If you’re looking for a classic Neapolitan inspired pizza then this Margherita Pizza Recipe is calling for you! Made with a small handful of simple ingredients, learn the key elements to making this beloved pizza with a perfectly chewy crust.
Every Friday we fire up our outdoor pizza oven and make all kinds of pizzas. And for years, the one pizza we come back to every time is the classic Margherita Pizza Recipe. This pizza is meant to be cooked in a wood-fired pizza oven but can easily be modified for your indoor kitchen oven too. The reason is the texture of the pizza dough. It’s only really attainable by using high heat and a low moisture dough. If you are just getting started on pizza research, check out our complete guide on how to grill pizza.
When referring to a Neapolitan style pizza, it’s important to note that Neapolitan Pizzas originated in Naples, Italy and have very distinct rules for being called that. The organization Associazione Verace Pizza Napoletana manages and sets the certification for someone making a certified Neapolitan Pizza around the world. It is important to note because it’s a very specific criteria of dough size, ingredients, cook time, and even the style of cheese that makes it authentic.
Close Up Of A Traditional Italian Neapolitan Wood Fired Margherita Pizza Stock Photo
The classic style of pizza from Naples, is a 10 to 12-inch round pizza with a crust that is both crispy and chewy. It has a distinct crust that is slightly risen than the base with leopard spots on the crust and base from the high heat.
The flavors are meant to be a simple combination of fresh tomato sauce (ideally using San Marzano canned tomatoes), fresh mozzarella, and fresh basil.
Traditionally these are cooked in hot pizza ovens with a stone base that gets to 700 degrees so that the dough can rapidly cook, and with a flame cascading over the dome of the pizza oven that simultaneously melts the cheese.
Best Homemade Margherita Pizza
The goal is not to have too much moisture from the ingredients otherwise as the pizza is cooking, it will steam and not cook through.
* Most store bought doughs are made with around 70% hydration level, which is fine, it just means you may have to cook it longer in the oven or pay attention to how fast it cooks in an outdoor pizza oven.
A few key tools are very important when making any pizza, here are some of them. For a complete list check out our complete guide for pizza tools.
Sourdough Pizza Dough [step By Step Guide]
– A turning pizza peel is a great addition as it’s smaller and easier to turn the pizzas in a dedicated pizza oven. We strongly recommend it.
Make sure the dough is at room temperature so it is easy to work with. Also be sure your pizza stone is at the desired temperature based on how you are cooking it.
If you do not have a pizza oven that can get a stone to 700 degrees, the next best option is to use your oven and a pizza stone. This method is inspired by Ken Forkish, a legend in wood fired pizzas.
Margherita Pizza — Ooni Australia
Dough – The first thing we will stress for the classic style of Margherita is to use a lower moisture level dough. It’s easy to make a homemade dough and you can control the moisture level. A store bought dough is typically made for a NY style pizza. If using a store bought dough, then plan to extend the cooking time or consider an alternative NY style pizza.
Stone Temperature – For this pizza, the stone needs to be hot. Follow our modification for using an oven if you don’t have a backyard pizza oven. If you have a grill, we recommend a NY style pizza using our grilled pizza method or our pellet grill pizza method.
Pizza too Wet – It starts with a low hydration dough, if the dough is low hydration, then be sure the mozzarella is pressed of excess moisture and the sauce is thick and not watery.
Homemade Margherita Pizza With Crispy Prosciutto
Calories: 1288 kcal | Carbohydrates: 193 g | Protein: 51 g | Fat: 37 g | Saturated Fat: 15 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 9 g | Cholesterol: 71 mg | Sodium: 3779 mg | Potassium: 329 mg | Fiber: 7 g | Sugar: 28 g | Vitamin A: 1279 IU | Vitamin C: 7 mg | Calcium: 477 mg | Iron: 12 mg
I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of , and author of Fire + Wine cookbook. Thanks for stopping by!
– A turning pizza peel is a great addition as it’s smaller and easier to turn the pizzas in a dedicated pizza oven. We strongly recommend it.
Make sure the dough is at room temperature so it is easy to work with. Also be sure your pizza stone is at the desired temperature based on how you are cooking it.
If you do not have a pizza oven that can get a stone to 700 degrees, the next best option is to use your oven and a pizza stone. This method is inspired by Ken Forkish, a legend in wood fired pizzas.
Margherita Pizza — Ooni Australia
Dough – The first thing we will stress for the classic style of Margherita is to use a lower moisture level dough. It’s easy to make a homemade dough and you can control the moisture level. A store bought dough is typically made for a NY style pizza. If using a store bought dough, then plan to extend the cooking time or consider an alternative NY style pizza.
Stone Temperature – For this pizza, the stone needs to be hot. Follow our modification for using an oven if you don’t have a backyard pizza oven. If you have a grill, we recommend a NY style pizza using our grilled pizza method or our pellet grill pizza method.
Pizza too Wet – It starts with a low hydration dough, if the dough is low hydration, then be sure the mozzarella is pressed of excess moisture and the sauce is thick and not watery.
Homemade Margherita Pizza With Crispy Prosciutto
Calories: 1288 kcal | Carbohydrates: 193 g | Protein: 51 g | Fat: 37 g | Saturated Fat: 15 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 9 g | Cholesterol: 71 mg | Sodium: 3779 mg | Potassium: 329 mg | Fiber: 7 g | Sugar: 28 g | Vitamin A: 1279 IU | Vitamin C: 7 mg | Calcium: 477 mg | Iron: 12 mg
I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of , and author of Fire + Wine cookbook. Thanks for stopping by!
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