Neapolitan Margherita Pizza

About This Recipe

Named after Queen Margherita of Savoy in 1889, this pizza represents the Italian flag: red (tomato), white (mozzarella), green (basil). True Neapolitan pizza requires a very hot oven — home cooks can mimic this with a preheated baking steel or stone at maximum temperature.

Ingredients

Serves 4

• 500 gtipo 00 flour(or strong bread flour)
• 325 mllukewarm water
• 7 ginstant yeast(1 sachet)
• 1 tspfine salt
• 1 tspsugar
• 2 tbspolive oil
• 400 gSan Marzano tomatoes(canned, crushed by hand)
• 250 gfresh mozzarella (fior di latte)(torn, moisture patted dry)
• 1 handfulfresh basil leaves
• 3 tbspextra-virgin olive oil(for drizzling)

Instructions

1. 1

   Make the dough

   Mix flour, yeast, sugar and salt. Add water gradually, then olive oil. Knead 10 minutes until smooth and elastic. Cover and rest at room temperature for 1 hour, then refrigerate 24–72 hours for best flavour.

   Cold fermentation develops complex flavour and a better crust structure.

2. 2

   Prepare the sauce

   Crush canned San Marzano tomatoes by hand into a bowl. Season with salt and a drizzle of olive oil. Do not cook — fresh sauce on pizza is more vibrant.

3. 3

   Preheat oven aggressively

   Place a baking steel or heavy baking sheet in the oven. Preheat to the absolute maximum temperature (ideally 280°C / 550°F) for at least 45 minutes.

4. 4

   Shape the dough

   Divide dough into 4 balls. On a lightly floured surface, stretch each ball by hand to a 25–30cm round — never use a rolling pin, which presses out the air bubbles.

5. 5

   Top and bake

   Spoon 3 tablespoons of sauce onto the base, leaving a 2cm border. Tear mozzarella and distribute. Slide onto the hot steel. Bake 8–12 minutes until crust is charred and cheese is bubbling.

   Drier mozzarella = less soggy pizza. Pat torn mozzarella dry with paper towels.

6. 6

   Finish and serve

   Remove from oven. Immediately top with fresh basil and a generous drizzle of the best olive oil you own. Serve within 2 minutes.

Variations

• •

  Marinara: no cheese, just garlic, tomato, oregano and olive oil — older than margherita.

• •

  Burrata margherita: add a ball of burrata after baking for a luxurious finish.

• •

  Nduja margherita: spread fiery nduja sausage under the tomato sauce.

Storage

Baked pizza is best eaten fresh. Leftovers keep refrigerated 3 days. Reheat in a dry skillet over medium heat for a crispy base.

Frequently Asked Questions