Margherita Pizza Recipe

There’s something timeless and beautiful about a Margherita Pizza — a simple trio of fresh basil, mozzarella, and tomatoes, cooked on a crisp, blistered crust. Originally crafted in Naples to represent the Italian flag (green, white, and red), this pizza remains an icon of authenticity and flavor.

Whether you’re baking it in a wood-fired oven, on a pizza stone, or in your home oven, this Neapolitan classic proves that less is more when it comes to great pizza.

🕐 Prep & Cook Time

1. Preparation Time: 20 minutes (plus 1–24 hrs dough rise)
2. Cooking Time: 8–10 minutes (in wood-fired oven)
3. Total Time: ~1.5 hours (with fast dough) or overnight for best results
4. Serves: 2–3 (makes one 12-inch pizza)

🛒 Ingredients

🍞 For the Dough (Neapolitan style):

1. 2¼ cups (280g) '00' flour or bread flour
2. ¾ tsp salt
3. ½ tsp instant yeast
4. ¾ cup (180ml) lukewarm water
5. 1 tsp olive oil

🧠 Tip: For best results, cold ferment dough in the fridge for 24 hours.

🍅 For the Toppings:

1. ⅓ cup San Marzano tomatoes (crushed by hand or pureed)
2. 150g fresh mozzarella (preferably Fior di Latte or Buffalo Mozzarella)
3. 5–6 fresh basil leaves
4. 1 tbsp extra virgin olive oil
5. Pinch of sea salt
6. Optional: a sprinkle of Parmesan after baking

🔥 Wood-Fired Oven Setup

If using a wood-fired oven, preheat to 800°F (425°C).

For home ovens, preheat to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes before baking.

👨‍🍳 Step-by-Step Instructions

🔹 Step 1: Make the Dough

1. In a bowl, mix flour, salt, and yeast.
2. Slowly add water and stir until a rough dough forms.
3. Add olive oil and knead for 8–10 minutes until smooth.
4. Cover and let rise at room temperature for 1–2 hours (or cold ferment overnight).

🧑‍🍳 Shortcut: Use store-bought pizza dough if needed, but homemade always wins!

🔹 Step 2: Shape the Dough

1. Lightly flour your counter.
2. Stretch or gently press the dough into a 12-inch circle, leaving the edges slightly thicker.
3. Transfer to a pizza peel or parchment paper if baking in the oven.

❗ Avoid using a rolling pin — hand-stretching keeps air bubbles in the crust.

🔹 Step 3: Add Toppings

1. Spread a thin layer of crushed tomatoes on the base.
2. Tear mozzarella into chunks and place evenly across the surface.
3. Add a few whole basil leaves.
4. Drizzle with olive oil and sprinkle a pinch of sea salt.

🔹 Step 4: Bake It!

1. In a wood-fired oven: Slide the pizza in and rotate every 30 seconds. Cook for 90–120 seconds until crust is blistered and cheese is bubbly.
2. In a home oven with pizza stone: Bake for 7–9 minutes or until crust is golden and cheese is melted.

🔹 Step 5: Finish & Serve

1. Once baked, add fresh basil or a drizzle of olive oil.
2. Optionally sprinkle with grated Parmesan.
3. Slice and serve hot!

🧂 Flavor Tips

🍷 What to Serve With Margherita Pizza

1. A light salad with arugula and lemon vinaigrette
2. A glass of Chianti or light-bodied red wine
3. Sparkling water with lemon for non-alcoholic pairing

📦 Storage & Reheating

1. Store leftovers in the fridge for up to 2 days.
2. Reheat on a skillet or in a 400°F (200°C) oven for 5–7 minutes for best texture.
3. Avoid microwave reheating — it softens the crust.

💬 Final Thoughts

Margherita Pizza isn’t just a meal — it’s a celebration of Italian simplicity, made with the freshest ingredients, a touch of technique, and lots of heart. When baked in a wood-fired oven or on a blazing hot stone, the result is nothing short of magic: blistered crust, molten cheese, and fresh basil dancing with tomato sweetness.

Whether you're a pizza purist or a casual home chef, this recipe brings you as close to Naples as your kitchen will allow.

📸 Share Your Slice!

Tried this recipe? Show us your pie by tagging #MargheritaMagic or #MyNeapolitanPizza on Instagram — we’d love to feature you!