughs. This is because it depends heavily on flour weight and not volume. Home cooks may prefer to use cups instead of weight, but this just won't do for consistency.
Recipe by Greg Stillman/ For CookingSessions.com
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