Authentic Neapolitan Margherita Pizza

Master the art of Neapolitan pizza at home with a vibrant, hand-crushed tomato base, creamy mozzarella, and fragrant basil, baked to charred perfection.

Ingredients

• 800 g canned peeled tomatoes
• 15 g salt
• 1 g dried oregano
• 1 handful fresh basil leaves
• 20 ml extra virgin olive oil
• 1 tsp sugar
• 1 ball pizza dough, proofed

Instructions

1. 1Prepare the tomato base

   

   Pour the canned peeled tomatoes into a large stainless steel container. These tomatoes serve as the primary foundation for the pizza sauce, providing a rich, vibrant flavor profile essential for an authentic Neapolitan Margherita.

   Tip: If the tomatoes are whole, you can gently crush them by hand or with a spoon to achieve your desired sauce consistency.
2. 2Season with salt

   

   Measure approximately 15 grams of salt and add it directly to the container of peeled tomatoes. Salt is crucial for enhancing the natural sweetness and acidity of the tomatoes, balancing the overall flavor of the sauce.

   Tip: Using your palm to hold the salt allows for better control when sprinkling it evenly across the tomatoes.
3. 3Add dried oregano

   

   Add approximately 1 gram of dried oregano to the tomato mixture. Oregano adds a classic, earthy, and aromatic quality that is a hallmark of traditional Italian pizza sauce.

   Tip: Rub the dried oregano between your fingers as you add it to release the essential oils for a more potent flavor.
4. 4Incorporate fresh basil

   

   Add fresh, fragrant basil leaves into the container with the tomato mixture. The fresh basil will infuse the sauce with a bright, peppery, and herbaceous note as it cooks on the pizza.

   Tip: Tear the basil leaves gently before adding them to release their aromatic oils without bruising them.
5. 5Drizzle with olive oil

   

   Drizzle olive oil from a squeeze bottle into the container holding the tomatoes, salt, oregano, and basil. The olive oil adds richness and helps to bind the flavors together, resulting in a smooth and luxurious sauce.

   Tip: Use a high-quality extra virgin olive oil to ensure the best flavor in your final pizza sauce.
6. 6Balance with sugar

   

   Add a single spoonful of sugar into the tomato mixture. This small addition helps to balance the natural acidity of the tomatoes, ensuring a well-rounded and harmonious flavor.

   Tip: Add the sugar gradually and taste the sauce, as the required amount may vary depending on the sweetness of your tomatoes.
7. 7Blend the tomato sauce

   

   Using an immersion blender, process the peeled tomatoes and fresh basil leaves directly in a container until the mixture reaches a smooth, consistent sauce texture. This creates the base for your authentic Neapolitan pizza.

   Tip: Be careful not to over-blend; you want a rustic, slightly textured sauce rather than a completely uniform puree.
8. 8Stretch the pizza dough

   

   Take a proofed dough ball and gently stretch it by hand on a lightly floured surface. Work from the center outward to push the air into the crust, creating a thin base with a slightly raised, airy rim.

   Tip: Avoid using a rolling pin, as it will crush the air bubbles needed for a light, puffy crust.
9. 9Sauce the pizza base

   

   Using the back of a ladle, apply a thin, even layer of the prepared tomato sauce to the center of the stretched dough. Use a circular motion to spread the sauce outward, leaving the outer rim clear for the crust.

   Tip: Start with a small amount of sauce; adding too much can make the center of the pizza soggy.

Storing Leftovers

Burn It Off

Frequently Asked Questions