Rebecca Baker
Making Perfect Italian Margherita Pizza at Home – Traditional Recipe
Looking to create authentic Italian margherita pizza in your own kitchen? This traditional recipe brings the flavors of Naples straight to your home with simple ingredients and proven techniques.
What Makes Margherita Pizza Authentic?
Authentic Italian margherita pizza is a masterpiece of simplicity. Created in 1889 for Queen Margherita of Savoy, this classic pizza features just three main toppings that represent the Italian flag: red tomatoes, white mozzarella, and green basil.
The secret to perfect homemade margherita pizza lies in using quality ingredients and proper technique. Unlike heavy American-style pizzas, traditional margherita pizza has a thin, bubbly crust with a light coating of San Marzano tomatoes and fresh mozzarella.
Why You’ll Love This Recipe
This traditional margherita pizza recipe brings the authentic flavors of Italy to your home kitchen. Using time-tested techniques and quality ingredients like San Marzano tomatoes and fresh mozzarella, you’ll create a pizza that rivals the best Italian pizzerias. The homemade pizza dough develops incredible flavor and texture, while the high-heat cooking method produces that signature bubbly, charred crust that makes Neapolitan pizza so special.
Perfect for family pizza nights, entertaining guests, or when you’re craving genuine Italian comfort food. Once you master this classic recipe, you’ll never want to take-out pizza again!
Quick Recipe Info
- Cuisine: Italian
- Course: Main Dish
- Prep Time: 20 minutes
- Rising Time: 1-2 hours
- Cook Time: 10-12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 2-3 individual pizzas (10-12 inch each)
- Servings: 4-6 people (2-3 slices per person)
- Difficulty: Intermediate
Recipe Highlights
✅ Authentic Neapolitan style with traditional Italian ingredients
✅ Fresh homemade pizza dough made from scratch
✅ High-temperature baking for perfect crispy crust
✅ Simple 3-topping combination – tomato, mozzarella, basil
✅ Pizza stone technique for restaurant-quality results
✅ Family-friendly and perfect for weekend cooking
Nutritional Information (Per Serving – 2 slices)
- Calories: 385
- Protein: 16g
- Carbohydrates: 52g
- Dietary Fiber: 3g
- Sugars: 4g
- Total Fat: 14g
- Saturated Fat: 6g
- Monounsaturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 720mg
- Potassium: 285mg
- Calcium: 285mg (28% DV)
- Iron: 3mg (17% DV)
- Vitamin C: 8mg (13% DV)
Nutritional values are approximate and based on using fresh mozzarella, San Marzano tomatoes, and olive oil. Values may vary depending on specific brands and portion sizes used.
Dietary Information
🌱 Vegetarian-Friendly
🥛 Contains Gluten & Dairy
🚫 Not suitable for: Vegan, Gluten-Free (without modifications)
✅ Can be adapted for: Vegan (dairy-free cheese), Gluten-Free (alternative flour)
Essential Ingredients for Authentic Margherita Pizza
For the Pizza Dough:
- 3 cups (360g) Tipo 00 flour (or bread flour as substitute)
- 1 cup (240ml) warm water (110°F/43°C)
- 2 teaspoons active dry yeast
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon sugar
For the Pizza Toppings:
- 1 can (14oz) San Marzano tomatoes, crushed by hand
- 8oz fresh mozzarella cheese, torn into chunks
- 1/2 cup fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Cornmeal for dusting
Step-by-Step Pizza Dough Recipe
Making Perfect Pizza Dough from Scratch
Prep Time: 20 minutes | Rising Time: 1-2 hours | Total Time: 2 hours 20 minutes
- Activate the Yeast Mix warm water, sugar, and yeast in a small bowl. Let it sit for 5-10 minutes until foamy. This step ensures your yeast is active and will create a light, airy crust.
- Mix the Dough In a large bowl, combine Tipo 00 flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Knead the Dough Turn the dough onto a floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should feel slightly sticky but not wet.
- First Rise Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
How to Prepare Pizza Stone for Authentic Results
Using a pizza stone is crucial for achieving that authentic Neapolitan crust with a crispy bottom and chewy texture.
- Preheat Your Pizza Stone Place the pizza stone on the lowest oven rack. Preheat your oven to its highest setting (usually 500-550°F/260-290°C) for at least 30 minutes.
- Prepare Your Work Surface Dust a pizza peel or large cutting board with cornmeal. This prevents the pizza from sticking and helps it slide easily onto the stone.
Traditional Margherita Pizza Assembly Technique
Creating the Perfect Sauce
- Make Simple Pizza Sauce Crush San Marzano tomatoes by hand in a bowl. Add minced garlic, 1 tablespoon olive oil, salt, and pepper. Don’t cook the sauce – the fresh flavor is key to authentic margherita pizza.
Shaping and Topping Your Pizza
- Shape the Dough Divide risen dough into 2-3 portions for individual pizzas. On a floured surface, gently stretch each portion into a 10-12 inch circle. Don’t use a rolling pin – stretch by hand to maintain air bubbles.
- Add Toppings Sparingly
- Spread a thin layer of sauce, leaving a 1-inch border for the crust
- Add torn fresh mozzarella pieces evenly
- Drizzle with olive oil
- Season lightly with salt and pepper
- Transfer to Pizza Stone Carefully slide the pizza onto the preheated stone using quick, confident movements.
Baking Your Homemade Margherita Pizza
Cooking Time: 8-12 minutes at high temperature
- Bake at High Heat Bake for 8-12 minutes until the crust is golden brown and the cheese is bubbly with slight charring spots.
- Add Fresh Basil Remove from oven and immediately top with fresh basil leaves. The residual heat will release their aromatic oils.
- Final Touch Drizzle with a small amount of high-quality extra virgin olive oil for authentic Italian flavor.
Expert Tips for Perfect Results Every Time
Temperature Control
- Use an oven thermometer to ensure accurate temperature
- Let your pizza stone heat fully – 30 minutes minimum
- Work quickly when assembling to prevent dough from sticking
Ingredient Quality Matters
- San Marzano tomatoes provide the best flavor and authenticity
- Fresh mozzarella melts beautifully and tastes superior to pre-shredded cheese
- Tipo 00 flour creates the most authentic texture, though bread flour works well too
Common Mistakes to Avoid
- Don’t overload with toppings – less is more for authentic margherita pizza
- Avoid thick sauce layers – a light coating prevents soggy crust
- Don’t skip the cornmeal – it’s essential for easy transfer to the pizza stone
Serving and Storage Tips
How to Serve Authentic Margherita Pizza
Serve immediately while hot. Cut into 6-8 slices using a sharp pizza wheel or knife. The traditional way is to eat with your hands, folding each slice slightly.
Storing Leftover Pizza
- Refrigerate leftover slices for up to 3 days
- Reheat in a 400°F oven for 5-7 minutes to restore crispiness
- Freeze whole cooked pizzas wrapped in plastic for up to 2 months
Variations and Dietary Adaptations
Gluten-Free Margherita Pizza
Substitute Tipo 00 flour with a high-quality gluten-free flour blend. Add 1 teaspoon xanthan gum if not included in your flour blend.
Vegan Margherita Option
Replace fresh mozzarella with high-quality vegan mozzarella. Cashew-based varieties work best for melting and flavor.
Frequently Asked Questions
Q: Can I make pizza dough ahead of time? A: Yes! Pizza dough can be refrigerated for up to 3 days or frozen for up to 3 months. Cold fermentation actually improves flavor.
Q: What if I don’t have a pizza stone? A: Use an inverted baking sheet preheated in the oven. While not ideal, it will still produce good results.
Q: How thin should authentic margherita pizza be? A: Traditional Neapolitan pizza is quite thin in the center (about 1/8 inch) with a slightly thicker, puffy crust around the edges.
Q: Can I use regular mozzarella instead of fresh? A: Fresh mozzarella is preferred for authentic flavor and texture, but low-moisture mozzarella can be substituted if necessary.
Why This Traditional Recipe Works
This authentic margherita pizza recipe succeeds because it respects traditional Italian techniques while adapting to home kitchen limitations. The high-temperature baking mimics wood-fired ovens, while quality ingredients ensure genuine flavors.
The key is understanding that great pizza comes from simplicity – a few perfect ingredients combined with proper technique. This approach has made margherita pizza beloved worldwide while maintaining its authentic Italian character.
Ready to make your own authentic Italian margherita pizza at home? Follow this traditional recipe for restaurant-quality results that will transport you straight to Naples!
Authentic Italian margherita pizza Recipe
Ingredients
Equipment
Method
- Combine the water, yeast and sugar in a bowl. Rest for 5 minutes.
- Combine the flour and salt.
- Add the yeast mixture and knead until you get a soft ball.
- Place in a bowl and cover. Let rise for 30 minutes.
- Divide the dough and form pizzas.
- Top the pizzas with sauce and vegetables, cook for 15 minutes on the pizza stone.
- Activate the Yeast
- Mix warm water, sugar, and yeast in a small bowl. Let it sit for 5-10 minutes until foamy. This step ensures your yeast is active and will create a light, airy crust.
- Mix the Dough
- In a large bowl, combine Tipo 00 flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Knead the Dough
- Turn the dough onto a floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should feel slightly sticky but not wet.
- First Rise
- Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
Video
Notes
Have you tried this homemade margherita pizza recipe? Share your results and tips in the comments below. For more authentic Italian recipes and cooking techniques, subscribe to our newsletter.
Keywords: margherita pizza recipe, authentic Italian pizza, homemade pizza, traditional pizza recipe, Neapolitan pizza, pizza dough recipe, Italian cooking, San Marzano tomatoes, pizza stone technique
