Neapolitan Style Pizza Margherita is a classic Italian pizza recipe made with San Marzano tomatoes, fresh mozzarella, basil leaves, and extra virgin olive oil on a thin, airy crust. Baked at high temperature on a pizza stone or in a pizza oven, this homemade pizza delivers a soft center with lightly charred edges and authentic flavor.

This traditional Pizza Margherita recipe uses simple, high-quality ingredients and a quick cooking time for restaurant-style results at home. Perfect for pizza night, family dinners, or entertaining guests, it pairs beautifully with fresh salads and antipasti. If you’re searching for an authentic Neapolitan pizza recipe, homemade pizza dough ideas, or a classic Italian margherita pizza with fresh mozzarella, this recipe brings true Italian flavor to your kitchen.

Table of Contents

Ingredients

1 cup whole peeled San Marzano tomatoes
Salt, to taste
2 balls Neapolitan pizza dough
170–225 g (6–8 ounces) fresh mozzarella cheese
1 tablespoon grated Parmigiano cheese (optional)
Fresh basil leaves
Extra virgin olive oil, for drizzling

Instructions

Preheat the oven
Place a baking stone on the center rack and preheat the oven to 550°F (or the highest setting available) for at least 45 minutes. Once fully heated, turn on the broiler. Alternatively, use a pizza oven preheated according to manufacturer instructions.
Prepare the tomato sauce
Crush the San Marzano tomatoes by hand, in a food processor, or with a few pulses of an immersion blender. Keep the texture slightly rustic. Season with salt to taste and set aside.
Shape the dough
Place one dough ball on a lightly floured surface. Gently press and stretch it into a round disc. Lift the dough over the backs of your knuckles and carefully stretch it to about 12 inches wide, taking care not to tear it.
Transfer to peel
Place the stretched dough onto a floured pizza peel. Give it a slight shake to ensure it moves freely.
Top the pizza
Spread a thin layer of tomato sauce over the dough using the back of a spoon, leaving a ½–1 inch border around the edges. Drizzle lightly with olive oil. Tear half of the mozzarella into pieces and distribute evenly over the surface. Sprinkle with grated Parmigiano if using, then add fresh basil leaves.
Bake
Shake the peel again to prevent sticking, then carefully slide the pizza onto the hot baking stone. Bake for 4–8 minutes, rotating if needed, until the crust is puffed and lightly charred at the edges and the cheese is melted and bubbling. Keep the oven door closed as much as possible to maintain heat.
Finish and serve
Remove from the oven and drizzle with a little more extra virgin olive oil. Transfer to a cutting board, slice, and serve immediately. Repeat with the remaining dough and toppings.

Tips

Use high-hydration Neapolitan-style dough for a soft, airy crust.
Avoid overloading the pizza with sauce or cheese to maintain the traditional thin center.
Fresh mozzarella should be well-drained to prevent excess moisture.
Preheating the baking stone thoroughly is essential for proper crust development.

Variations and Substitutions

Substitute fresh mozzarella with fior di latte for a more authentic texture.
Add a pinch of flaky sea salt after baking for extra flavor.
Try buffalo mozzarella for a richer taste.
For a slightly crispier crust, brush the edges lightly with olive oil before baking.
Add thin slices of fresh cherry tomatoes for extra freshness.

FAQs

What makes Neapolitan pizza different?
It features a thin, soft center with a light, airy, slightly charred crust and minimal toppings.

Can I make this without a pizza stone?
Yes. Use an inverted baking sheet preheated in the oven, though results may vary slightly.

Why is my pizza sticking to the peel?
Make sure the peel is well floured and work quickly once the toppings are added.

Can I prepare the sauce in advance?
Yes. The crushed tomatoes can be prepared a few hours ahead and kept refrigerated.

Serving Suggestions

Serve with a simple arugula salad dressed with lemon and olive oil.
Pair with sparkling water or a light Italian soda.
Offer alongside antipasti such as olives and marinated vegetables.
Finish with extra fresh basil just before serving.

Why You’ll Love This Recipe

Classic Italian flavors with minimal ingredients
Crispy, airy crust with a soft center
Quick baking time in a very hot oven
Perfect balance of tomato, mozzarella, and basil
Ideal for pizza night at home