Authentic Pizza Margherita Recipe Naples, Italy

A true pizza Margherita is made with a simple bread dough consisting of flour, yeast, salt, and water, and a topping of either peeled or fresh tomatoes, mozzarella or fior di latte, salt, extra virgin olive oil, and basil leaves. The topping will also often include grated hard cheese, typically pecorino, or a 50:50 mixture of pecorino and Parmigiano Reggiano. The dough is twice-proven and should be shaped by hand only. Once shaped, the disc of dough should not exceed 35 cm (13.5-inch) and should have a raised 1-2 cm (1/2-inch) outer rim, also known called cornicione, while the center should be about 0.3 cm (1/8-inch) thick. Traditionally, pizza Margherita is baked in a wood-fired oven for no longer than 60-90 seconds. The end result should be a soft and fragrant pizza, with no blackened spots, that can be folded without tearing. The mozzarella should have melted and the basil leaves are darkened but not burnt.