Margherita Pizza Recipe

Ingredients

• 600 ml water (2½ cups), at room temperature, plus 1 teaspoon warm waterWater
• 1 kgTipo 00 pizza flour
• 30 gSalt
• 1–2 g (½ teaspoon)Dried yeast
• 475 ml (2 cups)Crushed canned San Marzano tomatoes, puréed
• 2–3 large pinchesKosher salt, to taste
• 454 g (16 oz)Fresh mozzarella, sliced
• 12 large leaves, plus more for garnishFresh basil
• Optional, to tasteExtra-virgin olive oil, for garnish

Instructions

1. 1

   Dissolve the salt

   The night before baking, dissolve the salt in the water in a large bowl.

2. 2

   Make a batter

   Add about 100 g of the flour and mix until the mixture has the consistency of crêpe batter.

3. 3

   Mix in the yeast

   Add the yeast and work it through the mixture with your fingers until dissolved.

4. 4

   Add the flour

   Gradually mix in the remaining flour with one hand, scraping down the sides of the bowl.

5. 5

   Knead the dough

   Once the dough comes together, move it to a clean surface and knead for 10 minutes.

6. 6

   Rest the dough

   Cover the dough and leave it to rest for 10 minutes.

7. 7

   Knead again

   Knead for a further 10 minutes, until smooth and elastic, then leave it for 10 minutes so the gluten can relax.

8. 8

   Leave overnight

   Shape the dough into one large, smooth ball and put it in a lightly floured bowl. Cover with cling film or a damp cloth and leave on the kitchen counter for 8–12 hours.

9. 9

   Divide the dough

   The next day, divide the dough into 8 equal pieces, about 250 g each.

10. 10

    Shape dough balls

    Form each piece into a smooth ball, using a pinch-and-tuck motion to create a taut surface.

11. 11

    Cover the dough

    Arrange the balls on a lightly floured baking sheet and cover tightly with cling film, or place them in airtight dough containers.

12. 12

    Cold ferment

    Refrigerate the dough balls for 6–48 hours.

13. 13

    Bring to room temperature

    On baking day, take the dough balls out of the fridge 3 hours before baking. Leave them covered at room temperature.

14. 14

    Flatten the dough

    Lightly flour the work surface. Gently press the dough with your fingertips, leaving a thicker rim around the edge.

15. 15

    Stretch the base

    Lift the dough over your forearm and flip it back onto the work surface as you stretch it into a 25–30 cm circle.

16. 16

    Heat the oven

    Set the oven to its highest temperature, usually 290°C, with a pizza stone on the middle rack. Heat the stone for at least 30 minutes. For a professional pizza oven, heat it to 400–480°C.

17. 17

    Prepare the base

    Dust a pizza peel or baking sheet with a little semolina flour, then transfer the stretched dough onto it.

18. 18

    Add the toppings

    Spread ⅓ cup of crushed San Marzano tomato sauce over the dough with the back of a spoon, leaving a 2.5 cm border. Arrange a few slices of mozzarella over the sauce, or tear about 85 g (3 oz) into small pieces and scatter them across it without crowding. Drizzle 5–10 ml (1–2 teaspoons) of extra-virgin olive oil in a spiral and add a couple of basil leaves.

19. 19

    Bake the pizza

    Transfer the pizza to the hot stone or steel and bake until the crust is puffed and golden. In a 290°C home oven, this takes about 10–15 minutes; in a 480°C pizza oven, allow about 5–7 minutes.

20. 20

    Finish and serve

    Add fresh basil and a drizzle of extra-virgin olive oil after baking. For a softer, creamier mozzarella topping, add the cheese after the pizza comes out of the oven. Remove the pizza with the peel, transfer it to a wooden board or parchment paper, slice and serve immediately; repeat with the remaining dough.

What is Margherita pizza?

Margherita is a classic Neapolitan pizza, traditionally built around tomato, mozzarella and basil. This version follows that simple combination but gives the dough an overnight rest and a longer cold fermentation for extra flavour and a chewy texture.

Long fermentation: the dough is prepared the night before, divided the next day and chilled for 6–48 hours. That schedule makes this a plan-ahead recipe rather than a quick weeknight pizza.

Nutrition and macros by portion

The nutrition label shows one serving as written: 567 calories, 21g protein, 102g carbs, 8g fat.

The dough supplies most of the carbohydrates, while the mozzarella contributes much of the protein and fat. Tomatoes add flavour with relatively little energy compared with the flour and cheese; balance a slice with a generous green salad or vegetables.

Why this dough takes time

Low yeast: just 1–2 g is used for 1 kg of flour, followed by a long rise. The method relies on time to develop the dough rather than a large amount of yeast.

Two kneads: kneading for 10 minutes, resting for 10 minutes, then kneading for another 10 minutes helps make the dough smooth and elastic. The last short rest lets it relax before shaping.

Choosing the toppings

Tomatoes: crushed, puréed San Marzano tomatoes make a simple sauce that can be spread directly onto the dough. Season them with kosher salt to taste.

Mozzarella: use fresh mozzarella and leave gaps between the pieces so they can melt without weighing down the topping. The method also offers the option of adding the cheese after baking for a softer finish.

Basil: a couple of leaves go on before baking, with fresh leaves added after the pizza comes out. The finishing olive oil is optional.

Stretching without tearing

Start by pressing the dough gently with your fingertips and keep a thicker outer rim for the crust. Stretch it gradually over your forearm and back onto the work surface to make a 25–30 cm round.

If the dough springs back, give it a brief rest before continuing rather than forcing it. Handle it gently so the centre stays intact and the edge retains some thickness.

Getting the oven ready

Hot stone: heat the pizza stone on the middle rack for at least 30 minutes at the oven’s highest setting, usually 290°C. A thoroughly heated stone helps the base bake as soon as the pizza lands on it.

Professional oven: the method gives a higher range of 400–480°C. At the stated 480°C setting, baking takes about 5–7 minutes, compared with 10–15 minutes in a 290°C home oven.

Timing the bake

Use the recipe’s times as a guide and look for a puffed, golden crust. Keep an eye on the pizza, especially in a very hot oven, where it cooks much faster.

The recipe makes 8 dough balls, so shape and top them one at a time while the rest stay covered. Serve each pizza as soon as it is sliced.

Serving the pizza

A simple green salad makes a fresh side alongside the rich, melted cheese and chewy crust. You can also serve the pizza with roasted vegetables.

For a classic finish, scatter on fresh basil and drizzle with extra-virgin olive oil after baking. Let the pizza rest just long enough to transfer and slice, then serve while hot.

Recipe notes & tips

• Weigh the flour and water for consistent dough.
• Keep the dough covered during each rest so its surface does not dry out.
• Leave the dough balls covered while they come to room temperature.
• Have the oven and stone fully heated before topping the dough.
• Keep the tomato sauce and mozzarella spread out rather than piling them in the centre.
• Watch the crust closely if using a very hot pizza oven.

Variations

• Softer mozzarella: add the cheese after baking for a creamier topping.
• Extra basil: add additional fresh leaves after baking for a more pronounced herbal finish.
• Olive oil finish: drizzle extra-virgin olive oil over the baked pizza just before serving.
• Longer cold ferment: refrigerate the dough balls for up to 48 hours for a longer fermentation.
• Crisper base: make sure the pizza stone is thoroughly heated before transferring the dough.

Common mistakes to avoid

• Adding all the flour at once: mix it in gradually so it incorporates evenly.
• Skipping the rests: keep both 10-minute rests so the dough is easier to work with.
• Overworking the shape: stretch gently rather than pulling hard, which can tear the centre.
• Using a cool stone: preheat it for at least 30 minutes before baking.
• Crowding the toppings: leave space between mozzarella pieces so the topping can melt without becoming heavy.
• Leaving dough uncovered: keep it covered during fermentation and while it warms up to prevent a dry skin.

How to store

The method is designed for serving the pizzas immediately. Refrigerate any leftover baked pizza in an airtight container and eat within 3 days; reheat in a hot oven until warmed through. The unbaked dough balls can be refrigerated for the recipe’s stated 6–48 hours.

Frequently asked questions