Neapolitan Margherita Pizza Recipe (Italy’s #1 Ranked Dish)
There’s something magical about sitting down to enjoy a freshly baked Neapolitan Margherita Pizza Recipe, a dish born in Naples in 1889 to honor Queen Margherita. Its red tomatoes, white mozzarella, and green basil symbolize the Italian flag, and ever since, this simple pizza has represented Italy itself. I remember trying it for the first time in Naples. The crust was soft yet charred, the sauce delicious and tangy, and I learned quickly why locals insist you eat it the moment it comes out of the oven.This recipe is for anyone who wants to recreate an authentic Italian experience at home. It could be a weekend kitchen project, a way to impress friends, or simply treating yourself to a pizza that feels straight out of Naples.Difficulty: Moderate (the dough needs patience, but it’s worth it)
Ingredients
Method
- Mix the dough. Dissolve yeast in lukewarm water, then add flour and salt. Stir until shaggy, then knead on a floured surface for 8–10 minutes until smooth and elastic.
- Let it rise. Place the dough in a lightly oiled bowl, cover, and let rest for 1 ½–2 hours or until doubled. (Tip: I sometimes leave it overnight in the fridge. The flavor deepens beautifully.)
- Prepare a sauce. Blend or crush the San Marzano tomatoes with a pinch of salt. Keep it uncooked for that bright, fresh Neapolitan flavor.
- Preheat the oven. Crank it to maximum (250–280°C / 480–530°F). Heat a pizza stone at least 45 minutes ahead for best results.
- Shape the dough. Divide them into two. Stretch gently with your hands into circles, keeping the edges slightly thicker. (Mistake I once made: using a rolling pin, it flattens the air out of the crust.)
- Assemble. Spread tomato sauce lightly, scatter mozzarella chunks, drizzle with olive oil, and add basil leaves.
- Bake. Slide onto a stone or a tray. Bake for 7-9 minutes until the crust is puffy and slightly charred, and the cheese bubbles.
- Serve hot. Neapolitan pizza loses its magic if left sitting. Slice and enjoy immediately.
Video
Notes
🍅 Tomatoes matter: San Marzano's are traditional, but if unavailable, use good-quality plum tomatoes. Expect slightly different sweetness.
🔥 Oven heat is key: True Neapolitan pizza bakes at 485°C (905°F) in wood-fired ovens. At home, give your oven time to reach max heat.
🧀 Mozzarella tip: Drain buffalo mozzarella at least 30 minutes before baking. Excess liquid will make your pizza soggy.
❌ Lesson learned: Overloading with toppings may seem tempting, but it ruins the crust. Keep it minimal
🌿 Seasonal touch: In summer, add fresh basil after baking for a brighter, more fragrant finish.
Tips & Tricks
- Flour swap: If you can’t find tipo “00” flour, mix half all-purpose and half bread flour. It won’t be quite as silky, but the crust will still be light and chewy.
- Cold ferment: For a deeper flavor, let the dough ferment in the fridge 24–48 hours. Just bring it back to room temperature before baking.
- Stone alternative: No pizza stone? Flipping a heavy baking sheet upside down and preheating it; it works surprisingly well.
- Extra char: If your oven has a broiler/grill, turn it on for the last 1–2 minutes to mimic wood-fired charring.
- Serving tip: Always cut and serve on a wooden board. Metal trays cool the crust too quickly and can make it soggy.
Nutrition (per slice, based on 8 slices)
- Calories: ~250
- Protein: 10 g
- Carbs: 35 g
- Fat: 9 g
- Fiber: 2 g
