Pizza Margherita Recipe

It takes just a handful of ingredients to create magic in the kitchen, and rarely is this statement so obviously true as it is in the case of Pizza Margherita. One of only three classic pizzas that are considered true (verace) by the top authority on traditional Neapolitan pizzas, the AVPN – The True Neapolitan Pizza Association, along with the Marinara and the pizza fritta.

The key lies in the quality of ingredients and the harmony of flavors: the sweetness of ripe tomatoes, the milky richness of melted cheese, and the aroma of fresh basil all come together atop a perfectly baked crust, creating a culinary masterpiece that’s as delicious as it is easy to make at home.

Use this simple recipe to get you started on your pizza baking adventure. All the values in the recipe are made for a pizza oven, but you can also use a regular kitchen oven, just keep in mind the result will be quite different.

Recipe: Pizza Margherita

It’s as simple and straightforward as it gets – gather the ingredients, do a little bit of prep, and start baking! Some things to keep in mind before starting:

  • preheat your oven – pizza oven should be at 350 degrees, if baking in a home oven aim for the highest temperature, fan on;
  • we are using our Neapolitan Pizza dough for this recipe, but feel free to make your own;
  • make sure your have the best available ingredients, our shop is always fully stocked of the finest pizza toppings;


  • Oven
  • Pizza Peel
  • Semolina or plain flour for dusting


For the crust

For the sauce

  • San Marzano whole canned tomatoes
  • sea salt
  • olive oil




Prepare the dough
Make sure your dough is well rested and at room temperature.

Second step
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  • Semolina flour has a higher burn point than regular flour, and ensures that the dough will not stick to the peel when transferring the pizza to the oven.
  • There is no need to dissolve the yeast in warm water before using (as commonly believed). Active dry yeast has been reformulated in recent years to contain significantly smaller granules and will not have trouble dissolving into the dough. However, it is important to ensure that your active dry yeast is indeed alive and well. Double check your expiration date and when in a doubt, proof it.

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