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Loading...Pizza Margherita is the iconic Neapolitan pie with a blistered, leopard-spotted crust, tangy San Marzano tomato, melting mozzarella, and fresh basil, named for Queen Margherita of Savoy. This version uses a slow-fermented dough that bakes in a screaming-hot home oven on a pizza stone for an authentic result.
Prep Time25 mins
Cook Time8 mins
Total Time33 mins
Servings4
Yield4 servings (2 small pizzas)
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 18 gFat
- 7 gSaturated Fat
- 65 gCarbs
- 3 gFiber
- 5 gSugar
- 22 gProtein
- 850 mgSodium
- 320 mgPotassium
- 280 mgCalcium
- 4 mgIron
- 8 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Dough
- 500 g (4 cups) Italian 00 flour or bread flour
- 325 g (1 1/3 cups) lukewarm water
- 10 g (2 tsp) fine sea salt
- 3 g (1 tsp) active dry yeast
- 1 tbsp extra virgin olive oil
For the Topping
- 200 g (about 3/4 cup) San Marzano tomatoes, hand-crushed
- 200 g fresh mozzarella (fior di latte or buffalo), torn into pieces
- 10-12 fresh basil leaves
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1/2 tsp fine sea salt, or to taste
Directions
- In a large bowl, dissolve the yeast in the lukewarm water and let it stand for 5 minutes until foamy. Add the flour and salt, then mix with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, or mix with a dough hook in a stand mixer for 5-6 minutes. Add the olive oil in the last minute and knead until incorporated.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 12-24 hours. This slow cold ferment develops the classic Neapolitan flavor and texture.
- About 1 hour before baking, place a pizza stone or steel on the middle rack of your oven and preheat to its maximum setting, 260°C (500°F), for at least 45 minutes.
- Divide the dough into 2 equal balls (about 415 g each). On a floured surface, gently stretch each ball by hand into a 25-30 cm (10-12 inch) round, leaving a slightly thicker border for the crust. Avoid using a rolling pin.
- Spread half the crushed tomatoes over the base in a thin, even layer, leaving a 2 cm border. Season lightly with salt, scatter half the torn mozzarella, drizzle with olive oil, and tear a few basil leaves over the top.
- Slide the pizza onto the preheated stone and bake for 6-8 minutes, until the crust is puffed, blistered, and lightly charred in spots and the cheese is bubbling.
- Remove from the oven, top with a few more fresh basil leaves and a final drizzle of good olive oil. Repeat with the second dough ball. Serve immediately, cut into wedges.
Cook’s Notes
- For the most authentic result, use a pizza steel preheated for at least 45 minutes, as it conducts heat better than a stone and produces a crispier, more evenly browned base.
- If using fresh buffalo mozzarella, slice and drain it on paper towels for 30 minutes before topping, since its high moisture content can make the center of the pizza soggy.
- Do not overload the pizza with toppings; a true Margherita is famously minimalist, allowing each high-quality ingredient to shine.
- Hand-crushing canned San Marzano tomatoes gives a chunkier, fresher-tasting sauce than blending or using a smooth passata.
- Bake one pizza at a time if your oven cannot recover heat quickly; opening the door repeatedly cools the stone and prevents proper oven spring.
