cookingoItaly
🇮🇹 A TASTE OF ITALY
Pizza Margherita.
The original Neapolitan pizza — thin, charred crust topped with San Marzano tomato sauce, fresh mozzarella, and fragrant basil. Simple perfection.
- Total time
- 90 min
- Servings
- 4 people
- Difficulty
- Medium
Ingredients
For 4 servings · Check off as you go
0 of 8 ingredients ready
Let's make it.
5 stepsMake the dough
Dissolve yeast in warm water. Mix flour and salt, then gradually add yeast water. Knead for 10 minutes until smooth and elastic. Cover and let rest at room temperature for 2 hours, then refrigerate for 24 hours.
15 min + rest
Prepare the sauce
Crush San Marzano tomatoes by hand. Season with salt and a drizzle of olive oil. Do not cook the sauce — the raw tomatoes will cook in the oven.
5 min
Shape the pizza
Remove dough from fridge 1 hour before baking. Divide into 4 balls. On a floured surface, stretch each ball by hand into a thin, round disk about 28cm wide.
10 min
Top and bake
Preheat oven to 250°C (482°F) with a pizza stone or baking sheet inside. Spread tomato sauce on dough, tear mozzarella on top. Bake for 8-10 minutes until crust is charred and cheese is bubbly.
10 min
Finish and serve
Remove from oven, scatter fresh basil leaves, drizzle with olive oil, and serve immediately.
2 min
Cooking Tips
The secret is a very hot oven (250°C+) and resting the dough for at least 24 hours in the fridge for maximum flavor development.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 750 kcal
- protein
- 32 g
- carbs
- 98 g
- fat
- 22 g
- fiber
- 5 g
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