There’s something almost magical about a perfectly executed Neapolitan Margherita pizza. The kind where the crust blisters and puffs like a proud soufflé, the tomato sauce sings with bright acidity, and the fresh mozzarella melts into creamy pools of indulgence. It’s not just food—it’s a masterpiece of minimalism, where every ingredient earns its place.
I still remember my first bite of true Neapolitan pizza in a tiny trattoria off Via dei Tribunali in Naples. The way the charred crust crackled under my fingers, the basil’s perfume hitting me before I even took a bite—it was a revelation. That’s what we’re recreating here: not just a recipe, but an experience.
Why This Recipe Works
- The Dough is Everything
That airy, leopard-spotted crust doesn’t happen by accident. It’s a slow dance of flour, water, and time. The long fermentation isn’t just for flavor—it’s what gives the crust its signature lightness. Think of it like a sourdough’s sophisticated cousin. - Less is More
Unlike American-style pies loaded with toppings, a true Margherita is a study in restraint. San Marzano tomatoes, fresh mozzarella di bufala, basil, and your best olive oil—that’s it. When ingredients are this good, they don’t need backup singers. - Heat is Non-Negotiable
Your home oven will never hit the 900°F of a wood-fired Neapolitan pizzeria, but with a few tricks (hello, broiler finish!), we can get heart-stoppingly close.
The Story Behind the Sauce
The year was 1889 when pizzaiolo Raffaele Esposito created this tricolor masterpiece for Queen Margherita of Savoy. The red tomatoes, white mozzarella, and green basil mirrored the Italian flag—a patriotic (and delicious) statement. Today, the AVPN (Associazione Verace Pizza Napoletana) guards the recipe like the crown jewels, with strict rules about ingredients and technique.
Essential Ingredients & Tools
Ingredients for the Dough
- 300g (10.5 oz) “00” flour (Caputo recommended, or substitute with bread flour for chew)
- 180ml (3/4 cup) water (room temperature, about 70°F)
- 5g (1 tsp) fine sea salt (table salt works in a pinch)
- 1g (1/4 tsp) active dry yeast (instant yeast is fine too)
Ingredients for the Sauce
- 80g (1/3 cup) San Marzano tomatoes (D.O.P.) (canned whole tomatoes are a good substitute)
- 1 tbsp extra virgin olive oil (the fruitier, the better)
- 1/4 tsp sea salt
Ingredients for the Toppings
- 80-100g (3-3.5 oz) fresh mozzarella (buffalo mozzarella for luxury, or low-moisture mozzarella for easier handling)
- 5-7 fresh basil leaves (dried basil is a last resort)
- 1 tbsp extra virgin olive oil
- Flaky sea salt (Maldon or kosher salt works)
Tools You’ll Need
- Pizza stone or steel (a heavy baking sheet can work in a pinch)
- Pizza peel (a flat cutting board or overturned baking sheet as backup)
- Semolina flour (cornmeal or regular flour in a pinch)
- Infrared thermometer (helpful but not mandatory)
How to Make Neapolitan Margherita Pizza
- The Dough Ritual
Mix your 300g (10.5 oz) “00” flour, 180ml (3/4 cup) water, 5g (1 tsp) fine sea salt, and 1g (1/4 tsp) active dry yeast until shaggy, then knead like you’re working out your frustrations. When it’s smooth as a baby’s cheek, let it rise overnight. This isn’t just waiting—it’s flavor development. The yeast works its slow alchemy, transforming humble flour into something extraordinary. - Oven Prep (No Shortcuts)
Heat your stone for a full hour at your oven’s max temperature (500–550°F). I keep a cast iron skillet on the bottom rack—it’s my hack for mimicking floor heat. When your oven’s hotter than a Naples summer, you’re ready. - Sauce with Soul
Crush 80g (1/3 cup) San Marzano tomatoes by hand. No blenders, no cooking—just raw, vibrant goodness with 1 tbsp extra virgin olive oil and 1/4 tsp sea salt. It should taste like a sun-ripened tomato exploded in your mouth. - The Art of the Stretch
Here’s where many go wrong. Don’t roll—stretch. Use your knuckles, let gravity help, and for God’s sake, leave that beautiful cornicione (the puffy edge) intact. If you get a hole, patch it like you’re repairing fine lace. - Assembly Line
Sprinkle semolina flour on the peel. Place stretched dough on top. Apply sauce with a restrained hand—this isn’t lasagna. Tear 80-100g (3-3.5 oz) fresh mozzarella, not slice (better melt distribution). Drizzle with 1 tbsp extra virgin olive oil like you’re anointing royalty. - The Bake (Heart-Pounding Moments)
Slide it onto the stone with a confident jerk. Watch as the crust starts to puff within seconds. At the 5-minute mark, hit it with the broiler—this is where you get those gorgeous black blisters that separate the amateurs from the artisans. - The Grand Finale
Out of the oven, immediately scatter 5-7 fresh basil leaves that wilt just slightly from the heat. Another drizzle of 1 tbsp extra virgin olive oil, a sprinkle of flaky sea salt. Cut it while it’s still singing and steaming.
Pro Technique
- The Broiler Gambit
For that last-minute char, position your pizza 6 inches under the broiler. Rotate halfway for even blistering. It’s a 90-second window between perfection and tragedy—watch like a hawk. - The Cheese Conundrum
Fresh mozzarella can weep like a heartbroken opera singer. Pat it dry, tear it small, and if your oven runs cool, consider adding it halfway through baking to prevent a soggy apocalypse.
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette
The peppery arugula and bright lemon cut through the pizza’s richness. Serve it lightly dressed on the side or piled atop slices for a fresh contrast.
Drinks
- Chianti Classico
This medium-bodied Italian red wine has bright acidity and cherry notes that complement the tomato sauce without overpowering the delicate cheese.
Something Sweet
- Affogato
A scoop of Vanilla Gelato drowned in hot espresso offers a creamy, bitter-sweet finale that cleanses the palate after the pizza’s savory depth.
Storage & Freshness Guide
If by some miracle you have leftovers, reheat on a screaming hot skillet. Cover for a minute to melt the cheese while the bottom recrisps. Microwaving should be punishable by law.
Ingredient Variations and Their Impact
- Flour Power: Bread flour gives more chew—great for home ovens.
- Burrata Bomb: Add it after baking for a creamy surprise.
- Sourdough Twist: For tangy complexity, let a starter do the work.
FAQs
- Q: Can I use shredded mozzarella?
A: Yes, but fresh mozzarella is preferred for authenticity. - Q: How do I prevent sticking?
A: Use semolina and work quickly. - Q: Can I make dough ahead?
A: Yes, refrigerate for up to 3 days.
The Art of the Perfect Neapolitan Margherita Pizza: A Love Letter to Simplicity
Recipe Controls
Master the art of Neapolitan Margherita Pizza with Fresh Mozzarella and Basil—crispy crust, bright sauce, and melty cheese in every bite. Try this authentic recipe today!
Ingredients
For the Dough
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300 g 00 flour (10.5 oz)
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180 ml water (3/4 cup)
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5 g fine sea salt (1 tsp)
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1 g active dry yeast (1/4 tsp)
For the Sauce
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80 g San Marzano tomatoes (1/3 cup)
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1 tbsp extra virgin olive oil
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1/4 tsp sea salt
For the Toppings
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80-100 g fresh mozzarella (3-3.5 oz)
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5-7 fresh basil leaves
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1 tbsp extra virgin olive oil
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Flaky sea salt
Instructions
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Mix dough ingredients until shaggy, then knead for 8–10 minutes until smooth. Let rise for 8–12 hours at room temperature.01
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Preheat oven with pizza stone at max temperature (500–550°F) for 45–60 minutes.02
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Crush tomatoes by hand for sauce, mix with olive oil and salt.03
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Stretch dough into a 10–12-inch circle, leaving a 1-inch border.04
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Assemble pizza on a semolina-dusted peel with sauce, torn mozzarella, and a drizzle of oil.05
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Bake for 5–8 minutes, then broil for 1–2 minutes for char.06
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Top with fresh basil, flaky salt, and another drizzle of oil.07
