Classic Neapolitan pizza with tomato, mozzarella, and basil
Pizza Margherita Napoletana
Prep Time
20 min
Cook Time
8 min
Total Time
28 min
Servings
2
1 pizza (12-inch)
Difficulty
Medium
Cost
Budget
$
Pizza Margherita Napoletana
Classic Neapolitan pizza with tomato, mozzarella, and basil
★4.3(18)
The quintessential Neapolitan pizza with San Marzano tomato sauce, fresh mozzarella di bufala, basil, and olive oil on a blistered, chewy crust baked at high heat.
20m
Prep Time
8m
Cook Time
28m
Total Time
2
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
The margherita is pizza in its purest form—three ingredients on a perfect dough, baked so hot the crust blisters in minutes. Named for Queen Margherita, its red, white, and green represent the Italian flag.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
- 1 ball pizza dough (250g), room temperature
- 1/3 cup San Marzano tomato sauce, crushed by hand
- 4 oz fresh mozzarella di bufala, torn
- Fresh basil leaves
- 1 tbsp extra-virgin olive oil
- Semolina flour for dusting
Instructions
- 1
Preheat oven with a pizza stone or steel to 500°F (or as high as it goes) for at least 45 minutes.
- 2
Stretch dough gently by hand into a 12-inch round, leaving a slightly thicker edge for the cornicione (crust rim).
- 3
Spread crushed tomatoes lightly over the surface, leaving a 1-inch border.
- 4
Scatter torn mozzarella over the sauce and drizzle with olive oil.
- 5
Slide onto the hot stone and bake 6-8 minutes until the crust is blistered and cheese is bubbling. Top with fresh basil.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Mozzarella di bufalaFresh fior di latte mozzarella
Fior di latte has less moisture and is easier to work with
San Marzano tomatoesAny quality canned whole tomatoes
Crush by hand for a rustic, uncooked sauce
Tips & Storage
Pro Tips
Let the dough come to room temperature for at least 1 hour—cold dough tears and springs back.
Less is more with toppings. Overloading makes the center soggy.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Pizza is best eaten within minutes of baking. Wrap leftover slices and refrigerate for 1 day.
Reheating
Reheat in a hot skillet with a lid on for 3 minutes—the crust crisps and the cheese re-melts.
Nutrition Facts
Per serving (35mg) · 2 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates14g
Fat46g
Fiber620mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need a pizza stone?
- A stone or steel is strongly recommended. An inverted sheet pan works in a pinch.
- Can I use regular mozzarella?
- Yes, but fresh mozzarella di bufala gives the authentic creamy texture.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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