Charlottesville’s Lampo Neapolitan Pizzeria delights with pies that would make Neapolitans proud. Try your hand at one of the standard-bearers, the margherita pizza (AKA the marinara), which many purists consider the only way to go. This four-step recipe for a margherita flatbread is sure to make you feel like a real Italian. Just close your eyes (don’t drop the dough), and let smell of olive oil and fresh basil, the feel of flour on your hands as you gently pull at the dough, the sight of mozzarella melting in the oven bring Italy into your kitchen. Whether you like a classic flatbread or a fluffy crust, this pizza will take you on a journey.
recipe 
1 dough ball
flour
3 ounces San Marzano tomatoes* ,Salt and pepper
5 pieces mozzarella di bufala
5 leaves fresh basil
Olive oil
*Chef’s Note: Use tomatoes imported from San Marzano in Naples not “San Marzano” tomatoes.
Ingredients
steps
- Place pizza stone on top rack in oven and preheat to 500 degrees.
- Lightly dust a work surface with flour.
- Form dough ball into pizza using traditional “slap” method. To do this, make 2 fists and place dough on top. Using knuckles, gently pull dough outward from center until desired consistency is reached. Be sure to leave an outer edge for crust.
- Run tomatoes through food mill, then season to taste with salt and pepper. Ladle tomatoes onto dough, spreading evenly over surface and making sure to leave a pronounced crust. Add no more than 5 pieces torn mozzarella di bufala and basil.
- Transfer to oven and bake for 7–10 minutes, or until crust is browned on bottom and cheese is melted. Remove from oven and drizzle with olive oil.
Date Published: 11.27.15
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Recipe By
Loren Mendosa, Mitch Beerens, and Ian Redshaw of Lampo Neapolitan Pizzeria in Charlottesville, Virginia -
Contributing City
Charlottesville
