Authentic Neapolitan Margherita Pizza

There is no pizza more iconic, more revered, or more debated than the Margherita. Born in Naples in 1889, named for Queen Margherita of Savoy, its colors mirror the Italian flag: red tomato, white mozzarella, green basil. But simplicity is deceptive — a perfect Margherita is one of the hardest things in the culinary world to master.

The Three Pillars of Neapolitan Pizza

1. The Dough — Must use tipo “00” flour, water, salt, and yeast. Nothing else. No oil, no sugar.
2. The Sauce — Raw San Marzano DOP tomatoes, crushed by hand, with a pinch of salt. That’s it.
3. The Oven — Neapolitan pizza cooks in 60-90 seconds at 450-500°C (840-930°F). This is non-negotiable for the signature leopard-spotted crust.

Ingredients

Dough (makes 4 pizzas)

• 1kg tipo “00” flour (we recommend Caputo Pizzeria)
• 600ml water at room temperature
• 30g sea salt
• 2g fresh yeast (or 1g active dry yeast)

Toppings

• 800g San Marzano DOP tomatoes (canned, whole)
• 400g buffalo mozzarella (fior di latte works too)
• Fresh basil leaves
• Extra virgin olive oil
• Sea salt

Step-by-Step Instructions

Day 1: The Dough

1. Dissolve the yeast in 100ml of the water. Let sit for 5 minutes.
2. Mix flour and remaining water in a large bowl. Combine until no dry flour remains. Cover and let rest 20 minutes (autolyse).
3. Add salt and knead for 10-15 minutes until smooth and elastic. The dough should pass the windowpane test.
4. Bulk ferment at room temperature for 2 hours, then refrigerate for 16-24 hours (cold fermentation is key to flavor development).

Day 2: Shaping & Baking

5. Divide the dough into 4 equal pieces (~250g each). Shape into balls and let rest at room temperature for 4-6 hours.
6. Make the sauce — Crush the San Marzano tomatoes by hand. Add a pinch of salt. Do NOT cook them.
7. Shape the pizza — On a floured surface, press the dough outward from the center, leaving a 1-2cm border for the crust (cornicione). Never use a rolling pin.
8. Top it — Spread 3-4 tablespoons of sauce. Tear mozzarella into pieces and distribute. Add a few basil leaves. Drizzle with olive oil.
9. Bake — In a wood-fired oven at 450°C+ for 60-90 seconds. If using a home oven with a pizza stone, preheat to maximum (usually 250-300°C) and bake for 5-7 minutes.

The Secret Nobody Tells You

The most important ingredient isn’t in the dough or the toppings — it’s patience. The 24-hour cold fermentation is what develops the complex flavor and the airy, digestible crumb that separates amateur pizza from Neapolitan mastery.

“Pizza is not fast food. It’s slow food that’s cooked fast.” — A Neapolitan pizzaiolo

Common Mistakes

• Rolling the dough — This destroys the air pockets in the crust
• Overloading toppings — A Margherita should have visible white space
• Cooking the sauce — Neapolitan sauce is raw; the oven does the cooking
• Using pre-shredded mozzarella — The anti-caking agents ruin the melt

Where to Eat the Best Margherita in Italy

Want to taste the gold standard? Check out our best pizzerias in Naples — the city where Margherita was born.

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