Name: Margherita Pizza Recipe – Authentic Homemade Italian Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 6 h 35 min
Yield: 3 pizzas
Cuisine: Italian
Ingredients: 500 g of type 00 flour; 350 ml of water; 8 g of fresh yeast; 2 tbsp olive oil; 1 tbsp salt; 300 g tomato sauce; 250 g mozzarella; Fresh basil; Extra virgin olive oil

Details: Valentin (Casa Bandera); January 20, 2025

Italian recipes - Pizza

Homemade Margherita Pizza – Easy Recipe for an Italian Classic

Imagine the crust crisping just enough to crack under your bite, the mozzarella stretching into silky strands, and the basil bursting with freshness — the Margherita, simple and perfect.

Pizza Margherita, an Italian classic to savor

Each bite balances a crunchy crust with gentle toppings: tomato, mozzarella, basil. It’s a dish that speaks of sharing — you slice it, place it in the middle, and the famiglia gathers around the table. Easy to make, it’s above all an invitation to conviviality and the Dolce Vita.

Also read: Impress Your Partner with a Perfect Italian Dinner

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Where does this iconic recipe come from?

The Margherita was born in Naples — the cradle of pizza — and tells a simple story: in 1889, Raffaele Esposito is said to have honored Queen Margherita with a pizza in the colors of the Italian flag. Red, white, green — each ingredient with its place and meaning.

If you're curious to learn more about its origins and evolution, check out this ultimate guide to pizza in Italy.

What makes the Margherita special is its mastered simplicity: a long-fermented dough, a carefully chosen tomato sauce, melty mozzarella, and fresh basil placed after baking. These gestures and choices reflect the soul of Italian gastronomy and its devotion to authentic flavor.

Recreating this pizza at home isn’t just about following a recipe: it’s about respecting a ritual. Baking at high temperature, paying attention to the flours (type 00), and the patience of fermentation are all acts that embody tradition and the family heritage passed down by the Nonna.

Also read: Traditional Italian Focaccia Recipe: Easy & Fluffy!

For us, pizza Margherita embodies what we love: recipes inherited from the Nonna, a cuisine of sharing, and an aesthetic that is simple yet refined. I’m Vale’, and Casa Bandera was born from these gestures, from journeys from Bologna to Italy’s hidden villages, and from a desire: to share culinary culture so everyone can taste the Dolce Vita, right at home.

Here is the detailed recipe from Casa Bandera to make this emblematic pizza with homemade dough and quality ingredients.

Difficulty 2/5

Cost moderate

Preparation time 20 min

Resting time 6 hours

Cooking time 15 min

Vegetarian

Portions 3

Calories 950 kcal

Utensils oven, mixing bowl, baking stone, pizza peel, bowls, knife, tablespoon, kitchen towel

Season all year round

Dough

Flour type 00 500 g

Water 350 ml

Fresh yeast 8 g

Olive oil 2 tbsp

Salt 1 tbsp

Topping

Tomato sauce 300 g

Mozzarella 250 g

Fresh basil

Olive oil

1 Prepare the dough. Dissolve the yeast in a bowl with room-temperature water (around 20-25 °C). Stir gently until fully dissolved and let rest for 5 minutes to activate the yeast. You’ll notice a slight foamy layer on the surface, which means the yeast is active. In a large mixing bowl, combine the flour with the salt. Gradually add the yeast water mixture, stirring well, then add the olive oil. Knead the dough on a lightly floured surface for about 10 minutes (or with a mixer for 8 minutes) until you get a smooth, supple, and slightly elastic texture. Shape it into a ball, place it in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place (25-30 °C) for 6 hours. The dough should double in size.

2 Prepare the base. Preheat your oven to 250 °C. If you have a pizza stone, place it in the oven to heat up as well. Once the dough has risen, gently deflate it from the bowl. Divide it into three equal parts to form three dough balls. Lightly flour your work surface to prevent the dough from sticking. Take one dough ball and gently flatten it with your fingers from the center. Stretch the dough outward to form a round disk, leaving a slightly thicker edge (the cornicione). Avoid using a rolling pin to prevent crushing the air bubbles in the dough.

3 Garnish the pizza. Using a spoon, spread a thin layer of tomato sauce on each dough disk, avoiding covering the cornicione. Cut the mozzarella into slices or pieces, then drain them to reduce excess moisture. Distribute the mozzarella on top of the tomato sauce. Lightly sprinkle with salt to enhance the flavors.

4 Cook. Place the pizza on a baking sheet or a pizza peel if using a preheated stone. Bake at 250 °C for about 15 minutes. Watch the baking process: the dough should be golden and slightly crispy on the edges, while the mozzarella should be melted and slightly browned. Also, make sure the underside of the dough is well cooked and lightly charred before removing the pizza from the oven.

5 Finalize and serve. Once out of the oven, place a few fresh basil leaves directly on the still-hot pizza. Drizzle with extra virgin olive oil for added shine and flavor. Serve immediately, alone or with a green salad. Enjoy your meal!