Pizza Margherita: If you search for “best pizza in the world,” one name always comes out on top: Pizza Margherita. Simple, elegant, and insanely delicious – this is the queen of all pizzas. The best part? You don’t need to fly to Naples to eat an authentic one. With the right ingredients and a few tricks, you can make a Pizza Margherita at home that rivals the best pizzerias.
In this step-by-step guide, I’ll show you exactly how to make real Neapolitan-style Pizza Margherita – the one protected by the AVPN (Associazione Verace Pizza Napoletana) – even if you only have a regular home oven.
Credit by: AI Generated img
Why Pizza Margherita is So Special
Legend says Queen Margherita of Savoy visited Naples in 1889. To honor her, pizzaiolo Raffaele Esposito created three pizzas. The one with tomato (red), mozzarella (white), and basil (green) represented the Italian flag – and the queen loved it. That pizza was named “Margherita” and the rest is history.
Only three main toppings, but when they’re top-quality, magic happens.
Ingredients for 4 Pizzas (28–30 cm / 11–12 inch each)
For the dough (Neapolitan style – 60–65% hydration)
- 1 liter (1000 ml) cold water
- 1.6–1.7 kg “00” flour (or strong bread flour with at least 12% protein)
- 50–55 g fine sea salt
- 1–3 g fresh yeast (or 0.5–1 g instant dry yeast) – yes, very little!
Credit by: AI Generated img
For the topping (per pizza)
- 80–100 g San Marzano tomatoes (canned whole, crushed by hand)
- 100–120 g Fior di Latte mozzarella (or real Mozzarella di Bufala Campana DOP)
- Fresh basil leaves (6–8 per pizza)
- Extra virgin olive oil
- A pinch of sea salt
That’s literally it. No garlic, no oregano, no parmesan on a true Margherita!
Step-by-Step Instructions
1. Make the dough (24–48 hours in advance – this is the secret!)
- Dissolve salt in cold water.
- Add about 10% of the flour and mix.
- Crumble in the yeast and let it dissolve.
- Gradually add the rest of the flour and mix until no dry bits remain.
- Knead 10–15 minutes by hand (or 8–10 in a mixer) until smooth.
- Cover and let rest 2 hours at room temperature, then divide into 4 balls (250–280 g each).
- Place in a proofing box and refrigerate 24–48 hours (the longer, the better flavor).
Credit by: AI Generated img
2. Bring everything to room temperature
Take the dough balls out of the fridge 4–6 hours before baking. They should almost triple in size.
3. Preheat your oven to the MAX (ideally 250–280°C / 480–550°F)
- Use a pizza stone or steel if you have one – preheat at least 45–60 minutes.
- No stone? A heavy baking tray flipped upside down works great too.
4. Shape the pizza (never use a rolling pin!)
- Dust a ball lightly with flour.
- Press from the center outward with your fingers, leaving a 1 cm raised border (the famous cornicione).
- Gently stretch until 28–30 cm. It should be paper-thin in the center.
5. Top it the right way
- Spread crushed San Marzano tomatoes in a thin layer (leave 1–2 cm border).
- Tear the mozzarella into small pieces and scatter – don’t cover completely.
- Drizzle with a thread of good extra virgin olive oil.
- Add a tiny pinch of salt.
6. Bake!
- 6–8 minutes in a screaming-hot home oven (longer if your oven is weaker).
- The crust should be puffed, lightly charred in spots, and the cheese fully melted but still white (never brown).
Credit by: AI Generated img
7. Final touch
Take it out, immediately add fresh basil leaves and another drizzle of olive oil.
Slice and eat right away – Pizza Margherita waits for no one!
Pro Tips for Next-Level Pizza Margherita at Home
- Use a pizza steel if you’re serious – it gives leopard-spotted crust even at 250°C.
- Buy real San Marzano dell’Agro Sarnese-Nocerino DOP (check the can).
- Cut mozzarella the day before and let it dry slightly in the fridge – less water = no soggy pizza.
- If your oven only goes to 250°C, use the broiler/grill function for the last 2 minutes.
Credit by: AI Generated img
Final Thoughts
Yes, authentic Pizza Margherita has only tomato, mozzarella, basil, olive oil, and salt. And yes – when you use incredible ingredients and let the dough ferment slowly, you’ll understand why Italians say “less is more.”
Try this recipe once, and I promise you’ll never order delivery again.
Read More Recipes: Chicken Momos Magic: Why This Nepali Dumpling Has Taken Over the World (And My Heart)
Buon appetito! 🍕🇮🇹
Have you made Pizza Margherita at home before? Drop your best tips or photos in the comments – I read every single one!
