Margherita Pizza
A three-ingredient classic: tomato sauce, mozzarella and basil — the colors of the Italian flag on a thin crust.
Margherita is the most honest pizza: nothing extra, just good dough, ripe tomatoes, mozzarella and fresh basil. The secret is a thin crust and a hot oven.
🧺 Ingredients
🍽 2 servings👩🍳 Method
- 1
Make the dough
Dissolve the yeast in warm water, mix with flour, salt and oil, and knead the dough.
- 2
Let it rise
Cover and let it rise for 1 hour in a warm spot until doubled.
- 3
Tomato sauce
Crush the tomatoes with a pinch of salt — this is the sauce, no cooking needed.
- 4
Shape the base
Roll the dough thin, spread the sauce leaving a border.
- 5
Bake
Scatter pieces of mozzarella. Bake at the highest temperature (250–280 °C) for 8–10 minutes.
- 6
Add basil
Take out the pizza, add fresh basil and drizzle with olive oil.
💡 Tips
- 💡
Let the dough rise slowly 8–24 hours in the fridge for a lighter, tastier crust.
- 💡
Add the basil after baking, or it blackens and loses aroma.
🔄 Swaps & variations
- 🔄
Marinara: the same base without cheese — just tomato, garlic and oregano.
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❓ Frequently asked questions
Why is the pizza called Margherita?
Legend says a Naples pizzaiolo created it for Queen Margherita of Savoy: tomato, mozzarella and basil echo the Italian flag's red, white and green.
Can I bake it without a pizza stone?
Yes: preheat a baking tray or heavy pan in the oven at max (250–280 °C), then slide the pizza onto the hot surface for a crisp base.
What mozzarella should I use?
For the classic use fior di latte or buffalo, well drained, or the pizza turns soggy. Slice wet mozzarella ahead and let it drain.
