Homemade Neapolitan Margherita Pizza
Craft a delightful Neapolitan-style margherita pizza right in your own kitchen. This traditional Italian recipe is simple yet flavorful, featuring a bubbly crust, rich tomato sauce, fresh mozzarella, and fragrant basil.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Servings: 2 medium pizzas
Full Ingredient List
- 1 batch whole wheat pizza dough or 1 pound store-bought pizza dough
- 1 large can (28 ounces) whole San Marzano tomatoes
- 12 ounces ovoline-type mozzarella or other fresh mozzarella balls, ideally water-packed
- 1 handful fresh basil, thinly sliced plus small leaves
- Extra-virgin olive oil, for drizzling
- Flaky sea salt or kosher salt
- Optional: Red pepper flakes
Pizza Base and Sauce
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1 batch or 1 pound |
Whole wheat pizza dough |
|
Store-bought pizza dough |
| 1 large can (28 ounces) |
Whole San Marzano tomatoes |
Pour into a bowl and crush by hand |
|
Instructions
-
Step 1:
Preheat the oven to 500 degrees Fahrenheit and position the rack in the upper third of the oven. (Tips: Use a baking stone or steel for best results.)
-
Step 2:
Prepare the dough and let it rise if using homemade. Stretch it out to form the pizza base. (Tips: Make sure the edges are slightly thicker for a good crust.)
-
Step 3:
Place the whole canned San Marzano tomatoes in a bowl and crush them by hand. Spread about 3/4 cup of this tomato sauce evenly over each pizza base, leaving about 1 inch bare around the edges. (Tips: Do not over-sauce to prevent a soggy crust.)
Topping and Baking
Tools and Equipment
- Baking sheet or stone
- Oven
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 12 ounces (ovoline-type), ideally water-packed |
Mozzarella cheese |
Drain if packed in water and pat dry. Tear into 1-inch pieces. |
Other fresh mozzarella balls |
| 1 handful, thinly sliced plus small leaves |
Fresh basil leaves |
Chop finely and keep some whole for garnish |
|
| For drizzling |
Extra-virgin olive oil |
Light drizzle |
|
| To taste |
Flaky sea salt or kosher salt |
For sprinkling |
|
| Optional |
Red pepper flakes |
For sprinkling |
|
Instructions
-
Step 4:
Distribute the mozzarella over the pizza, concentrating it slightly more in the center as it will melt outward. (Tips: Ensure the mozzarella is well-drained to avoid excess moisture.)
-
Step 5:
Bake the pizzas one at a time on the top rack until the crust is golden and cheese is just turning golden, about 10 to 12 minutes. (Tips: Watch closely if using a baking stone/steel, as baking time may vary.)
-
Step 6:
Top each pizza with fresh basil, a drizzle of olive oil, a sprinkle of salt, and optional red pepper flakes. Slice and serve. (Tips: Add basil and olive oil after baking to retain their fresh flavors.)
Additional Information
Notes: For a dairy-free or vegan version, try drizzling vegan sour cream instead of cheese. To make it gluten-free, use a gluten-free pizza dough option.
