Margherita Pizza

  • For the pizza dough:
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¾ cup (180ml) warm water
  • 1 tablespoon olive oil
  • For the sauce and toppings:
  • 1 cup (250ml) tomato passata or crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt, to taste
  • 8 ounces (225g) fresh mozzarella cheese, sliced
  • Fresh basil leaves, torn
  • Extra-virgin olive oil, for drizzling


Assembling and Baking

  • Preheat the oven to its highest temperature (usually around 500°F/260°C) and place a pizza stone or baking sheet inside to preheat as well.
  • Divide the risen pizza dough into two equal portions. On a floured surface, roll out one portion into a thin round shape.
  • Transfer the rolled-out dough onto a piece of parchment paper.
  • Spoon a generous amount of the tomato sauce onto the dough, leaving a small border around the edges.
  • Arrange the sliced mozzarella cheese evenly over the sauce.
  • Tear fresh basil leaves and distribute them over the cheese.
  • Drizzle a little extra-virgin olive oil over the toppings.
  • Carefully transfer the pizza on the parchment paper onto the preheated pizza stone or baking sheet.
  • Bake the pizza for about 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
  • Remove the pizza from the oven and drizzle with extra-virgin olive oil. Let it cool for a few minutes before slicing.
  • Repeat the process with the remaining dough and toppings.


Introduction to Pizza Margherita

Pizza Margherita is a classic Neapolitan pizza that beautifully showcases the simplicity of Italian cuisine. With a thin and crispy crust topped with tomato sauce, fresh mozzarella cheese, and basil leaves, this pizza is a true crowd-pleaser.




The Birth of Neapolitan Pizza

The origins of Neapolitan pizza can be traced back to Naples, Italy, where it was initially a humble street food enjoyed by the locals. The Margherita pizza, named after Queen Margherita of Italy, gained popularity and eventually became a symbol of Italian culinary heritage.


Equipment Needed


  • Mixing bowl
  • Rolling pin
  • Pizza stone or baking sheet




Tips and Variations


  • Add sliced tomatoes or cherry tomatoes for an extra burst of freshness.
  • Experiment with different cheeses like buffalo mozzarella or a combination of mozzarella and Parmesan.
  • Sprinkle some red pepper flakes for a touch of heat.




Serving Suggestions

Pizza Margherita is best enjoyed fresh out of the oven. Serve it as a main course accompanied by a crisp arugula salad dressed with lemon juice and shaved Parmesan. Pair it with a glass of Italian red wine, such as Barbera or Chianti Classico, to complement the flavors.


Dough Preparation:

  • In a mixing bowl, combine the all-purpose flour, active dry yeast, sugar, and salt.
  • Gradually add warm water and olive oil to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
  • Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Sauce and Topping Preparation:

  • In a saucepan, heat olive oil over medium heat and add the minced garlic. Sauté for a minute until fragrant.
  • Add the tomato passata or crushed tomatoes to the pan and season with salt. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.