Pizza Margherita – A Slice of Italian Heritage

The Queen of All Pizzas 👑🇮🇹

Born in Naples in 1889, the Margherita pizza was created by the famous pizzaiolo Raffaele Esposito as a tribute to Queen Margherita of Savoy.

With the red of tomatoes, the white of mozzarella, and the green of basil, this pizza proudly mirrors the Italian tricolor.

Over time, it has earned the title of the most beloved pizza in Italy and across the globe.

Today, Nonna brings this legacy to your kitchen with her classic version—simple, delicious, and deeply rooted in Italian tradition.

💖 Why Nonna Loves This Recipe

• Timeless flavor – A celebration of Italy in every bite.

• Simple, fresh ingredients – The cornerstone of true Italian cooking.

• Perfectly balanced – Creamy mozzarella, sweet tomato, and fragrant basil.

• Fun to make – Get the whole family involved in kneading and topping!

⏳ Cooking Time

• Preparation: 20 minutes

• Cooking: 25 minutes

• Resting Time: 2+ hours

• Servings: Makes 2 pizzas (2–4 people)

🛒 Ingredients

For the Dough:

• 2 ½ cups (300 g) 0 flour

• 1 ⅔ cups (200 g) Manitoba flour

• 1 tbsp (25 g) fresh or dehydrated brewer’s yeast

• 1 cup (250 ml) sparkling mineral water, at room temperature

• 1 tsp sugar

• 1 tsp salt

• 3 tbsp extra virgin olive oil (optional, for a crispier crust)

For the Topping:

• 3 cups (700 g) tomato pulp, lightly drained

• 14 oz (400 g) buffalo or cow’s milk mozzarella (fiordilatte), sliced and drained

• Fresh basil leaves

• 2–3 tbsp extra virgin olive oil

• Pinch of salt

• Pinch of sugar

🍽️ Method: Step-by-Step

1. Make the Starter:

   • Dissolve yeast in ¼ cup (50 ml) warm mineral water.

   • Mix in ¼ cup (50 g) 0 flour and 1 tsp sugar.

   • Cover and let rise for 30 minutes.

2. Prepare the Dough:

   • On a clean surface, mix the rest of the flours and form a well.

   • Pour the starter and remaining water in the center; sprinkle salt on the edge.

   • Add olive oil if desired.

   • Knead for 10–15 minutes until smooth.

   • Shape into a ball, make a cross on top, and place in an oiled bowl.

   • Cover and let rise in a warm place for at least 2 hours.

3. Preheat Oven:

   • Heat your oven to 400°F (200°C) on the highest setting.

4. Form the Pizzas:

   • Grease 2 baking sheets.

   • Divide dough into 2 parts and shape each into a round base with raised edges.

5. Top the Pizza:

   • Season tomato pulp with oil, salt, and sugar.

   • Spread evenly over each base.

   • Let rest 15 minutes.

6. Bake and Finish:

   • Bake for 15–20 minutes.

   • Remove from oven, top with mozzarella slices and basil.

   • Return to oven for 5 more minutes.

   • Serve hot and fresh!

🧾 Nutritional Facts (Per Serving – ½ pizza)

🧠 Tips & Tricks

• Let dough rise longer for a lighter crust—up to 8–10 hours.

• Use mozzarella fiordilatte for less moisture if buffalo is unavailable.

• Sprinkle a bit of semolina flour on the baking tray for a crispier bottom.

• If using a pizza stone, preheat it well for a better crust texture.

• Add a drizzle of oil on top after baking for extra flavor!

PIZZA MARGHERITA RECIPE

With the red of tomatoes, the white of mozzarella, and the green of basil, this pizza proudly mirrors the Italian tricolor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

2 minutes mins

Total Time 47 minutes mins

Course Bread

Cuisine Italian

Servings 2 Pizzas

Notes

Ingredients

For the Dough:

• 2 ½ cups (300 g) 0 flour
• 1 ⅔ cups (200 g) Manitoba flour
• 1 tbsp (25 g) fresh or dehydrated brewer’s yeast
• 1 cup (250 ml) sparkling mineral water, at room temperature
• 1 tsp sugar
• 1 tsp salt
• 3 tbsp extra virgin olive oil (optional, for a crispier crust)

For the Topping:

• 3 cups (700 g) tomato pulp, lightly drained
• 14 oz (400 g) buffalo or cow’s milk mozzarella (fiordilatte), sliced and drained
• Fresh basil leaves
• 2–3 tbsp extra virgin olive oil
• Pinch of salt
• Pinch of sugar

---

🍽️ Method: Step-by-Step

1. Make the Starter:
   • Dissolve yeast in ¼ cup (50 ml) warm mineral water.
   • Mix in ¼ cup (50 g) 0 flour and 1 tsp sugar.
   • Cover and let rise for 30 minutes.
2. Prepare the Dough:
   • On a clean surface, mix the rest of the flours and form a well.
   • Pour the starter and remaining water in the center; sprinkle salt on the edge.
   • Add olive oil if desired.
   • Knead for 10–15 minutes until smooth.
   • Shape into a ball, make a cross on top, and place in an oiled bowl.
   • Cover and let rise in a warm place for at least 2 hours.
3. Preheat Oven:
   • Heat your oven to 400°F (200°C) on the highest setting.
4. Form the Pizzas:
   • Grease 2 baking sheets.
   • Divide dough into 2 parts and shape each into a round base with raised edges.
5. Top the Pizza:
   • Season tomato pulp with oil, salt, and sugar.
   • Spread evenly over each base.
   • Let rest 15 minutes.
6. Bake and Finish:
   • Bake for 15–20 minutes.
   • Remove from oven, top with mozzarella slices and basil.
   • Return to oven for 5 more minutes.
   • Serve hot and fresh!

Keyword pizza, margherita, pizza margherita, margherita pizza

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