Few dishes are as iconic and universally loved as Pizza Margherita. Originating from Naples, Italy, it’s a timeless culinary masterpiece that balances simplicity and flavor. With just a few high-quality ingredients — fresh tomato, mozzarella, basil, and olive oil — this pizza captures the essence of Italian cuisine. Its name honors Queen Margherita of Savoy, and its colors — red, white, and green — mirror the Italian flag.
This guide will take you through everything: dough, sauce, assembly, baking, and even storage and serving tips.
Recipe Overview
- Preparation Time: 20–30 minutes
- Dough Resting/Rising Time: 1–2 hours (or overnight for best flavor)
- Cooking Time: 10–12 minutes
- Total Time: About 2–2.5 hours
- Difficulty: Easy to moderate
- Servings: 2 medium pizzas (2–4 people)
Ingredients
For the Dough
- 2 cups (250g) all-purpose flour or “00” flour for authentic Neapolitan texture
- ¾ cup (180ml) warm water (around 110°F/43°C)
- 1 tsp sugar (activates the yeast)
- 1 tsp salt
- 1 tsp active dry yeast
- 1 tbsp olive oil (plus extra for greasing the dough)
Pro Tip: Using “00” flour creates a softer, airier crust. For a slightly crunchier base, substitute ½ cup with whole wheat flour.
For the Tomato Sauce
- 2 medium ripe tomatoes, finely chopped or crushed (or ½ cup canned San Marzano tomatoes for authenticity)
- 1 clove garlic, minced
- 1 tbsp extra virgin olive oil
- Salt, to taste
- A handful of fresh basil leaves, torn
- ½ tsp dried oregano (optional)
Ingredient Insight: Fresh, ripe tomatoes are key. San Marzano tomatoes give a sweet, rich flavor that perfectly complements the cheese.
For the Toppings
- 1 cup (100g) fresh mozzarella cheese (drained if packed in water; buffalo mozzarella preferred)
- Fresh basil leaves for garnish
- Extra virgin olive oil, for drizzling
Cheese Tip: Using fresh mozzarella gives a creamy, melty texture. Avoid pre-shredded mozzarella—it can be too dry and oily.
Step-by-Step Instructions
Step 1: Preparing the Dough
- Mix warm water, sugar, and yeast in a small bowl. Let it sit for 10 minutes until frothy — this proves the yeast is active.
- In a large mixing bowl, combine flour and salt. Gradually add the yeast mixture and olive oil.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Form the dough into a ball, lightly coat with olive oil, and cover with a damp cloth or plastic wrap.
- Let it rise in a warm spot for 1–2 hours, or until doubled in size.
Pro Tip: For deeper flavor, refrigerate the dough overnight. Cold fermentation enhances taste and texture.
Step 2: Preparing the Sauce
- Heat olive oil in a pan over medium heat.
- Add minced garlic and sauté for 30 seconds (avoid browning).
- Add crushed tomatoes, salt, and optional oregano. Simmer for 10–12 minutes until slightly thickened.
- Stir in torn basil leaves at the end for freshness.
Extra Detail: For a smoother sauce, blend the tomatoes before cooking. Adjust seasoning with a pinch of sugar if the tomatoes are too acidic.
Step 3: Shaping the Pizza Base
- Preheat your oven to 250°C (480°F) or its highest setting. If using a pizza stone, place it inside to heat for 10–15 minutes.
- Punch down the risen dough to remove air bubbles.
- Divide into two equal portions.
- Roll out one portion on a floured surface into a thin round (10–12 inches).
- Transfer carefully to a parchment-lined tray or hot pizza stone.
Pro Tip: Stretch the dough by hand instead of using a rolling pin to preserve air bubbles for a light, airy crust.
Step 4: Assembling the Pizza
- Spread a thin layer of tomato sauce, leaving a small border for the crust.
- Arrange mozzarella slices evenly over the sauce.
- Place fresh basil leaves on top.
- Drizzle lightly with olive oil.
Extra Tip: For added flavor, sprinkle a tiny pinch of sea salt or freshly cracked black pepper over the cheese before baking.
Step 5: Baking
- Place the pizza in the preheated oven. Bake for 8–12 minutes, until:
- The crust is golden and slightly blistered
- Cheese is bubbly and lightly browned
- Remove carefully and let cool for a minute before slicing.
Troubleshooting Tip: If the crust isn’t crisping, bake directly on a hot pizza stone or increase oven temperature slightly.
Step 6: Serving
Slice and serve immediately. The combination of tangy sauce, creamy mozzarella, and fragrant basil is unbeatable.
Serving Suggestions:
- Pair with a light Italian salad or arugula with lemon vinaigrette.
- Serve with sparkling water, Italian soda, or a chilled white wine.
Tips for Perfect Pizza Margherita
- Dough: Long, slow fermentation improves flavor.
- Sauce: Keep it light; don’t overcook. Freshness is key.
- Cheese: Drain mozzarella well to prevent soggy pizza.
- Baking: High heat is essential; home ovens can mimic stone oven effects using preheated pizza stones.
- Variations: Add cherry tomatoes, a drizzle of balsamic glaze, or prosciutto for a modern twist.
Storing and Reheating
- Leftover Pizza: Store in the fridge for up to 2 days.
- Reheating Tip: Use a skillet on medium heat to keep the crust crisp, or bake at 200°C (390°F) for 5–6 minutes.
Fun Facts
- Pizza Margherita symbolizes Italian heritage with its red, white, and green colors.
- First created in 1889 by chef Raffaele Esposito, it was dedicated to Queen Margherita of Savoy.
Nutritional Info (Per Slice, Approx.)
- Calories: 210 kcal
- Carbs: 28g
- Protein: 9g
- Fat: 7g
Pizza Margherita is more than just a dish; it’s a celebration of simplicity, freshness, and authentic Italian flavors. With just a few high-quality ingredients — a soft, airy dough, tangy tomato sauce, creamy mozzarella, and fragrant basil — you can create a pizza that tastes like it came straight from Naples.
Whether you’re cooking for family, entertaining friends, or enjoying a quiet night at home, this recipe is versatile, approachable, and absolutely satisfying. By following the tips for dough preparation, sauce making, and baking, you can achieve a crispy, flavorful, and beautifully balanced pizza every time.
So roll up your sleeves, gather your ingredients, and bring the timeless flavors of Italy to your kitchen. Homemade Pizza Margherita is not only delicious but also a fun and rewarding cooking experience that will impress anyone at your table.
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