Margherita pizza is the heart of Italian pizza—simple, elegant, and based on just a few fresh ingredients: ripe tomatoes, creamy mozzarella, fresh basil, and a light, chewy crust. This pizza captures the colors of the Italian flag and the spirit of traditional Neapolitan cooking. It serves 2–4, depending on portion size.
Ingredients
For the Dough:
2 cups all-purpose flour (plus more for kneading)
¾ cup warm water
1 teaspoon dry yeast
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil
For the Topping:
¾ cup tomato passata or crushed canned tomatoes
½ teaspoon salt
1 teaspoon olive oil
200g fresh mozzarella (preferably mozzarella di bufala or bocconcini), sliced or torn
Fresh basil leaves
Extra olive oil for drizzling
Instructions
1. Prepare the Dough
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
Knead on a floured surface for about 8–10 minutes until smooth and elastic.
Place in an oiled bowl, cover, and let it rise in a warm place for 1–1.5 hours, until doubled in size.
2. Preheat the Oven
Preheat your oven to its highest setting (usually around 250°C or 475°F). If using a pizza stone, place it in the oven while preheating.
3. Shape the Dough
Punch down the risen dough and divide if making two small pizzas. Roll or stretch it out on a floured surface into a thin round or oval shape.
4. Add the Sauce and Cheese
Spread a thin layer of tomato passata over the base. Sprinkle with a little salt and drizzle a bit of olive oil.
Top with slices of fresh mozzarella, spacing them out so they melt evenly.
5. Bake the Pizza
Transfer the pizza onto a baking tray or hot stone. Bake for 7–10 minutes until the crust is golden and the cheese is bubbling and slightly browned.
6. Add Fresh Basil and Serve
Once out of the oven, top with fresh basil leaves and a final drizzle of olive oil. Slice and serve hot.
Tips
Use the freshest mozzarella and basil for best flavor
Don’t overload with toppings—Margherita pizza is all about balance
For a crispier crust, bake on a preheated pizza stone or cast iron pan
Margherita pizza is proof that simple ingredients can create something truly delicious.
