STEP ONE: HOW TO MAKE THE PIZZA NAPOLETANA DOUGH FOR CLASSIC PIZZA MARGHERITA

Classic Margherita Pizza starts with an authentic Napoletana pizza base.

Pour 600ml water into your mixing bowl and dissolve the sea salt by mixing it in with your hands.

Add 100g/3.53oz of flour to the water and mix using your hands.

Once the flour has dissolved, add the fresh yeast, breaking it down into the water again, until it disappears!

At this stage, add the flour gradually, mixing as you go and once your dough is thicker and starts to form, transfer it on to your bench (don’t forget to line the bench with flour first!)

Rub the excess sticky dough from your hands, letting it drop into the mix and knead it through the dough.

To knead, press forward and fold back, repeating this process and working the dough until you get a soft and elastic consistency.

Once you are happy with the dough, cover it and leave it to rest for 18hr at room temperature.

After this time, create pizza balls that weigh 270g/9.05o. Put them into a tray then cover them too and leave to prove for another 4-6hr.

STEP TWO: STRETCHING THE CLASSIC PIZZA MARGHERITA BASE

Spread some flour over the top of your board.

Get one of the balls out from the tray using a small amount flour on the sides to prevent it from sticking – to your hands and the tray – and place it on the bench.

This dough is very elastic so will stretch easily. Start to create the round base by working your fingertips from the bottom all the way up, making sure to leave a 1cm rim all around the edges.

Turn the pizza upside down and repeat the process. This pushes all the air to the bottom and into the crust.

Repeat this – gently – twice on each side, then lift the base, flip it into one hand and onto the bench, helping it to stretch further and form a circle.

STEP THREE: MAKING THE CLASSIC PIZZA MARGHERITA

To make an authentic pizza margherita, you need to use QUALITY ingredients for your toppings!

Start by pouring a tin of san Marzano peeled tomatoes into a bowl. These can be crushed down using your hands or a hand blender – making sure to create a thick consistency, so don’t overwork them!

Add a pinch of salt, and mix basil leaves through, either whole or ripping pieces with your hands.

Pour some of the San Marzano tomato sauce over the base and spread it around using the base of the spoon.

Cut the Fior di latte mozzarella into pieces and spread a generous amount over the top of your delicious san Marzano sauce – the perfect combination for a classic pizza margherita!

Sprinkle Pecorino Romano over the top and add a few basil leaves before a final drizzle of extra virgin olive oil.

STEP FOUR: HOW TO COOK THE CLASSIC PIZZA MARGHERITA

Using a woodfire oven at a temperature of 450ׄ°C/842°F, the pizza should be cooked for a maximum of 90 seconds.

It must be turned 180° half way through – and be sure to check the bottom in between to ensure it does not burn.

E ora si mangia, Vincenzo’s Plate….Enjoy!