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Printed at the current scale: 12 pizzas · about 5.3 kg · Metric · front and back, more cards if it runs long

Neapolitan Pizza Margherita

12 pizzas · about 5.3 kg · 4 × 6 in
Cold-Fermented Dough
1820 g 00 flour
740 g cold water
365 g boiling water
54 g fine sea salt
5 g active dry yeast
00 flour, for dusting, to taste
San Marzano Sauce
960 g canned whole San Marzano tomatoes, drained of excess juice
fine sea salt, to taste
Topping and Baking
1200 g fresh mozzarella (fior di latte), torn into pieces and drained
60 g extra virgin olive oil
3 bunches fresh basil leaves
00 flour or semolina, for the peel, to taste
forklet.co/r/G8XtEHOW?scale=3 · v1
  1. Cold-Fermented Dough Pour the 740 g cold water into a large bowl, then add the 365 g boiling water straight off the boil. Check the temperature: between 40 °C and 46 °C suits dry yeast.
  2. Whisk the 54 g fine sea salt and 5 g active dry yeast into the warm water until dissolved. 1 min
  3. Tip in the 1820 g 00 flour and stir with a wooden spoon until a shaggy dough forms, then work it with your hand until it gathers into a ball. In a stand mixer, add the liquid gradually to the flour on low speed. 3 min to 5 min
  4. Turn the dough onto a lightly floured surface (00 flour, for dusting) and knead with both hands for about 10 min. In a mixer, run the dough hook on low for 5 min to 10 min.
  5. Return the dough to the bowl, cover tightly with plastic wrap and refrigerate for 24 h to 3 days. 4 °C
  6. Take the dough from the fridge and divide it into 12 equal pieces. Shape each into a tight, smooth ball by folding the edges underneath. 10 min
  7. Set the balls in separate bowls or spaced out on a tray, cover with plastic wrap and leave on the counter for about 5 h. 22 °C
  8. San Marzano Sauce Crush the 960 g canned whole San Marzano tomatoes by hand or with a fork into a rough, pulpy sauce and season with a little fine sea salt. Do not cook it; it cooks on the pizza. 3 min
  9. Topping and Baking Pizza oven: fire it up until the centre of the stone reads 450 °C to 500 °C on an infrared thermometer. 20 min to 30 min
  10. Home oven instead: set a rack in the middle with at least 20 cm (7 ¾ in) clearance below the broiler, put a baking steel or stone on it and heat the oven to its maximum, 260 °C to 290 °C. Hold it at temperature for at least 30 min so the steel heats right through.
  11. Dust the counter and peel with 00 flour or semolina, for the peel. Press one dough ball into a flat disc with your fingertips, working from the centre outwards and leaving a 1 cm (⅜ in) rim untouched. Lift it and pinch gently around the edge, letting gravity stretch it to about 30 cm (11 ¾ in). 1 min to 2 min
  12. Lay the base on the peel. Spread a quarter of the sauce over it, leaving the rim bare, then scatter over 300 g fresh mozzarella (fior di latte) and drizzle with 15 g extra virgin olive oil. 1 min
  13. Pizza oven: slide the pizza onto the stone and bake for 1 min to 2 min, turning it a quarter turn every 20 s so it colours evenly. 480 °C
  14. Home oven: slide the pizza onto the steel and bake for about 6 min (7 min on a stone), then switch to the top broiler for 2 min to 3 min more, watching closely and turning as needed. Let the steel reheat for a few minutes between pizzas. 275 °C
  15. Scatter whole 3 bunches fresh basil leaves leaves over the pizza the moment it comes out, slice and serve at once. Repeat with the remaining dough balls.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Pizza ovens and a preheated steel run at 260 to 500 C. Use a long peel and heat-proof gloves, and keep children well back. (The author)
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