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Pizza Margherita (Authentic Neapolitan Recipe)

Name: Pizza Margherita (Authentic Neapolitan Recipe)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 500 g 00 flour (or strong bread flour); 325 ml water, lukewarm (60–65% hydration); 10 g fine salt; 3 g instant dried yeast; 400 g canned San Marzano tomatoes, crushed by hand; 300 g fior di latte mozzarella, torn; handful fresh basil leaves; 3 tbsp extra-virgin olive oil; pinch fine salt for sauce

The original Neapolitan pizza — thin char-blistered crust, San Marzano tomato, fior di latte mozzarella and fresh basil. Simple perfection.

Prep

30 min

Cook

10 min

Servings

Difficulty

Medium

★★★★★

4.8(1,000 ratings)

#italian#pizza#neapolitan#vegetarian#weekend-cooking#fermented

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About This Recipe

True Neapolitan pizza is defined by its dough: slow-fermented (24–72 hours), high-hydration (60–65%), made from 00 flour and cooked at extremely high temperature (450–500°C in a wood-fired oven, or 280–300°C in a home oven on a steel or stone). The Margherita — reportedly created for Queen Margherita of Savoy in 1889 — carries the colours of the Italian flag: red tomato, white mozzarella, green basil. The dough should be hand-stretched (never rolled), the cornicione (crust edge) should char and puff in a leopard-spot pattern, and the centre should be just barely set with a slight softness. Home ovens cannot replicate a wood-fired oven, but a preheated pizza steel or stone set under the broiler for the final minute comes remarkably close.

Ingredients

Serves 4

500 g00 flour (or strong bread flour)
325 mlwater, lukewarm (60–65% hydration)
10 gfine salt
3 ginstant dried yeast
400 gcanned San Marzano tomatoes, crushed by hand
300 gfior di latte mozzarella, torn
handfulfresh basil leaves
3 tbspextra-virgin olive oil
pinchfine salt for sauce

Instructions

1
Make the dough
Dissolve yeast in water. Mix into flour and salt to form a shaggy dough. Knead for 10 minutes until smooth and elastic. Divide into 4 balls, place in oiled containers, cover and refrigerate for 24–72 hours.
2
Prepare sauce
Crush canned tomatoes by hand into a bowl. Season with salt and a drizzle of olive oil. Do not cook — the sauce cooks on the pizza.
3
Preheat oven
Place a pizza steel or heavy baking sheet on the highest rack of your oven. Preheat to maximum temperature (at least 250°C / 480°F) for 45–60 minutes.
4
Stretch dough
Remove dough balls from fridge 1 hour before use. Stretch each ball by hand on a lightly floured surface — press from the centre outward, leaving a thick cornicione (border). Never use a rolling pin.
5
Top and bake
Spread 3–4 tablespoons of tomato sauce. Add torn mozzarella. Slide onto the hot steel/stone and bake for 6–8 minutes until the crust is charred and the cheese is bubbling.
6
Finish and serve
Top with fresh basil and a drizzle of olive oil. Serve immediately.

Pro Tips

→
Long cold fermentation (48–72 hours) develops flavour and makes the dough easier to stretch.
→
Drain the mozzarella on kitchen paper for 30 minutes before use to reduce moisture.
→
Use canned San Marzano tomatoes for the sauce — they are sweeter and less acidic than ordinary tinned tomatoes.
→
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

Variations

•
Pizza Marinara: no cheese, just tomato, garlic, oregano and olive oil — arguably even older than Margherita.
•
Margherita extra: use buffalo mozzarella added after baking for a colder, creamier finish.
•
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
•
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Dough balls keep in the fridge for 3 days or freezer for 3 months. Baked pizza is best eaten immediately.

History & Origin

The Margherita's name commemorates Queen Margherita of Savoy's 1889 visit to Naples. Pizzaiolo Raffaele Esposito prepared three pizzas; she reportedly preferred the tomato, mozzarella and basil version — and the name stuck. The pizza itself is far older: flatbreads with toppings were a Neapolitan staple for centuries before.

Frequently Asked Questions

Can I make Neapolitan-style pizza without a pizza stone?

Yes — use a heavy oven-proof skillet or a cast iron pan preheated in the oven. Or use the broiler method: cook on the bottom rack for 5 minutes, then move to the top rack near the broiler for 2 minutes.

What is 00 flour and can I substitute it?

00 flour is very finely milled Italian wheat with a silky texture. Strong bread flour (12–13% protein) is an excellent substitute for home baking.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.

What can I substitute if I don't have all the ingredients?

Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.

Nutrition Facts

Per serving · 4 servings total

Calories480kcal

Protein20g

Carbohydrates65g

Fat16g

Fiber3g

Protein20g

Carbs65g

Fat16g

Time Summary

Prep time30 min

Cook time10 min

Total time40 min

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About This Recipe

Instructions

Make the dough

Dissolve yeast in water. Mix into flour and salt to form a shaggy dough. Knead for 10 minutes until smooth and elastic. Divide into 4 balls, place in oiled containers, cover and refrigerate for 24–72 hours.

Prepare sauce

Crush canned tomatoes by hand into a bowl. Season with salt and a drizzle of olive oil. Do not cook — the sauce cooks on the pizza.

Preheat oven

Place a pizza steel or heavy baking sheet on the highest rack of your oven. Preheat to maximum temperature (at least 250°C / 480°F) for 45–60 minutes.

Stretch dough

Remove dough balls from fridge 1 hour before use. Stretch each ball by hand on a lightly floured surface — press from the centre outward, leaving a thick cornicione (border). Never use a rolling pin.

Top and bake

Spread 3–4 tablespoons of tomato sauce. Add torn mozzarella. Slide onto the hot steel/stone and bake for 6–8 minutes until the crust is charred and the cheese is bubbling.

Finish and serve

Top with fresh basil and a drizzle of olive oil. Serve immediately.

Pro Tips

→

Long cold fermentation (48–72 hours) develops flavour and makes the dough easier to stretch.

→

Drain the mozzarella on kitchen paper for 30 minutes before use to reduce moisture.

→

Use canned San Marzano tomatoes for the sauce — they are sweeter and less acidic than ordinary tinned tomatoes.

→

Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

Variations

•

Pizza Marinara: no cheese, just tomato, garlic, oregano and olive oil — arguably even older than Margherita.

•

Margherita extra: use buffalo mozzarella added after baking for a colder, creamier finish.

•

Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

•

Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.