Authentic Neapolitan Pizza Margherita Recipe: Wood-Fired Perfection at Home

Pizza Margherita: Classic & Modern Recipes

🍕 Pizza Margherita: Classic & Modern Recipes: Easy Pan, No Pizza Stone, No Problem!

What is Pizza Margherita?

Pizza Margherita is a traditional Italian pizza topped with tomatoes, mozzarella, and fresh basil, created in honor of Queen Margherita of Savoy in 1889. It represents the Italian flag with its red (tomato), white (mozzarella), and green (basil).

Authentic Pizza Margherita with fresh ingredients

Classic Pizza Margherita showcasing the colors of the Italian flag

Two Variations

  • Classic Neapolitan-Style Margherita (wood-fired or home oven version)
  • Modern Pan/Skillet Margherita (for kitchens without pizza stones or ovens)

Recipe Format Overview

  • ✅ Preparation Time
  • 🔥 Cooking/Baking Time
  • 🌡️ Temperature
  • 🧰 Equipment Needed
  • 🛒 Ingredients List
  • 👩‍🍳 Step-by-Step Method
  • 🍽️ Serving Suggestions
  • ⭐ Special Tips
  • 💡 Optional Nutrition Facts

🍕 Variation 1: Classic Neapolitan-Style Pizza Margherita

⏱ Preparation Time:

  • Dough Rising: 8–24 hours (cold fermentation recommended)
  • Topping & Baking: 10–15 minutes
  • Total Active Time: ~40 minutes

🌡️ Baking Temperature:

  • Wood-fired oven: 430–480°C (800–900°F)
  • Home oven with pizza stone: Preheat to 250–275°C (475–525°F) for at least 45 minutes

🧰 Equipment List:

  • Pizza stone or steel (for home ovens)
  • Pizza peel (or flat baking tray)
  • Dough scraper or bench knife
  • Mixing bowl & kitchen scale
  • Proofing container or box
  • Saucepan (for quick tomato sauce)
  • Oven or wood-fired pizza oven

🛒 Ingredients List (Makes 2 Medium Pizzas):

For Dough (Neapolitan Style):

  • Tipo "00" flour – 500g
  • Water (lukewarm) – 325ml
  • Salt – 10g
  • Fresh yeast – 3g (or dry yeast – 1g)

For Topping:

  • San Marzano tomatoes – 1 can (400g) or crushed tomatoes
  • Fresh mozzarella (Fior di Latte or Buffalo Mozzarella) – 200g
  • Fresh basil leaves – A handful
  • Extra virgin olive oil – 2 tbsp
  • Salt – to taste

👨‍🍳 Method (Step-by-Step):

🥖 Dough Preparation:

  1. Dissolve yeast in lukewarm water.
  2. Add flour gradually and mix until a shaggy dough forms.
  3. Add salt and knead until smooth (~10 minutes by hand or mixer).
  4. Cover and let rest for 2 hours at room temp, then cold ferment in fridge for 8–24 hours.
  5. Bring to room temp 2 hours before use, then divide and shape into balls.

🍅 Sauce Prep:

  1. Crush San Marzano tomatoes by hand or pulse-blend.
  2. Add a pinch of salt. No need to cook — raw sauce is traditional.

🍕 Assembly:

  1. Preheat oven with pizza stone for 45 minutes.
  2. Stretch dough gently to 10–12" diameter without deflating.
  3. Spread raw tomato sauce, add torn mozzarella, fresh basil.
  4. Drizzle olive oil over the top.
  5. Slide onto hot stone and bake until crust is puffed and slightly charred (~6–8 mins in home oven; ~90 seconds in wood-fired).

🍽️ Serving:

  • Serve immediately on a wooden board or warm plate.
  • Optional: sprinkle with grated Parmigiano Reggiano or chili flakes.

⭐ Tips:

  • Use Tipo "00" flour for authentic texture.
  • Cold fermenting enhances flavor.
  • Always use fresh mozzarella, not shredded.
  • Avoid overloading toppings — simplicity is key.

💡 Approximate Nutrition (per slice, 1/6 of pizza):

  • Calories: ~250 kcal
  • Protein: ~9g
  • Carbs: ~30g
  • Fat: ~10g

🍕 Variation 2: Modern Pan/Skillet Margherita Pizza (No Stone Required)

Perfect for kitchens without a pizza stone or wood-fired oven.

⏱ Prep Time:

  • Same dough as above or 2-hour quick dough
  • Assembly + Cooking: 15–20 minutes

🌡️ Cooking Temperature:

  • Oven: 230–250°C (450–500°F)
  • Or Stove: Medium heat with finishing in oven broiler

🧰 Equipment:

  • Cast iron skillet or thick-bottomed non-stick pan
  • Lid or oven with broiler
  • Mixing bowl, dough scraper

🛒 Quick Dough (2 Pizzas):

  • All-purpose flour – 500g
  • Instant yeast – 7g
  • Water – 300ml
  • Olive oil – 2 tbsp
  • Salt – 10g
  • Sugar – 1 tsp (optional for color)

Toppings remain same as Neapolitan version

👨‍🍳 Method:

Dough:

  1. Mix all ingredients and knead for 8–10 minutes.
  2. Rest and rise at room temp for 1.5 hours.
  3. Divide, shape, and rest 15 more minutes.

Cooking:

  1. Oil skillet, press dough into it gently.
  2. Add sauce, mozzarella, basil.
  3. Cover and cook on stovetop for 6–8 mins on medium.
  4. Transfer to oven broiler (or uncovered oven) to brown top (5–7 mins).

🍽️ Serving:

  • Slice like a deep-dish pizza or serve whole with a pizza wheel.
  • Optional garnish: balsamic glaze or arugula.

⭐ Tips:

  • Covering while cooking helps melt cheese.
  • Don't overload sauce to avoid sogginess.
  • A drizzle of truffle oil gives a gourmet finish.
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