Margherita-Style Neapolitan Pizza (Stovetop-to-Oven Method)

Ingredients

• 250 g All-purpose flour
• 160 ml Warm water
• 1 tsp Active dry yeast
• 3 g Fine salt
• 1 tbsp Olive oil
• 180 g Crushed tomatoes (passata-style)
• 1 clove Garlic (minced)(optional)
• 1/2 tsp Dried oregano(optional)
• 180 g Fresh mozzarella (torn)
• 10 g Fresh basil leaves
• 1 tsp Extra olive oil (for finishing)(optional)

Instructions

1. 1

   Make the dough (about 15 minutes active): In a bowl, mix warm water and yeast; rest 5 minutes until foamy. Stir in flour, salt, and olive oil, then knead until smooth and elastic (about 8–10 minutes). Cover and let rise 10–12 minutes while you heat the pan and oven.

2. 2

   Prepare the sauce (about 5 minutes): In a small bowl, mix crushed tomatoes with minced garlic (if using) and oregano (if using). Season lightly with salt if needed.

3. 3

   Preheat for blistering (about 10 minutes): Heat a cast-iron skillet or heavy pan over high heat until very hot. Preheat the oven to 500°F / 260°C (or the highest setting). If you have a pizza stone or steel, preheat it too.

4. 4

   Stretch and cook base on the stovetop (about 3 minutes): Divide dough into 2 portions. Stretch each into a thin, hand-shaped round. Lightly oil the hot pan, lay one dough round in, and cook 60–90 seconds until the underside is lightly blistered. Flip and cook 30–45 seconds on the second side (do not fully cook through).

5. 5

   Top and bake (about 9–10 minutes total per pizza): Spread half the sauce over the par-cooked base, add torn mozzarella, and bake in the hot oven for 6–8 minutes until blistered and bubbling. Finish with basil and a drizzle of olive oil (if using). Repeat for the second pizza.