Description
Pizza Margherita was reportedly created in 1889 by Neapolitan pizzaiolo Raffaele Esposito to honor Queen Margherita of Italy, with the three toppings representing the colors of the Italian flag — red tomato, white mozzarella, and green basil. Whether the story is true or embellished, the pizza itself is beyond dispute: it is one of the most iconic foods on earth. The dough requires time to develop flavor, so plan ahead.
Ingredients
Units
Scale
- For the dough: 3 1/2 cups bread flour or tipo 00 flour
- 1 1/4 cups warm water (105-110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 teaspoons kosher salt
- For the topping: 1 can (14.5 ounces) San Marzano tomatoes, hand-crushed
- 8 ounces fresh mozzarella (fior di latte), torn into pieces
- Fresh basil leaves
- Extra-virgin olive oil
- Flaky sea salt
- 1/2 teaspoon kosher salt for the sauce
Instructions
- Make the dough: Dissolve the yeast in the warm water. Let stand 5 minutes until foamy. In a large bowl, combine the flour and salt. Add the yeast mixture. Stir until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Divide the dough into 2-3 balls. Place in lightly oiled bowls, cover with plastic wrap, and refrigerate for at least 24 hours and up to 72 hours. This cold fermentation develops complex flavor.
- At least 2 hours before baking, remove the dough from the fridge and let it come to room temperature.
- Prepare the sauce: Crush the San Marzano tomatoes by hand into a bowl. Add 1/2 teaspoon salt. Do not cook the sauce — it goes on raw and bakes with the pizza.
- Place a pizza stone or inverted baking sheet on the upper-middle rack of the oven. Preheat to 500°F (or as hot as your oven goes) for at least 45 minutes.
- On a lightly floured surface, stretch one dough ball into a 12-inch round using your hands — press from the center outward, leaving a slightly thicker rim. Do not use a rolling pin, which compresses the air bubbles.
- Transfer the dough to a lightly floured peel or parchment paper. Spread a thin layer of crushed tomatoes over the surface, leaving a 1-inch border. Distribute torn mozzarella across the top.
- Slide the pizza onto the preheated stone. Bake for 7-10 minutes until the crust is puffed, charred in spots, and the cheese is melted and bubbling. Scatter fresh basil leaves on top, drizzle with olive oil, and finish with a pinch of flaky sea salt. Slice and serve immediately.
Notes
- Cold-fermenting the dough for 24-72 hours is what develops the complex, slightly tangy flavor and the airy, blistered texture of a great Neapolitan crust.
- Less is more with the toppings — a thin smear of tomato and a few torn pieces of mozzarella is all you need. Overloading the pizza makes it soggy.
- A screaming-hot oven is essential. Preheat your pizza stone for at least 45 minutes at the highest temperature your oven can reach.
- Traditional Neapolitan pizza dough per AVPN rules contains only flour, water, salt, and yeast — no oil or sugar.
- Category: Classic
- Cuisine: Italian