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Margherita Pizza
The original Neapolitan pizza — just tomato, fresh mozzarella, and basil on a blistered, chewy crust.
90 mins
10 mins
2 people
Italian
00 flour or bread flour
300g
Instant yeast
1/2 tsp
Salt
1.5 tsp
Warm water
200ml
Olive oil
1 tsp
San Marzano tomatoes
Crushed by hand
1 can (400g)
Fresh mozzarella
Torn, NOT shredded
200g
Fresh basil leaves
handful
Extra virgin olive oil
For finishing
2 tbsp
🍽️ Wood-fired oven (400°C+)
→ Pizza stone/steel at max oven temp
Best available blistering at home
🍽️ San Marzano tomatoes
→ Any good-quality canned plum tomatoes
Less sweet but still works
Mix flour, salt, yeast, and water. Knead 8-10 minutes until smooth. Rest 1 hour covered (or overnight in fridge).
💡 Pro Tip: Cold overnight ferment develops far better flavor and structure.
Preheat oven to max temperature (250°C+) with a pizza stone or inverted baking tray for 45 mins.
💡 Pro Tip: The stone MUST be scorching hot — 45 min minimum preheating.
Crush tomatoes by hand, season with salt and a little olive oil. No cooking needed.
💡 Pro Tip: Napoli pizza uses raw sauce — cooking happens in the oven.
Stretch dough by hand on a floured surface — don't use a rolling pin.
💡 Pro Tip: Rolling pins crush the air bubbles. Stretch from center outward.
Top with sauce (not too much), torn mozzarella, slide onto hot stone and bake 7-10 mins.
💡 Pro Tip: Add basil AFTER baking — heat destroys fresh basil flavor.
- ✓Tear mozzarella — slicing releases too much water
- ✓Less is more with toppings — the crust should be the star
- ✓Add basil after baking
- ✓A pizza stone makes a huge difference for home baking
- ✓Cold-ferment the dough overnight for best flavor
- →Drizzled with extra virgin olive oil
- →With fresh arugula on top
- →With a cold Italian beer