Name: Classic Italian Margherita Pizza Recipe
Prep time: 20 min
Cook time: 2 min
Total time: 1 d 22 min
Yield: 4
Cuisine: Italian
Ingredients: 500g Tipo 00 flour (or bread flour); 325-350ml lukewarm water; 10g fine sea salt; 1g (¼ tsp) active dry yeast or 3g fresh yeast; 1 tbsp extra-virgin olive oil (optional for home ovens); 400g (1 can) whole peeled San Marzano tomatoes; Pinch of fine sea salt; Drizzle of extra-virgin olive oil (optional); 200-250g fresh mozzarella (fior di latte or buffalo), torn or sliced and patted dry; 10-15 fresh basil leaves; Extra-virgin olive oil for drizzling; Optional: grated Parmigiano-Reggiano for finishing

This Classic Italian Margherita Pizza celebrates simplicity and quality: a thin, chewy Neapolitan-style dough topped with vibrant San Marzano tomato sauce, creamy fresh mozzarella, fragrant basil leaves, and a drizzle of extra-virgin olive oil. It bakes to perfection with blistered edges and melty cheese in a hot oven.

Why You’ll Love This Recipe

As an experienced chef, this is my go-to when I crave true Italian authenticity without fuss. The Margherita honors Queen Margherita of Savoy with the colors of the Italian flag—red tomatoes, white mozzarella, green basil—and proves less is more.

Using premium ingredients like San Marzano tomatoes and fior di latte or buffalo mozzarella delivers unmatched freshness and balance: tangy-sweet sauce, milky cheese pulls, herbal brightness from basil, and that signature puffy, leopard-spotted crust from high heat.

It’s surprisingly approachable at home (even without a wood-fired oven), feels luxurious yet uses minimal ingredients, and turns any night into a special trattoria experience. The dough develops deep flavor with a long rise, the no-cook sauce shines with quality tomatoes, and every bite transports you to Naples.

It’s crowd-pleasing, naturally vegetarian, and endlessly satisfying—once you master this, you’ll never look at takeout the same way!

Yield: 4 smaller ones

Classic Italian Margherita Pizza Recipe

Authentic Neapolitan Margherita: simple tomato, fresh mozzarella, basil on chewy dough—pure Italian perfection

Prep Time 20 minutes

Cook Time 2 minutes

Additional Time 1 day

Total Time 1 day 22 minutes

Ingredients

For the dough (makes enough for 2 pizzas):

500g Tipo 00 flour (or bread flour)
325-350ml lukewarm water
10g fine sea salt
1g (¼ tsp) active dry yeast or 3g fresh yeast
1 tbsp extra-virgin olive oil (optional for home ovens)

For the sauce:

400g (1 can) whole peeled San Marzano tomatoes
Pinch of fine sea salt
Drizzle of extra-virgin olive oil (optional)

Toppings:

200-250g fresh mozzarella (fior di latte or buffalo), torn or sliced and patted dry
10-15 fresh basil leaves
Extra-virgin olive oil for drizzling
Optional: grated Parmigiano-Reggiano for finishing

Instructions

Make the dough magic — In a large bowl, dissolve yeast in lukewarm water. Add flour and salt. Mix until shaggy, then knead 8-10 minutes by hand (or 5 in mixer) until smooth and elastic. It should be soft and slightly sticky—resist adding extra flour!
Let it rise slowly — Form into a ball, place in oiled bowl, cover with damp cloth or plastic. Let ferment at room temp 2-4 hours or (best!) refrigerate 8-24 hours for incredible flavor and texture.
Prepare your oven — Place pizza stone or steel on lowest rack. Preheat oven to max (500-550°F/260-290°C) for at least 45-60 minutes—hotter is better for authentic char!
Craft the simple sauce — Crush San Marzano tomatoes by hand in a bowl (keep chunky for authenticity). Season with salt and a drizzle of olive oil. No cooking needed—fresh is best!
Divide and rest dough — Punch down risen dough, divide into 2 equal portions. Shape into tight balls, cover, and rest 30-60 minutes at room temp for easy stretching.
Stretch with love — On lightly floured surface (or semolina), gently press dough ball from center outward, leaving a 1-inch puffy rim. Rotate and stretch to 10-12 inches—don’t roll!
Build your masterpiece — Transfer to floured pizza peel. Spread thin layer of sauce (about 3-4 tbsp), leaving border. Scatter torn mozzarella evenly—less is more!
Into the heat — Slide pizza onto hot stone/steel. Bake 8-12 minutes until crust is puffed, spotted with char, and cheese bubbly and golden. Rotate halfway if needed.
Finish with freshness — Remove from oven. Immediately scatter fresh basil leaves (they’ll wilt slightly from heat—perfect!). Drizzle generously with extra-virgin olive oil.
Slice and savor — Let rest 1-2 minutes, slice, and enjoy hot! The crust should be soft yet crisp, cheese stretchy, flavors bright—pure Italian bliss.

Notes

Authentic Neapolitan AVPN standards: dough 60-65% hydration, 90-second wood-oven bake—but home ovens work wonderfully with high heat and stone. Use semolina on peel to prevent sticking. No pre-cooked sauce or heavy toppings—simplicity shines!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 503Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gSodium 982mgCarbohydrates 100gFiber 5gSugar 3gProtein 14g

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 or steel preheated for at least 45-60 minutes at max oven temp (500-550°F/260-290°C) for best crust char and rise.
Don’t overload toppings—keep sauce thin and cheese sparse to avoid sogginess.
Pat mozzarella dry with paper towels to remove excess moisture.
Stretch dough gently by hand (no rolling pin!) to preserve air pockets for that light, airy cornicione (crust edge).
Add basil after baking to keep it vibrant and aromatic—heat can wilt it.
For extra authenticity, finish with a drizzle of high-quality EVOO right out of the oven.
If dough tears, patch gently; rest it 5 minutes if it springs back too much.
Bake on the lowest rack or use broiler briefly for top char.

Ingredients Notes

The magic lies in quality: Tipo 00 flour (finely milled Italian wheat) creates that signature soft, extensible dough with leopard-spot char. San Marzano tomatoes (DOP-certified if possible) offer naturally sweet, low-acidity flavor—never use processed sauce.

Fresh mozzarella (fior di latte for milder taste or buffalo for richer creaminess) melts beautifully without excess water. Fresh basil must be bright green and aromatic—dried won’t do.

Extra-virgin olive oil adds fruity depth; use your best for finishing. Salt is key for dough flavor and sauce balance. Minimal yeast allows slow fermentation for complex taste and digestibility. Everything is simple, fresh, and true to Neapolitan tradition—source the best you can for restaurant-quality results at home.

Variations and Substitutions

For a quicker version, use store-bought quality dough or make dough same-day (short rise). Swap fior di latte for buffalo mozzarella if unavailable (drain well). If San Marzano tomatoes aren’t accessible, use high-quality Italian plum tomatoes or Mutti brand.

Add a pinch of oregano to sauce for slight herbal twist (not traditional but delicious). For vegan, use plant-based mozzarella and skip cheese entirely (still wonderful with extra basil and oil).

Make mini pizzas or calzones with same toppings. For crispier crust, bake longer or use a grill. Add garlic to sauce for garlicky version, or top with parmigiano post-bake. Scale dough for multiple pizzas—freeze balls for later. This base welcomes creativity while staying true to classics.

Storage Options

Best enjoyed fresh! Store leftover pizza in an airtight container in the fridge for 1-2 days. Reheat in a hot oven (400°F/200°C) on a rack for 5-8 minutes to crisp crust—microwave makes it soggy.

Freeze unbaked topped pizzas (wrap tightly) up to 1 month; bake from frozen adding a few minutes. Freeze dough balls wrapped for up to 3 months—thaw in fridge overnight then room temp before stretching.