Italian
Classic Pizza Margherita
The quintessential Neapolitan pizza featuring a thin, airy crust, sweet San Marzano tomatoes, creamy buffalo mozzarella, and aromatic basil.
Watch it madePeddling Pizza · 2:56
Ingredients
- 00 Flour500g
- Water325ml
- Active Dry Yeast7g
- San Marzano Tomatoes (canned)400g
- Mozzarella di Bufala250g
- Fresh Basil1 bunch
- Extra Virgin Olive Oil2 tbsp
Method
- Dissolve yeast in warm water. Mix with flour and salt to form a dough. Knead until smooth and let rise for 2 hours.
- Preheat your oven to the highest setting (ideally with a pizza stone).
- Stretch the dough ball into a round disk, leaving the edges slightly thicker for the crust.
- Spread the crushed San Marzano tomatoes over the base.
- Tear the mozzarella into pieces and distribute over the sauce.
- Drizzle with olive oil and bake for 7-10 minutes until the crust is charred and cheese is bubbly.
- Remove from oven and immediately top with fresh basil leaves.
Common questions
Can I substitute bread flour or all-purpose flour for 00 flour in Margherita pizza dough?
Yes. Bread flour gives a chewier crust and good oven spring; all-purpose works but is a bit softer and less elastic. Use the same weight, and add a little water only if the dough feels dry or stiff.
How long should I let the dough rise before baking?
A 2-hour rise is enough for a quick dough at room temperature, but longer is better for flavor. If you have time, let it rise 4–24 hours in the fridge, then bring it back to room temperature before stretching.
What are the most common mistakes when making Margherita pizza at home?
Overloading the pizza with sauce or cheese is the biggest mistake—it makes the crust soggy. Also avoid stretching too thin in the center, using a cool oven, or adding basil before baking, which can turn it dark and bitter.
How should I store leftover Margherita pizza, and can I reheat it well?
Cool leftovers completely, then refrigerate in an airtight container for up to 3 days. Reheat on a hot skillet, baking sheet, or pizza stone in a 400°F/200°C oven so the crust crisps again instead of turning rubbery.
What should I serve with Margherita pizza, and should basil go on before or after baking?
Serve it hot with a simple salad, roasted vegetables, or a glass of light red wine. Add fresh basil after baking, not before—the heat wilts it too much and can mute its bright, fresh flavor.