Recipes › Bread & Pizza › Margherita Pizza Recipe

Margherita Pizza Recipe

Recipe by Pedro M. A. Neves

Margherita pizza is the quintessential Italian pizza, celebrating simplicity with just three essential toppings: fresh tomato, creamy mozzarella, and aromatic basil. This classic Neapolitan-style pizza delivers authentic flavor through quality ingredients and proper technique. Named after the colors of the Italian flag, it remains the most beloved pizza worldwide.

Ingredients

• 500g all-purpose flour (3.5 cups)
• 325ml warm water (1.1 cups)
• 10g salt (2 teaspoons)
• 7g instant yeast (2.25 teaspoons)
• 15ml olive oil (1 tablespoon)
• 400g canned San Marzano tomatoes (14 oz)
• 250g fresh mozzarella di bufala (8.8 oz)
• 20g fresh basil leaves (0.7 oz)
• 5ml extra virgin olive oil for drizzling (1 teaspoon)
• 2g sea salt for finishing (0.5 teaspoon)

Instructions

1. Mix warm water with instant yeast and let sit for 2 minutes until foamy. In a large bowl, combine flour and salt, then create a well in the center.

2. Pour yeast mixture into the flour well and stir with a wooden spoon until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

3. Drizzle olive oil around the dough in the bowl, turning dough to coat evenly. Cover bowl with a damp towel and let rise at room temperature for 60 minutes until doubled.

4. Pour canned tomatoes into a fine strainer and drain excess liquid for 5 minutes. Season with a pinch of salt and let rest.

5. Divide dough in half and shape each portion into a ball. Place on a lightly oiled surface and let rest for 15 minutes.

6. Preheat oven to 260°C (500°F) with a pizza stone or baking sheet on the lower rack for at least 20 minutes.

7. Stretch first dough ball into a thin 30cm (12-inch) round by hand, working from the center outward, maintaining thin but even thickness.

8. Transfer stretched dough to pizza peel or inverted baking sheet. Spread half the drained tomatoes evenly, leaving a 2cm border for crust.

9. Tear fresh mozzarella into bite-sized pieces and distribute evenly over tomato sauce, leaving gaps between pieces for heat circulation.

10. Slide pizza into oven on lower rack and bake for 12-14 minutes until crust is golden brown and cheese is bubbling at edges. Remove from oven, top with fresh basil leaves and drizzle with extra virgin olive oil. Repeat with remaining dough and toppings. Slice and serve immediately.

Substitutions

• Substitute fresh mozzarella di bufala with whole milk fior di latte or regular fresh mozzarella for a milder flavor and firmer texture.
• Replace canned San Marzano tomatoes with fresh heirloom tomatoes during summer season, seeded and strained to remove excess moisture.
• Use cashew-based vegan cheese or store-bought dairy-free mozzarella alternative for plant-based preparation.
• Substitute fresh basil with fresh oregano or marjoram if basil is unavailable, adding it after baking rather than before.

Tips

• Use high-quality San Marzano tomatoes and fresh mozzarella di bufala as these ingredients cannot be masked by technique—their quality is paramount.
• If using a home oven without a pizza stone, preheat a cast-iron skillet in the oven and slide the pizza onto it for better crust browning.
• Do not add cheese until immediately before baking, as excess salt from mozzarella can draw moisture and create a soggy crust.
• For best results, serve pizza within 2-3 minutes of removal from oven while cheese is still stretchy and crust is crispy.

Margherita pizza originated in Naples in the late 18th century and was formally named in 1889 when it was served to Queen Margherita of Savoy. The three toppings were deliberately chosen to represent the colors of the Italian flag: red tomato, white mozzarella, and green basil, making it a patriotic symbol of Italy as well as a culinary masterpiece.

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