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Neapolitan-Style Margherita Pizzaitalian
PlateMap recipe · #04

Neapolitan-Style Margherita Pizza

Blistered airy crust with leopard spots, crushed sweet San Marzano tomatoes, fresh milky mozzarella, and aromatic basil leaves.

70+ waiting: Plus 2 hours and 30 minutes of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
3Servings
mediumDifficulty

Makes: 3 pizzas, about 25 cm each

Prep:
25 minutes
Cook:
45 minutes
Waiting:
2 hours and 30 minutes (dough rising, 2 hours, and resting, 30 minutes)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 7done
Set up your tools

Oven and tray, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Making the dough

    10 minutes

    Mix the flour, yeast and water, then add the salt. Knead for 10 minutes until smooth and elastic.

    Success cue

    The dough is smooth and springs back when pressed.

  2. 02

    Making the dough

    2 hours and 30 minutes

    Cover and leave at room temperature for 2 hours until doubled. Divide into 3 balls, cover and rest for 30 minutes.

    Success cue

    The dough has doubled in size.

  3. 03

    Oven

    45 minutesOven heat

    Heat the oven with a pizza stone, steel or heavy tray inside at its highest setting (about 250°C) for 45 minutes. Start while the dough balls rest.

    Success cue

    The oven has reached its highest temperature.

  4. 04

    Sauce

    3 minutes

    Crush the canned tomatoes by hand with the salt. Do not cook the sauce.

    Success cue

    The tomatoes are crushed into a loose, chunky sauce.

  5. 05

    Shaping

    3 minutes

    Stretch each ball with your fingertips from the center outward, leaving a 2 cm border. Do not use a rolling pin. Spread a thin layer of sauce.

    Success cue

    The base is thin and even with a puffy border.

  6. 06

    Baking

    7 minutesOven heat

    Slide the pizza onto the hot stone and bake for 6 to 8 minutes.

    Success cue

    The crust is puffed with dark brown spots.

  7. 07

    Finish

    2 minutesOven heat

    Add the torn mozzarella and bake for 2 more minutes until melted. Finish with basil and a drizzle of olive oil. Repeat with the other two pizzas.

    Success cue

    The cheese has melted.

Cooking tips

Extra tip

A screaming preheated baking steel provides bottom thermal shock for leopard spotting.

  • • Dry fresh mozzarella with paper towels to prevent sogginess
  • • Never use a rolling pin

Common mistakes

  • • Using a rolling pin, which presses out the air in the border.
  • • Baking before the oven and stone are fully hot.
  • • Piling on too much sauce and cheese.

Serving ideasServe straight from the oven; a rocket salad with lemon goes well alongside.

Potential allergens

Milk, Wheat / gluten

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I make the dough ahead?

After dividing it, keep the covered balls in the fridge for up to 3 days or the freezer for up to 3 months. Let them sit at room temperature for 1 hour before stretching.

I do not have a pizza stone. What can I use?

Turn a heavy baking tray upside down and heat it in the oven for the full 45 minutes, then slide the pizza onto it.

Why is the center of my pizza soggy?

Too much sauce or wet mozzarella. Use a thin layer of sauce and pat the mozzarella dry with paper towels.

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