Margherita Pizza
The original and still the greatest — thin, blistered crust with San Marzano tomato sauce, fresh mozzarella, basil, and olive oil.
Details
Ingredients
- 1 ball pizza dough (about 250g)
- 1/2 cup San Marzano tomato sauce (crushed, no cook)
- 150g fresh mozzarella, torn into pieces
- Fresh basil leaves
- 1 tbsp extra virgin olive oil
- Semolina flour for dusting
- Flaky sea salt
Instructions
- 1
Preheat oven to the highest temperature (250-280°C / 480-550°F) with a pizza stone or steel inside for at least 30 minutes.
- 2
Stretch pizza dough on a floured surface into a 12-inch round. Transfer to a semolina-dusted peel or inverted baking sheet.
- 3
Spread a thin layer of San Marzano tomato sauce over the dough, leaving a 1-inch border.
- 4
Distribute torn mozzarella evenly across the pizza.
- 5
Slide onto the hot pizza stone and bake for 7-10 minutes until the crust is blistered and charred in spots and the cheese is bubbling.
- 6
Remove and immediately top with fresh basil, a drizzle of olive oil, and a pinch of flaky sea salt.
About This Recipe
The Margherita pizza is not merely food; it is a culinary icon, a testament to the profound beauty of simplicity and quality ingredients. Born in Naples, Italy, in 1889, this humble pie was famously created by pizzaiolo Raffaele Esposito to honor Queen Margherita of Savoy, its vibrant red tomatoes, white mozzarella, and green basil deliberately mirroring the colors of the Italian flag. What makes it special is its unwavering commitment to showcasing each primary component: the tender, airy chew of a perfectly proofed dough, the bright, slightly sweet acidity of crushed San Marzano tomatoes, the creamy, milky richness of fresh mozzarella, and the aromatic lift of torn basil leaves. The magic lies in minimal intervention; a blisteringly hot oven (ideally with a pizza stone or steel) ensures a quick bake, yielding a crust that is both crisp and chewy. Crucial ingredient notes include using genuine D.O.P. San Marzano tomatoes for their unparalleled sweetness and low acidity, and fresh fior di latte or buffalo mozzarella, which melts into luscious pools without releasing excess water. While variations on a pizza theme abound, the true Margherita’s elegance is its self-contained perfection, often served with nothing more than a drizzle of high-quality extra virgin olive oil and a sprinkle of flaky sea salt, best enjoyed immediately, perhaps alongside a crisp, peppery arugula salad.
Tips & Tricks
- • For an authentic Neapolitan-style crust, preheat your oven to its highest setting (500-550°F / 260-290°C) with a pizza stone or steel for at least 30-60 minutes before baking. This intense heat ensures a rapid cook, creating a beautifully charred, airy crust.
- • If fresh mozzarella is unavailable, use a high-quality low-moisture mozzarella, but pat it very dry to prevent a soggy crust. For an extra layer of flavor, a thin smear of garlic-infused olive oil on the dough before the sauce can be delicious.
- • Margherita pizza is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a baking sheet in a 350°F (175°C) oven until the cheese is bubbling and the crust is crisp.
- • Serve slices immediately from the oven, perhaps accompanied by a simple side salad dressed with a bright vinaigrette to cut through the richness. A light-bodied Italian red wine like a Dolcetto or a crisp dry rosé makes an excellent pairing.
Nutrition Facts
Per serving (approximate)