Authentic Pizza Margherita Recipe
Table of Contents
Table of Contents
If you have ever looked for an authentic Margherita pizza recipe, then look no further. This Margherita pizza recipe contains instructions on how to create an amazing dough from scratch as well as an absolutely delicious pizza sauce to go along with it.
This classic margherita pizza recipe is a very good starting point for anyone that is looking to bring a little slice of Italy to their home and wants to start making homemade pizzas with their families.
This recipe works even if you don’t have a pizza stone, a pizza oven or a pizza peel and the pizza crust will be golden and crispy either way.
What is Margherita pizza and what does it consist of?
Margherita Pizza is a classic thin-crust Italian pizza that originated in Naples. It is named after Queen Margherita of Savoy and was originally meant to represent the Italian flag.
The Margherita pizza ingredients differ from normal pizza ingredients and there are specific requirements that have to be met in order for it to be classified as an authentic Margherita pizza.
It is a variety of Neapolitan pizza that also has specific requirements for ingredients, size, the construction of the dough, and the way that it gets cooked. This pizza also has an absolutely delicious chewy crust.
The pizza dough needs to be made with 00/0 flour, your sauce needs to contain San Marzano tomatoes, you should add thinly sliced fresh tomatoes, fresh garlic, and fresh basil on top of your pizza, and the cheese for the Margherita pizza is sliced fresh mozzarella cheese.
This classic Margherita pizza recipe will become your new favorite pizza recipe and your homemade pizza night will definitely become the highlight of the week.
Homemade Margherita pizza recipe
This homemade pizza dough contains delicious extra-virgin olive oil and 00/0 flour, which makes this dough recipe incredibly soft and pairs fantastic with a homemade pizza sauce and you can bake it on baking sheets, a pizza stone in the oven, or pizza pans.
Cooking and Preparation Times
- Cooking time: 15-20 min
- Prep time: 3-5 hours
- Mixing the dough: 15 min
- Rising of the dough: 2-3 hours
- Sauce: 1 hour
- Final preparation for baking: 30 min
Homemade Margherita pizza dough recipe
- 300g lukewarm water (not boiling, you must be able to touch it without burning)
- 5g instant yeast
- 5g white sugar
- 11g salt
- 28g extra-virgin olive oil (for dough)
- 40g extra-virgin olive oil (extra for when the dough is rising)
- 340g 00/0 flour (for dough)
- 200g 00/0 flour (extra if the dough is too wet)
Measure out all your ingredients beforehand using a scale to ensure accuracy.
Combine the lukewarm water with the yeast and sugar and cover the bowl with plastic wrap. Allow the yeast to activate for 5-7 min until the mixture is active and has started foaming.
In a stand mixer, add the salt at the bottom of a medium-sized bowl, add the flour on top of that, and then add the olive oil as well as the yeast mixture.
On a medium speed, mix the pizza dough with the dough hook attachment for 5 min until it starts to pull away from the sides of the bowl and is no longer sticking to your hands (add in some of the extra flour a little bit at a time if the mixture is too wet after everything has combined).
In a large bowl, add a quarter of the extra olive oil and spread it around until the inside of the bowl is covered.
Add the pizza dough to the bowl and cover it with a damp cloth. Allow it to rise for 1-2 hours in a warm place or until the dough has doubled in size.
Preheat the oven halfway through the proofing process to 250-260 degrees C (480-500 degrees F) to ensure that it is heated up when your dough is ready to bake.
As soon as the pizza dough is done proofing, spread some flour on a clean, dry surface and place the dough onto the lightly floured surface (do not add too much flour to the surface as it will make the dough very dry). Divide the dough into balls depending on how big you want your pizza bases to be.
Cover the pizza dough balls that are not being used lightly with a damp cloth or pieces of plastic wrap.
Homemade tomato sauce
This homemade tomato sauce is the perfect addition to your homemade Margherita pizza recipe and it can be made with fresh or canned San Marzano tomatoes.
This sauce also stores very well and can be frozen so that you can use it at a later stage as well.
- 30g extra virgin olive oil (normal oil will work just fine as well)
- 20g garlic, diced
- 2500g San Marzano tomatoes, room temperature
- 50g fresh oregano, sliced thin
- Salt and pepper to taste
Place a big pot of water on the stove to heat up and add 2 pinches of salt.
While the water heats up, take the eye out of all the tomatoes and cut an x on the bottom.
Fill a large bowl halfway with water and ice.
Once the water is boiling, place the tomatoes in the water for 10-40 seconds until the skin starts to peel off, and then transfer them to the bowl with the ice water.
Allow the tomatoes to cool down for a few minutes and then peel off the skins. After the skins are taken off, cut the tomatoes in half and squeeze out the seeds into a separate bowl.
Cut your tomatoes into small cubes and keep them aside with the rest of your ingredients.
In a pot on medium heat, add your oil and allow it to heat up for a few seconds. Add your garlic to the pan and cook it until fragrant, for around 1 min.
Add your tomatoes to the pot and switch to a low heat. Cook the mixture covered for 15-20 min and stir it every now and then to ensure that it does not burn.
Cook the mixture uncovered for 10 min and stir it to ensure it does not burn. Add in the oregano and simmer everything together for 2-3 min then take it off of the heat.
Allow it to cool for a few minutes and then blend the tomato sauce (be careful when blending the sauce as it may come out of the top of a food processor, use a hand blender if you can).
After the sauce has been blended, add in your salt and pepper to taste and then your tomato sauce is ready to use.
Pizza dough (ensure that it is at room temperature)
Thinly sliced tomatoes
Fresh mozzarella slices (drain your mozzarella for at least 15 min before slicing it)
Fresh basil leaves
Put the baking sheet, pizza stone, or pizza pan in the oven to heat up so that it is ready for when you need to bake your pizza.
Start stretching out your dough by starting in the middle and pushing it to the outside, you can use either a rolling pin or use your hands, and keep turning it over every now and then. Keep adding small amounts of flour to the surface to prevent your base from sticking and tearing.
When your pizza dough is evenly rolled out to around 3mm, you will place your rolled-out dough on the baking sheet, pizza stone, or pizza pan (add a small amount of flour before placing the pizza base on to prevent it from sticking)
Par-bake the base for 5-10 minutes (the base should be able to keep its shape when moved and the top should be dry but not crispy and not browned).
After the pizza base has been par-baked, you can add your pizza sauce, thinly sliced tomatoes, garlic and fresh basil leaves, add the sliced fresh mozzarella cheese, and bake your pizza for an additional 7-10 minutes until the base is golden brown and the cheese is melted.
You can use a pizza peel to make it easier to remove the hot pizza after it has baked but keep in mind that when using a pizza peel, you should be careful not to scratch the surface of your baking sheet, pizza stone, or pizza pan.
After it has baked, you will sprinkle sea salt on top along with a drizzle of olive oil, and it will be ready to serve.
If you are running low on time, you can absolutely make your dough the previous day. You will make the dough as normal but instead of letting it proof somewhere warm, you will put it in the fridge and allow it to proof overnight.
Take the dough out around 1-2 hours before you need to use it and continue with the process as normal. You can also make the sauce ahead of time and freeze it so that it is always available.
You should also ensure that you drain your fresh mozzarella for at least 15 min before you need it to ensure that there is not too much moisture when you bake your pizza.
If you have leftover sauce after all your pizzas have been made, you can freeze the sauce to use it again for another time or keep it in the fridge to use the next day. Ensure that it is stored in an airtight container or frozen in a sealed container.
This pizza also sometimes gets topped off with grated parmesan cheese which adds another layer of flavor, but do not add too much as it can also overpower the other flavors that are present.
This classic margherita pizza recipe will be the best pizza that you make for yourself and your family. The pizza crust will be crispy and delicious and the sauce will be full of flavor.
If you would like to know more about each piece of this homemade margherita pizza recipe and how to adjust the recipes to accommodate your taste and what you have around the house, then take a look at this regular pizza dough recipe as well as this pizza sauce recipe.
The sauce can be made with either fresh tomatoes or canned tomatoes but either way it will be delicious and the recipe is very versatile.
Disclaimer: Note that the food images displayed on this website are for illustrative purposes only. They are not indicative of the actual dishes or presentations you should expect during the classes. We strive to provide the best culinary experience, but the appearance of dishes may vary. Always refer to class descriptions and details for accurate information on what to expect.
Frequent Asked Questions
In June 1889, the pizzaiolo Raffaele Esposito, Pizzeria Brandi’s chef, invented a dish called pizza Margherita to honor the Queen of Italy, Margherita of Savoy, and Italian unification.
The toppings are tomato sauce, mozzarella cheese, and fresh basil, ingredients inspired by the colors of the national Italian flag, red, green, and white.
A Margherita pizza is made using fresh mozzarella cheese which means that there is more liquid present than in a regular pizza that uses just regular mozzarella cheese.
It is also a requirement for Margherita pizza to contain San Marzano tomatoes in the sauce and on top.
The best way to use fresh mozzarella cheese when you are making pizza is to add it to the pizza before it gets baked but you must drain it for at least 15 min beforehand and tear it into smaller pieces.
Yes, traditional Margherita pizza does have sliced San Marzano tomatoes on top of it.
When you are putting fresh tomato on a pizza, cut it as thin as possible to release moisture to ensure that your pizza does not get soggy.
You can also allow them to drain on cheesecloth if there is still an excess of moisture on the tomatoes.
A traditional Margherita pizza recipe uses San Marzano tomatoes in the sauce as well as on top of the pizza.
This pizza is so popular because it offers simplicity and flavor which makes it a crowd favorite not only in Italy but all over the world.