📝 About This Recipe
Named in 1889 to honor Queen Margherita of Savoy, this iconic pizza represents the colors of the Italian flag: red tomatoes, white mozzarella, and green basil. It is the ultimate expression of simplicity, relying on the quality of just a few premium ingredients and a blistered, airy crust. When executed correctly, it offers a harmonious balance of tangy acidity, creamy richness, and the aromatic perfume of wood-fired dough.
🥗 Ingredients
The Dough (Il Impasto)
- 600 grams Tipo '00' Flour (high protein, finely milled Italian flour)
- 390 ml Water (room temperature, filtered)
- 18 grams Fine Sea Salt (Trapani or Maldon preferred)
- 1 gram Fresh Yeast (or 0.5g active dry yeast)
The Sauce (La Salsa)
- 400 grams San Marzano Canned Tomatoes (DOP certified, whole peeled)
- 1 tablespoon Extra Virgin Olive Oil (cold pressed)
- 1/2 teaspoon Sea Salt (to taste)
Toppings and Garnish
- 300 grams Fresh Mozzarella di Bufala (drained and sliced into batons)
- 12-16 pieces Fresh Basil Leaves (whole leaves, washed and dried)
- 40 grams Pecorino Romano or Parmigiano Reggiano (finely grated)
- 4 teaspoons Extra Virgin Olive Oil (for drizzling before/after baking)
- 1/4 cup Semolina Flour (for dusting the pizza peel)
👨🍳 Instructions
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1
In a large mixing bowl, dissolve the yeast into the room temperature water until fully incorporated.
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2
Gradually add about 75% of the flour to the water, mixing with your hand or a wooden spoon until a thick paste forms.
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3
Add the sea salt and the remaining flour, then continue mixing until the dough starts to come together into a shaggy ball.
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4
Turn the dough onto a clean surface and knead by hand for 10-15 minutes until it is smooth, elastic, and reaches an internal temperature of about 23°C (73°F).
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5
Cover the dough with a damp cloth and let it rest for 2 hours at room temperature (Bulk Fermentation).
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6
Divide the dough into 4 equal portions (approx. 250g each). Roll them into tight, smooth balls and place in a lightly oiled proofing box or individual containers.
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7
Allow the dough balls to cold-ferment in the refrigerator for 18-24 hours to develop superior flavor and texture. Remove them 2 hours before baking to reach room temperature.
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8
Prepare the sauce: Place the San Marzano tomatoes in a bowl and crush them by hand or with a food mill for a chunky, rustic texture. Stir in the salt and a touch of olive oil; do not cook the sauce.
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9
Preheat your oven. If using a home oven, set it to its highest setting (250-275°C / 500-550°F) with a pizza stone inside for at least 45 minutes. If using a pizza oven, aim for 450°C (850°F).
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10
On a floured surface, gently press a dough ball from the center outward, leaving the edge (cornicione) untouched to ensure a puffy crust. Stretch it to about 12 inches.
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11
Spread 2-3 tablespoons of the tomato sauce in a circular motion, leaving 1 inch of the border bare.
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12
Distribute 1/4 of the mozzarella batons evenly and add 3-4 fresh basil leaves. Sprinkle with a little grated Pecorino and a spiral of olive oil.
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13
Slide the pizza onto a floured peel and transfer it to the hot stone. Bake for 60-90 seconds in a wood-fired oven, or 7-10 minutes in a home oven until the crust is charred and the cheese is bubbling.
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14
Remove from the oven, add a fresh drizzle of olive oil if desired, and let rest for 1 minute before slicing.
💡 Chef's Tips
Always use room temperature dough; cold dough will snap back and create bubbles that burn too quickly. Drain your fresh mozzarella in a sieve for at least 2 hours before using to prevent a 'soupy' pizza center. Never use a rolling pin; it forces the air out of the crust, resulting in a dense, flat bread rather than an airy cornicione. Use San Marzano DOP tomatoes for the authentic sweet-tart balance that defines a true Margherita. If your home oven isn't getting the crust charred enough, turn on the broiler for the last 2 minutes of baking.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Greco di Tufo or a light chilled Gragnano. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness of the cheese. A cold Peroni or craft Italian Pilsner is the traditional casual accompaniment. Offer a small bowl of chili-infused olive oil on the side for those who enjoy a hint of heat.