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Margherita Pizza

Italy · Europe

The Margherita pizza is the mother of all pizzas — a triumvirate of simplicity: crushed tomatoes, fresh mozzarella, and fragrant basil on a thin, airy crust. Created in Naples in 1889 in honour of Queen Margherita of Savoy, it remains a perfect expression of Italian cooking philosophy: use the best ingredients, do very little to them.

Prep Time

90 min

Cook Time

15 min

Servings

Difficulty

Medium

Ingredients

300g strong bread flour (or 00 flour)
7g instant yeast
1 teaspoon salt
1 teaspoon sugar
180ml warm water
2 tablespoons olive oil
200ml crushed San Marzano tomatoes
200g fresh mozzarella, torn
Fresh basil leaves
Extra virgin olive oil to drizzle
Salt and pepper

Instructions

1
Mix flour, yeast, sugar, and salt in a bowl. Add warm water and olive oil, mixing until a shaggy dough forms.
2
Knead on a floured surface for 8–10 minutes until the dough is smooth, elastic, and springs back when poked.
3
Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours until doubled.
4
Preheat oven to its maximum temperature (250°C/480°F or higher). Place a baking stone or inverted baking tray inside to heat.
5
Season the crushed tomatoes with salt, pepper, and a drizzle of olive oil.
6
Punch down the dough and stretch/roll into a thin circle on a floured surface or parchment paper.
7
Spread the tomato sauce thinly, leaving a 1.5 cm border for the crust.
8
Scatter the torn mozzarella over the sauce.
9
Bake for 10–12 minutes until the crust is golden and the cheese is bubbling.
10
Immediately add fresh basil leaves and a drizzle of extra virgin olive oil. Serve at once.

Chef's Tips

The hotter the oven, the better the pizza. If you have a pizza stone, use it. Fresh mozzarella releases water, so pat it dry before use to avoid a soggy pizza.