Authentic Pizza Margherita

Name: Authentic Pizza Margherita
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour (preferably tipo 00); 1 teaspoon active dry yeast; 1 teaspoon salt; 1 cup warm water; 1 tablespoon olive oil; 1/2 cup San Marzano tomato sauce; 200g fresh mozzarella, torn into pieces; Fresh basil leaves; Extra virgin olive oil for drizzling

Published: June 27, 2026 | Italian Cuisine | ⏱ 2h 10min

Authentic Neapolitan pizza margherita with basil leaves

Pizza margherita is the crown jewel of Neapolitan cuisine — a perfect balance of chewy charred crust, sweet San Marzano tomatoes, creamy mozzarella, and fresh basil. Created in 1889 in honor of Queen Margherita of Savoy, this tricolour masterpiece is Italian simplicity at its finest.

Recipe Info

Prep Time2h 0min

Cook Time10 min

Total Time2h 10min

Servings2

DifficultyMedium

CuisineItalian

3 cups all-purpose flour (preferably tipo 00)
1 teaspoon active dry yeast
1 teaspoon salt
1 cup warm water
1 tablespoon olive oil
1/2 cup San Marzano tomato sauce
200g fresh mozzarella, torn into pieces
Fresh basil leaves
Extra virgin olive oil for drizzling

2 Instructions

Make the dough

Dissolve yeast in warm water and let sit for 5 minutes. Mix flour and salt, then add yeast mixture and olive oil. Knead for 8-10 minutes until smooth and elastic.

First rise

Place dough in an oiled bowl, cover, and let rise for 1.5 hours until doubled in size.

Shape the pizza

Divide dough in half. On a floured surface, stretch each piece into a 10-inch round using your hands. Do not use a rolling pin.

Top and bake

Preheat oven to the highest setting (250°C/500°F) with a pizza stone or inverted baking sheet. Spread tomato sauce, add mozzarella, and bake for 8-10 minutes until crust is golden and cheese is bubbling.

Finish and serve

Top with fresh basil leaves, drizzle with extra virgin olive oil, and serve immediately.

Pro Tips

Type 00 flour gives the most authentic Neapolitan texture, but all-purpose flour works well too.
Wet your hands when stretching the dough to prevent sticking and achieve a thinner center.
A pizza stone preheated for at least 30 minutes makes a significant difference in crust quality.

Nutrition Information

Calories	550 kcal
Protein	22g
Fat	18g
Saturated Fat	8g
Carbohydrates	72g
Fiber	3g
Sugar	4g
Sodium	820mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

Fresh mozzarella in water is traditional, but low-moisture mozzarella works too. Slice it thinly and distribute evenly.

Your oven might not be hot enough. Preheat to the maximum temperature and use a pizza stone or steel for best results.

Rating

★ ★ ★ ★ ★ 4.7 (312 votes)

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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