Homemade Margherita Pizza – Easy Recipe for an Italian Classic

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.

Margherita Pizza, an Italian Classic to Savor

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. Real also: Impress your Partner with a Perfect Italian Dinner - Discover My Cookbook Now

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The origin of this iconic recipe?

The iconic Margherita pizza was born in Naples, Italy—the birthplace of traditional pizza. Discover also: Aglio e Olio Pasta – Simple, Authentic & Delicious Italian Recipe. According to legend, it was created in 1889 by pizzaiolo Raffaele Esposito in honor of Queen Margherita of Savoy during her visit to the city. He crafted a pizza using ingredients that reflected the colors of the Italian flag: red tomato sauce (typically San Marzano tomatoes), white mozzarella cheese (fior di latte or buffalo mozzarella), and fresh green basil leaves.

More than just a patriotic gesture, the Margherita pizza represents the essence of Italian cooking: simplicity, balance, and high-quality ingredients. The dough is a key component, prepared with care using artisan techniques, slow fermentation, and baked in a wood-fired oven at high temperatures to achieve a perfect texture—crispy on the outside, soft and chewy inside.

What makes the authentic Neapolitan Margherita pizza truly special is not only the taste, but the cultural heritage it carries. In fact, the art of Neapolitan pizza-making was inscribed by UNESCO in 2017 on the list of Intangible Cultural Heritage of Humanity. This recognition celebrates the centuries-old tradition, craftsmanship, and strong community values embedded in the process. Discover also: Neapolitan vs Roman Pizza: What’s the Difference?

Recreating a Margherita pizza at home is more than just following a recipe—it's about embracing a piece of Italian history and enjoying a culinary experience that connects people around the world. Whether you're a fan of Italian food, a home cook looking for an authentic pizza recipe, or a foodie exploring international flavors, the Margherita pizza is a timeless classic that never fails to impress. Discover also: Italian recipe for homemade focaccia: easy and fluffy!

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

Here is the detailed recipe to master this iconic pizza with homemade dough and quality ingredients.

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. Discover also: Top 10 Best Italian Wines Loved Worldwide - Don’t Miss Out!

Buon Appetito !