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Margherita Pizza, an Italian Classic to Savor
This Margherita pizza, made with homemade dough using type 00 flour, water, fresh yeast, and olive oil, is elevated by melting mozzarella, fragrant tomato sauce, and fresh basil leaves. Each bite embodies the perfect balance of crispy dough, the sweetness of tomatoes, and the freshness of basil. This great classic of Italian cuisine, easy to prepare, invites you to enjoy a moment of togetherness around authentic flavors.
Discover more traditional Italian recipes in our exclusive Italian cookbook!
The origin of this iconic recipe?
The Margherita pizza was born in Naples, Italy, and reflects the colors of the Italian flag: red for the tomato sauce, white for the mozzarella, and green for the basil. Its success lies in the simplicity and quality of its ingredients, paired with artisanal dough. Making this recipe at home allows you to recreate the authenticity of Neapolitan cuisine, which is listed as an intangible cultural heritage of UNESCO.
Here is the detailed recipe to master this iconic pizza with homemade dough and quality ingredients.
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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 |
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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 |
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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!
Recommended Food and Wine Pairing
Pair this pizza with a light red wine such as Bardolino or Chianti to enhance the authentic flavors of Italy.
