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Recipes around the World
A Neapolitan margherita is done in less than 90 seconds: the oven temperature hovers around 450°C (850°F), the crust blisters in the first 30 seconds, and the mozzarella melts without fully browning. The legend says the pizza was named in 1889 for Queen Margherita of Savoy, who preferred it over the other pizzas presented to her—red (tomato), white (mozzarella), green (basil) echoing the Italian flag. The strict version uses San Marzano tomatoes, crushed by hand (never blended), fior di latte mozzarella torn and scattered while still cold, fresh basil added after the oven, and a drizzle of olive oil. The Associazione Verace Pizza Napoletana has a 14-page specification for what qualifies as authentic Neapolitan pizza—and the crust char, the leopard spotting, is a quality marker, not a defect.
In a small bowl, dissolve the active dry yeast and sugar in the warm water. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine 3 1/2 cups of flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Mix until a dough forms. If the dough is too sticky, gradually add more flour until it is smooth and elastic.
Turn the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Preheat your oven to its highest setting, usually around 500째F (260째C), and place a pizza stone or baking sheet inside to heat up.
Punch down the risen dough and divide it into two equal portions.
Roll out each portion on a floured surface into a thin circle or rectangle, depending on your preference.
Transfer the rolled-out dough onto a piece of parchment paper.
Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges.
Arrange the sliced fresh mozzarella cheese evenly over the tomato sauce.
Drizzle with extra virgin olive oil and sprinkle with a little salt.
Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet.
Bake for about 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and immediately top with fresh basil leaves.
Drizzle with a little more extra virgin olive oil if desired.
Slice and serve hot.
Neapolitan pizza with tomato, mozzarella, and basil, baked in a wood-fired oven at 450°C for 60-90 seconds. The leopard spotting (char) is a quality marker.
Naples, 1889. Named for Queen Margherita of Savoy during her visit. The colors echo the Italian flag: red (tomato), white (mozzarella), green (basil).
Tipo 00 flour dough, San Marzano tomatoes (crushed by hand), fior di latte mozzarella, fresh basil, olive oil.
Use the highest oven temperature possible. Cold mozzarella on a hot pizza prevents excess moisture release; add basil after baking.
No elaborate sides needed—a glass of Peroni or Falanghina white wine from Campania is all you need.