Authentic Margherita Pizza
Margherita pizza is a classic Italian dish known for its simple yet bold flavors. With a crispy, airy crust, rich San Marzano tomato sauce, creamy fresh mozzarella, and fragrant basil, this pizza embodies the essence of Neapolitan cuisine. Perfect for any occasion, this recipe will guide you through making an authentic Margherita pizza at home, just like in Naples!
Equipment
- Large mixing bowl – for preparing and proofing the dough
- Measuring cups and spoons – for accurate ingredient portions
- Wooden spoon – for mixing the dough and sauce
- Rolling pin (optional) – for shaping the dough (or use your hands for a traditional method)
- Pizza stone or baking sheet – for even cooking and a crispy crust
- Pizza peel (optional) – for transferring pizza to the oven
- Pizza cutter or sharp knife – for slicing the pizza
- Oven – preheated to high temperature for authentic baking
- Ladle or spoon – for spreading the tomato sauce evenly
- Pastry brush (optional) – for brushing olive oil on the crust
Ingredients
- For the Dough:
- 3 ½ cups 450g 00 flour (or all-purpose flour)
- 1 ¼ cups 300ml warm water
- 1 tsp salt
- ½ tsp sugar
- 1 tsp dry yeast
- 1 tbsp olive oil
- For the Sauce:
- 1 can 14 oz San Marzano tomatoes, crushed
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp dried oregano optional
- 1 garlic clove minced (optional)
- For the Toppings:
- 8 oz fresh mozzarella di bufala torn into pieces
- Fresh basil leaves
- 1 tbsp extra virgin olive oil for drizzling
- Semolina flour for dusting, optional
Instructions
- Step 1: Prepare the Dough
- In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine flour and salt.
- Gradually add the yeast mixture and olive oil, mixing until a dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 2 hours or until doubled in size.
- Step 2: Make the Sauce
- In a bowl, mix crushed San Marzano tomatoes with olive oil, salt, and oregano.
- Stir well and set aside. The sauce requires no cooking, keeping the flavors fresh.
- Step 3: Preheat the Oven & Prepare the Pizza
- Preheat your oven to 500°F (260°C). If using a pizza stone or steel, place it in the oven and let it heat for 30 minutes.
- Punch down the dough and divide it into two portions.
- On a lightly floured surface (or semolina-dusted surface), stretch the dough into a 12-inch circle, keeping the edges slightly thicker for the crust.
- Step 4: Assemble the Pizza
- Spread 2–3 tbsp of tomato sauce evenly over the dough, leaving about ½ inch of crust exposed.
- Distribute fresh mozzarella pieces over the pizza.
- Add a few basil leaves for flavor.
- Step 5: Bake the Pizza
- Transfer the pizza onto the preheated pizza stone or baking sheet.
- Bake for 7–9 minutes, or until the crust is golden brown and slightly charred, and the cheese is melted and bubbly.
- Drizzle with extra virgin olive oil and garnish with more fresh basil leaves after baking.
- Step 6: Serve & Enjoy
- Slice the pizza and serve hot! Pair with a glass of white wine or a refreshing Italian soda for an authentic experience.
Notes
For a crispier crust, bake on a pizza stone at high temperature.
For a smoky, authentic flavor, cook the pizza in a wood-fired oven if possible.
Experiment with variations by adding cherry tomatoes or a drizzle of balsamic glaze.
This classic Margherita pizza is simple yet divine—an authentic taste of Naples in every bite! 🍕🇮🇹 Let me know if you'd like a gluten-free or whole wheat version!
For a smoky, authentic flavor, cook the pizza in a wood-fired oven if possible.
Experiment with variations by adding cherry tomatoes or a drizzle of balsamic glaze.
This classic Margherita pizza is simple yet divine—an authentic taste of Naples in every bite! 🍕🇮🇹 Let me know if you'd like a gluten-free or whole wheat version!