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Nobody can resist this classic of Italian cuisine.

Neapolitan Pizza Margherita - Learn how to make it!

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<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Neapolitan pizza is a symbol of Italian cuisine. Made to be eaten individually, it has earned the spotlight due to its thin dough, light topping and puffed edges. To try this delicious delicacy, we offer step-by-step instructions to make it at home. <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">First, the dough!<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;"> <span style="font-size:12pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;"><img src="https://lh6.googleusercontent.com/IqDzXcR6Niq_19UkWQ9mxDsjTgYmYYtPX82PIUdBtTJnEKbHBTnY0T0VAK4A8JbdAo3H42P62Tpp7lGOzafXMoQ1wDCk295gIgAZjt_JqVmZJvrEjb-NjgWvmc5h97A_AfkaPiU" width="600" height="400" style="margin-left:0px;margin-top:0px;">&nbsp;<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">It is the secret to Neapolitan pizza: light, airy and especially tasty. See how to prepare yours with few ingredients and a lot of technique! <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">500 g flour<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">350 ml water&nbsp;<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">5 g dry yeast<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">20 g olive oil<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">15 g salt <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Second, knead!<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Mix the yeast, oil and water. In a bowl, place all the flour, mix with the hands to aerate it, and add the water gradually, mixing it slowly. After adding all the water, stir until uniform, add the salt, and continue stirring until incorporated into the dough. Knead for 10 minutes until it is very smooth and reaches the windowpane point.&nbsp;<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Time to proof!<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Grease a bowl with a drizzle of olive oil. Form a ball with the dough, place it in the bowl, cover with a cloth or plastic wrap and wait at least 1 hour for it to double in size. Remove the dough from the bowl, cut it into 4 equal parts and make 4 smaller balls, shaping them one by one. Lightly flour a tray, arrange the balls on it and cover. Wait for 5 to 6 hours to proof well! <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Opening the dough:<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Preheat the oven to maximum temperature for at least 40 minutes in advance. Dust the dough with flour and open it with your fingertips, going from the center to the edges. By doing this we will be moving the air in the dough to the edges, a special characteristic of Neapolitan pizza. <span style="font-size:12pt;font-family:Arial;color:#ff0000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;"><img src="https://lh4.googleusercontent.com/nZJJdt3-FFuBE-LEFSk4ohKb3yDo3u8LjarOdcJ3rInfEusrHFi-OP1fyfvQ7xhXhj9DpxTRebPBIFtTQp_RazByAGfhPGfvGOAS3lbdUxtY7hNzrzJvBrNVo7I6agjo6dsc09M" width="423" height="280" style="margin-left:0px;margin-top:0px;"> <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">On to the topping!<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">80 g tomato passata sauce (add a little salt, oregano and olive oil)<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">100 g grated mozzarella<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">60 g fresh mozzarella<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Basil leaves <span style="font-size: 12pt; font-family: Commissioner, sans-serif; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;">After opening the dough to the desired size, place it on the baking pan and spread the red sauce over the entire surface, except the edges. Bake for about 3 minutes for the dough to firm up, remove it from the oven and add the ingredients: regular mozzarella, fresh mozzarella, basil and a drizzle of olive oil. Put it back in the oven to melt the cheeses, without letting them burn. Add a few more fresh basil leaves and a drizzle of olive oil to serve. <span style="font-size:12pt;font-family:Arial;color:#ff0000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;"><img src="https://lh6.googleusercontent.com/5FqctutGOIzGJLJhxLFDd7W5gJ5mBAvA83GfaO_g_MVdXRnSfidSgbiVgzTiWUYcaLBPZjfdpirYsmgx5X_txs7cOmAxACP1047tHiczH_8xfkhIeWz8CIH6ncEUSoyyP6nWTfo" width="600" height="400" style="margin-left:0px;margin-top:0px;"> <span style="font-size: 12pt; font-family: Commissioner, sans-serif; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;">You can make your Neapolitan with other toppings or add more ingredients to our recipe. The only rule to impress with the <a href="https://www.tramontina.com.br/en/p/25099022-102-kit-pizza-tramontina-com-laminas-em-aco-inox-e-cabos-de-polipropileno-preto-14-pecas"><span style="font-size: 12pt; font-family: Commissioner, sans-serif; color: rgb(17, 85, 204); background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">Tramontina pizza kit</a><span style="font-size: 12pt; font-family: Commissioner, sans-serif; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;"> is to do it your way!

More than a classic dish, lasagna carries memories, stories, and the special flavor of moments shared with those we love


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