Queen Margherita Pizza
Transport yourself to the heart of Naples with this Queen Margherita Pizza recipe, a culinary homage to Italy's most iconic dish. Featuring a tender, homemade crust crafted from "00" flour, this pizza is topped with velvety San Marzano tomato sauce, creamy fresh mozzarella, and fragrant basil leaves for a flavor profile that's as pure as it is indulgent. With just a drizzle of extra virgin olive oil to finish, this classic Neapolitan pizza melds simplicity and elegance in every slice. Perfect for pizza lovers and home cooks alike, it’s baked to golden perfection in just minutes—ideal for date nights or casual gatherings. Master the art of authentic Italian pizza right in your kitchen with this easy yet rewarding recipe!
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Recipe Information
Ingredients
- 250 grams 00 flour (or all-purpose flour)
- 150 milliliters warm water
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 400 grams san marzano tomatoes (canned, whole)
- 200 grams fresh mozzarella
- 10 leaves fresh basil leaves
- 2 tablespoons extra virgin olive oil (for drizzling)
Instructions
In a small bowl, dissolve 1 teaspoon of active dry yeast and 1 teaspoon of sugar in 150 milliliters of warm water. Let the mixture sit for 5–10 minutes until it becomes frothy.
In a large mixing bowl, combine 250 grams of 00 flour (or all-purpose flour) with 1 teaspoon of sea salt. Gradually add the yeast mixture and 2 tablespoons of olive oil to the flour, mixing until a dough forms.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Shape the dough into a ball, place it in a clean bowl, cover with a damp cloth, and let it rise for about 60 minutes or until it doubles in size.
While the dough is rising, prepare the tomato sauce. Blend 400 grams of canned San Marzano tomatoes using a blender or immersion blender until smooth. Season with a pinch of salt as desired.
Preheat your oven to the maximum temperature (typically around 250°C/480°F). If using a pizza stone, place it in the oven while preheating.
Once the dough has risen, punch it down gently and divide it into two equal parts for two pizzas. Roll out one portion of the dough on a floured surface into a 10–12 inch round shape.
Transfer the rolled-out dough onto a parchment paper or pizza peel if using a pizza stone. Spread a thin layer of prepared tomato sauce over the base, leaving a small border around the edges.
Tear 100 grams of fresh mozzarella into small chunks and evenly distribute them over the sauce. Repeat the process with the second pizza if making both at once.
Place the pizza in the preheated oven directly on the pizza stone or a baking tray. Bake for 7–10 minutes, or until the crust is golden and crispy, and the cheese is bubbling.
Remove the pizza from the oven, add 5 fresh basil leaves, and drizzle lightly with 1 tablespoon of extra virgin olive oil. Serve immediately.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 3730 mg | 162% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.6 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1433 mg | 110% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
