Crispy charred crust, San Marzano tomato sauce, fresh mozzarella and basil — the pizza that started it all.
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.
Serves 4
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.
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.
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.
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.
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.
Remove from oven. Immediately top with fresh basil and a generous drizzle of the best olive oil you own. Serve within 2 minutes.
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The baking steel (or stone) is the single biggest upgrade you can make for home pizza.
Tipo 00 flour gives a more elastic, tender crust than all-purpose flour.
More is not better with toppings — restraint is the Roman way.
If your oven doesn't go high enough, try grilling the pizza for the last 2 minutes.
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.
Baked pizza is best eaten fresh. Leftovers keep refrigerated 3 days. Reheat in a dry skillet over medium heat for a crispy base.
On 11 June 1889, pizzaiolo Raffaele Esposito created this pizza to honour visiting Queen Margherita. The story may be partly legend, but the pizza is eternal.
No — a baking steel or stone preheated in a domestic oven for 45 minutes at maximum temperature gets surprisingly close to a wood-fired result.
Fior di latte is cow's milk mozzarella — less watery, better for pizza. Buffalo mozzarella has more flavour but releases more liquid and can make the pizza soggy.
Per serving (350g / 12.3 oz) · 4 servings total
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