Name: Authentic Neapolitan Margherita Pizza
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 pizzas
Cuisine: Italian cuisine
Ingredients: 1 pcs pizza dough (for 2 pizzas, store-bought or homemade); 400 g san marzano tomatoes (canned, crushed by hand); 125 g fresh mozzarella (mozzarella di bufala, torn into small pieces); 8 pcs fresh basil (leaves); 2 tbsp extra virgin olive oil (high quality); 0.5 tsp salt (fine sea salt)

A rustic, wood-fired Margherita pizza with puffed, charred crust, vibrant San Marzano tomato sauce, fresh mozzarella, and basil leaves, glistening with olive oil on a wooden board.

Transport yourself to Naples with this classic Margherita pizza, celebrated for its simplicity and exquisite taste. Crafted with a thin, airy crust featuring a characteristic leopard-spotted char from a blistering hot oven, this pizza is a testament to quality ingredients. The vibrant San Marzano tomato sauce offers a pure, sweet tomato base, complemented by delicate fresh mozzarella di bufala that melts into creamy pools. Fresh basil leaves add a fragrant aroma and a touch of peppery brightness, while a drizzle of fine extra virgin olive oil enhances the rich flavors. This recipe adheres to the traditional methods, creating a pizza that is light, yet deeply satisfying, allowing the pure flavors of each component to shine through. It’s an art form and a delicious experience that honors generations of pizza making.

Preparation time: 20 min
Cooking time: 5 min
Total time: 25 min
Servings: 2

Instructions

1Preheat your oven to its highest setting (250-260°C or 480-500°F) with a pizza stone or steel inside for at least 45-60 minutes.
2Gently stretch or roll out one portion of pizza dough on a lightly floured surface into a roughly 10-12 inch circle. Handle carefully to avoid tearing.
3Spoon half of the San Marzano tomatoes onto the stretched dough, spreading it evenly but leaving a 1-inch border for the crust. Season lightly with salt.
4Distribute half of the torn fresh mozzarella pieces over the tomato sauce. Place a few fresh basil leaves on top.
5Carefully transfer the pizza to the preheated pizza stone/steel using a pizza peel. Bake for 4-7 minutes, or until the crust is puffed and lightly charred, and the cheese is melted and bubbling.
6Remove the pizza from the oven and drizzle generously with a tablespoon of extra virgin olive oil. Let it rest for a minute before slicing and serving. Repeat with the second pizza.

Instructions

1Preheat your oven to its highest setting (250-260°C or 480-500°F) with a pizza stone or steel inside for at least 45-60 minutes.
2Gently stretch or roll out one portion of pizza dough on a lightly floured surface into a roughly 10-12 inch circle. Handle carefully to avoid tearing.
3Spoon half of the San Marzano tomatoes onto the stretched dough, spreading it evenly but leaving a 1-inch border for the crust. Season lightly with salt.
4Distribute half of the torn fresh mozzarella pieces over the tomato sauce. Place a few fresh basil leaves on top.
5Carefully transfer the pizza to the preheated pizza stone/steel using a pizza peel. Bake for 4-7 minutes, or until the crust is puffed and lightly charred, and the cheese is melted and bubbling.
6Remove the pizza from the oven and drizzle generously with a tablespoon of extra virgin olive oil. Let it rest for a minute before slicing and serving. Repeat with the second pizza.

Nutrition Information

Calories: 570 kcal
Protein: 24 g
Fat: 27 g
Carbs: 65 g

Nutrient	Per serving
Calories	570 kcal
Protein	24 g
Fat	27 g
Carbs	65 g

Tips

A hot oven is crucial for achieving the characteristic Neapolitan crust. Don't rush the preheating.
Use your hands to crush the San Marzano tomatoes for an authentic, rustic sauce consistency.
Serve immediately to enjoy the pizza at its best, with the crust crisp and cheese gooey.