Margherita Pizza Recipe
If you’re seeking to master the art of authentic Margherita pizza, you’ll need to understand both its noble heritage and precise technique. This cornerstone of Neapolitan cuisine, created in 1889 to honor Queen Margherita of Italy, isn’t just another flatbread with toppings. It’s a carefully orchestrated balance of “00” flour, San Marzano tomatoes, and fresh mozzarella that demands attention to detail. Let’s explore how you can recreate this royal dish in your own kitchen.
Overview
- Mix “00” flour, salt, yeast, and warm water to form a dough, then knead for 10 minutes until smooth and elastic.
- Let dough rise 1-2 hours in an oiled bowl before stretching into a thin circle on a pizza stone.
- Top with crushed San Marzano tomatoes, fresh mozzarella (patted dry), and fresh basil leaves.
- Drizzle with extra virgin olive oil and sprinkle with sea salt before baking.
- Bake at highest oven temperature (preferably 450-500°F) until crust is crispy and cheese melts.
The History and Essence of Authentic Margherita Pizza
The Margherita pizza, born in Naples in 1889, represents Italian culinary simplicity at its finest. Named after Queen Margherita of Italy, this pizza features the colors of the Italian flag: red tomatoes, white mozzarella, and green basil. The combination of minimal, high-quality ingredients on a perfectly crafted crust creates a harmonious blend of flavors that has made this pizza a timeless classic.
Ingredients
- 4 cups (500g) “00” or bread flour
- 1½ tsp active dry yeast
- 1½ tsp salt
- 1½ cups (350ml) warm water
- 2 tbsp extra virgin olive oil
- 2 (14oz) cans San Marzano tomatoes
- 16 oz fresh mozzarella
- Fresh basil leaves
- Sea salt to taste
- Semolina flour for dusting
Instructions
- Combine flour and salt in a large bowl
- Dissolve yeast in warm water, let stand 5 minutes
- Mix water-yeast mixture into flour until dough forms
- Knead dough for 10 minutes until smooth and elastic
- Place in oiled bowl, cover, let rise 1-2 hours
- Crush tomatoes, season with salt for sauce
- Divide dough into two portions
- Stretch each portion into 12-inch circles
- Preheat oven to 500°F with pizza stone
- Top dough with sauce, mozzarella
- Bake 8-10 minutes until crust is golden
- Finish with olive oil and fresh basil
Top Tips
- Use room temperature ingredients for best dough development
- Don’t overwork the dough when stretching
- Invest in a quality pizza stone for crispy crust
- Pat mozzarella dry before using to prevent soggy pizza
- Less is more with toppings
- Let dough come to room temperature before shaping
Variations
- White Margherita (olive oil base instead of tomato)
- Whole Wheat Crust version
- Buffalo Mozzarella upgrade
- Char-grilled outdoor version
- Spicy version with red pepper flakes
- Mini individual-sized pizzas
Nutritional Guide
Per slice (1/8 of pizza):
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 10g |
| Fat | 8g |
| Carbohydrates | 35g |
| Fiber | 2g |
| Sodium | 580mg |
Additional notes: This pizza provides calcium from mozzarella, lycopene from tomatoes, and beneficial oils from olive oil. Choose whole wheat flour for increased fiber content.
Frequently Asked Questions
Can I Use Pre-Made Pizza Dough for an Authentic Margherita Pizza?
While you can use pre-made dough, you’ll face dough quality considerations like texture and flavor limitations. For truly authentic Margherita pizza, you’ll want fresh, homemade dough to achieve that traditional Neapolitan experience.
How Long Can Leftover Margherita Pizza Be Stored in the Refrigerator?
You’ll want to store your leftover pizza at a proper storage temperature of 40°F or below. For ideal refrigeration duration, consume within 3-4 days, ensuring you keep it in an airtight container or wrapped tightly.
What’s the Best Temperature to Serve Margherita Pizza?
You’ll want to serve your pizza at the ideal serving temperature of 145-155°F (63-68°C). For the optimum serving temperature, let it rest 2-3 minutes after coming out of your hot oven. It’s perfectly enjoyable.
Can I Freeze Homemade Margherita Pizza?
You can freeze homemade pizza dough for up to 3 months, but it’s best to store margherita pizza toppings separately. When you’re ready, thaw the dough overnight and add fresh toppings before baking.
Is It Necessary to Use a Pizza Stone for Baking Margherita Pizza?
While you don’t absolutely need a pizza stone, it’ll help achieve that perfect crispy crust. For best results, let your dough rise properly and heat your oven to 450-500°F before baking your pizza.
Before You Go
Mastering a true Margherita pizza isn’t just about following a recipe—it’s about embracing tradition. You’ll know you’ve succeeded when your crust has that characteristic leopard-spotted char, the San Marzano tomatoes offer their sweet-tart complexity, and the fresh mozzarella melts into perfect pools. As you scatter those verdant basil leaves, you’re not just making dinner; you’re preserving a piece of Neapolitan culinary heritage that’s endured since 1889.
