Homemade Margherita Pizza – Our 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.

“It was a Margherita pizza that I made for our very first romantic dinner with Mae. Simple, authentic… and an absolute hit! Ever since that night, this pizza has carried the taste of a precious memory—the start of our journey together, a moment I’ll never forget.”

— Casa Bandera, from our Famiglia to yours

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

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.

Also read: Recipe for Pasta Aglio, Olio e Peperoncino

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

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.

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1 Pour the flour into a large mixing bowl. Crumble the fresh yeast directly over the flour, then mix briefly to distribute it evenly.

2 Add the salt to the container holding the room-temperature water. Stir until fully dissolved, then gradually pour the salted water into the bowl while mixing with a wooden spoon.

3 Add the olive oil and mix until you get a smooth, slightly sticky dough.

4 Transfer the dough to a lightly floured work surface. Knead for about 10 minutes using the folding technique, until the dough becomes soft and elastic. Shape it into a smooth, round dough ball.

5 Wash the bowl, lightly oil the bottom, then place the dough ball inside. Cover with a slightly damp kitchen towel and let it rest for 30 minutes at room temperature.

6 Divide the dough into two equal portions. Shape them into smooth, evenly rounded dough balls. Place them back in the bowl, cover again with the damp towel, and let rest for 6 to 8 hours at room temperature, away from drafts.

7 Place the baking stone on the rack in the center of the oven. Preheat the oven to its maximum temperature for at least 15 minutes, using convection mode.

8 Place each dough ball on a small mound of flour. Using the tips of your knuckles, stretch the dough from the center outward to form the crust, trapping air bubbles in the edges. Shape the dough into a circle sized to fit your peel and baking stone.

9 Top each pizza with tomato sauce, pieces of mozzarella, and a drizzle of olive oil. Bake for about 15 minutes. Once out of the oven, add fresh basil leaves and finish with a final drizzle of olive oil.

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.

Also read: Top 10 Best Italian Wines Loved Worldwide

Buon Appetito !

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