Pizza Margherita is the most iconic pizza from Naples, Italy, and a global symbol of Italian cuisine. With its simple yet perfect combination of tomato, mozzarella, and basil, it represents the colors of the Italian flag and the essence of Neapolitan food culture. Here’s how to make a true Pizza Margherita at home—and the fascinating story behind its royal name.
The Origins of Pizza Margherita
Pizza Margherita’s roots stretch back to Naples in the late 19th century. While pizzas topped with tomato, mozzarella, and basil existed in Naples since at least the early 1800s, legend credits the pizza’s name to a royal visit in 1889. Queen Margherita of Savoy and King Umberto I visited Naples, and the famed pizzaiolo Raffaele Esposito was asked to prepare pizzas for the queen at the Royal Palace of Capodimonte. Of the three pizzas he made, the queen’s favorite was topped with red tomatoes, white mozzarella, and green basil—mirroring the Italian flag’s colors. Esposito named it “Pizza Margherita” in her honor, and a letter of royal appreciation is still on display at Pizzeria Brandi, the alleged birthplace of this classic.
Though some historians debate the details, there’s no doubt that Pizza Margherita became a culinary landmark, elevating humble Neapolitan street food to a symbol of national pride and inspiring pizzerias around the world.
Ingredients
For one large pizza (about 12 inches):
250–270g (about 9 oz) Neapolitan pizza dough (homemade or high-quality store-bought)
1 cup canned whole San Marzano tomatoes
100g (3.5 oz) fresh mozzarella (fior di latte or mozzarella di bufala)
Fresh basil leaves
Sea salt
Extra virgin olive oil
Step-by-Step Instructions
1. Make the Dough (Neapolitan Style)
Mix water and sea salt in a bowl. Add a small amount of flour and dissolve fresh yeast into the mixture.
Gradually add the rest of the flour, mixing until a dough forms.
Knead on a floured surface until smooth and elastic, about 10–15 minutes.
Cover and let the dough rest at room temperature for at least 18 hours for best flavor and texture.
Divide into balls (about 270g each) and let rise for another 4–6 hours.
2. Prepare the Sauce
Season with a pinch of salt and a few torn basil leaves. No need to cook the sauce.
3. Stretch the Dough
On a floured surface, gently stretch the dough ball into a 12-inch round, working from the center out and leaving a 1cm rim for the crust. Avoid using a rolling pin to preserve the air bubbles for a light, chewy edge.
4. Assemble the Pizza
Spread a thin layer of tomato sauce over the dough, leaving the border uncovered.
Tear the mozzarella into pieces and distribute evenly over the sauce.
Add a few fresh basil leaves and drizzle with extra virgin olive oil.
5. Bake
For best results, bake in a wood-fired oven at 450°C/842°F for 60–90 seconds, turning halfway through.
At home, preheat a pizza stone or steel at the highest oven temperature (500–550°F/260–290°C) for at least 45 minutes. Bake the pizza for 7–10 minutes, or until the crust is puffed and lightly charred and the cheese is melted.
6. Serve
Remove from the oven, add a few more fresh basil leaves, and drizzle with a bit more olive oil.
Slice and enjoy immediately—the true taste of Naples!
Why Pizza Margherita Is Special
Pizza Margherita is more than just a pizza—it’s a celebration of Italian history, simplicity, and pride. Its three toppings—tomato, mozzarella, and basil—create a perfect balance of flavors and textures, and its story connects every bite to the heart of Naples and the Italian nation. Whether cooked in a wood-fired oven or your home kitchen, making Pizza Margherita is a delicious way to experience a piece of culinary royalty.
