A timeless Italian classic that celebrates simplicity and quality ingredients, featuring a crispy, wood-fired crust topped with tangy tomato sauce, creamy fresh mozzarella, and aromatic basil. This iconic pizza is a true masterpiece when prepared with care, bringing the authentic flavors of Naples right to your table with its perfect balance of textures and tastes.
⏱️195 min
📊Medium
👥2 servings
🍽️Main
vegetarianbudget-friendlyfamily
Ingredients
250 gall-purpose flour
160 mlwarm water
5 gsalt
7 mlolive oil
3 ginstant yeast
200 gcanned San Marzano tomatoes
200 gfresh mozzarella cheese
12 piecesfresh basil leaves
1 piecesgarlic cloves
15 mlextra virgin olive oil
Instructions
1PREPARE THE DOUGH: In a large mixing bowl, combine 250g of all-purpose flour with 5g of salt and mix thoroughly. Create a well in the center and add 3g of instant yeast to 160ml of warm water (around 40°C), stirring until the yeast dissolves completely. Pour the yeast mixture into the flour well and add 7ml of olive oil. Mix with your hands or a wooden spoon until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but hold together. Chef's tip: You'll know it's ready when it springs back when poked with a finger.
2FIRST RISE: Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise at room temperature (around 20-22°C) for 1.5 to 2 hours until it has doubled in size. The dough should become puffy and airy with visible bubbles on the surface. You can test if it's ready by pressing your finger into the dough—if the indentation slowly springs back halfway, the first rise is complete.
3PREPARE THE TOMATO SAUCE: While the dough is rising, pour 200g of canned San Marzano tomatoes into a bowl and crush them by hand or with the back of a spoon. Mince 1 garlic clove finely and stir it into the crushed tomatoes along with a pinch of salt and a generous grinding of black pepper. Add a small drizzle (about 5ml) of extra virgin olive oil and let this sauce sit at room temperature, allowing the flavors to meld. San Marzano tomatoes are prized for their lower acidity and fewer seeds, making them ideal for authentic pizza sauce. Do not cook this sauce—raw tomato sauce is essential for authentic Margherita pizza.
4SHAPE THE PIZZA: Preheat your oven to its maximum temperature, ideally 250°C (480°F) or higher if available. Turn the risen dough out onto a lightly floured work surface and gently press down to release excess gas, then stretch it into a round approximately 25-30cm in diameter. Work from the center outward, using your fingers and hands to gently stretch the dough, rotating it occasionally. The dough should be about 3-4mm thick at the edges and slightly thinner in the center. Chef's tip: If the dough springs back stubbornly, let it rest for 5 minutes and try again—this relaxes the gluten.
5ASSEMBLE AND TOP: Place your stretched dough on a pizza stone (preheated in the oven) or a lined baking sheet. Spread the tomato sauce evenly over the dough in a thin layer, leaving about a 1-2cm border for the crust. Tear 200g of fresh mozzarella cheese into bite-sized pieces and distribute them evenly across the sauce. Drizzle with 10ml of extra virgin olive oil and season with a light sprinkle of sea salt and freshly ground black pepper. Do not overload the pizza—restraint is key to achieving the perfect balance of flavors and textures.
6BAKE THE PIZZA: Bake in the preheated oven for 12-15 minutes until the crust is golden brown and the cheese has melted with light brown spots. The crust should be crispy on the outside and light and airy inside when you break it open. Watch carefully during the final minutes as oven temperatures vary significantly, and you want to catch the pizza just as the crust turns golden but before the edges burn. Chef's tip: Look for the characteristic leopard-spot charring on the crust and edges—this indicates perfect baking.
7FINISH WITH BASIL: Remove the pizza from the oven and immediately tear about 12 fresh basil leaves and scatter them over the hot pizza. The residual heat will slightly warm the basil, releasing its aromatic oils and enhancing the flavor. Drizzle a final 5ml of high-quality extra virgin olive oil over the top in a thin stream. Cut into slices and serve immediately while the crust is still crackling and the cheese is at its creamiest. The fresh basil should remain vibrant green and add a final bright, peppery note to each bite.