Neapolitan Margherita Pizza
The best recipe for a classic Neapolitan Margherita pizza! Discover the perfect proportions of sauce, mozzarella, and basil for home baking. Check it out!
Servings4
Preparation Time25 m
DifficultyEasy
Calories951 kcal
The best recipe for a classic Neapolitan Margherita pizza! Discover the perfect proportions of sauce, mozzarella, and basil for home baking. Check it out!
Place a previously prepared dough ball on a countertop dusted with a minimal amount of flour (just enough so the dough doesn't stick). Stretch it to the desired size with your hands, pushing the air away from the center and avoiding the edges to create a fluffy rim. Do not use a rolling pin!
Transfer the crust to a pizza peel (or a flat board/piece of cardboard if you don't have one). Crush the canned pelati tomatoes thoroughly by hand with a pinch of salt. Spread 2-3 tablespoons of the tomatoes on the dough, avoiding the edges. Sprinkle evenly with the grated hard cheese.
Evenly distribute the hand-torn and very well-drained mozzarella.
Slide the pizza onto a maximally heated stone in the oven (preferably 250-300°C with the grill function). Bake for 4 to 8 minutes until the edges rise significantly and brown, and the cheese melts perfectly and starts to bubble gently.
After taking the hot pizza out of the oven, immediately place fresh basil leaves on it and drizzle everything with a little good extra virgin olive oil, pouring a thin stream in the shape of the letter '6'. This ensures the basil doesn't burn in the oven but releases its incredible aroma.
This pizza was named in honor of the Italian Queen Margherita of Savoy, for whom it was prepared in 1889 by Neapolitan chef Raffaele Esposito.
The ingredients of a Margherita are not accidental. Red tomatoes, white mozzarella, and green basil proudly represent the colors of the unified Italian flag.
True Neapolitan Pizza (including Margherita) is protected by the AVPN certificate, which even specifies the allowed thickness of the center of the dough – it cannot exceed 0.4 centimeters!
Pizza Margherita is the absolute queen of Italian cuisine and a test of every pizzaiolo's skills. Although it consists of only a few toppings, its secret lies in the highest quality ingredients and proper balance – in a true Italian pizza, 'less is more'. This recipe is a perfect composition dedicated to our masterful [Long-Fermented Neapolitan Pizza Dough]. Combined with our quick [Authentic Neapolitan Pizza Sauce], well-drained mozzarella, and a touch of hard aged cheese to boost the umami flavor, you will achieve an effect in a home oven that will delight every lover of Italian classics.
This pizza was named in honor of the Italian Queen Margherita of Savoy, for whom it was prepared in 1889 by Neapolitan chef Raffaele Esposito.
The ingredients of a Margherita are not accidental. Red tomatoes, white mozzarella, and green basil proudly represent the colors of the unified Italian flag.
True Neapolitan Pizza (including Margherita) is protected by the AVPN certificate, which even specifies the allowed thickness of the center of the dough – it cannot exceed 0.4 centimeters!
Pizza Margherita is the absolute queen of Italian cuisine and a test of every pizzaiolo's skills. Although it consists of only a few toppings, its secret lies in the highest quality ingredients and proper balance – in a true Italian pizza, 'less is more'. This recipe is a perfect composition dedicated to our masterful [Long-Fermented Neapolitan Pizza Dough]. Combined with our quick [Authentic Neapolitan Pizza Sauce], well-drained mozzarella, and a touch of hard aged cheese to boost the umami flavor, you will achieve an effect in a home oven that will delight every lover of Italian classics.