Neapolitan Pizza Margherita Recipe
Slow-rise dough and a hot home-oven steel give this Neapolitan Margherita a tender center, crisp edge, and balanced tomato, mozzarella, and basil at home.
Pizza Margherita is a Neapolitan pizza topped simply with tomato, mozzarella, basil, and olive oil. In Naples, in Campania, the classic is a spare pie with a thin center and a puffed rim; keeping the toppings light lets the dough stay tender rather than soggy. A preheated steel or stone near the top of a standard oven gives the base a strong burst of heat. It cannot quite match a wood oven, but it can make a crisp edge. The dough rises slowly in the refrigerator for flavor and easier handling, then rests at room temperature before stretching. I use just enough crushed canned tomato and well-drained mozzarella; a little restraint is the difference between a balanced pizza and a wet one. Add basil after baking so it stays fragrant and green.
If you want to round out an Italian meal, follow this with Spaghetti alle Vongole Recipe or Easy Tiramisu Recipe No Alcohol. The long chill, a very hot baking surface, and a light hand with toppings are what give this version a tender center and crisp, browned rim without a dedicated pizza oven.
By Lucia Moretti
Step by step
These photos follow the method in order, from the first prep step to the plated dish.
Where It Goes Wrong
The dough tears while stretching. Keep it covered and let it warm for another 20–30 minutes before stretching gently from the center outward.
| Symptom | Cause | Fix |
|---|---|---|
| The dough tears while stretching. | It is too cold or has not relaxed enough. | Keep it covered and let it warm for another 20–30 minutes before stretching gently from the center outward. |
| The crust is pale and soft underneath. | The steel or stone was not fully heated, or the oven was not hot enough. | Preheat the baking surface for the full 45 minutes and use the oven’s maximum temperature. |
| The middle turns wet or floppy. | The tomatoes were watery or the pizza had too much topping. | Drain excess tomato liquid, dry the mozzarella well, and spread on a thin layer of each. |
| The pizza sticks to the peel. | It sat on the peel too long or the peel was not dusted enough. | Dust the peel lightly, assemble quickly, and shake the pizza loose before launching it. |
| The dough barely rises in the refrigerator. | The fridge is very cold or the yeast was old. | Give the dough more time at room temperature before shaping, and check that the yeast is still active. |
Recipe
Ingredients
Method
- 1
Mix the flour and yeast in a large bowl. Pour in the water and stir until no dry flour remains, then mix in the salt.
- 2
Knead the dough on a clean counter for 8–10 minutes, until smooth and elastic. Divide it into two equal pieces and shape each into a tight ball.
- 3
Set the dough balls in a covered container with room to expand and refrigerate for 18 hours.
- 4
Take the dough out of the refrigerator 2 hours before baking and keep it covered. Drain and pat the mozzarella dry. During the final 45 minutes, heat the oven to its maximum setting, ideally 550°F (290°C), with a pizza steel or stone on an upper-middle rack.
- 5
Crush the tomatoes by hand in a bowl. Tear the mozzarella into small pieces and have the basil and olive oil ready. Use a light hand with both tomato and cheese.
- 6
Dust a pizza peel with semolina or flour. Stretch one dough ball by hand into a 10–11-inch round, leaving the rim a little thicker; do not roll it flat. Set the round on the peel and shake gently to check that it moves freely.
- 7
Spread half the crushed tomatoes over the dough, leaving the rim uncovered, then scatter on half the mozzarella. Give the peel one more shake so the pizza is not sticking.
- 8
Slide the pizza onto the hot steel or stone and bake for 5–7 minutes, turning once if it browns unevenly. It is ready when the rim is puffed with dark golden spots and the cheese is bubbling. Add half the basil and a drizzle of olive oil after baking. Repeat with the second dough ball.
FAQ
Can I make Neapolitan pizza dough without 00 flour? Yes. Bread flour works well and gives the crust a pleasantly chewy texture. All-purpose flour also works; the dough may be a little less chewy.
Can I make Neapolitan pizza dough without 00 flour?
Yes. Bread flour works well and gives the crust a pleasantly chewy texture. All-purpose flour also works; the dough may be a little less chewy.
Can I use a pizza stone instead of a steel?
Yes. Preheat the stone for 45 minutes on an upper-middle rack. It may bake the pizza a little more slowly than a steel, so use the browned rim and bubbling cheese as your cues.
How do I keep fresh mozzarella from making pizza watery?
Drain it well and pat it dry before topping the pizza. Tear it into small pieces and use a restrained amount.
Can I refrigerate the pizza dough longer than 18 hours?
Yes. It can chill for up to 24 hours; bring it to room temperature, covered, for about 2 hours before stretching.
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