Name: Authentic Neapolitan Pizza Margherita Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 2 d 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 kg (about 8 cups) Italian "00" flour (Caputo Pizzeria or similar); 600–650 ml (2.5–2.75 cups) water (60–65% hydration, cool/room temp); 25–30 g (about 2 Tbsp) fine sea salt; 0.5–1 g fresh yeast (or 0.3–0.5 g instant dry yeast; tiny amount for slow rise); 800 g (28 oz) whole peeled San Marzano DOP tomatoes; Pinch of sea salt; 80–100 g fresh fior di latte or buffalo mozzarella, torn/drained; 6–8 fresh basil leaves; 1–2 Tbsp extra virgin olive oil; Semolina or flour for dusting peel

True Neapolitan Pizza Margherita features a soft, high-hydration dough stretched thin with a puffy cornicione, topped sparingly with hand-crushed San Marzano tomatoes, fresh fior di latte or buffalo mozzarella, fresh basil leaves, and extra virgin olive oil. Baked blistering hot for leopard-spotted char, it’s a celebration of minimalism and premium ingredients.

Why You’ll Love This Recipe

This recipe captures the soul of Naples in your kitchen: pure, unfussy flavors where every element shines. The dough develops complex taste through long, slow fermentation—no oil or sugar needed—resulting in a light, digestible crust that’s soft inside with a delightfully chewy, blistered edge.

The sauce stays bright and fresh from minimally processed San Marzano tomatoes, while premium mozzarella melts into creamy pools without overwhelming the pie. Fresh basil adds herbal perfume, and olive oil ties it all together with fruity richness. It’s incredibly satisfying yet light, naturally vegetarian, and feels like a trip to a Neapolitan pizzeria.

Mastering it builds real skill—once you nail the stretch and high-heat bake, you’ll never go back to heavy, greasy pizzas. Pair it with a chilled Falanghina or just enjoy its perfection straight from the oven.

Yield: 4 serves

Authentic Neapolitan Pizza Margherita Recipe

Soft, blistered Neapolitan dough with fresh tomato, creamy mozzarella, basil, and olive oil—pure Italian perfection.

Prep Time 30 minutes

Cook Time 10 minutes

Additional Time 2 days

Total Time 2 days 40 minutes

Ingredients

For the dough (makes 4 balls):

1 kg (about 8 cups) Italian "00" flour (Caputo Pizzeria or similar)
600–650 ml (2.5–2.75 cups) water (60–65% hydration, cool/room temp)
25–30 g (about 2 Tbsp) fine sea salt
0.5–1 g fresh yeast (or 0.3–0.5 g instant dry yeast; tiny amount for slow rise)

For the sauce (enough for 4 pizzas):

800 g (28 oz) whole peeled San Marzano DOP tomatoes
Pinch of sea salt

Toppings per pizza:

80–100 g fresh fior di latte or buffalo mozzarella, torn/drained
6–8 fresh basil leaves
1–2 Tbsp extra virgin olive oil
Semolina or flour for dusting peel

Instructions

Start with the dough magic: In a large bowl, dissolve the tiny bit of yeast in the water, then add salt and stir until dissolved. Gradually mix in the flour—start with a wooden spoon or hands until shaggy, then knead 10–15 minutes by hand (or low-speed mixer) until smooth, soft, and slightly sticky.
Cover the bowl and let the dough rest 20–30 minutes (autolyse helps hydration), then knead briefly again for strength.
Divide into 4 equal portions (about 250–280 g each), shape into tight balls, and place in a lightly oiled container or on a tray. Cover tightly and refrigerate 24–48 hours for deep flavor and easy stretching.
Remove dough from fridge 2–3 hours before baking to reach room temperature—patience here makes stretching effortless.
For sauce: Hand-crush the San Marzano tomatoes in a bowl (or pass through food mill), season lightly with salt—no cooking needed for fresh taste.
Preheat your oven insanely hot: Pizza oven to 450–500°C (840–930°F), or home oven with stone/steel to max (500°F/260°C+) for 45–60 minutes. Use broil for extra top heat if possible.
On a lightly floured surface, gently press one dough ball into a disc, then stretch by hand: drape over knuckles, rotate, and pull outward to form a 28–32 cm circle with a puffy 1–2 cm rim—leave center thin!
Dust a pizza peel with semolina, transfer the stretched dough. Spoon 3–4 Tbsp sauce in spiral, leaving rim bare. Scatter torn mozzarella pieces sparingly.
Launch into the oven—bake 60–90 seconds in pizza oven (rotate halfway for leopard spots), or 6–10 minutes in home oven until crust chars and cheese bubbles.
Remove, add fresh basil leaves immediately (they wilt beautifully), drizzle generously with extra virgin olive oil, and slice. Serve piping hot—savor the chew, char, and freshness. Buon appetito!

Notes

True Neapolitan requires wood-fired heat for authentic leopard spotting and soft texture—home versions approximate but shine with premium ingredients. Dough improves with longer cold proof; avoid over-proofing (it collapses). No rolling pins—hands preserve air for the signature puff.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 943Total Fat 3gSaturated Fat 0gUnsaturated Fat 2gSodium 15mgCarbohydrates 200gFiber 9gSugar 6gProtein 27g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use a pizza stone, steel, or outdoor pizza oven preheated as hot as possible (ideally 450–500°C/840–930°F for true char; home ovens max ~290°C/550°F with tricks like broil).
Hydration is key—dough should be sticky; resist adding extra flour during kneading.
Long cold fermentation (24–48 hours) builds flavor and makes stretching easier.
Hand-crush tomatoes by hand for authentic texture—never blend smooth.
Don’t overload toppings; Neapolitan style uses restraint for balance.
Stretch gently by hand (no rolling pin) to preserve air bubbles for the perfect cornicione.
Use a pizza peel dusted with semolina or flour to launch without sticking.
Bake in short bursts if using home oven; rotate for even char.
Let mozzarella drain overnight if watery to avoid soggy pizza.

Ingredients Notes

“00” flour (like Caputo Pizzeria) is finely milled for soft, extensible dough—essential for the characteristic light texture. Water should be cool/room temp for controlled fermentation. Sea salt or fine kosher enhances flavor without overpowering.

Tiny amount of fresh yeast (or instant) allows slow rise. San Marzano DOP tomatoes are prized for sweet-acidic balance and low water content—hand-crush or pass through a food mill. Fresh fior di latte (cow’s milk) or mozzarella di bufala offers creamy melt; buffalo is richer but more expensive and watery.

Fresh basil leaves provide aroma—add post-bake to preserve fragrance. Extra virgin olive oil (fruity, high-quality) finishes for gloss and depth—no grated cheese traditionally.

Variations and Substitutions

Strict AVPN allows only Margherita (tomato, mozzarella, basil, oil) or Marinara (no cheese). For home adaptations, use fior di latte if buffalo is unavailable—drain well. If “00” flour is hard to find, blend all-purpose with bread flour, but results soften authenticity.

No-yeast sourdough starter can replace commercial yeast for tangier flavor (longer fermentation). In home ovens, add a pinch more yeast/sugar for faster rise, or use a baking steel for better heat transfer.

For dairy-free, skip mozzarella and boost with extra olive oil/herbs (though not traditional). Add a light grating of Parmigiano post-bake for umami if desired, though purists avoid it. Scale dough for personal pizzas or thicker rims if preferred, but stay true to thin center.

Storage Options

Best eaten immediately—Neapolitan pizza doesn’t reheat well due to soft crust. Leftovers (rare!) store in fridge up to 1 day in airtight container; reheat in very hot oven/steel 3–4 minutes to crisp. Freeze unbaked dough balls up to 3 months (thaw in fridge overnight, then room temp before stretching). Don’t freeze baked pizza—texture suffers.