italian margherita pizza recipe
Imagine a pizza so iconic that it’s named after a queen and has become a global symbol of Italian cuisine. That’s the Pizza Margherita, a masterpiece of simplicity and flavor that originated in Naples in 1889. Legend has it that pizzaiolo Raffaele Esposito created this pizza to honor Queen Margherita of Savoy during her visit to Naples. He designed it to represent the colors of the Italian flag: red (tomato sauce), white (mozzarella cheese), and green (fresh basil). The queen was so delighted that the pizza earned her name—and a permanent place in culinary history.
What makes Pizza Margherita so special? It’s all about the quality of its few ingredients and the skill of the pizzaiolo. The base is a thin, soft, and slightly charred crust, baked in a scorching wood-fired oven. The toppings are minimal but perfect: tangy San Marzano tomato sauce, creamy fresh mozzarella (traditionally fior di latte or mozzarella di bufala), and fragrant basil leaves. A drizzle of extra virgin olive oil ties it all together, creating a harmony of flavors that’s both comforting and elegant.
Margherita Pizza Recipe
Ingredients (Makes 1 large pizza):
For the Dough:
2 ½ cups (300g) tipo “00” flour or all-purpose flour
1 tsp salt
1 tsp active dry yeast
1 cup (240ml) warm water
1 tbsp olive oil
For the Toppings:
½ cup (120ml) San Marzano tomato sauce (or high-quality crushed tomatoes)
7 oz (200g) fresh mozzarella (fior di latte or mozzarella di bufala), sliced or torn
Fresh basil leaves
Extra virgin olive oil, for drizzling
Salt, to taste
Instructions:
1. Make the Dough:
In a small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
2. Prepare the Toppings:
While the dough rises, prepare your tomato sauce. If using canned San Marzano tomatoes, crush them by hand or blend lightly for a chunky texture. Season with a pinch of salt.
Slice or tear the fresh mozzarella into small pieces and set aside.
3. Assemble the Pizza:
Preheat your oven to its highest temperature (ideally 475°F/250°C or higher). If you have a pizza stone, place it in the oven to heat up.
Punch down the risen dough and divide it into two portions (for two smaller pizzas) or use it all for one large pizza.
On a floured surface, stretch or roll the dough into a thin circle or rectangle, about ¼ inch thick.
Transfer the dough to a parchment-lined baking sheet or pizza peel (if using a stone).
4. Add the Toppings:
Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges.
Arrange the mozzarella evenly over the sauce.
Drizzle lightly with olive oil and sprinkle with a pinch of salt.
5. Bake the Pizza:
Carefully transfer the pizza to the oven (or onto the preheated pizza stone).
Bake for 8-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
6. Finish and Serve:
Remove the pizza from the oven and immediately top with fresh basil leaves.
Drizzle with a little more olive oil, slice, and serve hot!
Pro Tips:
Use Fresh Ingredients: The quality of the tomatoes, mozzarella, and basil makes all the difference.
Hot Oven: The hotter the oven, the better the crust. If you have a pizza stone or steel, use it for a crispier base.
Don’t Overload: Keep the toppings minimal to let the flavors shine.
Enjoy your homemade Margherita Pizza—a true taste of Italy! 🍕