1️⃣ 500 g Type 00 Italian flour 🌾
2️⃣ 325 ml lukewarm water 💧
3️⃣ 10 g fine salt 🧂
4️⃣ 3 g fresh brewer’s yeast 🍞
5️⃣ 400 g Italian peeled tomatoes 🍅
6️⃣ 250 g Buffalo mozzarella DOP, drained and cut into pieces 🧀
7️⃣ A few fresh basil leaves 🌿
8️⃣ A drizzle of extra virgin Italian olive oil 🍶
The Neapolitan Margherita Pizza is a simple yet exquisite culinary masterpiece. A soft, airy dough topped with fresh tomatoes, creamy mozzarella, and fragrant basil brings the essence of Naples to your plate. Each bite is a journey of flavors, colors, and history, where simplicity turns into art. 🌿🍅🧀
In a large bowl, dissolve the yeast in half of the lukewarm water. Gradually add the flour, mixing with a spatula until a rough dough forms. Add the salt and remaining water gradually, kneading gently by hand. Knead for 10–15 minutes until the dough is smooth, elastic, and slightly sticky.
2️⃣ First rise:
Cover the bowl with a damp cloth and let it rise in a warm spot for about 2 hours, until doubled in size. Ideal temperature: 24–26°C (75–79°F) 🌡️
3️⃣ Form the dough balls:
Divide the dough into 3–4 balls, depending on the desired pizza size. Cover and let rest 30 minutes for a relaxed, soft texture.
4️⃣ Prepare the topping:
Crush the peeled tomatoes with your hands or a fork, add a pinch of salt and a drizzle of extra virgin olive oil. Cut mozzarella into pieces and let it drain.
5️⃣ Shape the pizza:
On a lightly floured surface, gently stretch each dough ball from the center outward, keeping a thicker edge (cornicione). Avoid using a rolling pin to preserve the airy texture.
6️⃣ Top and bake:
Spread tomato on the base, then mozzarella and a few basil leaves. Traditional Neapolitan pizzaioli use wood-fired ovens at 485°C (905°F), baking for 60–90 seconds. For home ovens, preheat to max (250–280°C / 480–535°F) on a pizza stone, bake for 7–10 minutes, until mozzarella melts and edges are golden with small charred spots 🔥
7️⃣ Final touches:
Drizzle with extra virgin olive oil before serving. Enjoy hot!
Use Buffalo mozzarella DOP, drained and at room temperature 🧀 – this ensures your pizza doesn’t become soggy while baking. Let the cheese sit for a few minutes after slicing so it reaches room temperature, which helps it melt evenly on the pizza.
Keep tomatoes slightly rustic for better flavor 🍅 – crush them lightly by hand or with a fork instead of using a blender, so the sauce retains small pieces and natural texture, enhancing the taste.
Add basil only at the end of baking for maximum aroma 🌿 – high heat can wilt the leaves and release bitterness. Placing them fresh after baking gives a bright, fragrant flavor and a vibrant green color.
For a puffier crust, fold the dough edges slightly before baking – gently lift and fold the outer rim to trap air, creating that signature soft and airy Neapolitan cornicione.
Drizzle a little extra virgin olive oil right before serving 🍶 – this not only adds flavor but also gives a glossy finish and highlights the freshness of the ingredients.
Optional finishing touch: a tiny pinch of sea salt on top after baking can enhance all the flavors without overpowering them. 🧂
The Margherita Pizza was born in Naples in 1889 when pizzaiolo Raffaele Esposito was asked to prepare a pizza for Queen Margherita of Savoy. He created a pizza with red tomatoes, white mozzarella, and green basil, representing the colors of the Italian flag . The queen loved it so much that Esposito named it “Margherita” in her honor. Since then, Margherita Pizza has become a symbol of Neapolitan tradition worldwide, loved for its simplicity, authenticity, and elegance.
Pizza Margherita Napoletana from: Wikimedia Commons – Pizza Napoletana, licensed under CC BY-SA 3.0, author Francesco La Corte.
Commemorative Plate at Pizzeria Brandi from: Wikimedia Commons – TargaInvenzionePizzaMargheritaDaBrandi.jpg, licensed under CC BY-SA 4.0, author Alessandro57.
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