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Authentic Margherita Pizza

Rose
This authentic Neapolitan-style Margherita pizza proves that simple ingredients create unforgettable flavor. With a soft, airy crust, fresh tomato sauce, creamy mozzarella, and fragrant basil, it delivers classic pizzeria-quality results right from your home oven.
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Prep Time 30 minutes
Cook Time 8 minutes
Fermentation Time 1 day
Total Time 38 minutes
Course Main Course
Cuisine Italian, Neapolitan
Servings 4 slices
Calories 290 kcal

Equipment

  • mixing bowl
  • pizza stone or steel
  • Pizza Peel
  • oven

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup 00 flour (or more all-purpose flour)
  • 1 cup warm water
  • 1 tsp active dry yeast
  • 1 tsp honey
  • 1.5 tsp kosher salt
  • 1 tbsp extra-virgin olive oil
  • 1 can San Marzano tomatoes, crushed by hand
  • 2–3 cloves roasted garlic, mashed
  • 1 tbsp extra-virgin olive oil (for sauce)
  • 0.5 tsp salt
  • fresh basil leaves, torn
  • fresh mozzarella cheese, sliced or torn
  • extra-virgin olive oil, for finishing

Instructions
 

  • In a large bowl, mix warm water, yeast, and honey. Let sit for 5 minutes until foamy. Add flours, salt, and olive oil, then knead until smooth and elastic, about 8–10 minutes. Cover and rest at room temperature for 1 hour, then refrigerate for 24–48 hours.
  • Crush the tomatoes by hand and stir in roasted garlic, olive oil, salt, and torn basil. Taste and adjust seasoning. Keep the sauce uncooked and simple.
  • Place a pizza stone or steel in the oven and preheat to 500–550°F (260–290°C) for at least 45 minutes.
  • Remove dough from the fridge 1–2 hours before baking. Divide and gently stretch into rounds, keeping edges thicker. Do not use a rolling pin.
  • Transfer dough to a floured peel. Spread a thin layer of sauce, add mozzarella evenly, and drizzle lightly with olive oil.
  • Slide pizza onto the hot stone or steel and bake for 6–8 minutes until puffed, lightly charred, and bubbly.
  • Remove from oven, top with fresh basil, drizzle with olive oil, and serve immediately.

Notes

For best results, use minimal sauce and pat mozzarella dry to avoid excess moisture. Let the dough come fully to room temperature before shaping, and always preheat your pizza stone or steel thoroughly. Rotate the pizza halfway through baking for even charring.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 11gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 520mgPotassium: 180mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 180mgIron: 2mg
Keyword classic italian pizza, homemade pizza, margherita pizza, neapolitan pizza
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