Cucina VeloceAuthentic Pizza Margherita – Neapolitan Recipe
Born in Naples in 1889 and named after Queen Margherita of Savoy, this pizza is the undisputed queen of Italian cuisine. Three humble ingredients — San Marzano tomatoes, buffalo mozzarella, fresh basil — mirror the colours of the Italian flag and together create something far greater than their sum. Master this recipe and you master the soul of Italian cooking.
Ingredients
- 500 g (3⅓ cups) type 00 flour, plus extra for dusting
- 325 ml (1⅓ cups) lukewarm water
- 7 g (2¼ tsp) active dry yeast
- 10 g (2 tsp) fine sea salt
- 1 tsp extra-virgin olive oil, plus extra for drizzling
- 400 g (14 oz) whole peeled San Marzano tomatoes (½ can)
- 250 g (9 oz) fresh buffalo mozzarella (fior di latte works too)
- 1 small handful fresh basil leaves
- 1 pinch fine sea salt (for the sauce)
Method
- Dissolve the yeast in the lukewarm water and let it stand for 5 minutes until slightly foamy. In a large bowl, combine the flour and salt, make a well in the centre, then pour in the yeast water and olive oil.
- Mix until a rough dough forms, then turn it out onto a lightly floured surface and knead for 10 minutes until smooth, elastic and slightly tacky but not sticky. Shape into a ball.
- Place the dough in a lightly oiled bowl, cover with plastic wrap and leave to rise at room temperature for at least 2 hours (or refrigerate overnight for superior flavour — bring back to room temperature before using).
- Crush the San Marzano tomatoes by hand directly into a bowl, removing any tough core pieces. Season with a pinch of salt and set aside. Do NOT cook the sauce — it finishes in the oven.
- Tear the buffalo mozzarella into rough pieces and place on a clean kitchen towel for at least 15 minutes to drain excess moisture. This prevents a soggy pizza.
- Place a heavy baking tray or pizza stone on the top rack of your oven and preheat to the maximum temperature (250–280 °C / 480–540 °F) for at least 45 minutes — the hotter, the better.
- Divide the dough into 2 equal balls. On a lightly floured surface, stretch each ball by hand from the centre outward — never use a rolling pin — to a thin round of about 28–30 cm (11–12 in), leaving a slightly thicker border (the cornicione).
- Slide the stretched dough onto a floured pizza peel or a piece of parchment paper. Spoon the tomato sauce over the base in a circular motion, leaving a 2 cm border. Scatter the drained mozzarella pieces evenly. Drizzle lightly with extra-virgin olive oil.
- Slide the pizza onto the screaming-hot baking tray or stone and bake for 6–8 minutes until the crust is puffed, charred in spots and the cheese is bubbling. Remove from the oven, immediately scatter fresh basil leaves on top and finish with one more drizzle of extra-virgin olive oil. Serve at once.
Tips from the kitchen
Frequently asked questions
Can I use regular mozzarella instead of buffalo mozzarella?
Yes — fior di latte (cow's milk fresh mozzarella) is actually what most Neapolitan pizzerias use day-to-day, as it has slightly less moisture than buffalo. Buffalo mozzarella delivers a richer, creamier flavour. Avoid using shredded low-moisture mozzarella, which will not give you authentic results.
Can I make the dough the night before?
Absolutely, and it is highly recommended. A cold, slow overnight fermentation (8–24 hours in the fridge) develops far more complex flavour and a lighter, more digestible crust. Simply take the dough out of the fridge 1–2 hours before you plan to shape it.
Why is my pizza base soggy in the middle?
Three common culprits: mozzarella that was not drained properly, sauce that was too liquid, or an oven that was not hot enough. Make sure to drain the mozzarella on paper towels, use a small amount of well-drained crushed tomatoes, and always preheat your oven (and baking surface) for at least 45 minutes at maximum temperature.