Authentic Neapolitan Margherita Pizza
Experience the true taste of Italy with this authentic Neapolitan Margherita pizza, featuring a beautifully blistered crust, vibrant tomato sauce, and creamy fresh mozzarella.
The Margherita pizza is a masterpiece of culinary simplicity, originating from Naples to honor the Queen of Italy. Its iconic ingredients—red tomatoes, white mozzarella, and green basil—mirror the colors of the Italian flag. Achieving the perfect Neapolitan pizza requires high heat and a delicate touch, resulting in a light, airy crust with signature leopard-spotted charring.
Ingredients
- 1 (250g) proofed Neapolitan pizza dough ball
- 3 tbsp crushed San Marzano tomatoes or pizza sauce
- 100 g fresh mozzarella (fior di latte or buffalo)
- 4-5 fresh basil leaves
- 1 tbsp extra virgin olive oil
Instructions
- 1Stretch the dough
Place the proofed dough ball onto a lightly floured surface. Using your fingertips, gently press the air out from the center towards the edges. Stretch the dough into an even, thin circle, leaving a slightly thicker border around the rim to form the crust (cornicione).
Tip: Avoid using a rolling pin, as it will crush the air bubbles needed for a light, airy Neapolitan crust. - 2Apply the tomato sauce
Ladle a portion of vibrant crushed tomato sauce onto the center of the stretched dough. Using the back of the metal spoon or ladle, spread the sauce outward in a smooth, continuous circular motion, making sure to leave the outer edge of the dough completely bare.
Tip: Keep the layer of sauce thin. Too much liquid will make the center of the pizza heavy and soggy. - 3Add the mozzarella
Tear the fresh mozzarella into rustic, bite-sized chunks. Scatter the cheese pieces evenly across the sauced area of the dough. The fresh mozzarella will melt beautifully in the high heat, creating creamy pockets across the pizza.
Tip: If your fresh mozzarella is packed in water, gently pat it dry with paper towels before tearing to prevent excess moisture from pooling on the pizza. - 4Garnish with basil and oil
Place several whole, fresh basil leaves across the pizza, distributing them among the cheese. To finish the preparation, generously drizzle a high-quality extra virgin olive oil over the toppings in a quick spiral motion.
Tip: Placing the basil leaves slightly underneath the cheese or coating them lightly in the oil helps protect them from burning to a crisp in the intense oven heat. - 5Transfer to the oven
Carefully pull the prepared pizza onto a lightly floured pizza peel. Quickly transfer the pizza into a scorching hot, wood-fired brick oven. Use a sharp, swift backward jerk of the peel to slide the pizza smoothly onto the hot oven floor.
Tip: Work swiftly once the dough has been topped. If the wet ingredients sit on the raw dough for too long, it may stick to the counter or the peel. - 6Bake the pizza
Allow the pizza to bake rapidly next to the open wood flame. In a traditional 800°F–900°F (430°C–480°C) oven, it will only take about 60 to 90 seconds to cook. Watch closely as the crust puffs up aggressively and develops its signature dark, charred spots.
Tip: Keep a close eye on the crust and use a smaller turning peel to rotate the pizza a quarter-turn every 15-20 seconds for an even bake.
