Neapolitan Style Pizza Margherita
This recipe for Neapolitan style Pizza Margherita is the classic version you will find in Naples, Italy. It has a chewy, pillowy crust that's charred around the edges and adorned simply with San Marzano tomatoes, fresh mozzarella cheese and basil. I learned how to make this legendary pizza in Naples and have a few tricks for getting it just right.
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Pizza Margherita is a great example of why simplicity rules in italian cuisine. Made with a traditional Neapolitan pizza dough, San Marzano tomatoes, fresh mozzarella cheese and basil, this classic combination is iconic for a reason - it's just plain good.
You can find pizza topped with just about anything these days, but the Margherita pizza remains a classic that's loved by all.
Making homemade Margherita pizza at home is so rewarding! With fresh high-quality ingredients and a little practice, you’ll master this classic recipe in no time and surprise your family and friends with a homemade Italian pizza that’s delicious and beautiful.
It’s a very simple pizza but requires a few key steps to making it perfect. Don't worry - I'll teach you how!
A true Neapolitan pizza Margherita does not have Parmigiano on top, but I add a little bit because I like it. You don't have to. That's the beauty of cooking at home!
What is Pizza Margherita?
The Margherita pizza, named after Queen Margherita of Savoy, is one of the most famous Italian traditional dishes. With a homemade crust, simple tomato sauce, fresh mozzarella, and fragrant basil, it’s a perfect combination that’s hard to resist. It's one of two traditional pizzas you can order in Naples, the other being pizza marinara that does not contain cheese.
Want more pizza recipes? Check out this Grilled Pizza with Corn and Prosciutto and this Quattro Formaggi Pizza (Four Cheese).
Why This Recipe Works
- The combination of tomatoes, mozzarella, and basil creates a classic and balanced taste that everyone loves.
- Using premium fresh ingredients like San Marzano tomatoes, fresh mozzarella, and a homemade pizza dough, will give you a perfect and delicious result.
- A homemade pizza sauce makes ALL the difference.
- Tomatoes - Use good quality canned whole peeled San Marzano tomatoes for the best flavor. You can also make a sauce using fresh San Marzano tomatoes or Roma tomatoes if available.
- Pizza dough - A good homemade dough is one of the most important ingredients to make a perfect pizza. Use this Neapolitan pizza dough recipe for the best homemade pizza with a softer crust. Alternatively, you can purchase dough balls from your favorite local pizza shop.
- Mozzarella cheese - Get a good quality fresh mozzarella cheese, such as mozzarella di bufala or fior di latte. Fresh mozzarella in water will give the best flavor and consistency, but you will need to blot it dry before using to make sure there isn't too much moisture.
- Parmigiano Reggiano - This is NOT traditional on Neapolitan style pizza Margherita, but I like the complexity it adds. Leave it off if you're a stickler about tradition!
- Basil leaves - Fresh basil leaves complement the flavors of tomato and mozzarella beautifully. Don't substitute dried basil, it will not be the same.
- Extra virgin olive oil - Extra-virgin olive oil is another important ingredient as it will enhance all the flavors of the Margherita pizza. Make sure to buy a good quality, fresh Italian oil.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Baking Stone - Will help bake pizza in your regular home oven to get a perfectly cooked crust. Alternatively, you can use a pizza oven.
Food Processor or Immersion Blender - To blend the San Marzano tomatoes into a smooth sauce.
Pizza Peel - Necessary to move the pizza to the hot oven.
Step by Step Instructions
- Preheat a baking stone on the center oven rack. Once heated, turn on the broiler.
- Crush the canned tomatoes with an immersion blender or in a food processor. Season to taste with sea salt.
- Place one ball of dough on a lightly floured surface and stretch it out into a circle.
- Transfer the dough to a pizza peel that’s been dusted with flour.
- Spread a thin layer of San Marzano tomato sauce across the dough with the back of a spoon. Drizzle with olive oil.
- Tear half of the mozzarella into pieces and distribute it around the pizza, then scatter basil leaves over top. Drizzle with olive oil.
- Give the pizza a shake to make sure nothing is sticking, then immediately slide it onto the baking stone.
- Remove the pizza from the oven when the crust is golden brown and lightly charred around the edges and the cheese is melted, about 4-8 minutes. Drizzle with a little bit more olive oil.
- Transfer to a cutting board, then cut into slices and serve immediately.
Tips for Success
- Be sure to thoroughly dry your fresh mozzarella before adding it to the pizza or it can make the crust soggy.
- You can use my homemade Neapolitan Pizza Dough Recipe or purchase balls of dough from your favorite local pizza shop.
- Make sure to let your dough come to room temperature before stretching it out. This will make it easier to work with and prevent tearing.
- Your oven needs to be piping hot to achieve a Neapolitan-style pizza crust. You can also make it on the grill!
- Don't use too much tomato sauce, as this can weigh down the dough. A thin layer is all you need.
- I prefer to tear the fresh mozzarella instead of slicing it, as it distributes more evenly and gives a creamier texture.
What to Serve with Pizza Margherita
Serve your Margherita pizza hot from the oven, garnished with extra fresh basil and a drizzle of olive oil. Pair it with a light, crisp salad or contorni (sides) like Zucchini Alla Scapece, sautéed Broccoli Rabe with garlic and olive oil.
In Italy, pizza is typically served with beer, not wine. Pour a cold Peroni and enjoy!
While not traditional, you can add other toppings to your pizza if you like. Try swapping out the tomatoes for Sicilian Pesto Trapanese or traditional Basil Pesto alla Genovese, or top with roasted Italian Long Hot Peppers to make it spicy.
Finish your meal with something sweet, like Italian pignoli cookies or cannoli!
FAQ
Ensure your oven is fully preheated and use a baking stone or steel. Also, avoid overloading with too much sauce and dry the mozzarella cheese before adding it.
You can use a preheated baking sheet pan turned upside down as an alternative. It won’t retain heat as well, but it will still help create a better crust.
Yes, you can make this Margherita pizza recipe on a grill. Preheat the grill, use indirect heat, and cook until the crust is crispy and the cheese is melted. Using a pizza stone on the grill can help.
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Pizza Margherita
Ingredients
- 1 cup whole peeled San Marzano tomatoes
- salt to taste
- 2 balls Neapolitan pizza dough for 2 12-inch pies
- 6-8 ounces fresh mozzarella cheese *see note
- 1 tablespoon grated Parmigiano cheese optional
- Fresh basil leaves
- extra virgin olive oil for drizzling
Instructions
- Preheat a baking stone on the center rack of the oven at 550°F (or the highest your oven will go) for at least 45 minutes. Once heated, turn on the broiler. Alternatively you can use a pizza oven.
- Crush the tomatoes either by using your hands, in a food processor or by pulsing a few times with an immersion blender. Season to taste with salt. Taste and make sure it’s good!
- Place one ball of dough on a floured surface and stretch it out into a circle.
- Place the dough over the back of your knuckles and gently stretch it out to about 12 inches wide. Be careful not to let it tear.
- Transfer the dough to a pizza peel that’s been dusted with flour.
- Spread a thin layer of tomato sauce across the dough with the back of a spoon, leaving about a ½ - 1 inch border. Drizzle with olive oil.
- Tear half of the mozzarella into pieces and distribute it around the pizza, sprinkle with grated Parmigiano if desired, then scatter basil leaves over top.
- Give the pizza a shake to make sure nothing is sticking, then immediately slide it onto the baking stone.Watch closely as it cooks, rotating as needed, but try to keep the oven door closed to retain as much heat as possible.
- Remove the pizza from the oven when the crust is lightly charred around the edges and the cheese is melted, about 4-8 minutes. Drizzle with a little bit more olive oil.
- Transfer to a cutting board, then cut into slices and serve immediately. Repeat with the remaining ingredients.
Notes
- Be sure to thoroughly dry your fresh mozzarella before adding it to the pizza or it can make the crust soggy.
- You can use my homemade Neapolitan pizza dough reci[e or purchase balls of dough from your favorite local pizza shop.
- Make sure to let your dough come to room temperature before stretching it out. This will make it easier to work with and prevent tearing
- Your oven needs to be piping hot to achieve a Neapolitan-style pizza crust. You can also make it on the grill!
- Don't use too much tomato sauce, as this can weigh down the dough. A thin layer is all you need
- I prefer to tear the fresh mozzarella instead of slicing it, as it distributes more evenly and gives a creamier texture.
