Easy Margherita Pizza: Authentic Neapolitan Style

Margherita pizza is the perfect example of how a few simple ingredients can create something truly unforgettable, and this authentic Neapolitan-style version proves that you don’t need complicated techniques to achieve pizzeria-quality results at home. With a soft, airy crust, bright tomato sauce, creamy mozzarella, and fresh basil, this recipe celebrates tradition, balance, and pure flavor.

Whether you’re a home cook looking to master classic pizza or someone who loves Italian food made the right way, this guide will walk you through everything step by step.

Why You’ll Love This Margherita Pizza

There’s a reason Margherita pizza has remained popular for over a century. This recipe stays true to its Neapolitan roots while being practical for home kitchens.

• Authentic flavor inspired by traditional Neapolitan techniques
• Simple ingredients you can easily find at most grocery stores
• Soft, chewy crust with light charring and crisp edges
• Fresh, clean taste that lets each ingredient shine
• Perfect for beginners yet satisfying for experienced cooks

This pizza is proof that quality ingredients and good technique matter more than fancy toppings.

Ingredients for Margherita Pizza

Pizza Dough

• 2 cups all-purpose flour
• 1 cup 00 flour (or substitute with more all-purpose flour)
• 1 cup warm water
• 1 teaspoon active dry yeast
• 1 teaspoon honey
• 1 ½ teaspoons kosher salt
• 1 tablespoon extra-virgin olive oil

Tomato Sauce

• 1 can San Marzano tomatoes, crushed by hand
• 2–3 cloves roasted garlic, mashed
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt
• Fresh basil leaves (torn)

Toppings

• Fresh mozzarella cheese, sliced or torn
• Fresh basil leaves
• Extra-virgin olive oil, for finishing

Ingredient Notes

• Flour: Using 00 flour helps create a tender, stretchy dough, but all-purpose flour works well if needed.
• Yeast: Active dry yeast is reliable and easy to use. Make sure your water is warm, not hot.
• Tomatoes: San Marzano tomatoes are ideal for authentic flavor. If unavailable, use high-quality whole canned tomatoes.
• Mozzarella: Fresh mozzarella gives the best texture. Pat it dry to avoid excess moisture on the pizza.
• No alcohol or pork: This recipe is naturally family-friendly with no substitutions needed.

Step-by-Step Instructions

Step 1 – Make the Dough

In a large bowl, mix warm water, yeast, and honey. Let sit for 5 minutes until foamy. Add flours, salt, and olive oil. Mix until a shaggy dough forms, then knead by hand or mixer until smooth and elastic, about 8–10 minutes.

Cover and let rest at room temperature for 1 hour, then refrigerate for 24–48 hours to develop flavor.

Step 2 – Prepare the Sauce

Crush the tomatoes by hand in a bowl. Stir in roasted garlic, olive oil, salt, and torn basil. Taste and adjust seasoning. Keep the sauce simple—Neapolitan sauce is uncooked and fresh.

Step 3 – Preheat the Oven

Place a pizza stone or steel in the oven and preheat to the highest temperature possible (500–550°F / 260–290°C) for at least 45 minutes. High heat is essential for authentic results.

Step 4 – Shape the Dough

Remove dough from the fridge 1–2 hours before baking. Divide into portions and gently stretch each ball into a round, keeping the edges thicker to form a crust. Avoid rolling pins to preserve air bubbles.

Step 5 – Assemble the Pizza

Transfer dough to a floured peel. Spread a thin layer of tomato sauce, leaving the edges bare. Add mozzarella evenly and drizzle lightly with olive oil.

Step 6 – Bake

Slide the pizza onto the hot stone or steel. Bake for 6–8 minutes until the crust is puffed, lightly charred, and the cheese is bubbling.

Step 7 – Finish and Serve

Remove from the oven, top with fresh basil leaves, and drizzle with olive oil. Serve immediately while hot.

Pro Tips for Success

• Use minimal sauce to prevent soggy pizza
• Let dough come to room temperature before stretching
• Always preheat your stone or steel thoroughly
• Pat mozzarella dry before using
• Rotate pizza halfway through baking for even color

Flavor Variations

• Garlic Lovers: Add thinly sliced raw garlic to the sauce
• Extra Cheese: Mix fresh mozzarella with low-moisture mozzarella
• Spicy Kick: Finish with crushed red pepper flakes
• Herb Twist: Add oregano or thyme to the sauce
• White Margherita: Skip sauce and brush dough with olive oil

Serving Suggestions

Serve Margherita pizza with a simple green salad, roasted vegetables, or a light soup. It also pairs beautifully with sparkling water, lemonade, or Italian sodas for a balanced meal.

Storage and Freezing Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days
• Freezer: Freeze baked slices for up to 2 months
• Reheating: Reheat in a hot oven or skillet for best texture

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	~290
Protein	11g
Carbohydrates	38g
Fat	9g
Fiber	2g
Sodium	520mg

FAQ About Margherita Pizza

What makes Margherita pizza Neapolitan?

Neapolitan Margherita pizza uses simple ingredients, high-heat baking, and a soft, airy crust. The balance of tomato, mozzarella, and basil is essential.

Can I make this without a pizza stone?

Yes, a heavy baking sheet or cast-iron pan works, though a stone or steel produces better results.

Why is my pizza soggy?

Too much sauce or wet mozzarella is usually the cause. Use a light hand and pat cheese dry.

Can I make the dough ahead of time?

Absolutely. Cold fermentation up to 48 hours improves flavor and texture.

Is fresh mozzarella required?

Fresh mozzarella is traditional, but low-moisture mozzarella can be used if drained well.

Final Thoughts

This easy Margherita pizza recipe proves that authentic Neapolitan-style pizza is achievable at home. By focusing on technique, quality ingredients, and simplicity, you’ll create a pizza that’s timeless, comforting, and endlessly satisfying. Once you master this classic, it becomes the foundation for countless variations.