Celebrate Tradition with Our Homemade Pizza Margherita Recipe
Step into the storied streets of Naples with our traditional Italian pizza recipe, a tribute to the timeless Pizza Margherita. Invented in 1889 by Raffaele Esposito, this iconic dish was created to honor Queen Margherita di
Savoia, mirroring the colors of the Italian flag with its fresh tomatoes, mozzarella cheese, and basil.
Perfect for pizza lovers and culinary adventurers alike, this homemade pizza recipe invites you to recreate a piece of Italian culinary history in your own kitchen.
From the first bubble of yeast to the last sprinkle of cheese, experience the joy of crafting a pizza that's as rich in flavor as it is in heritage. Ready to impress your family and friends with a classic that never goes out of style? Let's bake a masterpiece that's fit for royalty!
For the Dough
⦁ 1 oz fresh compressed yeast
⦁ ½ cup Water, lukewarm
⦁ 4 cups A.P. Flour
⦁ ½ tsp Salt
⦁ 2 tbsp A.P. flour (additional for dusting)
⦁ Water, as needed for the topping
For the Topping
⦁ 2 cups ripe tomatoes, peeled, seeded, and chopped
⦁ 12 oz mozzarella cheese, grated
⦁ 1 Tbsp Basil, fresh chopped
⦁ 16 basil leaves (about ¼ bunch)
⦁ 1 oz Extra Virgin Olive Oil
⦁ 2 Tbsp Extra Virgin Olive Oil
⦁ Salt, to taste
For the Dough
⦁ Mix the fresh yeast, warm water, and 2 tablespoons of flour in a small container; cover and let it activate to ensure the yeast is active.
⦁ Check the yeast mixture for a foamy texture and yeasty smell before using. Replace if inactive.
⦁ Sift salt and flour onto a workbench or into a mixer. Add the yeast mixture.
⦁ For manual kneading: Gradually add water and knead until the dough is smooth and forms a ball.
⦁ For mixer kneading: Use a dough hook on low speed, adding water until the dough is smooth.
⦁ Allow the dough to rise in a warm place covered with a damp towel until doubled in size.
* Let dough rest for 8–24 hours for best texture and flavor.
For Assembling the Pizza
⦁ Once risen, punch down the dough on a floured surface and divide into two.
⦁ Shape each piece into a 12-inch disk with thicker edges.
⦁ Mix tomatoes, basil, and olive oil, and season with salt.
⦁ Spread the mixture on the dough, leaving the edges clear.
⦁ Top with mozzarella and drizzle with olive oil.
⦁ Bake in a preheated oven until the edges brown and cheese caramelizes, about 7-10 minutes at (250–300°C / 475–550°F) depending on the oven.
🛒 Choosing Ingredients
✔ Tipo 00 Flour – Super fine Italian flour for soft, elastic dough with a crispy edge
✔ Fresh Yeast or Active Dry Yeast – For a traditional, slow-rise dough
✔ San Marzano Tomatoes – Sweet, low-acid Italian tomatoes ideal for sauce
✔ Fresh Mozzarella – Use mozzarella di bufala or fior di latte for melt and flavor
✔ Fresh Basil Leaves – Aromatic and essential to the tricolor theme
✔ Extra Virgin Olive Oil – For drizzling before and after baking
✔ Salt – Enhances the dough and sauce flavor
✔ Water – Lukewarm for activating the yeast
👩🍳 Preparation
✔ Make the Dough – Combine flour, yeast, salt, and water; knead until smooth
✔ Long Rise – Let dough rest for 8–24 hours for best texture and flavor
✔ Make a Simple Sauce – Crush San Marzano tomatoes by hand; add salt and a drizzle of olive oil (no cooking needed)
✔ Stretch the Dough – Gently hand-stretch into a thin, round base (not rolled)
✔ Top Lightly – Spread sauce thinly, add torn mozzarella, and place basil last (after baking or partway through)
🔥 Cooking Techniques
✔ Use a Pizza Stone or Steel – Preheat at the highest oven temp (250–300°C / 475–550°F)
✔ Bake Hot & Fast – Ideal baking time is 7–10 minutes in a regular oven; 90 seconds in a wood-fired one
✔ Watch the Crust – Should puff slightly with dark, leopard-like spots
✔ Basil Strategy – Add before baking for slight crispness or after for fresher flavor
✔ Drizzle Olive Oil – Add right after baking for aroma and richness
🍳 Balancing Flavors
✔ Less is More – Don’t overload with toppings; balance sauce, cheese, and basil
✔ Salt the Sauce – Even a no-cook tomato sauce needs seasoning
✔ Basil + Olive Oil = Magic – These bring freshness and fragrance that define a true Margherita
✔ Use Fresh Mozzarella – Drain it well to avoid soggy pizza
📦 Storage
✔ Best Fresh – Eat immediately for optimal texture
✔ Fridge – Store leftovers up to 2 days in an airtight container
✔ Reheat – Use a skillet or oven for crispness (avoid microwave)
✔ Freeze Dough – Raw dough freezes well for up to 2 months
🍽 Serving
✔ Classic Style – Slice into wedges or squares for easy sharing
✔ Garnish – Add extra fresh basil or chili oil for a modern twist
✔ Pairing – Serve with a light Italian red (Chianti) or sparkling water with lemon
✔ Family Favorite – Perfect for pizza night or casual entertaining