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Rebecca Baker

Authentic Italian margherita pizza Recipe

Create restaurant-quality authentic Italian margherita pizza at home with this traditional Neapolitan recipe. Featuring a perfectly crispy yet chewy pizza dough topped with San Marzano tomatoes, fresh mozzarella, and aromatic basil leaves.
this homemade margherita pizza captures the true essence of Naples in every bite. Simple ingredients and proper technique combine to deliver an authentic Italian dining experience right from your own kitchen.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
RESTING TIME 2 hours
Total Time 2 hours 32 minutes
Servings: 2 Pizzas
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 482
Ingredients Equipment Method Video Notes

Ingredients
  

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
  • 8 oz 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

Equipment

  • Essential Equipment
  • Large mixing bowl - for making pizza dough
  • Kitchen scale (optional but recommended) - for accurate flour measurements
  • Measuring cups and spoons - for ingredients
  • Clean kitchen towel - for covering rising dough
  • Pizza stone or baking steel - for authentic crispy crust
  • Pizza peel or large cutting board - for transferring pizza
  • Rolling pin (optional) - hand-stretching preferred for authenticity
  • Oven & Baking
  • Standard home oven - capable of 500-550°F (260-290°C)
  • Oven thermometer - to verify accurate temperature
  • Timer - for precise baking times
  • Prep & Serving
  • Sharp knife - for mincing garlic and slicing
  • Can opener - for San Marzano tomatoes
  • Small mixing bowls - for sauce preparation
  • Pizza cutter or sharp knife - for slicing
  • Serving plates - for presenting finished pizza
  • Nice-to-Have Equipment
  • Stand mixer with dough hook - makes kneading easier (optional)
  • Bench scraper - helpful for handling dough
  • Kitchen brush - for applying olive oil
  • Parchment paper - alternative to pizza peel (less authentic but easier)
  • Most equipment can be found in a standard home kitchen. The pizza stone is the most important specialty item for achieving restaurant-quality results.

Method
 

  1. Combine the water, yeast and sugar in a bowl. Rest for 5 minutes.
  2. Combine the flour and salt.
  3. Add the yeast mixture and knead until you get a soft ball.
  4. Place in a bowl and cover. Let rise for 30 minutes.
  5. Divide the dough and form pizzas.
  6. Top the pizzas with sauce and vegetables, cook for 15 minutes on the pizza stone.
Step-by-Step Pizza Dough Recipe
  1. Activate the Yeast
  2. 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.
  3. Mix the Dough
  4. 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.
  5. Knead the Dough
  6. 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.
  7. First Rise
  8. 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

Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!