Imagine biting into a slice of pizza so simple yet so flavorful it feels like a trip to Naples with every bite. That’s the magic of Neapolitan Margherita pizza—a timeless classic that celebrates the art of minimalism with just three key ingredients: fresh tomatoes, creamy mozzarella, and fragrant basil. Its perfectly charred, chewy crust and vibrant flavors make it a masterpiece of Italian culinary tradition.
Ingredients

Creating the perfect Neapolitan Margherita pizza requires just a few fresh, high-quality ingredients. Each component works harmoniously to deliver the authentic flavors of Naples.
For The Dough
- 3 ½ cups (450 grams) all-purpose flour, plus extra for dusting
- 1 ¾ teaspoons (7 grams) salt
- 1 teaspoon (4 grams) sugar
- 1 teaspoon (3 grams) active dry yeast
- 1 ¼ cups (300 milliliters) lukewarm water
- 1 tablespoon (15 milliliters) olive oil
For The Sauce
- 1 ½ cups (350 grams) canned San Marzano tomatoes, crushed by hand
- 2 tablespoons (30 milliliters) extra virgin olive oil
- 1 clove garlic, minced
- ¼ teaspoon salt
For The Toppings
- 8 ounces (225 grams) fresh mozzarella, sliced
- 10-12 fresh basil leaves
- 1-2 tablespoons (15-30 milliliters) extra virgin olive oil
- Pinch of sea salt, to taste
Tools And Equipment
To recreate an authentic Neapolitan Margherita pizza, you need exact tools to ensure the traditional texture and flavor. These tools help achieve the signature charred crust and evenly-melted toppings.
Essential Tools
- Pizza Stone or Steel: Use a pizza stone or steel to evenly cook the dough and replicate the intense heat of a wood-fired oven. Preheat it in your oven at the highest temperature for at least 45 minutes.
- Wooden Pizza Peel: A wooden peel prevents the dough from sticking when transferring it to the hot stone. Dust it lightly with flour for smooth transfer.
- Dough Scraper: This tool is crucial for handling sticky dough and shaping it into perfect rounds.
- Mixing Bowls: Have at least two large mixing bowls ready for preparing and proofing your dough.
- Kitchen Scale: Accurately measure ingredients to achieve the balanced consistency of authentic Neapolitan dough.
- Sharp Knife or Dough Cutter: Use these to neatly divide the dough into portions without tearing.
- Cooling Rack: Place your baked pizza on a cooling rack briefly to maintain its crispness without soggy edges.
Optional Equipment
- Stand Mixer: If available, a stand mixer with a dough hook attachment saves effort during kneading.
- Oven Thermometer: Verify your oven’s internal temperature for precise cooking.
- Infrared Thermometer: This helps confirm the exact surface temperature of your pizza stone or steel.
- Perforated Metal Pizza Peel: Use this option to ensure excess flour falls off the pizza before baking.
- Herb Scissors: Quickly and neatly snip fresh basil leaves directly onto your pizza.
Directions

Follow these easy step-by-step instructions to achieve an authentic Neapolitan Margherita pizza bursting with flavor. Each stage builds toward the perfect balance of crust, sauce, and toppings.
Prep The Dough
Begin by combining 3 ½ cups of all-purpose flour with 1 teaspoon of salt in a large mixing bowl. Dissolve 1 teaspoon of sugar and 1 packet (2 ¼ teaspoons) of active dry yeast in 1 ½ cups of lukewarm water. Let it sit for 5-7 minutes until it becomes frothy. Gradually add the water mixture to the flour, stirring as you go, and finish by kneading the dough for about 8-10 minutes until smooth and elastic. Cover the dough with a damp kitchen towel and let it rise in a warm place for 1-2 hours until it doubles in size.
Divide the risen dough into two equal portions. Shape each portion into a ball, cover again, and let them rest for an additional 30 minutes while you prepare the other elements. Use a dough scraper to keep the dough neat and manageable during this process.
Make The Sauce
Puree one can (14 ounces) of San Marzano tomatoes using either a blender or by crushing them with your hands for a rustic texture. Stir in 1 tablespoon of extra virgin olive oil, one minced garlic clove, and ½ teaspoon of salt. Avoid cooking the sauce; authenticity calls for using it as-is to preserve the freshness and acidity of the tomatoes. Adjust salt to taste, keeping the sauce vibrant and flavorful.
Set the sauce aside while you preheat your oven to its highest setting, ideally 500°F, with a pizza stone inside to heat thoroughly for at least 45 minutes. The hot stone ensures a perfectly crisp and charred crust.
Prepare The Toppings
Slice 8 ounces of fresh mozzarella into thin pieces and place them on a paper towel to drain excess moisture. Pick about 8 fresh basil leaves, ensuring they are vibrant and unbruised. Gather a small amount of extra virgin olive oil and some sea salt to finish the pizza before baking.
Keep all your toppings within reach, as assembling the pizza quickly helps maintain the ideal consistency of the dough.
Assembling The Pizza
Now that your dough and toppings are ready, it’s time to assemble your Neapolitan Margherita pizza. Quick and careful assembly is essential to achieve the perfect texture and flavor balance. Follow these steps to create your masterpiece.
Stretch The Dough
Start by lightly flouring your work surface to prevent sticking. Place one dough ball onto the floured area and gently press it into a flat circle using your fingers. Gradually stretch the dough outward with your hands, working from the center toward the edges, until you achieve a roughly 10-inch diameter. Maintain an even thickness and keep the edges slightly thicker to form a natural crust. Avoid using a rolling pin, as this can press out the air pockets crucial for a light, airy crust.
Add Sauce
Using a ladle or large spoon, pour a small amount—about 1/4 cup—of your prepared San Marzano tomato sauce into the center of the stretched dough. Spread it in circular motions with the back of the spoon, leaving about an inch of space around the edges for the crust. Be careful not to overload the dough with sauce, as it can make the pizza soggy. Aim for a thin, even layer that ensures every bite will have balanced, fresh flavors.
Layer The Toppings

To make a great Neapolitan Margherita pizza, layering toppings is key.
- Tomato Sauce: Start with a thin layer of San Marzano tomato sauce on your stretched dough. These sweet, low-acidity tomatoes should be crushed by hand for a rustic feel. Spread the sauce from the center outward, leaving a small crust border.
- Mozzarella: Use fresh mozzarella di bufala, made from water buffalo milk. Tear it into bite-sized pieces to spread it evenly on the sauce. This helps it melt well during baking.
- Basil: Add fresh basil leaves on top of the cheese. Tearing them before adding enhances their aroma while they bake.
- Olive Oil: A drizzle of extra virgin olive oil before baking adds richness to the flavors.
As the pizza cooks in a hot wood-fired oven, the layered ingredients create a tasty and visually appealing dish. Each part is important for delivering an authentic Neapolitan experience. Enjoy every delicious bite!
Cooking The Pizza
The cooking process is where your Neapolitan Margherita pizza transforms into a golden, bubbling masterpiece. High heat is crucial to achieve the signature charred crust and perfectly melted toppings.
Using A Pizza Stone Or Steel
A pizza stone or steel is essential for mimicking the high temperatures of a traditional wood-fired oven. Place your pizza stone or steel on the top rack of your oven for optimal heat exposure. Preheat your oven to its highest setting, ideally 500°F, for at least 45 minutes to ensure the stone or steel reaches the desired temperature.
When the oven is ready, dust your wooden pizza peel with a light layer of flour to prevent sticking. Gently slide the assembled pizza onto the hot stone or steel in one smooth motion. Bake the pizza for 5 to 7 minutes, watching closely as the crust becomes puffed and lightly charred. Rotate the pizza midway if needed for even cooking. Once the cheese is melted and bubbling, carefully remove the pizza using the peel.
Alternative Oven Methods
If you do not have a pizza stone or steel, you can still achieve great results using a baking sheet or cast-iron skillet. For a baking sheet, flip it upside down and place it on the middle rack of your oven. Preheat the oven to 500°F for at least 30 minutes to simulate the intense heat of a stone.
After the oven is preheated, assemble your pizza directly on parchment paper for easy transfer. Slide the parchment with the pizza onto the preheated sheet and bake for 7 to 10 minutes. Keep an eye on the crust to ensure it does not overcook.
For a cast-iron skillet, preheat it on your stovetop over medium-high heat until hot. Add your shaped dough to the skillet without toppings, allowing the base to cook for 1 to 2 minutes. Transfer the skillet to the preheated oven, add your sauce, mozzarella, and basil, and bake for another 5 to 7 minutes. This method delivers a wonderfully crisp crust with minimal equipment.
Tips For The Perfect Neapolitan Margherita Pizza

Achieving the ideal Neapolitan Margherita pizza demands attention to details, from dough preparation to baking techniques. Begin by using quality ingredients. Opt for genuine San Marzano tomatoes, fresh mozzarella, and aromatic basil to ensure the authentic flavor profile associated with this pizza.
Stick to traditional methods to maintain authenticity. Hand-stretching the dough is crucial; avoid using a rolling pin as this may deflate the air pockets necessary for a light, airy crust. Work on a floured surface and gently stretch the dough outward, preserving slightly thick edges for that classic Neapolitan shape.
Preheating your oven is a important step. Set the oven to the highest possible temperature, typically 500°F, at least 30 minutes before baking. Using a pizza stone or steel will create the intense heat required to cook the base evenly while achieving that characteristic char.
Apply your toppings sparingly. Spread a thin layer of uncooked tomato sauce evenly over the dough, leaving about an inch around the edges uncovered. Add slices of fresh mozzarella sparingly to prevent excess moisture. Finish with whole basil leaves, placed strategically to avoid overburning during baking.
Positioning the pizza correctly in the oven ensures even cooking. Place the pizza directly onto the preheated stone or steel to allow the bottom to crisp while the toppings cook quickly. Monitor the pizza closely, as Neapolitan-style pizzas cook in roughly 7 to 10 minutes.
Investing in a dough scraper and an oven thermometer improves consistency. A scraper helps shape dough with ease, while a thermometer ensures your temperature is accurate, mimicking the high heat of traditional wood-fired ovens.
Serve immediately after baking to preserve the crust’s texture and the cheese’s creaminess. Neapolitan Margherita pizza is best enjoyed fresh and piping hot, capturing its vibrant flavors and signature chew.
Make-Ahead Instructions
To simplify your pizza-making process, prepare certain elements of your Neapolitan Margherita pizza ahead of time. Start by making the dough up to 24 hours in advance. Once the dough rises, divide it into portions, shape each one into a ball, and store them in airtight containers or covered with plastic wrap. Refrigerate the dough for slow fermentation, which enhances flavor and improves the texture.
Prepare the sauce ahead by blending the San Marzano tomatoes with olive oil, garlic, and salt. Transfer the sauce to a sealed container and refrigerate it for up to three days. When you’re ready to assemble, let the sauce return to room temperature for easier spreading.
Slice the fresh mozzarella a few hours beforehand. Store the cheese in an airtight container to maintain its moisture. You can also wash and pat the basil leaves dry, then store them in the refrigerator wrapped in a slightly damp paper towel inside a plastic bag.
If you’re using a pizza stone or steel, preheat your oven for at least 30 minutes right before assembling and baking. With these prepped elements, you’ll streamline the process and achieve a pizza with authentic flavor while saving time on the day of cooking.
Conclusion
Crafting a Neapolitan Margherita pizza at home is more than just cooking—it’s an art that connects you to a rich Italian tradition. With the right ingredients, tools, and techniques, you can achieve the perfect balance of flavors and textures that define this iconic dish.
By focusing on quality and attention to detail, you’ll create a pizza that’s not only delicious but also a true homage to its Neapolitan roots. Whether it’s for a special occasion or a casual meal, this pizza promises to deliver an authentic taste of Naples right to your table.
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