The first time I made Pizza Margherita, I was in my tiny kitchen, determined to recreate that heavenly slice I had during a trip to Naples. I had no pizza stone, my dough looked questionable, and my oven wasn’t exactly wood-fired. But let me tell you, the aroma of fresh basil, melted mozzarella, and sweet tomatoes was so incredible, that it felt like a pizzeria had opened in my house.
This recipe is for anyone who wants to bring a bit of that Italian magic home—even if your setup is far from traditional. Trust me; if I could do it, you could do it!
Classic Neapolitan Pizza Margherita Recipe
Equipment
- Large mixing bowl
- Clean countertop or large board
- Measuring cups and spoons
- Knife
- Rolling pin (optional)
- Baking sheet or pizza stone
Ingredients
- 2 ½ cups water room temperature
- 2 tablespoons sea salt
- 4 ¼ cups all-purpose flour or pizza flour
- ⅛ teaspoon active dry yeast
- 14 ounces canned San Marzano tomatoes
- 4-6 fresh basil leaves
- ½ cup Pecorino Romano cheese grated
- 3 ½ ounces fresh mozzarella torn into small pieces
- 2 tablespoons olive oil
- Pinch of salt
Instructions
- Make the Dough: In a large mixing bowl, mix the water with sea salt until dissolved. Gradually add 1 cup of flour while stirring to make a smooth paste. Add the yeast and mix until it dissolves. Slowly incorporate the rest of the flour until the dough begins to form. Transfer the dough to a floured surface and knead for 10 minutes, until smooth and elastic. Cover and let it rest at room temperature for 18 hours.2 ½ cups water, 2 tablespoons sea salt, 4 ¼ cups all-purpose flour or pizza flour, ⅛ teaspoon active dry yeast
- Shape the Dough: Once the dough has rested, divide it into two equal portions. Shape each portion into a ball and let them rest on a floured surface for 4-6 hours.
- Prepare the Sauce: Pour the canned San Marzano tomatoes into a bowl and crush them by hand or with a hand blender to make a thick sauce. Add a pinch of salt and torn basil leaves. Stir to combine.14 ounces canned San Marzano tomatoes, 4-6 fresh basil leaves
- Assemble the Pizza: Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat. On a floured surface, stretch each dough ball into a 12-inch circle. Spread the tomato sauce over the dough, leaving a 1-inch border for the crust. Add torn mozzarella, sprinkle Pecorino Romano, and drizzle olive oil over the top.½ cup Pecorino Romano cheese, 3 ½ ounces fresh mozzarella, 2 tablespoons olive oil, Pinch of salt
- Bake the Pizza: Carefully place the pizza on the hot stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling.
- Serve: Remove the pizza from the oven and garnish with fresh basil leaves. Slice and serve immediately.