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Authentic Pizza Margherita Recipe
Naples, Italy
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
A true pizza Margherita is made with a simple bread dough consisting of flour, yeast, salt, and water, and a topping of either peeled or fresh tomatoes, mozzarella or fior di latte, salt, extra virgin olive oil, and basil leaves. The topping will also often include grated hard cheese, typically pecorino, or a 50:50 mixture of pecorino and Parmigiano Reggiano. The dough is twice-proven and should be shaped by hand only. Once shaped, the disc of dough should not exceed 35 cm (13.5-inch) and should have a raised 1-2 cm (1/2-inch) outer rim, also known called cornicione, while the center should be about 0.3 cm (1/8-inch) thick. Traditionally, pizza Margherita is baked in a wood-fired oven for no longer than 60-90 seconds. The end result should be a soft and fragrant pizza, with no blackened spots, that can be folded without tearing. The mozzarella should have melted and the basil leaves are darkened but not burnt.
Cooking tips
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making the dough
Ideally, the dough, made with just flour, yeast, salt, and water, should be made the night before or in the morning so it has enough time to ferment. Traditionally, Italian 00 flour is used, which is similar to all-purpose flour. The preparation begins with dissolving salt in water, then adding to that yeast and dissolving it. Then, first, a portion of the flour should be added to the water, and then ... Read more -
the fermentation of dough
The dough has to rise two times, for a minimum of 8 hours — the first rise being 2 hours long and a second 6 hours long; however, the second rise can last for up 16 hours, ideally at a 23°C/73°F temperature, or in the refrigerator, equating to a total of 18 hours of fermentation. If the dough is kept in the refrigerator, it should come to room temperature before you start shaping it. Before the second ... Read more -
shaping the dough
The dough, which should be at room temperature, needs to be handled with hands only. First, the ball of dough needs to be placed on a lightly floured working surface. Then, it is to be pressed with fingers only, working from the center outwards and turning it over several times. The result should be a disc of dough with a raised outer edge, approximately 1-2cm (1/2-inch), and a center that is only ... Read more -
tomatoes
Both peeled, canned and fresh tomatoes can be used, traditionally of the San Marzano dell'Agro Sarnese-Nocerino variety. If using peeled tomatoes, they should be strained, salted, and mashed into a homogenous mixture. In contrast, when fresh ones are used, salt is added to the tomatoes once they're arranged on the pizza before mozzarella is added. The amount of salt added to the tomato is about 10... Read more -
mozzarella/fior di latte
Mozzarella or fior di latte can be used. However, they both should be refrigerated prior to use to dry out a bit before being added to the topping since wet cheese can dilute it and make it mushy. The cheese should be sliced (smaller mozzarella) or cut into strips (bigger mozzarella balls and fior di latte) with a knife; otherwise, if using machines, the milk can easily separate from the cheese. Also,... Read more -
the topping
The topping for pizza Margherita includes crushed, peeled tomatoes, which are smeared over the dough in a circular fashion using a spoon. If fresh tomatoes are used, they are arranged on top of the pizza and then sprinkled with salt. Next, pieces of mozzarella or fior di latte are scattered on top, followed by basil leaves and a sprinkle of grated, hard cheese. The typical choice is either pecorino,... Read more -
baking
Traditionally, pizza Margherita is baked in a wood-fired oven at 465 to 485°C (870 to 905°F), but the wood used should not be prone to smoking, have an odor, or moisture, as that may alter the aroma of the pizza. -
at home preparation
Because it is impossible to achieve the temperature of a wood-fired oven with a home oven, here are a few tricks that can help you get the best results at home. First, it is advisable to bake the pizza on a baking stone or baking steel and to turn the broiler or grill option on before you put the pizza in the oven. Of course, the oven needs to be heated to the maximum possible temperature. Also, for ... Read more
Recipe variations
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Academia Barilla's Quick Make Pizza Margherita
Ready in 5h 50minCourtesy of Academia Barilla, this recipe for pizza Margherita gives very detailed instructions on how to make the pizza dough from scratch. The topping ingredients are traditional, but the tomatoes used are canned ones. However, you can use fresh tomatoes, in which case you have to peel and deseed them before use.
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Pizza Margherita
Ready in 9h 5minThe recipe is the one codified by Associazione Verace Pizza Napoletana (VPN Association), meaning only pizzas prepared in this manner can hold the denomination "original Neapolitan pizza". One pizza is one serving, and the number of pizzas that can be made with the amounts stated here ranges from eight to eleven, depending on the amount of flour the water absorbs, which changes daily. That said, if you are not making a huge batch, half a liter (2 1/4 cups) of water makes for approximately five to seven pizzas, so adjust the amounts accordingly. If you do not own a wood-fired oven but want good results, apply the suggestions from our "at-home preparation" tip.
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Pizza Margherita for Home Ovens
Ready in 9h 16minThis recipe for an at-home preparation of pizza Margherita is the creation of the pizzaiolo Davide Civitello. Unlike the traditional recipe for pizza Margherita, here, oil and sugar are also added to the dough — sugar to help with browning and oil to make the pizza crispier since it bakes longer than one baked in a wood-fired oven.
Academia Barilla's Quick Make Pizza Margherita
PREP 40min
COOK 10min
proofing time 5h
READY IN 5h 50min
Courtesy of Academia Barilla, this recipe for pizza Margherita gives very detailed instructions on how to make the pizza dough from scratch. The topping ingredients are traditional, but the tomatoes used are canned ones. However, you can use fresh tomatoes, in which case you have to peel and deseed them before use.
Ingredients
Quick Make Pizza Margherita
DOUGH
2 lbs (900g) all-purpose flour
1 oz (30g) fresh yeast
2 cups (500 ml) water
⅜ oz (2 tsp) salt
TOPPING
½ cup (120 ml) extra virgin olive oil
1 lb (450g) mozzarella cheese
basil leaves, to taste
1 lb (450g) canned tomatoes
salt, to taste
Preparation
1
Quick Make Pizza Margherita
Step 1/7
Mound the flour on a working surface and make a hole in the center where you then place yeast, salt, and warm water, taking care that the salt and yeast do not touch.
Step 2/7
Knead for 15 to 20 minutes, either with your hands or using a mixer until you have a smooth and elastic dough.
Step 3/7
Shape the dough into a ball and cover it with a plastic bowl. Let rise for 3-4 hours at room temperature, or only for an hour if it's placed in a warm place.
Step 4/7
Once the dough has risen, divide it into six loaves, which you then shape into balls and wrap in cling film. Leave the dough to rise once again for a couple of hours at room temperature, or if the dough is placed in a warm place, it will only need about 45 minutes to double in volume.
Step 5/7
Next, prepare the tomato sauce by straining, crushing, and mixing the tomatoes by hand. Then, add salt and 1/3 of olive oil to the sauce.
Step 6/7
Knead each ball of dough, then shape into a disc using your hands. Spread the tomato sauce over the pizza, top it with torn pieces of mozzarella, and garnish with basil leaves.
Step 7/7
Bake in an oven preheated at 480°F/250°C for 5-6 minutes. When done, decorate with more basil and a trickle of olive oil. Serve while still hot.
Other Variations
-
Pizza Margherita
Ready in 9h 5minThe recipe is the one codified by Associazione Verace Pizza Napoletana (VPN Association), meaning only pizzas prepared in this manner can hold the denomination "original Neapolitan pizza". One pizza is one serving, and the number of pizzas that can be made with the amounts stated here ranges from eight to eleven, depending on the amount of flour the water absorbs, which changes daily. That said, if you are not making a huge batch, half a liter (2 1/4 cups) of water makes for approximately five to seven pizzas, so adjust the amounts accordingly. If you do not own a wood-fired oven but want good results, apply the suggestions from our "at-home preparation" tip.
-
Pizza Margherita for Home Ovens
Ready in 9h 16minThis recipe for an at-home preparation of pizza Margherita is the creation of the pizzaiolo Davide Civitello. Unlike the traditional recipe for pizza Margherita, here, oil and sugar are also added to the dough — sugar to help with browning and oil to make the pizza crispier since it bakes longer than one baked in a wood-fired oven.
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