Margherita Pizza Recipe

A margherita pizza with cheese and basil leaves on a table cut into slices. Neapolitan pizza.

5 from 2 votes

If you love true Italian pizza, this Homemade Pizza Margherita recipe is for you. Made with simple, high-quality ingredients—crushed San Marzano tomatoes, fresh mozzarella, and fragrant basil—this iconic Neapolitan pizza is light, flavorful, and easy to make at home. I’ll show you how to get that perfect chewy crust with my go-to homemade dough.

Prep Time1

Total Time1 1 30

Course: Bread

Cuisine: Italian

Keyword: authentic pizza, margherita pizza, Neapolitan pizza dough

Servings: pizzas

Author: Elena Davis

Ingredients

For the Dough

600 ml water 2 ½ cups, room temperature + 1 teaspoon warm water
1 kg Pizza Flour 35 ounces, Tipo 00
30 g salt 5 teaspoons
1-2 g dry yeast ½ teaspoon

For the Sauce and Toppings

2 cups pureed crushed canned San Marzano tomatoes
2-3 large pinches of kosher salt to taste
16 ounces fresh mozzarella cheese sliced
12 large fresh basil leaves more for garnish
extra virgin olive oil optional for garnish

Instructions

Night Before Baking

In a large bowl, dissolve the salt in the water.
Add about 100g of the flour and mix until it forms a crepe-like batter.
Add the yeast and mix well with your fingers until dissolved.
Gradually add the remaining flour, mixing with one hand and scraping the sides of the bowl.
When the dough comes together, transfer it to a clean surface and knead for 10 minutes.
Cover and rest the dough for 10 minutes.
Knead again for another 10 minutes, until smooth and elastic. Let rest for 10 minutes to let the gluten relax.
Form the dough into a big smooth ball. Place it in a lightly floured bowl, cover with plastic wrap or a damp cloth, and let it rest overnight (8–12 hours) on the kitchen counter.

Next Day: Shaping Dough Balls and Cold Fermentation

After 8–12 hours, divide the dough into 8 equal pieces (about 250g/8.8oz each).
Form each piece into smooth dough balls (use the pinch-and-tuck method for a tight surface). SEE NOTES FOR MORE.
Place the dough balls on a lightly floured baking sheet, cover tightly with plastic wrap, or place in airtight dough containers.
Refrigerate for 6–48 hours. (The longer the cold ferment, the better the flavor!)

Day of Baking

Take the dough balls out of the fridge 3 hours before baking. Let them rest at room temperature, still covered.

Shape the Pizza

Lightly flour your work surface.
Gently flatten the dough with your fingertips, leaving a thicker outer rim (“cornicione” crust).
Carefully stretch the dough by lifting it over your forearm and flipping it back onto the surface. Shape into a 10–12-inch circle.

Preheat Oven

Preheat your oven to its highest setting (usually 550°F), with a pizza stone placed on the middle rack. Let the stone heat for at least 30 minutes.
For professional ovens: heat to 750–900°F.

Add Toppings

Sprinkle a little semolina flour on your pizza peel or baking sheet. Transfer the pizza douugh onto it.
Spoon ⅓ cup of crushed San Marzano tomato sauce over the stretched dough. Use the back of a spoon to spread it evenly, leaving a 1-inch border.
Spread a few slices of the fresh mozzrella over the top of the sauce -OR- tear about 3 oz of fresh mozzarella into small pieces and scatter them evenly over the sauce. Don’t overcrowd—leave space for melting.
Drizzle 1–2 teaspoons of extra virgin olive oil over the top in a spiral motion. Add a couple leaves of basil. Transfer the pizza to a pizza hot pizza stone or steel and bake until the crust is puffed and golden.

Bake

In a home oven at 550°F: about 10–15 minutes.
In a pizza oven at 900°F: about 5-7 minutes.
Add fresh basil and a drizzle of extra virgin olive oil after baking.
For a fresh mozzarella topping: add cheese after the pizza comes out for a creamy, soft texture!

Serve

Remove the pizza from the oven with the pizza peel, transfer to a wooden cutting board or parchement paper. Slice and serve immediately and prepare the next pizza.

Notes

Use 00 flour for the dough – It creates that soft, elastic texture with just the right chew, like true Neapolitan pizza.

Cold ferment the dough – Let it rise slowly in the fridge for 24–72 hours for better flavor and texture.

Top Tips:

Don’t cook the tomato sauce – Just crush San Marzano tomatoes by hand and season with salt. The fresh, raw sauce gives that signature bright flavor.
Use fresh mozzarella, not pre-shredded – Fior di Latte or mozzarella di bufala melts beautifully without making the pizza soggy.
Preheat your pizza stone or steel – Let it heat in a 500°F (260°C) oven for at least 45 minutes for a crisp bottom and airy crust.
Stretch, don’t roll the dough – Gently press and stretch it by hand to keep the airy texture.
Add basil after baking – Fresh basil added before baking will wilt and lose its flavor. Add it right when the pizza comes out of the oven.
Drizzle olive oil before serving – Just a touch of good-quality extra virgin olive oil enhances everything.

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