Authentic Neapolitan Margherita Pizza
Master the art of the true Neapolitan classic: a blistered, leopard-spotted crust topped with San Marzano tomatoes, fresh buffalo mozzarella, and aromatic basil.
Born in Naples, the Margherita pizza is a culinary icon representing the colors of the Italian flag. Legend has it that it was created in 1889 by Raffaele Esposito to honor Queen Margherita of Savoy. Its beauty lies in its simplicity, requiring high-heat firing and premium ingredients to achieve the perfect balance of a soft, airy dough and tangy toppings.
Ingredients
- 250 g Neapolitan pizza dough ball
- 80 ml San Marzano tomato sauce
- 80 g fresh buffalo mozzarella
- 5 leaves fresh basil
- 1 tbsp extra virgin olive oil
- to taste sea salt
- optional flour for dusting
Instructions
- 1Stretch the pizza dough
Take a ball of rested dough and place it on a floured surface. Use your fingertips to press the air from the center toward the edges, creating a defined crust border. Gently pull and stretch the dough by hand, rotating it until you achieve a thin, circular base of about 12 inches.
Tip: Avoid using a rolling pin, as it will crush the air bubbles needed for a light and airy Neapolitan crust. - 2Apply the tomato sauce
Place a ladle of vibrant tomato sauce in the center of the dough. Using the back of the ladle or a spoon, spread the sauce in an outward spiral toward the edges, leaving about an inch of the dough uncovered for the crust.
Tip: Use crushed San Marzano tomatoes for the most authentic flavor; their natural sweetness balances perfectly with the savory dough. - 3Add the fresh mozzarella
Evenly distribute pieces of fresh white mozzarella over the tomato sauce. Using fresh mozzarella is essential for an authentic Margherita, as its high moisture content creates the characteristic creamy pools that contrast beautifully with the acidic tomato base.
Tip: Tear the mozzarella by hand rather than slicing it for a more rustic, traditional appearance and better melting. - 4Garnish with basil and oil
Scatter fresh basil leaves across the pizza, ensuring they are distributed evenly. Finish with a steady drizzle of high-quality extra virgin olive oil, starting from the center and moving outward in a spiral to add aroma and richness.
Tip: Tearing the basil leaves slightly can help release their essential oils before they go into the high heat of the oven. - 5Launch the pizza
Carefully slide the pizza from the peel onto the hot stone floor of the wood fired oven. The intense dry heat will quickly cook the dough producing a light airy crust with signature charred leopard spots.
Tip: Work quickly once the dough is on the peel to prevent it from sticking before you can launch it into the oven. - 6Rotate for an even bake
Use a metal turning peel to rotate the pizza frequently about every 20 seconds to ensure it cooks evenly as it sits next to the open flame. The crust should puff up and develop charred spots.
Tip: A true Neapolitan pizza cooks in under 90 seconds at temperatures around 900 F. Keep a close eye on it to prevent burning.
