Homemade Neapolitan Pizza (Margherita) – Authentic Flavor Without a Pizza Oven
If there’s one dish that perfectly represents Italian cuisine, it’s the Neapolitan Margherita pizza. With its soft yet crisp crust, light tomato sauce, creamy mozzarella, and fresh basil, this pizza proves that simplicity is the ultimate sophistication.
Ingrédients
For the dough:
- 600 g tipo 00 pizza flour
- 375 ml lukewarm water
- 20 g fine salt
- 1 g dry yeast or 2 g fresh yeast
- 1 tsp olive oil for coating the bowl
For the topping (per pizza):
- 3 –4 tbsp tomato sauce try my easy creamy tomato pasta sauce
- 125 g fresh mozzarella drained and torn into pieces
- Fresh basil leaves
- 1 tbsp extra virgin olive oil
Instructions
- Mix water + salt, add yeast and flour. Knead 10–15 min until smooth.
- Let rise 1–2 h, then divide into 4 balls. Refrigerate 20–24 h.
- Remove 1 h before baking, stretch by hand.
- Top with tomato sauce, mozzarella, olive oil.
- Bake at 500°F (260°C) on hot stone/tray for 5–7 min. Optional: 1–2 min under broiler.
- Add basil and serve immediately.
Vidéo
Notes
Chef’s Tips and Tricks
- Drain mozzarella well – Wrap in paper towels for 30 minutes before use to prevent soggy pizza.
- Stone vs. tray – A pizza stone gives the best crispness, but a heavy baking tray preheated upside-down works too.
- Don’t overtop – Less is more with Neapolitan pizza; keep it light for an airy crust.
- Room temp dough – Never stretch cold dough, it will tear.
- Oil after baking – A drizzle of olive oil at the end boosts flavor without burning in the oven.
Substitutions
- Flour – If tipo 00 is unavailable, use all-purpose flour with at least 12% protein.
- Yeast – Active dry yeast can be swapped for fresh (double the amount).
- Mozzarella – Substitute buffalo mozzarella for richer flavor or low-moisture mozzarella if your cheese is too watery.
- Sauce – Pesto makes a delicious variation; try my homemade Italian pesto as a base instead of tomato sauce.