Invitation Restaurant
Invitation Restaurant in Ashok Vihar Phase 2 is a long-standing, casual dining spot offering a multi-cuisine menu with strong North Indian and Chinese influences. Known for generous portions, comforting flavors, a...
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.
🧠 Tip: For best results, cold ferment dough in the fridge for 24 hours.
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.
🧑🍳 Shortcut: Use store-bought pizza dough if needed, but homemade always wins!
❗ Avoid using a rolling pin — hand-stretching keeps air bubbles in the crust.
TipWhy It Helps | |
Use '00' flour | Gives light, airy crust perfect for high heat |
San Marzano tomatoes | Balanced sweetness and acidity – the real deal |
Fresh mozzarella | Melts beautifully without becoming rubbery |
Minimal toppings | Avoids soggy crust — simplicity is key |
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.
Tried this recipe? Show us your pie by tagging #MargheritaMagic or #MyNeapolitanPizza on Instagram — we’d love to feature you!
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