How to Make Classic Margherita Pizza

Dough Development

Master the proper kneading technique to develop gluten structure for the ideal chewy-crisp texture.

Stretching Technique

Learn to gently stretch the dough by hand rather than rolling to preserve air pockets for better rise.

Temperature Control

Achieve the crucial high heat necessary for professional-quality pizza with proper oven preparation.

Topping Balance

Perfect the ratio of sauce to cheese to maintain authentic Neapolitan character.

Baking Tips

For authentic results, use '00' flour, which is finely ground Italian flour ideal for pizza crust.

Allow the dough to come to room temperature if refrigerated – cold dough is harder to stretch without tearing.

Don't overload the pizza with toppings – Margherita pizza celebrates simplicity and quality ingredients.

For an extra crispy crust, lightly brush the edge with olive oil before baking.

San Marzano tomatoes are traditional and offer the best flavor, but any high-quality whole canned tomatoes will work.

Add the basil after baking to preserve its fresh flavor and bright green color.

A pizza stone is ideal but not required – a preheated heavy baking sheet works well too.

Classic Margherita Pizza

Name: Classic Margherita Pizza
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 2 12-inch pizzas
Cuisine: Italian
Ingredients: For the pizza dough:; 3 1/2 cups (500g) '00' pizza flour or all-purpose flour; 1 1/4 cups (300ml) lukewarm water; 2 teaspoons (7g) active dry yeast; 2 teaspoons (10g) sea salt; 1 tablespoon (15ml) olive oil, plus extra for coating; 1 teaspoon (5g) sugar; For the topping:; 1 can (14oz/400g) San Marzano whole peeled tomatoes, drained; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 16 oz (450g) fresh mozzarella cheese, torn into small pieces; Fresh basil leaves (about 20-30 leaves); 2 tablespoons extra virgin olive oil, for drizzling; Semolina or cornmeal for dusting the pizza peel

This authentic Margherita pizza features a thin, crispy-yet-chewy crust topped with sweet San Marzano tomatoes, fresh mozzarella, and aromatic basil. Simple yet sophisticated, this classic Italian pizza celebrates the pure flavors of quality ingredients and represents the colors of the Italian flag—red, white, and green.

Prep Time

Cook Time

10 Minutes

Total Time

2H10 Minutes

Chef

JUE

Ingredients

Custard Cream

For the pizza dough:

3 1/2 cups (500g) '00' pizza flour or all-purpose flour

1 1/4 cups (300ml) lukewarm water

2 teaspoons (7g) active dry yeast

2 teaspoons (10g) sea salt

1 tablespoon (15ml) olive oil, plus extra for coating

1 teaspoon (5g) sugar

For the topping:

1 can (14oz/400g) San Marzano whole peeled tomatoes, drained

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

16 oz (450g) fresh mozzarella cheese, torn into small pieces

Fresh basil leaves (about 20-30 leaves)

2 tablespoons extra virgin olive oil, for drizzling

Semolina or cornmeal for dusting the pizza peel

Instructions

For the dough: In a small bowl, combine lukewarm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.

In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

Mix with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface.

Knead the dough for 8-10 minutes until smooth and elastic. The dough should spring back when poked.

Form the dough into a ball and place in an oiled bowl, turning once to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1-2 hours, or until doubled in size.

While the dough rises, prepare the sauce: In a bowl, crush the drained tomatoes with your hands or a fork. Add minced garlic, olive oil, salt, and pepper. Mix gently and set aside.

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes.

Once dough has risen, punch it down and divide into two equal portions. Form each into a ball and let rest for 15 minutes, covered.

On a floured surface, stretch or roll one dough ball into a 12-inch circle, keeping the edges slightly thicker.

Sprinkle semolina or cornmeal on a pizza peel or the back of a baking sheet. Transfer the stretched dough onto it.

Spread half the tomato sauce over the dough, leaving a 1/2-inch border around the edges.

Distribute half the torn mozzarella pieces evenly over the sauce.

Carefully slide the pizza onto the preheated stone or baking sheet in the oven.

Bake for 8-10 minutes, until the crust is golden and the cheese is bubbling and slightly browned.

Remove from oven and immediately top with fresh basil leaves and a drizzle of extra virgin olive oil.

Let rest for 2 minutes before slicing. Repeat the process with the second dough ball.

Classic Margherita Pizza

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Classic Margherita Pizza

Classic Margherita Pizza

Ingredients

Instructions