the Sage Test Kitchen

Margherita Neapolitan-Style Pizza

Name: Margherita Neapolitan-Style Pizza
Cook time: 1200 s
Total time: 34200 s
Yield: Makes 4
Ingredients: 570 g bread flour or strong plain flour - plus extra for dusting; 2 tsp Coarse salt; 1 tsp instant dried yeast; 375 ml cold water; Semolina - to sprinkle; 600 g canned whole peeled tomatoes; 2 tsp extra-virgin olive oil; 2 cloves garlic - crushed; ¾ tsp dried oregano; ¾ tsp Coarse salt; Pinch dried chilli flakes - optional; 200 g shredded mozzarella cheese; 300 g fior di latte - thinly sliced; Basil leaves - to serve

This old favourite is a celebration of simplicity, allowing each ingredient to shine. From the sweetness of the tomatoes to the creaminess of the mozzarella and the fragrance of the fresh basil, the Pizzaiolo’s Element iQ® system, protects the delicate toppings from intense heat, reflecting it downwards for that signature crisp, leopard spotted crust with the perfect puff n’ chew.

9 hrs 30 mins total time

20 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Neapolitan-Style Pizza Dough

570 g bread flour or strong plain flour
plus extra for dusting
2 tsp Coarse salt
1 tsp instant dried yeast
375 ml cold water
Semolina
to sprinkle

For the Essential Pizza Sauce

600 g canned whole peeled tomatoes
2 tsp extra-virgin olive oil
2 cloves garlic
crushed
¾ tsp dried oregano
¾ tsp Coarse salt
Pinch dried chilli flakes
optional

For the pizza

200 g shredded mozzarella cheese
300 g fior di latte
thinly sliced
Basil leaves
to serve

Instructions

1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
Tip: If you have a Sage oven with a proof function; set to 30°C and proof for 1 hour.
3Turn the dough onto a lightly floured bench top and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.
4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 10cm between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
5An hour before cooking, remove the dough from the refrigerator. Meanwhile, make the pizza sauce.
6To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large jug. Process with an immersion blender until smooth.
7About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 2 minutes on the Timer dial.
8Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
9For each pizza, leaving a small border, top with a quarter each of the pizza sauce, mozzarella and fior di latte.
10Place the pizza in the oven, press the Timer dial and cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.
11Transfer to a cutting board, scatter with basil leaves and slice to serve.