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Pizza Margherita

Name: Pizza Margherita
Prep time: 60 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g Type 00 flour; 325 ml Water; 1 g Fresh yeast; 12 g Salt for the dough; 400 g San Marzano tomatoes; 300 g Fior di latte mozzarella (sliced and drained); 20 g Basil; 4 tbsp Olive oil

Pizza Margherita is a classic Italian main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Type 00 flour, Fresh yeast, Salt for the dough, San Marzano tomatoes, Fior di latte mozzarella (sliced and drained) and Basil, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Italian cooking, the dish focuses on relying on ingredient purity, fresh herbs, aromatic garlic, and rich extra-virgin olive oil.

In authentic Italian tradition, Pizza Margherita is best presented with crusty artisan bread and a light green salad.

If you enjoy authentic Italian cooking, be sure to also explore our recipe for Risotto Alla Milanese.

Difficulty: mediumPrep: 60 minCook: 10 minServes 4

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Ingredients

Type 00 flour500 g
Water325 ml
Fresh yeast1 g
Salt for the dough12 g
San Marzano tomatoes400 g
Fior di latte mozzarella (sliced and drained)300 g
Basil20 g
Olive oil4 tbsp

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🥄 Mix

Dissolve the yeast in the water, add the flour and mix to a rough dough. Rest it twenty minutes, then work in the salt and knead ten minutes to a smooth ball.

Step 2

Leave it two hours at room temperature, divide it into four balls and refrigerate for a day.

Step 3

Take the dough out three hours before baking. Crush the tomatoes by hand with a pinch of salt: the sauce is done.

Step 4

Heat the oven with a stone or steel at full power for at least an hour. It takes longer than seems necessary and it is not optional.

Step 5

Stretch a ball with your fingers from the centre outwards, leaving the rim untouched. No rolling pin: it drives the air out of the rim and the crust will not rise.

Step 6🥧 Bake

Spread a thin layer of sauce, lay on the mozzarella and trickle over the oil. Bake seven to nine minutes, until the rim is spotted, and add the basil to the finished pizza.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Pizza Margherita reflects the timeless heritage of traditional Italian home cooking, relying on ingredient purity, fresh herbs, aromatic garlic, and rich extra-virgin olive oil. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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