Before you cook
Background Recipe story & origin
Pizza Margherita was reportedly created in June 1889 by Neapolitan pizzaiolo Raffaele Esposito to honor Queen Margherita of Savoy during her visit to Naples. He made three pizzas; she preferred the one with tomatoes, mozzarella, and basil - representing the Italian flag's colors. However, this origin story may be apocryphal; flatbreads with tomato and cheese existed in Naples before this date. What's certain is that pizza evolved in Naples' working-class neighborhoods in the 18th-19th centuries, sold by street vendors and eaten folded. The Associazione Verace Pizza Napoletana established strict standards in 1984: San Marzano tomatoes, fresh mozzarella di bufala, basil, olive oil, and dough made from tipo 00 flour, natural yeast, water, and salt, cooked 60-90 seconds in a 485°C wood-fired oven. The resulting pizza has a soft, slightly charred cornicione (crust) and a thin, tender center.
Before you start Equipment you'll need
- pizza stone or steel — Provides intense heat retention for baking pizza at high temperature until charred and crispy
- pizza stone — Used for pizza stone
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
Non-negotiables Rules for success
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Make the dough
Mix flour, yeast, salt. Add water. Knead until smooth. Let rise 1-2 hours until doubled.
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Shape and top
Divide into 4 balls. Stretch each into 10-12 inch round. Top with crushed tomatoes, season with salt...
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In the oven
Bake on preheated pizza stone at 500°F+ for 8-12 minutes until crust is charred in spots and cheese ...
Prep Get set first
About 10 min of prep
- Prepare pizza stone or steel
This recipe takes about 15 minutes total.
Ingredients
Instructions
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Make the dough
Mix flour, yeast, salt. Add water. Knead until smooth. Let rise 1-2 hours until doubled.
-
Shape and top
Divide into 4 balls. Stretch each into 10-12 inch round. Top with crushed tomatoes, season with salt. Add torn mozzarella.
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In the oven
Bake on preheated pizza stone at 500°F+ for 8-12 minutes until crust is charred in spots and cheese bubbles.
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Drizzle with oil
Top with fresh basil and drizzle of olive oil immediately out of oven.