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Margherita Neapolitan Pizza with Fresh Basil - A Simple, Classic Favorite

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the dough (makes 2 medium pizzas): 3 1/4 cups (400 g) bread flour or “00” pizza flour
  • 1 1/4 cups (300 ml) room-temperature water
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon instant yeast (or 3/4 teaspoon active dry yeast)
  • 1 teaspoon extra-virgin olive oil (optional, for tenderness)
  • For the sauce: 1 can (14–15 oz) whole peeled San Marzano tomatoes, drained
  • 1 small garlic clove, grated or minced (optional)
  • 1–2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt, plus more to taste
  • For topping: 8–10 oz fresh mozzarella (fior di latte), sliced and patted dry
  • Fresh basil leaves (a generous handful)
  • Extra-virgin olive oil, for drizzling
  • To finish (optional): Freshly ground black pepper
  • Pinch of red pepper flakes

Method
 

  1. Mix the dough. In a large bowl, whisk flour, yeast, and salt. Add water and olive oil (if using). Stir with a spoon until no dry spots remain. The dough will be shaggy—this is fine.
  2. Knead briefly. Turn the dough onto a lightly floured surface and knead for 2–3 minutes until it smooths out slightly. You can also use stretch-and-folds in the bowl every 15 minutes over an hour instead of traditional kneading.
  3. First rise. Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature until doubled, about 1–2 hours depending on your kitchen’s warmth.
  4. Divide and ball. Turn the dough out, divide into two equal pieces, and form tight balls by tucking the edges under. Place on a floured tray, cover, and rest 30–60 minutes. For extra flavor, refrigerate the dough for 12–24 hours, then bring to room temperature before shaping.
  5. Preheat your oven properly. Set a pizza stone or steel on the top rack. Preheat to the highest setting (500–550°F/260–290°C) for at least 45 minutes. The hot surface is crucial for that Neapolitan-style bottom char.
  6. Make the sauce. Crush the drained tomatoes by hand or pulse in a blender until just smooth. Stir in olive oil, salt, and garlic if using. Taste and adjust salt. Keep it uncooked for a bright, clean flavor.
  7. Prep the mozzarella. Slice or tear into small pieces. Pat dry with paper towels to avoid excess moisture on the pizza.
  8. Shape the dough. Dust your work surface and hands with flour. Press the dough ball gently from the center outward, leaving a thicker rim. Lift and stretch over your knuckles, turning as you go, until it’s about 10–12 inches wide. Avoid using a rolling pin—it can press out the air.
  9. Top lightly. Place the dough on a floured peel or upside-down sheet pan. Spread a thin layer of sauce, leaving a 1-inch border. Add mozzarella evenly. Don’t overload; this style is about restraint.
  10. Bake. Slide onto the hot stone or steel. Bake 6–8 minutes, or until the crust is puffed with charred spots and the cheese is bubbling. If your broiler is safe to use with your oven, finish under the broiler for 30–60 seconds for extra blistering.
  11. Finish with basil and oil. As soon as the pizza comes out, scatter fresh basil leaves. Drizzle with a little olive oil. Add pepper or red pepper flakes if you like.
  12. Repeat with the second dough ball. Let the oven reheat for a minute before baking the next pizza for best results.