Authentic Neapolitan Margherita Pizza
Experience the soul of Naples! A perfectly blistered, airy crust topped with vibrant San Marzano tomatoes, creamy fresh mozzarella, and fragrant basil. Simple ingredients, legendary flavor.
Why You'll Love This Recipe
- The most authentic flavor you can achieve in a home oven.
- A crust that is crisp on the outside and airy on the inside (the perfect "cornicione").
- Zero artificial additives—just pure, high-quality ingredients.
- Perfect for a fun family dinner or a sophisticated date night at home.
- A masterclass in balancing simple Mediterranean flavors.
20 minutes (plus 2 hours rising time)
10 minutes
30 minutes (active time)
Written by: Paul C.
Recipe Type: Main Course
Difficulty Level: Medium
Cuisine: Italian
Yield: 2 Pizzas (12 inches each)
Dietary: Vegetarian
Ingredients
The Dough
The Toppings
Instructions
Prepare the Yeast: Combine warm water and yeast in a small bowl; let it sit for 5 minutes until slightly foamy.
Make the Dough: In a large bowl, mix flour and salt. Pour in the yeast mixture and stir until a shaggy dough forms.
Knead the dough on a lightly floured surface for 10 minutes until it becomes smooth, elastic, and no longer sticks to your hands.
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 2 hours at room temperature until doubled in size.
Place a pizza stone in your oven and preheat to its highest setting (500°F-550°F / 260°C-280°C) for at least 45-60 minutes.
Crush the San Marzano tomatoes by hand in a bowl. Season with a small pinch of salt. Do not blend.
Divide dough into two balls. Gently stretch one ball into a 12-inch circle. Spread half the tomatoes, add half the mozzarella, and a few basil leaves.
Slide the pizza onto the hot stone. Bake for 7-10 minutes until the crust is charred/blistered and the cheese is bubbling.
Finish: Garnish with fresh basil and a drizzle of olive oil before serving.
You Must Know
Moisture is the enemy of a crisp pizza! If you are using fresh mozzarella stored in liquid, slice it and let it sit on paper towels for at least 30 minutes before putting it on the pizza. This prevents the dreaded "soupy" center.
Storage Tips
Pizza is best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 2 days.
To reheat: Use a dry skillet over medium heat for 3-4 minutes to crisp the bottom, then add a drop of water to the pan and cover with a lid for 30 seconds to melt the cheese without making the crust rubbery in the microwave.
Ingredient Substitutions
- Flour: If you can't find '00' flour, use bread flour for a chewier result.
- Tomatoes: Use high-quality canned crushed tomatoes if San Marzanos are unavailable.
- Cheese: Fior di Latte (cow's milk mozzarella) is a great, less-oily alternative to Buffalo Mozzarella.
Serving Suggestions
This is a rich, heavy dish that deserves to be the star of the show. Here is how to complete the experience:
- Serve with a side of spicy arugula salad with a lemon vinaigrette to cut through the richness.
- Pairs beautifully with a cold glass of Italian Peroni or a light Chianti.
- Drizzle with a bit of "Hot Honey" for a modern, spicy twist.
Success Stories
This method has saved countless dinner parties! Here are some success stories from our community:
"Finally, a pizza crust that doesn't taste like cardboard! I followed the tip about the pizza stone and the '00' flour, and the results were incredible. My family thought I had a professional pizza oven in the kitchen!" — Luca, Chicago.
Pro Tips
- No Rolling Pins: Never use a rolling pin! Hand-stretching preserves the air bubbles (CO2) in the dough, which creates that beautiful airy crust.
- Cold Ferment: For even better flavor, let the dough rise in the fridge for 24-48 hours. This develops a complex, sourdough-like taste.
- Stone Prep: Ensure your oven and stone are truly at maximum heat. The thermal mass of the stone is what gives you the "leopard spotting" on the bottom.
Recipe Tips & Advice
Yes! After the first rise, wrap dough balls tightly and freeze for up to 3 months. Thaw overnight in the fridge.
You likely over-baked it at too low a temperature. Pizza needs high, fast heat to stay soft and airy inside while being crisp outside.
Recipe Summary
Yield: 2 pizzas
Total Time: 30 min (active)
Calories per serving: 620 kcal
Mastering the Margherita is a rite of passage for every home cook. With these authentic techniques, you'll bring the taste of a Neapolitan pizzeria right into your kitchen. Simple, fresh, and perfect.