Margherita pizza is a round pizza topped with just tomato sauce, fresh mozzarella, basil, and olive oil, baked hot and fast so the crust puffs and blisters while the center stays soft. It's the simplest pizza there is, and also the hardest to get right, because there's nowhere to hide a mistake.
It comes from Naples, and the popular story credits it to pizzaiolo Raffaele Esposito, who made a pizza in 1889 with the colors of the Italian flag, red tomato, white mozzarella, green basil, reportedly for Queen Margherita of Savoy. Whether or not that story is exactly true, Naples is where this style was standardized, and Neapolitan pizza now has its own protected certification (AVPN) that spells out the dough, the toppings, and the oven temperature.
A home oven can't hit the 900 degree F wood fired temperatures a Neapolitan pizzeria uses, but a pizza stone or steel gets you close enough for a genuinely good crust.
What Actually Matters
Two things decide whether your crust is right: dough hydration and oven heat. Neapolitan dough runs around 60 percent hydration, meaning the water weighs 60 percent of the flour weight, which keeps the dough wet enough to develop big, airy holes but still workable by hand. Then it needs the hottest oven you have, with a stone or steel preheated for at least 45 minutes, so the crust sets and chars in minutes instead of slowly drying out. Low heat is the single most common reason home pizza turns out like a cracker instead of a proper Neapolitan crust.
Margherita Pizza Recipe (Serves 4)
Prep time: 20 minutes, plus 4 hours dough rise. Cook time: 10 minutes. Total time: about 4 hours 30 minutes.
- 3 cups bread flour, plus more for dusting
- 1 1/4 cups warm water
- 2 tsp kosher salt
- 1/2 tsp active dry yeast
- 1 cup canned crushed San Marzano tomatoes
- 1/2 tsp salt, for the sauce
- 8 oz fresh mozzarella, torn into pieces
- 12 fresh basil leaves
- 3 tbsp extra virgin olive oil, divided
- In a large bowl, dissolve the yeast in the warm water and let sit for 5 minutes.
- Add the flour and salt, and mix until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic.
- Cover the dough and let it rise at room temperature for about 4 hours, until doubled in size.
- About 45 minutes before baking, place a pizza stone or steel in the oven and preheat to its highest setting, at least 500 degrees F.
- Divide the dough into 4 balls. Stir the salt into the crushed tomatoes to make the sauce.
- Stretch one dough ball into a round on a floured surface, top with a thin layer of sauce, torn mozzarella, and a drizzle of olive oil.
- Slide the pizza onto the hot stone and bake for 6 to 9 minutes, until the crust is charred in spots and the cheese is bubbling.
- Top with fresh basil leaves right out of the oven and repeat with the remaining dough balls.
Nutrition (Per Serving, Estimated)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 540 kcal | 21 g | 18 g | 72 g |
These numbers are a calculated estimate for the 4 serving recipe above, not a lab verified value.
Tips, Variations, and Storage
If your dough springs back too much when you stretch it, let it rest for 10 minutes and try again, the gluten just needs to relax. Fresh mozzarella holds a lot of water, so pat it dry with a paper towel before topping the pizza or you'll end up with a soggy center. Leftover slices keep in the fridge for up to 3 days and reheat best in a hot skillet with a lid, which recrisps the bottom without drying out the cheese.
Frequently Asked Questions
Can I make the dough the night before?
Yes, and it actually improves the flavor. Let the dough rise for an hour at room temperature, then refrigerate it overnight and bring it back to room temperature before shaping.
What if I don't have a pizza stone?
An upside down sheet pan preheated in the oven works as a substitute, though it won't hold heat quite as well as a stone or steel.
Why is my crust soggy in the middle?
Usually too much sauce, wet mozzarella, or an oven that isn't hot enough. Use a thin layer of sauce, pat the mozzarella dry, and preheat your stone for the full 45 minutes.
Can I use dried basil instead of fresh?
Not for a true Margherita. Fresh basil is part of what defines the dish, and dried basil won't give the same bright, aromatic finish.
What tomatoes work best for the sauce?
San Marzano tomatoes are the traditional choice for their sweetness and low acidity, but any good quality canned crushed tomato will work.
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I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.