Pizza Margherita
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Pizza Margherita was created in 1889 by Neapolitan pizza maker Raffaele Esposito to honor Queen Margherita of Italy, featuring the colors of the Italian flag: red tomatoes, white mozzarella, and green basil. This iconic Neapolitan pizza showcases the beautiful simplicity of Italian cuisine, allowing the quality of each ingredient to shine through. Its perfect balance of tangy tomato sauce, creamy mozzarella, fragrant basil, and crisp yet chewy crust has made it the standard by which all pizzas are judged. Cheese amateur will choose mozzarella di bufala or fior di latte for traditional accuracy.
Time & Quantities
Method & Ingredients
Required Equipment: Pizza stone or baking sheet, pizza peel or flat baking sheet (for sliding pizza onto stone), small bowl
Cooking Method: Baking
Ingredients
- 500g pizza dough
- 1 cup San Marzano tomatoes
- 250g fresh mozzarella cheese
- 10 fresh basil leaves
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/4 tsp dried oregano
Instructions
- Place a pizza stone in the oven and preheat to 500°F (260°C), or as high as your oven will go, for at least 30 minutes - seriously, hotter is better for pizza!
- Divide dough into 2 equal portions. On a floured surface, stretch or roll each portion into a 10-inch circle, leaving the edges slightly thicker for the crust.
- Transfer the dough to a pizza peel or inverted baking sheet dusted with flour or cornmeal.
- Spoon half the crushed tomatoes onto each dough round, spreading in a thin layer leaving a 1/2-inch border. Less is more with Neapolitan pizza!
- Distribute half the mozzarella pieces evenly over each pizza.
- Slide the pizza onto the preheated stone or baking sheet and bake for 8-10 minutes, until the crust is puffed and charred in spots and the cheese is melted and bubbling.
- Remove from oven, immediately drizzle with olive oil, and scatter with fresh basil leaves - the heat will release that amazing basil fragrance!
- Sprinkle with sea salt and optional dried oregano.
- Let rest for 1 minute before slicing and serving - your patience will be rewarded with perfect, non-soupy slices.
Storage & Make-Ahead
Storage Advice: Best consumed immediately after baking. Leftover pizza can be stored in the refrigerator for up to 2 days.
Make-Ahead & Freezing Tips: Dough can be made up to 3 days ahead and kept refrigerated. The flavor actually improves with slow fermentation. Not ideal for freezing once assembled.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 380
- Protein: 14g
- Fat: 16g (Saturated: 6g)
- Carbohydrates: 45g (Fiber: 2g, Sugar: 3g)
- Vitamin A: 10% DV
- Vitamin C: 8% DV
- Calcium: 20% DV
- Iron: 15% DV
Allergen Information: Contains dairy (mozzarella), wheat (flour in dough)
Dietary Information: Contains gluten and dairy; not suitable for vegans or those with dairy and gluten allergies
Serving & Variations
Serving Suggestions: Serve hot from the oven on a wooden pizza board or large plate. Pair with a simple arugula salad dressed with lemon and olive oil for a complete meal.
Wine or Drink Pairing: A classic Italian Chianti or Sangiovese complements the acidity of the tomatoes. For white wine, try a crisp Vermentino or Pinot Grigio. Italian Peroni beer also makes an excellent casual pairing.
Possible Recipe Variations: Pizza Bianca: Omit tomatoes and top with ricotta, mozzarella, garlic, and olive oil. Pizza Marinara: Omit cheese for a dairy-free version with just tomatoes, garlic, oregano, and olive oil. Pizza Napoletana: Add anchovies and capers to the classic Margherita.
Additional Notes: For authentic Neapolitan pizza, use '00' flour for the dough and San Marzano tomatoes for the sauce.
Just beautiful! Can’t wait to try this. Love how detailed the dough instructions are – that’s always been my weak point with homemade pizza.
Haven’t tried yet but recipe looks easy to follow. Will attempt soon!
This pizza was incredible! Simple ingredients but the technique really matters. The tip about preheating the oven for an hour made a huge difference.
You don’t need to preheat the oven for one hour! LOL, 15 to 30 minutes max is enough. Thank you for your comment!
Good recipe but my oven doesn’t get hot enough for that real char. Taste was still excellent though. Fresh basil at the end makes all the difference.
Tolles Rezept! Der Teig war nach 24 Stunden im Kühlschrank perfekt. Mein Mann sagte, es schmeckt wie im Urlaub in Italien.
Das ist nett von ihm! Ja, wenn der Teig lange genug ruht, macht das einen Unterschied.
Looks authentic. Bookmarked for when I get a pizza stone.
Yes, come back! :-)
Made this for pizza night with the kids. They loved stretching the dough! Mine wasn’t perfectly round but tasted amazing. Will keep practicing.
Questa è la vera pizza napoletana! La pasta era perfetta, leggera e croccante. Ho usato mozzarella di bufala fresca – non c’è paragone con quella confezionata.
Sono pienamente d’accordo, e questo non è un italiano che ci contraddice, giusto?
Finally cracked homemade pizza! The dough recipe is spot on. Used my cast iron since I don’t have a pizza stone – still came out great.
Made this dough last night – let it slow rise in the fridge overnight as suggested. The texture was incredible! Crisp bottom, chewy inside. Don’t skimp on the quality of tomatoes and mozzarella – they’re the stars. A drizzle of good olive oil at the end is key.
Same as in Napoli, loved it! Thanks!