Classic Neapolitan Pizza Margherita Recipe
This recipe shows you how to make an authentic Pizza Margherita with a soft Neapolitan-style crust, a simple tomato sauce, and fresh toppings like mozzarella and basil. Perfect for pizza night!
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.
Notes
Flour Choice: If possible, use 00 pizza flour for a more authentic, soft, and elastic dough. All-purpose flour works as a substitute.
Resting Time: Allow the dough to rest for 18 hours to develop flavor and improve texture. This step is essential for a light, airy crust.
Yeast: Use fresh yeast for the best results, but active dry yeast can also work—just dissolve it in water before adding it to the dough.
Tomatoes: San Marzano tomatoes are ideal for the sauce due to their rich flavor. If unavailable, use any high-quality canned peeled tomatoes.
Pizza Stone: Preheat the pizza stone in your oven for at least 30 minutes to ensure a crispy base.
Oven Temperature: Conventional ovens should be set to 450°F (230°C). Preheating the oven is crucial for even cooking.
Stretching Dough: Avoid using a rolling pin to stretch the dough if possible. Use your hands to maintain air bubbles for a light, fluffy crust.
Mozzarella: Use fresh mozzarella (Fior di Latte or buffalo mozzarella) for the best taste and texture. Drain it well to avoid excess moisture on the pizza.
Oil Drizzle: A drizzle of high-quality extra virgin olive oil before and after baking enhances flavor.
Baking Time: Keep an eye on the pizza after 8 minutes. Cooking time varies slightly depending on your oven and the thickness of the crust.
Serving Style: Serve the pizza immediately after baking to enjoy the fresh, melty cheese and crisp crust.
Alternate Baking: If you lack a pizza stone, use an inverted baking sheet preheated in the oven as an alternative.
Crust Browning: If the crust isn’t browning to your liking, use the broil function for the last 1-2 minutes, but keep a close watch to avoid burning.