“This is the recipe I used when competing at the Campionato Mondiale Della Pizza (Pizza World Championship) which was held in Parma, Italy. It was there and for this pizza that I was awarded the title of world’s top Margherita Pizza!” Johnny Di Francesco
220g (8oz) Pizza Dough (recipe below)
50g (2oz) Buffalo Mozzarella, sliced
60g (2 1⁄2 oz) San Marzano tomatoes, peeled and crushed
4 fresh basil leaves
Drizzle of extra virgin olive oil
1 Roll out the pizza dough on to a baking tray or bench for stone cooking.
2 Spread the San Marzano tomatoes over the dough.
3 Top with the Buffalo Mozzarella, place four basil leaves on top and drizzle with some extra
virgin olive oil.
4 For a domestic oven, bake for 10 minutes at 250-280°C and for a wood fire oven bake for 90 seconds at 400°C
Pizza Napoletana Dough
Makes 10–12 bases
1.7kg (4lb) flour (005 Stagioni Pizza Napoletana flour with a W280–330)
1 litre (2 pints) water
50g (2oz) fine sea salt 1–3g fresh yeast
1 Weigh out all the ingredients.
2 Using a dough mixer mix together the water and the salt. If you don’t have a machine mixer this recipe works just as well by hand, simply follow the same process as instructed below but knead by hand.
3 Start the dough mixer and then add 20% of the flour and mix.
4 Mix for 5 minutes, then add the yeast. Gradually add the remaining flour and allow to combine. Once the dough has combined and seems smooth, stop the mixer, remove the dough and put aside to rest, cover with a cloth. Total mixing time, approximately 20 minutes. Final Dough temperature, 23–24°C (73–74°F).
5 Allow the dough to rest for approximately 2 hours, covered well at a temperature of +20°C/68°F.
6 Portion into desired dough size.
7 Round each dough piece into dough balls.
8 Place the dough balls into a sealed container, allow them to rest and rise naturally in a room no warmer than 16–18°C (60–64°F). Allow the dough to rest between 8-12 hours.