Pizza Napoletana Margherita
This pizza margherita recipe makes a proper Neapolitan-style pizza at home: a soft, airy dough, San Marzano tomato sauce, fior di latte mozzarella and fresh basil. One serving is about 325 g — two slices.
The story every Neapolitan pizzeria tells is that in 1889, Queen Margherita of Savoy visited Naples and the pizzaiolo Raffaele Esposito made her a pizza with tomato, mozzarella and basil — the red, white and green of the new Italian flag. Historians question the letter that supposedly proves it, but the pizza itself is older than the story: flatbreads with tomato and cheese were sold on the streets of Naples long before, and the margherita became the city's defining pizza in the 19th century.
Pairs well with: A simple green salad and a glass of Chianti or sparkling water
Provenance
Italy
Naples Classic
Mediterranean & Italy
Time Dedication
45m
30m prep • 15m cook
Batch Yield
4 Servings
727 kcal per serving
1 serving ≈ 325 g
Technical Skill
Intermediate
Intermediate (Dough & Bake)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Naples Classic
Photo: Shisma, CC BY 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $2–3 per serving at home (USD)
A true margherita has three toppings and nothing else: tomato, fior di latte mozzarella and basil — if it needs a fourth, it is not a margherita.
Execution Methodology & Culinary Technique
Prep Stage: Mix and Rise the Dough
30 Mins active + 2 hours rising (passive) • Dough Work
Dissolve the yeast and sugar in a little warm water. Mix the flour and salt in a large bowl, add the yeast water, the remaining cold water and 10 g of oil, and knead for 10 minutes until smooth and elastic. Cover and leave in a warm place for 2 hours, until doubled in size. While it rises, crush the tomatoes and tear the mozzarella.
Maestro Tip: A slow, cool rise gives a deeper flavour — if you have time, let the dough rise in the fridge overnight.
15 Mins Room temperature, ~20°C (68°F)
Mix the flour and salt, then add the yeast water, remaining water and oil. Knead on a clean surface for 10 minutes until the dough is smooth, elastic and springs back when poked. Cover with a damp cloth.
Knead until the dough passes the windowpane test — stretch a piece thin and it should not tear.
Done when: The dough is smooth, soft and springs back when pressed.
120 Mins (mostly passive) Warm place, about 25°C (77°F)
Leave the dough to rise for 2 hours until doubled. Knock it back, divide into 2 balls, and rest for 15 minutes. Stretch each ball by hand into a 30 cm round, keeping a thicker rim — never use a rolling pin.
Hands, not a rolling pin: a pin crushes the air out of the rim and the crust goes flat.
Done when: Two rounds with a puffy rim and a thin, even centre.
5 Mins Room temperature, ~20°C (68°F)
Heat the oven as hot as it will go — 250–275°C (480–525°F) — with a pizza stone or an upside-down baking tray inside for at least 30 minutes. Spread half the tomato sauce on each base, leaving the rim bare, then scatter half the mozzarella.
Less is more: too much sauce or cheese makes a soggy middle.
Done when: A thin, even layer of sauce and scattered cheese, with the rim bare.
8 Mins Oven 250–275°C (480–525°F)
Slide one pizza onto the hot stone and bake for 7–8 minutes until the crust is blistered and golden, the cheese is melted and bubbling, and the base is crisp. Repeat with the second pizza.
A screaming-hot oven is the whole secret — a cool oven makes a dry, crackery pizza.
Done when: The crust is puffed and spotted with brown, the cheese is bubbling.
2 Mins Serve hot, about 70°C (158°F)
Scatter the basil over the hot pizzas, drizzle with the remaining olive oil, and cut into slices. Serve at once, while the cheese is still stretching.
Basil goes on after baking — the oven turns it black and bitter.
Done when: The basil is bright green, the cheese is molten, and the crust crackles.
Finishing Touches & Plating
Eat the pizza the moment it leaves the oven, with the basil still bright and the cheese still pulling. A simple green salad on the side is all it needs.
Nutritional Physiology & Benefits
Energy
727
kcal / serving
Protein
31g
Complete AA
Carbs
102g
Complex
Fats
21g
Healthy
| Energy | 727 kcal |
| Protein | 31 g |
| Carbohydrates | 102 g |
| Fat | 21 g |
| Fibre | 5.4 g |
| Sugar | 6.7 g |
| Sodium | 1463 mg |
| Energy | 224 kcal |
| Protein | 9.7 g |
| Carbohydrates | 31.3 g |
| Fat | 6.6 g |
| Fibre | 1.7 g |
| Sugar | 2.1 g |
| Sodium | 450 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C (tomatoes, basil), calcium (mozzarella), vitamin A (tomatoes), B vitamins (flour).
Energy That Satisfies
Bread, cheese and tomato give about 31 g of protein per serving, so two slices genuinely fill you up.
Tomatoes Cooked in Olive Oil
Cooking tomatoes in olive oil helps the body absorb lycopene, the plant compound that gives tomatoes their red colour.
Simple, Honest Ingredients
Flour, water, tomato, mozzarella and basil — five ingredients you can name, with nothing hidden.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Vegetables
A Simple Green Salad
Bitter leaves with lemon and olive oil cut through the rich cheese and reset the palate between slices.
Drinks
Sparkling Water with Lemon
Cold, fizzy water cleanses the palate and keeps the meal light without adding sugar.
A Glass of Chianti
A light, acidic red wine is the classic Tuscan partner — its acidity matches the tomato and stands up to the cheese.
Full Menus
As a Pizza Night
Serve the margherita first, then a second pizza with different toppings — the margherita is the benchmark everything else is judged by.
Complete menu
Serve the pizza hot from the oven with a simple green salad and a glass of Chianti; a second pizza with different toppings makes it a feast.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Pre-Shredded Cheese
Pre-shredded mozzarella is coated in anti-caking starch, so it melts into a greasy sheet instead of creamy pools. Tear a fresh ball instead. This is general guidance, not medical advice.
Overloading the Toppings
A margherita is three toppings, not ten — piling on more makes the middle soggy and hides the tomato and basil.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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