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Pizza Margherita

Pizza Margherita

By Rose Hattabaugh & Courtney HillMarch 3, 2025

  • Makes
    Makes two 10-inch pizzas
  • Cook Time
    5 hours
  • Active time plus cooling
    40 minutes active

The Associazione Verace Pizza Napoletana establishes regulations on pizza bearing the name “Neapolitan” or “Napoletana.” So though pizza alla margherita is an Italian classic and our version attempts to re-create the pizza we tasted in Naples, it is not Neapolitan. It is, however, a top-notch homemade pie. Fresh mozzarella cheese is key. After slicing it, be sure to pat the pieces dry to remove excess moisture that can lead to a soggy crust. Our pizza dough recipe makes enough for four 10-inch pies, but you will need only two portions for this recipe. You may wish to use the other two portions to make pizza alla marinara, or, to make four pizza margherite, simply double the toppings below.

Tip

Don’t forget to heat the baking steel or stone for at least an hour before baking, and be sure to turn the oven to broil before shaping the dough.

Ingredients

  • All-purpose flour, for dusting the counter

  • Two portions pizza dough

  • Semolina flour, for dusting the pizza peel

  • ⅔

    cup tomato sauce for pizza, divided

  • 4

    ounces fresh mozzarella cheese, cut into ¼-inch-thick slices, then torn or cut into 1- to 2-inch pieces, patted dry, divided

  • 12-14

    fresh basil leaves

  • Extra-virgin olive oil, to serve

Step 1

At least 1 hour before baking, heat the oven to 500°F (or 550°F if that's your oven's maximum temperature), with a baking steel or stone on the middle rack.

Step 2

When you are ready to shape the dough, heat the oven to broil (use the low setting if your oven offers multiple broiler settings). Generously dust the counter with all-purpose flour and set one portion of dough on top. With your hands, slightly flatten the dough, then with your fingertips, gently press it into an 8-inch round of relatively even thickness. Flip the dough over and press into a 10-inch round, working from the center outward and leaving a ½-inch border around the perimeter; occasionally flip the dough to ensure the bottom is not sticking to the counter.

Step 3

Dust a baking peel with semolina, then transfer the round to the peel and, if needed, reshape into a 10-inch round; gently shake the peel to ensure the dough slides freely. Spread half of the tomato sauce evenly on the dough, leaving a ½-inch border. Sprinkle evenly with half of the mozzarella.

Step 4

Slide the pizza onto the baking steel or stone and bake until the crust is spottily browned and the cheese is melted, 5 to 8 minutes. Using the peel, transfer the pizza to a cutting board. Brush away any residual semolina on the peel.

Step 5

Shape, top and bake the second portion of dough in the same way. While the second pizza is baking, tear 6 to 8 basil leaves into pieces and scatter them over the pizza, then drizzle with oil. Cut into slices and serve.

Step 6

When the second pizza is done, remove it from the oven and finish it in the same way as the first. Cut into slices and serve.