Classic Pizza Margherita
The queen of Neapolitan pizzas. Fresh basil, creamy mozzarella, and San Marzano tomatoes on a hand-stretched crust.
"Named after Queen Margherita of Italy, this pizza is a masterclass in simplicity. It represents the colors of the Italian flag: red tomatoes, white mozzarella, and green basil. When using so few ingredients, quality is everything."
🛒 Ingredients
The Foundation- Pizza Dough Ball2 (250g each)
- Semolina FlourFor dusting
- San Marzano Tomatoes1 can (crushed)
- Fresh Mozzarella200g
- Fresh Basil Leaves1 bunch
- Extra Virgin Olive Oil2 tbsp
- Sea SaltTo taste
👩🍳 Instructions
-
1Heat the Oven
Preheat your oven to its highest setting (usually 250-275°C). If using a pizza stone, place it inside at least 45 minutes before baking.
-
2Prepare the Sauce
Crush the canned San Marzano tomatoes by hand or with a fork. Season with a pinch of salt. Do not cook the sauce beforehand!
-
3Stretch the Dough
On a floured surface, stretch the dough into a 12-inch circle. Keep the edges slightly thicker to create the "cornicione" (crust rim).
-
4Dress the Pizza
Spread a thin layer of tomato sauce, leave the edges bare. Tear the mozzarella into chunks and distribute evenly. Add 3-4 basil leaves and a drizzle of olive oil.
-
5Bake to Perfection
Slide onto the hot stone. Bake for 7-10 minutes until the crust is charred in spots and the cheese is bubbly. Add fresh basil leaves immediately after removing from the oven.
💡 Neapolitan Tips
- Pat the mozzarella dry with paper towels before using to prevent a "soggy" pizza center.
- Use "00" flour dough for the most authentic, airy texture.
- Adding basil *after* baking preserves its vibrant green color and fresh aroma.