Pizza Margherita, a timeless Italian classic, embodies simplicity and flavor with its vibrant trio of fresh tomatoes, mozzarella, and basil. Originating from Naples in the late 19th century, this pizza was created to honor Queen Margherita of Savoy, with its colors mirroring the Italian flag—red, white, and green. Perfect for a cozy dinner or a gathering with friends, this homemade Pizza Margherita recipe brings authentic Neapolitan flavors to your kitchen. Follow this detailed step-by-step guide to craft a delicious pizza from scratch, using simple ingredients and techniques.
Ingredients (Serves 2-3, Makes Two 10-inch Pizzas)
For the Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ⅓ cups warm water (110°F/45°C)
- 3 ½ cups all-purpose flour (or “00” flour for authenticity)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
For the Toppings:
- 1 cup fresh San Marzano tomatoes, crushed (or canned, drained)
- 8 oz (225g) fresh mozzarella (preferably mozzarella di bufala), sliced or torn
- 12-15 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- Salt to taste
- Optional: A pinch of red pepper flakes for a subtle kick
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin (optional, for shaping dough)
- Baking sheet, pizza stone, or steel (for best results)
- Parchment paper (optional, for easy transfer)
- Pizza peel (if using a stone or steel)
- Oven
Step-by-Step Instructions
Step 1: Prepare the Dough
In a small bowl, combine 1 ⅓ cups warm water (110°F/45°C) with 1 teaspoon sugar and 2 ¼ teaspoons active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active. In a large mixing bowl, combine 3 ½ cups all-purpose flour and 2 teaspoons salt. Make a well in the center, pour in the yeast mixture and 2 tablespoons olive oil, and mix with a wooden spoon or your hands until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky; add a little more flour if needed. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Step 2: Preheat the Oven
While the dough rises, preheat your oven to its highest setting, ideally 500°F (260°C) or higher. If using a pizza stone or steel, place it in the oven to heat for at least 30-45 minutes. A hot surface ensures a crispy, charred crust, mimicking a traditional wood-fired oven. If you don’t have a stone or steel, a baking sheet will work, but preheat it for 10 minutes before baking.
Step 3: Prepare the Toppings
While the oven heats, prepare the toppings for a classic Margherita. Crush 1 cup of fresh San Marzano tomatoes by hand or with a fork for a rustic texture (if using canned, drain excess liquid). Slice or tear 8 oz of fresh mozzarella into small pieces, ensuring even distribution. Pick 12-15 fresh basil leaves, keeping them whole for maximum flavor. Set aside 2 tablespoons extra virgin olive oil for drizzling.
Step 4: Shape the Dough
Once the dough has risen, punch it down gently to release air. Divide it into two equal portions for two 10-inch pizzas. On a lightly floured surface, shape each portion into a ball. Working with one ball at a time, flatten it with your hands or a rolling pin into a 10-inch circle, keeping the edges slightly thicker for a puffy crust. If the dough resists stretching, let it rest for 5 minutes and try again. Transfer the shaped dough to a piece of parchment paper (for easy transfer) or directly onto a pizza peel dusted with flour if using a stone or steel.
Step 5: Assemble the Pizza
Spread half of the crushed tomatoes (about ½ cup) evenly over the dough, leaving a ½-inch border around the edges. Sprinkle a pinch of salt over the tomatoes for seasoning. Distribute half of the mozzarella pieces (about 4 oz) evenly over the sauce. Place 6-8 basil leaves on top, spacing them out for a balanced flavor. Drizzle 1 tablespoon of extra virgin olive oil over the pizza. If you like a bit of heat, add a pinch of red pepper flakes.
Step 6: Bake the Pizza
If using a pizza stone or steel, slide the pizza (with parchment paper, if using) onto the preheated surface. If using a baking sheet, place the pizza on the preheated sheet. Bake for 8-12 minutes at 500°F (260°C), or until the crust is golden and slightly charred at the edges, and the cheese is melted and bubbly. Rotate the pizza halfway through for even baking. If your oven doesn’t reach high temperatures, it may take a few minutes longer. Keep an eye on it to avoid overcooking.
Step 7: Repeat for the Second Pizza
While the first pizza bakes, assemble the second pizza using the remaining dough, tomatoes, mozzarella, basil, and olive oil. Bake it following the same method once the first pizza is done.
Step 8: Serve and Enjoy
Remove the pizza from the oven and let it cool for 1-2 minutes on a cutting board. Slice into wedges using a pizza cutter or sharp knife. Serve immediately while hot, savoring the fresh, simple flavors of the Margherita. The crust should be crispy on the bottom with a soft, chewy interior, the cheese gooey, and the basil fragrant.
Tips for Success
- Flour Choice: “00” flour, a finely milled Italian flour, gives the dough a silky texture and authentic chew, but all-purpose flour works well too.
- Yeast Activation: If the yeast doesn’t foam in Step 1, it may be expired or the water too hot/cold. Start over to ensure a good rise.
- Fresh Ingredients: Use the freshest tomatoes, mozzarella, and basil you can find. San Marzano tomatoes and mozzarella di bufala elevate the flavor.
- Oven Temperature: The hotter the oven, the better the crust. If your oven maxes out at 450°F (230°C), bake a bit longer and consider using a cast-iron skillet for extra heat retention.
- Storage: Store leftover pizza in an airtight container in the fridge for up to 2 days. Reheat in a hot oven (400°F/200°C) for 5 minutes to restore crispness. Dough can be made ahead and refrigerated for up to 24 hours; let it come to room temperature before shaping.
Why You’ll Love This Recipe
Pizza Margherita is all about quality and simplicity, letting each ingredient shine in perfect harmony. The homemade dough yields a crispy, chewy crust, while the fresh toppings deliver a burst of flavor with every bite. This recipe is approachable for beginners yet authentic enough to impress pizza lovers. Whether you’re hosting a pizza night or craving a taste of Italy, this Pizza Margherita brings Neapolitan tradition to your home, no wood-fired oven required.
Serving Suggestions
Serve Pizza Margherita as the star of a casual meal, paired with a simple arugula salad dressed with olive oil and lemon for a fresh contrast. A glass of chilled Italian white wine, like Pinot Grigio, or a sparkling water with lemon complements the pizza’s light, fresh flavors. For a fun twist, set out extra basil, olive oil, or red pepper flakes so guests can customize their slices. This pizza is perfect for sharing, making it ideal for gatherings or a cozy night in.
Cultural Significance
Pizza Margherita, born in Naples in 1889, was crafted by pizzaiolo Raffaele Esposito to honor Queen Margherita during her visit. The red tomatoes, white mozzarella, and green basil were chosen to represent the Italian flag, symbolizing national pride. Today, it’s a global symbol of Italian cuisine, protected by the Associazione Verace Pizza Napoletana, which sets strict standards for authentic Neapolitan pizza. Its simplicity reflects the beauty of Italian cooking—using minimal, high-quality ingredients to create something extraordinary.
