Pizza Margherita is perhaps the most iconic Italian dish in the world. Originating in Naples in the late 19th century, it was created to honor Queen Margherita of Savoy, featuring the colors of the Italian flag: red tomato sauce, white mozzarella, and green basil. Simple yet full of flavor, this pizza is the ultimate expression of Italian culinary tradition.

If you love the fresh flavors of tomato, mozzarella, and basil, you’ll also enjoy Caprese Salad — a simple Italian classic that pairs perfectly with pizza night.

Pizza Margherita is not only a dish, but a piece of Italian culture. Legend says it was created in Naples in 1889 by pizzaiolo Raffaele Esposito, who wanted to honor Queen Margherita of Savoy with a pizza reflecting the colors of the Italian flag: red tomatoes, white mozzarella, and green basil. Since then, it has become the symbol of Italian pizza worldwide.

Tips & Tricks

For extra flavor, add a pinch of sugar to the tomato sauce to balance acidity.
If you like a puffier crust, let the dough ferment in the fridge overnight.
Always bake pizza on the lowest rack in the oven for best heat transfer.
Add basil leaves after baking for a fresher aroma.

If you want an even crispier crust, preheat your oven with a pizza stone or steel for at least 30 minutes. For stronger flavor, let the dough ferment overnight in the fridge, which also improves digestibility. Always drain mozzarella before adding, otherwise it will release water and soften the crust. For variety, you can use buffalo mozzarella (mozzarella di bufala) – richer and creamier than cow’s milk mozzarella.

For another Italian comfort food favorite, try Chicken Parmesan — crispy chicken topped with marinara and melted cheese, perfect for family dinners.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 2 days.
Reheating: Warm slices in a hot skillet for 2–3 minutes to restore crispiness, or in the oven at 200°C (400°F) for 5 minutes. Avoid the microwave – it makes the crust soggy.
Freezer: Baked pizza slices can be frozen for up to 1 month. Reheat directly from frozen in a hot oven.
To store leftover dough, wrap it tightly in plastic wrap and refrigerate for up to 24 hours, or freeze for up to 2 months. Baked pizza slices keep best in airtight containers in the fridge for 2 days. To reheat, use a hot skillet or oven, never microwave. For frozen pizza, bake directly without thawing at 220°C (430°F) until hot.

Authentic Pizza Margherita with golden crust, melted mozzarella, and fresh basil leaves.

Pizza Margherita (Authentic Italian Recipe)

Pizza Margherita is the queen of Italian pizzas – a simple yet delicious combination of fresh tomato sauce, mozzarella, and basil leaves on a thin, crispy crust. Originating from Naples, this classic pizza is the ultimate expression of Italian cuisine: fresh, authentic, and timeless.

Pin Recipe

Prep Time 20

Cook Time 12

Total Time 2 30

Servings: 8 slices

Course: Main Course

Cuisine: Italian

Calories: 260

Ingredients Equipment Method Notes

Ingredients

For the dough:
500 g Italian 00 flour
325 ml warm water
7 g active dry yeast
10 g salt
2 tbsp olive oil
For the topping:
250 g mozzarella (preferably fresh mozzarella)
300 g Mutti tomato passata
Fresh basil leaves
1 tbsp olive oil
Salt to taste

Equipment

Large mixing bowl (for dough)
Rolling Pin
Oven (preheated)
Pizza stone or baking tray

Method

In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, then knead until smooth and elastic (about 8–10 minutes).
Place the dough in a lightly oiled bowl, cover, and let rise for 2 hours or until doubled in size.
Preheat the oven to 250°C (480°F). If using a pizza stone, place it in the oven to heat.
Divide the dough into 2 portions. Roll out each portion into a thin circle on a floured surface.
Spread tomato passata evenly on the base, season lightly with salt, and drizzle with olive oil.
Add mozzarella pieces and fresh basil leaves.
Bake for 10–12 minutes until the crust is golden and the cheese is bubbling.
Serve hot with an extra drizzle of olive oil if desired.

Notes

For the most authentic result, use Italian 00 flour – it gives the crust the perfect texture.
Fresh mozzarella releases water: pat it dry with a paper towel before adding.
A pizza stone or steel makes the crust much crispier. If you don’t have one, use a preheated baking tray.
For a wood-fired flavor, cook at the highest possible oven temperature.

Conclusion

Pizza Margherita is proof that simplicity is perfection. With just flour, tomatoes, cheese, and basil, you can recreate a piece of Naples in your kitchen. Whether baked on a stone or a simple tray, this recipe delivers a thin, crispy crust and the unmistakable flavor of authentic Italian pizza.

And if you’re craving another comforting Italian dinner, Creamy Mushroom Risotto is a rich and creamy dish you’ll want to try next.

Pizza Margherita is timeless – a dish that never goes out of style. With this recipe, you can master the basics of Italian pizza at home. Once you’ve perfected it, try variations like Pizza Marinara or Pizza Quattro Formaggi.

Pizza Margherita is a famous Neapolitan pizza topped with tomato, mozzarella, and basil, with its origin documented on Wikipedia