Name: Classic Neapolitan Pizza Margherita Recipe
Prep time: 30 min
Cook time: 8 min
Total time: 1 d 38 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g tipo 00 flour (plus extra for dusting); 325-350 ml lukewarm water (60-65% hydration); 10-15 g fine sea salt; 0.5-1 g active dry yeast (or 1-3 g fresh yeast); 400 g canned whole peeled San Marzano tomatoes; Pinch of fine sea salt; 80-100 g fresh mozzarella (fior di latte or buffalo), torn or sliced and drained; 6-8 fresh basil leaves; 1-2 tbsp extra virgin olive oil; Optional: pinch of sea salt flakes

This authentic Classic Neapolitan Pizza Margherita celebrates simplicity with a soft, airy, hand-stretched dough baked at high heat to achieve leopard-spotted char. Topped with vibrant San Marzano tomato sauce, creamy fresh mozzarella, fragrant basil leaves, and a drizzle of extra virgin olive oil, it delivers the true taste of Naples in every bite.

Why You’ll Love This Recipe

You’ll fall in love with this Classic Neapolitan Pizza Margherita because it captures the soul of true Italian pizza craftsmanship without unnecessary complications. Made with just a handful of high-quality ingredients, it highlights the perfect harmony of flavors — the bright sweetness of hand-crushed San Marzano tomatoes, the milky richness of fresh mozzarella (ideally fior di latte or buffalo), the aromatic punch of fresh basil, and the fruity depth of extra virgin olive oil.

The dough, fermented slowly for maximum flavor and texture, puffs up beautifully with a light, airy cornicione (that signature raised edge) while remaining thin and tender in the center. When baked in a screaming-hot oven, it develops those irresistible charred leopard spots that give authentic Neapolitan pizza its character.

It’s incredibly satisfying to make at home, feels like a special occasion every time, and far surpasses most delivery options. Whether you’re a pizza enthusiast or just craving something genuinely delicious, this recipe brings the magic of Naples right to your kitchen table — simple, elegant, and unforgettable.

Yield: 4 personal-sized pizzas

Classic Neapolitan Pizza Margherita Recipe

Authentic soft-crust Neapolitan Margherita with San Marzano tomatoes, fresh mozzarella, basil, and olive oil — pure Italian perfection.

Prep Time 30 minutes

Cook Time 8 minutes

Additional Time 1 day

Total Time 1 day 38 minutes

Ingredients

For the Dough (makes 4 balls):

500 g tipo 00 flour (plus extra for dusting)
325-350 ml lukewarm water (60-65% hydration)
10-15 g fine sea salt
0.5-1 g active dry yeast (or 1-3 g fresh yeast)

For the Sauce (enough for 4 pizzas):

400 g canned whole peeled San Marzano tomatoes
Pinch of fine sea salt

Toppings (per pizza):

80-100 g fresh mozzarella (fior di latte or buffalo), torn or sliced and drained
6-8 fresh basil leaves
1-2 tbsp extra virgin olive oil
Optional: pinch of sea salt flakes

Instructions

Start your magical dough journey — In a large bowl, dissolve the yeast in the lukewarm water. Add the salt and stir until dissolved. Gradually mix in the 00 flour with a spoon or your hands until a shaggy dough forms. It’ll look a bit sticky — that’s perfect!
Knead with love — Turn the dough onto a lightly floured surface and knead gently for 8-10 minutes until smooth, soft, and elastic. It should feel silky and bounce back slowly when poked. If too sticky, add flour 1 tablespoon at a time.
Let it rest and grow — Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 2 hours. Then move to the fridge for 24-48 hours — this slow fermentation creates incredible flavor and texture!
Bring it back to life — Remove dough from fridge 2-3 hours before baking. Divide into 4 equal balls (about 250-280 g each). Cover and let them proof at room temperature until puffy and relaxed.
Crush those gorgeous tomatoes — Open the San Marzano can and hand-crush the tomatoes in a bowl (discard hard cores). Season with a good pinch of sea salt. Taste — it should sing with bright tomato flavor!
Fire up your oven — Preheat your oven (with pizza stone/steel if possible) to its highest temperature (ideally 500°F+/260°C+) for at least 45-60 minutes. If you have a pizza oven, aim for 800-900°F.
Stretch like a pro — On a floured surface (or semolina), gently press one dough ball into a flat disc. Use your fingers to stretch from the center outward, leaving a 1-inch puffy rim. Rotate and stretch until 10-12 inches — no rolling pin needed!
Top with elegance — Transfer stretched dough to a floured pizza peel. Spread 3-4 tablespoons of crushed tomatoes thinly (leave a border). Scatter torn mozzarella pieces evenly. Add a few basil leaves and a drizzle of olive oil.
Launch and bake — Slide the pizza into the hot oven (or onto your stone). Bake 5-8 minutes until the crust is puffed, spotted with char, and cheese is bubbly and golden. Rotate halfway if needed for even cooking.
Finish and enjoy — Remove from oven, add fresh basil leaves (if not already on), a final drizzle of olive oil, and a sprinkle of sea salt. Slice and serve immediately — dive in while it’s hot and heavenly!

Notes

Never overload toppings — Neapolitan pizza shines through restraint.
If mozzarella releases too much water, pat dry beforehand.
For home ovens, a pizza steel gives the closest authentic results.
Basil after baking keeps it vibrant — tradition sometimes adds it before, but post-bake preserves flavor best.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 472Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 8mgCarbohydrates 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 Caputo 00 flour or similar Italian tipo 00 for the authentic soft, elastic dough texture — it makes a noticeable difference in stretch and chew.
Hand-crush San Marzano tomatoes instead of blending to avoid bitterness from the seeds; season lightly with sea salt only.
Keep toppings minimal and sparse — overloading causes sogginess.
Let the dough ferment slowly (24-48 hours in the fridge) for deeper flavor and better structure.
Stretch by hand only (no rolling pin!) to preserve air pockets for that light, bubbly rim.
Preheat your oven or pizza stone/steel as hot as possible (ideally 500°F/260°C+ or use a pizza oven at 800-900°F/425-480°C) for 45-60 minutes.
Add basil after baking or very late to preserve its fresh color and aroma.
Work quickly once the pizza is topped to prevent the dough from sticking or getting soggy.
Drizzle olive oil post-bake for the best flavor shine.
Practice dough handling on a lightly floured surface or semolina for easy transfer to the peel.

Ingredients Notes

The magic of authentic Neapolitan Pizza Margherita lies in its minimalist, premium ingredients — each one chosen for purity and quality. Start with tipo 00 flour (finely milled Italian wheat) for a silky, extensible dough that puffs dramatically without toughness.

Water should be room temperature or slightly cool to control fermentation. Sea salt enhances gluten development and seasons subtly. Use very little fresh or dry yeast for slow, flavorful rise rather than fast proofing. For the sauce, authentic San Marzano DOP tomatoes are preferred — they’re sweeter, less acidic, and have fewer seeds.

Fresh mozzarella (fior di latte or buffalo di bufala) is essential; it melts into creamy pools rather than rubbery shreds — drain it well to avoid excess moisture. Fresh basil leaves provide bright herbal notes and must be vibrant green.

Finally, a high-quality extra virgin olive oil adds fruity, peppery finish — drizzle generously after baking to preserve its delicate aromas. Avoid pre-shredded cheese, jarred sauce, or dried herbs — simplicity demands the best.

Variations and Substitutions

While true Neapolitan Margherita stays classic, you can adapt it thoughtfully. For the dough, substitute all-purpose flour if 00 is unavailable, though the texture will be slightly less tender and more chewy — add 1-2% olive oil for better handling in home ovens.

Use instant yeast instead of fresh (use 1/3 the amount) or even sourdough starter for tangier depth (replace yeast and adjust hydration). For sauce, any high-quality canned whole peeled tomatoes work if San Marzano aren’t available — just avoid ones with added herbs or citric acid.

Mozzarella di bufala is luxurious but expensive and watery; substitute fior di latte (cow’s milk fresh mozzarella) or even low-moisture fresh mozzarella in a pinch, but use less to prevent sogginess. For dairy-free, try plant-based mozzarella-style shreds, though melting and flavor differ.

Add a sprinkle of Parmigiano-Reggiano or Grana Padano post-bake for extra umami (not traditional but delicious). In non-wood oven setups, a pizza steel or stone mimics the crisp base better than a standard sheet pan.

For extra flavor, some add a pinch of dried oregano (controversial in purist circles) or finish with chili oil — but keep changes minimal to honor the original elegance.

Storage Options

Best enjoyed immediately while hot and fresh — Neapolitan pizza doesn’t reheat well due to its delicate texture. If leftovers occur, store at room temperature for up to 2 hours. Refrigerate in an airtight container or wrapped tightly for 1-2 days max.

Reheat in a very hot oven (450-500°F/230-260°C) or on a pizza stone for 4-6 minutes to revive crispness — avoid microwave as it makes the crust soggy.

Dough balls freeze beautifully: wrap tightly and freeze up to 3 months; thaw in the fridge overnight then proof at room temperature before stretching. Baked pizza can be frozen (wrap well), but expect softer texture upon reheating.