Italian Margherita Pizza
A timeless Italian classic from Naples, Margherita pizza features a chewy, airy crust topped with San Marzano tomato sauce, creamy mozzarella, fresh basil, and a drizzle of extra virgin olive oil. Simple, elegant, and bursting with authentic flavor.
Equipment
- Mixing bowl
- Kitchen scale
- Pizza stone or steel
- Oven
- Pizza Peel
- Knife or pizza cutter
Ingredients
- 500 g Tipo 00 flour or high-quality bread flour
- 325 ml water
- 10 g salt
- 2 g fresh yeast
- 400 g San Marzano tomatoes crushed by hand or lightly blended
- 250 g fresh mozzarella (preferably buffalo mozzarella) torn into pieces
- Fresh basil leaves for topping
- Extra virgin olive oil for drizzling
Instructions
- Mix flour, water, salt, and yeast to form a dough. Knead until smooth and elastic. Let rest at room temperature for 2 hours, then divide into two balls, cover, and refrigerate for 24 hours.
- Preheat oven to its highest setting (ideally 500°F/260°C) with a pizza stone or steel inside.
- On a floured surface, stretch each dough ball by hand into a thin round, preserving the airy edge.
- Spread a thin layer of crushed San Marzano tomatoes over the dough. Add a pinch of salt and a drizzle of olive oil.
- Distribute torn mozzarella evenly over the sauce.
- Bake pizza on the preheated stone for 8-10 minutes, or until the crust is golden and cheese is bubbling.
- Remove from oven, top with fresh basil leaves, and drizzle with extra virgin olive oil. Slice and serve immediately.
Notes
For best results, use high-quality ingredients and allow the dough to ferment slowly. Add basil after baking to preserve its color and aroma. If you don’t have a pizza stone, use an inverted baking sheet.
Nutrition
Calories: 420kcalCarbohydrates: 60gProtein: 18gFat: 12gSaturated Fat: 6gCholesterol: 30mgSodium: 900mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 15mg
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