This is my simple recipe for a fairly authentic Pizza Margherita Napoletana, just like you might find on the streets of Naples. The ingredients are simple, the techniques are simple, the taste is amazing...
To proof the yeast
1 cup warm water (at 115F)
half packet or 1 teaspoon rapid rise yeast
1 tablespoon honey
Mix the yeast and honey into the water in a 2 cup measure or small bowl. Set aside to rise. Place a baking steel (highly recommended) or a pizza stone onto the center rack of your oven, then preheat to 515F.
For the dough
2 - 1/2 cups all purpose flour (you may also replace 1/2 cup all-purpose with 1/2 cup bread flour)
1 tablespoon salt
1 tablespoon sugar
2 tablespoons extra virgin olive oil
For the toppings
1-1/2 cups pizza sauce (a thin marinara will do)
8 ounces sliced, part skim mozzarella (you can use the wide slicing notches on a box grater)
6-9 large, fresh basil leaves
1 tablespoon, dry oregano (Use chopped, fresh oregano if available)
3 tablespoons extra virgin olive oil
Thin slices of a sweet heirloom tomato
Remove from the oven, slice up your pizza using a pizza cutter wheel and serve with your favorite Chianti or Primativo.
I hope you enjoy your pizza... let us know how it came out!