Pizza Margherita — Classic Neapolitan pizza with tomato, mozzarella, and basil

The original Neapolitan pizza, created in Naples and named after Queen Margherita of Italy. Its beauty lies in simplicity — just three toppings on a blistered, chewy crust representing the colors of the Italian flag.

Serves: 2 (two 10-inch pizzas) | Prep: 20 min + 1-8 hr rise | Cook: 8-12 min

Ingredients

For the dough:

• 2½ cups (300 g) bread flour or tipo 00 flour
• 1 tsp salt
• 1 tsp instant yeast
• 1 tbsp olive oil
• ¾ cup (180 ml) warm water

For the topping:

• 1 can (14 oz) San Marzano tomatoes, crushed by hand
• 8 oz fresh mozzarella (fior di latte or buffalo), torn into pieces
• Fresh basil leaves
• 2 tbsp extra virgin olive oil
• Salt to taste

Instructions

1. Make the dough: Combine 300 g flour, 1 tsp salt, and 1 tsp yeast. Add 180 ml warm water and 1 tbsp olive oil. Knead 8-10 minutes until smooth and elastic. Cover and let rise 1-8 hours at room temperature (longer is better for flavor).
2. Prepare the sauce: Crush San Marzano tomatoes by hand and season with a pinch of salt. Do not cook the sauce — it goes on raw.
3. Shape the pizza: Preheat oven to its maximum temperature (250-290 C / 500-550 F) with a baking stone or inverted baking sheet inside for at least 30 minutes. Divide dough in half. Stretch each piece by hand into a 10-inch round, leaving a slightly thicker edge for the cornicione (rim).
4. Top and bake: Spread a thin layer of crushed tomatoes over the base, leaving the rim bare. Arrange torn mozzarella evenly. Bake directly on the hot stone 8-12 minutes until the crust is puffed and charred in spots.
5. Finish and serve: Remove from oven, scatter fresh basil leaves, and drizzle with extra virgin olive oil. Slice and serve immediately.

Tips

• A longer, slower rise (6-8 hours or overnight in the fridge) develops much better flavor and texture
• San Marzano tomatoes are sweeter and less acidic than standard canned tomatoes — they make a noticeable difference
• If you have a pizza steel or stone, preheat it for a full hour for the best crust char