Region: Campania

How To Make Authentic Italian PIZZA MARGHERITA



A most famous Italian Pizza, dedicate to Italian Queen Margherita.



Pasta base *

1 tablespoon extra-virgin olive oil

1 cup of tomato pulp

1/2 cup mozzarella, thinly sliced or chopped

Salt and pepper

Basil leaves for garnish


Preheat oven to 475 degrees F.

Grease an 11 to 12-inch diameter pizza pan.

Work dough on a pastry board, then roll it out into the pan and spread with hands.

Cover surface of pizza with tomato pulp leaving 1/2-inch edge all around.

Salt, then layer mozzarella. Bake in a 475 degree F oven for 10 to 15 minutes, until the crust is golden and crunchy and mozzarella is melted.

Season to taste with the remaining oil, a grinding of pepper or a sprinkling of oregano, and decorate with basil leaves.





Pasta Base


1/2 cup of lukewarm water

12.5 g (44 oz.) fresh yeast or 3.5 g (1-1/8 teaspoons or 1/2 packet) of dry yeast

1 cup flour plus extra for the work surface

1 teaspoon of extra virgin olive oil

Olive oil (optional)

1/2 teaspoon salt

Pour 3 tablespoons of lukewarm water in a bowl; add yeast: If using fresh yeast, separate first with fingers.

Stir until the yeast is dissolved.

Let rest for 10 minutes, until it bubbles and becomes foamy.


Preparing Dough

In a bowl, combine flour and salt. Add yeast, 1 teaspoon oil and remaining water.

Mix well using a whisk. Lightly spread flour on a work surface. Pick up dough with hands and form a ball.

Knead dough for 8 to 10 minutes.

When dough is smooth and elastic and under the surface you can see many bubbles, stop kneading.

Place dough in a bowl greased with oil, cover and let rise in a warm place for 1 hour.


Rolling Out and Completing

Yeast should almost double in size.

Punch the dough once to release air.

Rolling out the dough is not difficult, just be especially careful not to make it dry, otherwise you run the risk of breaking it.

Place dough in a pizza pan of 11 to 12 inches in diameter oiled with olive oil and pull the dough with your fingers to the edge.

Push the dough from the center toward the outside to form an edge. Pizza is now ready for the other ingredients (mozzarella cheese, olives, ham…) and for cooking in the oven.



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