Crispy crust, sweet San Marzano tomatoes, creamy mozzarella, and fragrant basil—this Neapolitan-inspired Margherita pizza is a celebration of simple, high-quality ingredients.
Ingredients
For the Dough (Makes 1 Large or 2 Medium Pizzas):
600 ml (approximately 350–375 g or 2 ¾ cups) all-purpose flour, plus more for dusting
1 packet (2¼ tsp / 7 g) active dry yeast
190 ml (¾ cup + 2 tsp) warm water (about 43°C / 110°F)
1 tbsp olive oil (extra virgin preferred)
1 tsp salt
1 tsp sugar
Note: You may use bread flour for a chewier crust or 00 flour for an authentic Neapolitan-style dough.
For the Toppings:
250 ml (about 1 cup) crushed San Marzano tomatoes
225 g (8 oz) fresh mozzarella (preferably mozzarella di bufala or fior di latte), sliced
1 tbsp olive oil (for drizzling)
½ tsp salt (or to taste)
½ tsp dried oregano (optional for a rustic flavor)
Handful of fresh basil leaves
Instructions
Step 1: Prepare the Dough
Activate the Yeast
In a large mixing bowl or the bowl of a stand mixer, combine the warm water and sugar. Stir until the sugar dissolves. Sprinkle the yeast over the top and stir gently. Let it sit for 5–10 minutes, until the mixture becomes frothy and bubbly on top—this means the yeast is active.
Mix the Dough
Add the olive oil and salt to the yeast mixture. Gradually add in the flour, mixing with a wooden spoon or dough hook until a shaggy dough forms. If using a stand mixer, knead with the dough hook on medium speed for about 8 minutes. If kneading by hand, turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
First Rise
Form the dough into a ball, lightly oil a clean bowl, and place the dough inside. Cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour or until it has doubled in size.
Step 2: Prepare the Oven and Pizza Stone
Preheat the Oven
Place a pizza stone or an inverted baking sheet in the oven and preheat to 260°C (500°F) for at least 30 minutes. This ensures the stone is thoroughly hot and gives your crust that perfect crisp.
Step 3: Shape the Dough
Punch Down and Divide
Once the dough has risen, punch it down gently. If you’re making two pizzas, divide the dough in half. Otherwise, proceed with the full batch for one large pizza.
Roll or Stretch the Dough
On a lightly floured surface, roll out or stretch the dough into a 12-inch circle (or your desired size and thickness). Don’t worry if it’s not perfectly round—it adds to the rustic charm!
Transfer to a Pizza Peel or Parchment
If using a pizza peel, dust it with flour or cornmeal to prevent sticking. Alternatively, place the dough on a piece of parchment paper for easier transfer to the oven.
Step 4: Assemble the Pizza
Add the Sauce
Spread the crushed San Marzano tomatoes evenly across the dough, leaving about a 1-inch border around the edges. If desired, season the sauce lightly with a pinch of salt or a drizzle of olive oil.
Top with Mozzarella
Evenly distribute the mozzarella slices across the sauce. Don’t overload—the cheese should bubble and brown in spots rather than blanket the entire surface.
Finish with Olive Oil and Herbs
Drizzle the top with 1 tablespoon of olive oil. Sprinkle with salt and dried oregano if using.
Step 5: Bake
Bake the Pizza
Carefully transfer the pizza (with or without parchment) onto the preheated stone or baking sheet. Bake for 8–10 minutes, or until the crust is golden and blistered, the cheese is melted and bubbling, and the edges are lightly charred.
Tip: If the crust browns too quickly before the cheese is fully melted, you can lower the heat slightly or use the broiler briefly to finish the top.
Step 6: Garnish and Serve
Add Fresh Basil
Remove the pizza from the oven and immediately scatter fresh basil leaves over the top. The residual heat will slightly wilt the leaves and release their aroma.
Cool Slightly and Slice
Let the pizza rest for 1–2 minutes before slicing. This allows the cheese to set slightly for cleaner cuts.
Serve Warm
Serve immediately while the crust is crisp and the cheese is gooey. Pair with a glass of red wine or sparkling water with lemon for a refreshing touch.
Tips for Success
Use high-quality ingredients—especially tomatoes, mozzarella, and olive oil—for the best flavor.
If you don’t have a pizza stone, use a cast iron skillet or preheated baking sheet.
To enhance the flavor, let the dough rise slowly in the fridge overnight (cold fermentation).
For a crispier bottom, lightly oil the parchment or peel before placing the dough on it.
What Makes a Margherita Pizza Special?
The Margherita pizza is the pride of Naples. Legend has it that in 1889, Queen Margherita of Savoy visited Naples, and a local pizzaiolo created a pie with tomatoes (red), mozzarella (white), and basil (green)—the colors of the Italian flag. The result? A simple, yet regal masterpiece.
Suggested Sides
Simple Arugula Salad with lemon vinaigrette
Antipasto Platter with olives, salami, and marinated vegetables
Chilled Limoncello or red table wine for an Italian-inspired experience
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