Margherita Pizza is one of Italy's most iconic dishes and a classic expression of Neapolitan pizza-making. Traditionally made with a simple hand-stretched dough, tomato, mozzarella, fresh basil, and extra-virgin olive oil, this pizza celebrates quality ingredients and balanced flavors.
The dough develops a light, airy crust with a soft center, while the tomato sauce, creamy mozzarella, fragrant basil, and olive oil create the unmistakable flavor of a classic Italian pizza. For a traditional Neapolitan-style result, the pizza is baked at very high heat for a short time.
Preparation Time: 25 minutes
Cooking Time: 5 minutes
Rest Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 2 pizzas
Difficulty: Intermediate
Combine 00 flour, water, yeast, and salt to form a soft dough. Knead until smooth and elastic.
Place the dough in a lightly covered bowl and allow it to rise until noticeably expanded. Divide into two portions and shape each into a smooth dough ball. Allow the dough balls to rest and develop flavor.
Crush the peeled San Marzano tomatoes by hand. Season lightly with salt and set aside. Keep the sauce simple so the tomato flavor remains prominent.
Place a dough ball on a lightly floured surface. Gently press from the center outward, leaving the outer edge slightly thicker. Stretch the dough by hand into a round pizza base.
Spread a thin layer of crushed tomatoes over the dough. Add pieces of drained fresh mozzarella and several fresh basil leaves. Finish with a drizzle of extra-virgin olive oil.
For an authentic Neapolitan-style pizza, preheat a pizza oven or wood-fired oven to approximately 750–900°F (400–485°C). Traditional Neapolitan pizza is cooked at very high heat for a short time.
Transfer the pizza into the fully heated oven. Bake until the crust is puffed, lightly blistered, and golden around the edges, while the mozzarella is melted.
Remove the pizza from the oven and add a few fresh basil leaves and a light drizzle of extra-virgin olive oil. Slice and serve immediately.
Use fresh buffalo mozzarella instead of regular fior di latte for a richer and creamier variation.
Add a small amount of red chili flakes or spicy Italian chili oil before serving.
Add a small amount of finely minced roasted garlic to the tomato sauce.
Finish the baked pizza with a light sprinkle of finely grated Parmesan cheese.
Replace a portion of the 00 flour with whole wheat flour for a more rustic crust.
Allow leftover pizza to cool completely. Store the slices in an airtight container or wrap them tightly and refrigerate for up to 3 days.
Reheat in a preheated oven or skillet until the crust becomes crisp and the cheese is warmed through.
Yes. Allow the baked pizza to cool completely before wrapping individual slices tightly in plastic wrap and placing them in a freezer-safe container or bag.
Freeze for up to 2 months. Reheat directly from frozen in a hot oven until the crust is crisp and the cheese is completely warmed.