Pizza Margherita recipe, known as the original pizza Napoletana. A simple and easy recipe to start with as your first pizza.
Here you have the pizza Margherita recipe, known as the original pizza Napoletana. Make it quick and simple with ingredients you may already have in the kitchen, especially if you are usually cooking at home. One thing I didn’t added was the basil, because my child doesn’t like it. On the bottom of the article you also have the video tutorial.
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- 400 g white flour
- 230 g water
- 13 g salt
- 3 g yeast
- 15 g olive oil
- 400 g mozzarella cheese
- 400 g tomatoes pulp
- Salt to taste
- Oregano to taste
- A few basil leafs
- Some wheat
Preparing The Pizza Dough
I start by mixing the salt and the white flour together. The flour I like using has 9.5% proteins. You can do this by hand, but if you have a mixer then it’s a lot easier. I’m using Artisan From KitchenAid. In a separate container, in warm water add the sugar, the yeast and the olive oil. Mix them well until they dissolve in the water. Start mixing the flour and slowly add the liquid mix we just prepared. Mix the dough well until it looks ready.
Remove the dough from the mixing bowl and give it a spherical shape. Cover it and let it grow for about 15 min. Depending on the size of the pizzas, the next step is to split it in smaller portions. From this dough I usually make four pizzas. Let the portioned dough grow until it will double in size. In a warmer room usually it takes four hours, but the best results are after five or six hours.
Preparing The Toppings
First let’s start with the mozzarella cheese. Take it and slice it in small slices. Then put it in a strainer and let all the liquid drain out. I will not go traditional and prepare the pizza Margherita sauce entirely, we are trying to make it the simple way. But when I have the time, I do like making my own sauce. For this example I used canned tomato pulp. Add the oregano and the salt depending on your taste, and mix them well together. If you want to stay closer to the original recipe, you can drop in a few basil leaves in the sauce as well.
Making The Pizza
Put some of the wheat on the table so the dough won’t stick to it. Take one portion of the grown dough and shape it into a pizza. Place it on the wooden tray that will later help you place the pizza in the oven. Start adding on top the tomato sauce we prepared earlier, and on top the mozzarella cheese. If you like you can also add a few basil leaves on top. I didn’t added any, simply because my child doesn’t like it. Now just place it in the oven and let it cook until it has a brownish color and the cheese has melted entirely.
There is a way to make the basil taste and look better on the pizza. Most of the time you place it on the pizza before putting the pizza in the oven. I like cooking the pizza in the oven halfway, and only then placing the basil on top.
The oven should be pre-heated at 250°C. For the best results and for a nice crispy pizza, I’m using this refractare stone inside the oven. I’m placing the pizza straight on the stone and the results are almost as you would use a traditional fire heated bricks oven. Let the stone warm up for about 30 min before you start cooking the pizza. Don’t let the pizza cook too much either, as the dough will become way too crispy and that’s not pleasant at all. As soon as it starts getting the brownish color, the pizza should be ready. Usually after you make a few you can tell very easily when it’s properly cooked.