Homemade Margherita Pizza
Poolish Starter

Master authentic Neapolitan-style homemade Margherita pizza using a 24-hour poolish starter for a crispy crust, aromatic mozzarella, and fresh basil.

Ingredients

• 40 g high-gluten flour
• 40 g water
• 3 g salt
• 3 g honey
• 100 g high-gluten flour
• 60 g water
• 4 g salt
• to taste olive oil
• to taste tomato sauce
• to taste mozzarella cheese
• to taste fresh basil leaves

Instructions

1. 1Mix Poolish Ingredients

   

   Combine high-gluten flour, water, salt, and honey in a small container and stir them well together to start the poolish.

   Tip: Ensure all ingredients are well incorporated before letting it ferment.
2. 2Check Fermented Poolish

   

   Take the fermented poolish from its storage container after resting, observing its bubbly and active texture.

   Tip: A bubbly texture indicates proper yeast activity.
3. 3Combine Poolish and Flour

   

   Add the fermented poolish into a mixing bowl with flour and other components, then mix them to form the dough.

   Tip: Mix thoroughly to ensure uniform dough consistency.
4. 4Ferment the Dough

   

   Let the dough cover and ferment at room temperature for an hour until it expands to double its initial size.

   Tip: Keep the bowl covered with plastic wrap to retain moisture during rising.
5. 5Brush and Shape the Dough

   

   Brush olive oil over the prepared dough and use your hands to gently push and stretch it from the center toward the edges on a silicone mat to form an even round crust.

   Tip: Be gentle when stretching the dough to keep the inner air bubbles intact for a light, airy crust texture.
6. 6Dock the Dough

   

   Use a fork to prick holes across the center of the shaped pizza dough to prevent it from puffing up irregularly during baking.

   Tip: Pierce evenly across the center area while leaving the outer crust untouched.
7. 7Apply Tomato Sauce

   

   Spoon tomato sauce onto the center of the dough and use the back of the spoon to spread it evenly across the surface, leaving a clean border around the edges for the crust.

   Tip: Start from the center and swirl outward to distribute the sauce evenly without tearing the dough.
8. 8Add Mozzarella Cheese

   

   Sprinkle shredded mozzarella cheese evenly over the layer of tomato sauce, ensuring it covers the sauce base properly for a rich, melted finish.

   Tip: Distribute the cheese evenly so every slice gets a balanced melt during baking.
9. 9Arrange Fresh Basil

   

   Place fresh basil leaves strategically across the cheese-covered pizza surface before baking to infuse the classic herbal aroma.

   Tip: Press the basil leaves slightly into the cheese so they do not burn during high-heat baking.
10. 10Drizzle with Olive Oil

    

    Drizzle a small amount of extra virgin olive oil over the fully assembled pizza toppings to enhance richness and help the crust brown nicely.

    Tip: A light spiral drizzle is enough to add great sheen and flavor.

Burn It Off

Frequently Asked Questions