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Authentic Margherita Pizza

Make this authentic Margherita Pizza at home using 00 flour, San Marzano tomatoes, and fresh mozzarella. A simple, classic Neapolitan pizza recipe baked in minutes with rich tomato flavor and fresh basil.
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Delicious Italian Margherita pizza with fresh basil, mozzarella, and tomato sauce for authentic Italian cooking ideas.
Prep Time20 minutes
Cook Time9 minutes
Rise Time1 hour
Total Time1 hour 29 minutes
Servings: 2 Pizza
Course: Dinner, Lunch, Main Course

Ingredients
  

For the Dough (2 pizzas)

  • 3 ½ cups 450 g 00 flour (or bread flour)
  • 1 teaspoon sea salt
  • 1 teaspoon instant yeast
  • 1 tablespoon extra virgin olive oil
  • ¾-1 cups lukewarm water

For the Sauce

  • 1 cup canned San Marzano tomatoes, crushed by hand
  • Pinch of sea salt
  • 1 tablespoon extra virgin olive oil

For the Topping

  • 10 oz fresh mozzarella di bufala or fior di latte, torn into pieces
  • 6-8 fresh basil leaves
  • Extra virgin olive oil for drizzling

Essential Equipment

  • Pizza stone or baking steel — for crisp, blistered crust
  • Infrared thermometer — to check stone temperature
  • Pizza Peel — helps transfer pizza easily
  • Dough scraper — ideal for shaping and lifting dough
  • Large mixing bowl — for dough
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula — to mix dough
  • Baking Sheet — if no pizza stone is available
  • Sharp knife or kitchen scissors — for slicing mozzarella
  • Cutting Board
  • Clean kitchen towel — for dough rising
  • Oven Mitts

Instructions

Make the Dough

  • In a large mixing bowl, combine 3 ½ cups 00 flour and 1 teaspoon sea salt.
  • In a cup, dissolve 1 teaspoon instant yeast in ¾ cup lukewarm water.
  • Pour the yeast mixture and 1 tablespoon olive oil into the flour.
  • Mix until a shaggy dough forms, then knead 8–10 minutes until smooth and elastic.
  • Shape into a ball, lightly coat with oil, place in a bowl, cover with a towel, and let rise 1–2 hours until doubled.

Prepare the Fresh Sauce

  • Crush 1 cup San Marzano tomatoes by hand.
  • Stir in a pinch of sea salt and 1 tablespoon olive oil.
  • Do not cook — authentic Margherita pizza uses raw tomato sauce.

Shape the Pizza Bases

  • Preheat oven to highest setting (475–500°F / 250°C).
  • If using a pizza stone, heat it for at least 30 minutes.
  • Divide dough into two balls and rest for 20 minutes.
  • Gently stretch each dough ball into a 10–12 inch circle, keeping the edges thicker for the crust.

Assemble the Pizza

  • Spread a thin layer of the tomato sauce on the stretched dough.
  • Distribute torn mozzarella evenly.
  • Add fresh basil leaves.
  • Drizzle lightly with olive oil.

Bake

  • Transfer pizza to the hot stone or baking tray.
  • Bake 7–9 minutes until the crust puffs and chars slightly and cheese is bubbling.
  • Slice and serve immediately.

Nutrition

Serving: 2gCalories: 410kcalCarbohydrates: 52gProtein: 18gFat: 14gSaturated Fat: 6gSodium: 610mgFiber: 3gSugar: 4g