Master pizzaiolo Enzo Coccia provides this definitive recipe for a pan-baked Pizza Margherita DOP, showcasing certified high-quality ingredients.
Table of Contents
This pizza is a tribute to Italian culinary heritage, featuring San Marzano DOP tomato passata, Buffalo Mozzarella Campana DOP, and finishing with the sharp, flavorful touch of Caciocavallo Podolico cheese. The dough is crafted for home ovens, ensuring a perfect result even without a professional wood-fired oven.
🍕 Dough Ingredients (for 4 pizzas)
- 1600-1650g Flour
- 1L Water (8-12°C)
- 45g Sea Salt
- 5g Yeast
- 2cl Extra Virgin Olive Oil
- 5g Sugar
🍕 Topping Ingredients (for one pan)
- 60-70g San Marzano DOP Tomato Passata
- 60-80g Buffalo Mozzarella Campana DOP (in strips)
- 20-30g Caciocavallo Podolico (freshly grated)
- Fresh Basil Leaves to taste
- DOP Extra Virgin Olive Oil to taste
- Salt to taste
🍕 Preparation Method
Prepare the dough as detailed in the ‘Sole nel Piatto’ recipe, completing the full 14-hour fermentation process. Divide the dough into four portions and press into oiled pans for a final 30-minute rest. Preheat your oven to 250°C.
In a bowl, season the tomato passata with a little olive oil and a pinch of salt. Spread the passata over the dough and drizzle with more olive oil.
Bake for 15 minutes in the lower part of the oven. Afterwards, distribute the strips of buffalo mozzarella over the pizza and move it to the central rack of the oven for another 10 minutes, until the crust is golden and crisp.
Once baked, remove from the oven, scatter fresh basil leaves over the top, and finish with a generous grating of Caciocavallo Podolico before serving.
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