Napolitian Margarita with a twist – Summer edition

Introduction: As the heat of summer starts to set in, what better way to enjoy the season than with a delicious and refreshing Napolitan Summer Pizza? This light and fresh pizza recipe is perfect for those warm summer evenings when you want a taste of Italy right in your own home. With a crispy crust made using the traditional Biga method, topped with juicy tomatoes, creamy mozzarella, and fragrant basil, this Napolitan Summer Pizza is sure to become a favorite in your household.

Ingredients for the Biga (starter dough):

  • 150g bread flour
  • 90ml water
  • 1g active dry yeast

Ingredients for the pizza dough:

  • 300g bread flour
  • 190ml water
  • 5g salt
  • 3g active dry yeast
  • Biga starter dough

Ingredients for the topping:

  • 4 ripe tomatoes, sliced
  • 200g fresh mozzarella, torn into small pieces
  • Handful of fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste


  1. Prepare the Biga starter dough by mixing 150g of bread flour, 90ml of water, and 1g of active dry yeast in a bowl. Cover with plastic wrap and let it ferment at room temperature for 12-16 hours.
  1. In a large mixing bowl, combine the bread flour, salt, and active dry yeast. Add the Biga starter dough and water, and mix until a rough dough forms.
  1. Transfer the dough to a floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 2 hours.
  1. Preheat your oven to its highest setting (typically around 250°C).
  1. Divide the dough into two equal portions and shape them into rounds. Roll out each portion into a thin circle on a floured surface.
  1. Top each pizza base with sliced tomatoes, torn mozzarella, and fresh basil leaves. Drizzle with olive oil and season with salt and pepper.
  1. Transfer the pizzas to a preheated pizza stone or baking tray and bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
  1. Remove from the oven and let the pizzas cool slightly before slicing and serving hot.

Enjoy your Napolitan Summer Pizza with a glass of chilled wine or a fresh salad for a complete Italian dining experience. Buon appetito!