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Classic Margherita Pizza

Blistered, airy crust, bright San Marzano sauce, molten mozzarella, and fresh basil. The authentic Neapolitan classic — makes 2 pizzas.
Print Recipe
Cook Time 8 minutes
Dough Rising 1 day
Total Time 1 day 8 minutes
Servings: 2 pizzas
Ingredients Method

Ingredients
  

For the dough:
  • 500 g “00” flour
  • 325 ml water
  • 2 g fresh yeast
  • 10 g salt
For the topping:
  • 300 g canned San Marzano tomatoes
  • 250 g mozzarella buffalo or fior di latte
  • Fresh basil leaves
  • Extra virgin olive oil

Method
 

  1. Prepare the dough: Mix flour, yeast, water, and salt. Knead until smooth and elastic. Cover and let rise for 24 hours.
  2. Make the sauce: Blend San Marzano tomatoes with a pinch of salt. Do not cook — keep it fresh.
  3. Shape the base: Stretch dough by hand (never roll), keeping edges thicker.
  4. Assemble: Spread tomato sauce, add mozzarella, basil leaves, and a drizzle of olive oil.
  5. Bake: Use a wood-fired oven if possible; otherwise bake in a hot oven (250°C/480°F) with a pizza stone for 6–8 minutes.