Pizza Margherita (Authentic Italian Recipe)

Introduction

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.

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. Unlike heavy pizzas loaded with toppings, the Margherita highlights simplicity – it proves that quality ingredients are all you need for perfection. Today, you can find it in every pizzeria in Italy and abroad, yet homemade versions bring a unique charm and freshness.

Unlike modern pizzas with many toppings, Pizza Margherita relies on just a few high-quality ingredients. With a thin, crisp base, rich tomato sauce, fresh mozzarella, and fragrant basil, it’s a dish that shows how less can truly be more. Today, it remains one of the most popular choices in pizzerias worldwide and can be easily recreated at home with the right technique and ingredients.

How to Make Pizza Margherita Step by Step

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.

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.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 2 hours hrs 30 minutes mins

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

 

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
2. 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).
   
3. Place the dough in a lightly oiled bowl, cover, and let rise for 2 hours or until doubled in size.
4. Preheat the oven to 250°C (480°F). If using a pizza stone, place it in the oven to heat.
5. Divide the dough into 2 portions. Roll out each portion into a thin circle on a floured surface.
6. Spread tomato passata evenly on the base, season lightly with salt, and drizzle with olive oil.
7. Add mozzarella pieces and fresh basil leaves.
   
8. Bake for 10–12 minutes until the crust is golden and the cheese is bubbling.
9. 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.

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.

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.
• 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.
  If you enjoyed this, try our Lasagna alla Bolognese or Risotto alla Milanese for more Italian classics.

According to Wikipedia’s Pizza Margherita article, this iconic dish was first created in Naples in 1889 to honor Queen Margherita of Savoy.”