Pizza Napoletana (Traditional Italian Margherita)

Puffy, leopard-spotted crust with a bright tomato base, creamy mozzarella, and basil—simple, traditional, and unbeatable when done right.

Ingredients

• 600g “00” flour (premium Italian, finely milled)
• 400g lukewarm water
• 18g fine sea salt
• 1g instant yeast (or 3g active dry yeast)
• 1 tbsp extra-virgin olive oil (optional, helps in home ovens)
• 1 x 800g can whole peeled tomatoes (preferably San Marzano-style)
• 1 tsp fine sea salt
• 1 tbsp extra-virgin olive oil
• 350–450g fresh mozzarella (best you can buy; drained well)
• 40–60g Parmigiano Reggiano, finely grated
• Fresh basil leaves (a generous handful)
• Extra-virgin olive oil, for finishing
• Freshly ground black pepper (optional)

Method

• 1

  Step 1: Make the dough

  In a large bowl, whisk water and yeast to dissolve. Add about 2/3 of the flour and mix with your hand or a spoon into a shaggy batter. Add salt, then the remaining flour and mix until a rough dough forms. Knead 8–10 minutes (by hand or mixer) until smooth, elastic, and slightly tacky but not sticky. If using, knead in the olive oil at the end until glossy.

• 2

  Step 2: First rise (bulk ferment)

  Cover the bowl. Let rise at room temperature until doubled and airy, about 2–3 hours (or refrigerate 12–24 hours for deeper flavor—bring back to room temp 1–2 hours before shaping).

• 3

  Step 3: Divide & proof

  Turn dough onto a lightly floured surface. Divide into 4 equal balls (~250g each). Shape into tight balls (tuck edges under to create surface tension). Place on a lightly oiled tray, cover, and proof 60–90 minutes until puffy and relaxed.

• 4

  Step 4: Prep oven & stone/steel

  Place a pizza stone/steel on the top third rack. Heat oven to its maximum (ideally 250–290°C / 480–550°F) for at least 45 minutes.

• 5

  Step 5: Make the sauce

  Crush tomatoes by hand (traditional) into a bowl. Stir in salt and olive oil. Taste: it should be bright and slightly salty.

• 6

  Step 6: Prep mozzarella (important)

  Tear fresh mozzarella into chunks. Drain on paper towels 10–15 minutes so it doesn’t flood the pizza. (If it’s very wet, you can press gently.)

• 7

  Step 7: Shape the base

  On a lightly floured surface, press one dough ball from the center outward, leaving a 1–2 cm rim. Stretch to 10–12 inches.

• 8

  Step 8: Top lightly (less is more)

  Spread 2–3 tbsp sauce in a thin layer. Add mozzarella sparingly, then a pinch of Parmigiano. Drizzle a little olive oil.

• 9

  Step 9: Bake

  Slide onto the hot stone/steel. Bake 6–10 minutes until the crust is puffed with deep golden spots and the cheese is bubbling.

• 10

  Step 10: Finish & serve

  Add basil immediately after baking (keeps it fragrant and green). Finish with a small drizzle of excellent extra-virgin olive oil. Slice and serve right away. Repeat with remaining dough balls.

Tips

• **Best results in a home oven:** Use a **pizza steel** if possible—it browns better than stone. Bake high, finish briefly under the broiler for “pizzeria” top heat.
• **Kid-friendly option:** Do half as Margherita, half “plain cheese” (sauce + mozzarella + parm, basil on adult slices after baking).
• **Avoid soggy pizza:** Drain mozzarella well and don’t overload sauce—thin layer only.
• **Make-ahead:** Dough improves with an overnight fridge ferment (12–24 hours). Store dough balls covered in the fridge, then bring to room temp before stretching.
• **Serving idea:** Classic with a simple green salad dressed with olive oil, salt, and black pepper (no need to complicate it).

Nutrition (per serving, estimate)