🍕 Margherita — Forno Nove
Neapolitan Classic: Airy, spotted crust (cornicione), soft center, authentic Italian ingredients.
🍕 What Makes Our Margherita Special?
Crafted following traditional Neapolitan pizza-making principles. No artificial additives, no processed cheese substitutes.
- Handmade Dough: Italian tipo "00" flour, 72% hydration, and 48 hours of slow fermentation (24h room temperature + 24h cold maturation).
- Easy to Digest: Only 3 grams of fresh yeast per kilogram of flour, making the crust light and digestible.
- Baked at 430°C (800°F): Cooked on an oak-fired stone hearth in 75–90 seconds. The high heat rapidly expands the crust while keeping the center tender.
📊 Nutritional Values & Calories
For those tracking daily caloric and macronutrient intake, here is the breakdown for one complete pizza:
| Nutrient | Whole Pizza (~420 g) | 1 Slice (1/6 ~70 g) |
|---|---|---|
| Energy (Calories) | 840 kcal | 140 kcal |
| Protein | 33.0 g | 5.5 g |
| Carbohydrates | 98.0 g | 16.3 g |
| Fat | 28.0 g | 4.7 g |
| — of which saturates | 15.0 g | 2.5 g |
| Salt | 2.3 g | 0.4 g |
⚖️ Ingredients (Exact weight per pizza)
| Ingredient | Source | Amount |
|---|---|---|
| Dough | Tipo "00" flour, water, salt, yeast | 270 g |
| Tomato Sauce | San Marzano DOP tomatoes, sea salt | 90 g |
| Mozzarella | Fresh Fior di Latte | 100 g |
| Olive Oil | Cold-pressed Extra Virgin | 5 ml |
| Fresh Basil | Added post-bake | A few leaves |
🇮🇹 Ingredient Sourcing
- Tipo "00" Flour — Milled near Naples, Italy.
- San Marzano DOP Tomatoes — Sun-ripened tomatoes from Salerno, hand-crushed with sea salt.
- Fior di Latte Mozzarella — Freshly delivered twice a week from Caserta dairies.
- Extra Virgin Olive Oil — Cold-pressed from Puglian olive groves.
⚠️ Allergens
Contains Gluten (wheat flour) and Milk / Dairy (mozzarella). Prepared in a kitchen that handles nuts.
♨️ Reheating Tip
Heat a dry pan over medium heat. Place the pizza slice in the pan for 2 minutes to crisp up the base. Add a few drops of water to the side of the pan and cover with a lid for 60 seconds — the trapped steam will melt the mozzarella perfectly.
Recipe and nutritional data prepared for ReadMeTag demonstration purposes.