Summary: Pizza Margherita – An iconic Italian pizza with tomato sauce, mozzarella, basil and olive oil, which stands out for its simplicity and quality ingredients, prepared in 45 minutes for 2 portions.
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Category: Main Dishes, Italian Cuisine
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Quick overview
- Dish: Pizza Margherita
- Category: Main Dishes, Italian Cuisine
- Cuisine: Italian
- Main ingredient: wheat flour, 300 g (high protein type 00 flour)
- Guide: 12 most popular Mediterranean dishes: favourite recipes of Mediterranean cuisine
- Total time: 45 minutes (30 min prep + 15 min cooking)
- Difficulty: Medium
- Portions: 2 portions (Portion weight: 350 g)
- Key technique: high temperature baking
- Preparation types: kneading, baking
- Dietary info & Allergens: Gluten, Dairy (Lactose)
- Suitable for: vegetarians, casual dining, weekend dinners
- Nutritional values (per 1 portion): 620 kcal, Protein: 22 g, Fat: 18 g, Carbohydrates: 92 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Italian Lager, Chianti Classico, San Pellegrino Sparkling Water
- In short: The quintessence of Neapolitan pizza featuring vibrant tomato sauce, creamy fior di latte mozzarella, fresh aromatic basil leaves, and golden extra virgin olive oil.
- Last updated: 2025-02-20
WAGUU says: “Simplicity is the ultimate sophistication when working with authentic Neapolitan ingredients.”
How to take it further: Warm the 26 cm plate, plate the portion in the centre with a clean rim; put a glass of red wine, cutlery and a few herb leaves behind it.
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 15 minutes |
| Temperature: | 250 °C (482 °F) |
| Number of portions: | 2 portions |
In a nutshell
Pizza Margherita is an iconic Italian pizza with tomato sauce, mozzarella, basil and olive oil, which stands out for its simplicity and quality ingredients, delivering a crispy yet chewy crust with sweet tomato and milky cheese flavours.
Ingredients
Base portions: 2 portions • Portion weight: 350 g
| Ingredient | Amount | Quality |
|---|---|---|
| wheat flour type 00 | 300 g | high protein |
| lukewarm water | 180 ml | filtered |
| fresh yeast | 5 g | active |
| fine sea salt | 7 g | Mediterranean |
| extra virgin olive oil | 15 ml | cold pressed |
| San Marzano canned tomatoes | 150 g | DOP certified |
| mozzarella cheese | 120 g | fior di latte |
| fresh basil leaves | 10 pcs | freshly picked |
Why you will love this recipe
- Authentic taste: Experience the true traditional flavours of Naples right in your home kitchen.
- Perfect crust: Achieve a golden, crispy exterior with a delightfully soft and chewy interior crumb.
- Simple ingredients: Crafted from wholesome, minimal pantry staples without any artificial additives.
Success guaranteed: Follow the precise temperature guidelines and hydration ratios for flawless results every time.
Recipe overview
Prep: 30 min | Cooking: 15 min | Difficulty: Medium | Portions: 2 portions | Type: Main Dish | Origin: Italian
Detailed instructions
Overall progress: 0% complete
Phase 1: Dough Preparation – 15 min
Appliances: mixing bowl, kitchen scale
1. Dissolve 5 g of fresh yeast in 180 ml of lukewarm water inside a large mixing bowl. Gradually add 300 g of wheat flour type 00 and 7 g of fine sea salt, mixing continuously until a cohesive dough forms. Knead vigorously for 10 minutes until smooth and elastic, then cover with a damp cloth and let it rest at 22 °C for 15 minutes.
VKB: Visual key: Dough should bounce back slightly when poked with a finger.
Before moving to the next step:
Ensure the yeast is fully dissolved before adding the flour to prevent uneven fermentation lumps.
Phase 2: Sauce and Topping Preparation – 10 min
Appliances: bowl, fork, cutting board, knife
2. Empty 150 g of San Marzano canned tomatoes into a bowl and crush them gently with a fork until smooth, seasoning lightly with a pinch of salt. Slice 120 g of fior di latte mozzarella cheese into thin strips and let them drain on paper towels to remove excess moisture. Gather 10 fresh basil leaves and set aside.
VKB: Visual key: Mozzarella must be well-drained to prevent the pizza crust from becoming soggy during baking.
Before moving to the next step:
Check that the oven is preheating to its maximum temperature, ideally 250 °C (482 °F).
Phase 3: Shaping the Dough – 5 min
Appliances: work surface, rolling pin
3. Divide the rested dough into two equal portions and roll each ball out on a lightly floured work surface into a 25 cm round disc, leaving a slightly thicker outer rim to form the classic cornicione crust.
VKB: Visual key: The central dough layer should be evenly thin without tearing.
Before moving to the next step:
Transfer the shaped dough circles onto parchment paper or a floured baking peel before adding toppings.
Phase 4: Assembling the Pizza – 5 min
Appliances: spoon, ladle
4. Spoon the crushed tomato sauce evenly over the center of each dough disc, spreading it outward in a circular motion while leaving a 1 cm clean border. Distribute the drained mozzarella slices across the sauce and drizzle with 15 ml of cold-pressed extra virgin olive oil.
VKB: Visual key: Sauce and cheese should cover the base uniformly without pooling excessively.
Before moving to the next step:
Ensure the baking stone or baking sheet is fully heated inside the oven.
Phase 5: Baking – 10 min
Appliances: kitchen oven, baking sheet
5. Bake the assembled pizzas in the preheated oven at 250 °C (482 °F) for 10 minutes until the crust turns golden brown and the mozzarella cheese is bubbling and lightly browned.
VKB: Visual key: Dark charred spots should appear on the raised crust edges.
Before moving to the next step:
Remove the baked pizzas carefully using a wide spatula or peel.
Phase 6: Final Garnish and Serving – 2 min
Appliances: pizza cutter, serving board
6. Scatter 10 fresh basil leaves over the hot pizzas immediately upon removal from the oven, slice into wedges using a pizza cutter, and serve warm.
VKB: Visual key: Basil leaves should wilt slightly from the residual heat, releasing their aromatic oils.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| mixing bowl | 3 litres | large ceramic bowl | dough sticking |
| rolling pin | 40 cm | glass bottle | uneven thickness |
| baking sheet | 30 x 40 cm | baking stone | burning bottom |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 2 portions |
|---|---|---|---|
| Energy | 177.1 kcal | 620.0 kcal | 1240.0 kcal |
| Fat | 5.1 g | 18.0 g | 36.0 g |
| of which saturates | 2.3 g | 8.0 g | 16.0 g |
| Carbohydrates | 26.3 g | 92.0 g | 184.0 g |
| of which sugars | 1.1 g | 4.0 g | 8.0 g |
| Protein | 6.3 g | 22.0 g | 44.0 g |
| Salt | 1.0 g | 3.5 g | 7.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use high-gluten type 00 Italian flour for optimal dough elasticity and rise.
- Tip 2: Pre-heat your baking sheet inside the oven to ensure an instantly crisp crust.
- Tip 3: Tear fresh basil leaves by hand rather than cutting them to preserve delicate essential oils.
- Tip 4: Drain excess water from fresh mozzarella thoroughly to prevent a soggy pizza base.
Scientific background
High-temperature baking triggers the Maillard reaction between amino acids and reducing sugars in the dough crust, creating complex savory aromas while instantly setting the structure of the gluten network.
Fine Dining – Professional techniques
- Plate composition: Center the circular pizza on a warm matte slate platter, garnished with vibrant whole basil leaves.
- Textural contrasts: Combine a crisp charred outer crust with a soft, pillowy center and melting mozzarella.
- Temperature contrast: Serve hot from the oven paired with cool fresh basil garnish.
- Aromatic garnishes: Finish with a light drizzle of premium extra virgin olive oil immediately before service.
Sensory radar
- Appearance: Vibrant red tomato sauce, melted white mozzarella, and dark green basil leaves on golden crust.
- Aroma: Fragrant baked bread, sweet tomatoes, fresh herbal basil, and fruity olive oil.
- Taste: Balanced acidity of tomatoes, rich creamy cheese, and savory yeasty dough.
- Texture: Crispy exterior rim, chewy crumb, and velvety melted cheese topping.
Pairing
- BEER: Crisp Italian Pilsner or Lager
- WINE: Light-bodied Chianti Classico or Pinot Grigio
- NON-ALCOHOLIC: Sparkling mineral water with a twist of lemon
Various preparation variants
- Sourdough Margherita: Replace fresh yeast with active sourdough starter for deeper fermented flavor notes.
- Whole Wheat Crust: Substitute 30% of type 00 flour with whole wheat flour for a rustic, nutty profile.
Allergens and dietary information
Contains: Gluten, Dairy • Gluten: Contains wheat flour • Not suitable for: Celiac disease, lactose intolerance
Suitable for
vegetarians, casual dining, weekend dinners
Substitution catalog
- fresh yeast: active dry yeast (use 1/3 of the amount)
FAQ
Can I use standard all-purpose flour instead of type 00?
Yes, but type 00 flour has a finer grind and higher protein content, which yields a better traditional crust texture.
Why is my pizza soggy in the center?
This usually happens if the mozzarella is not drained properly or if too much sauce is applied.
Can I freeze the raw pizza dough?
Yes, you can freeze shaped dough balls in airtight containers for up to 1 month.
What temperature should my oven be set to?
Set your oven to its absolute maximum temperature, ideally 250 °C or higher, to replicate a wood-fired oven.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare dough balls in advance and set up an assembly station • 20+ people: Bake pizzas sequentially using pre-rolled bases stored on floured parchment papers
Sides and Serving
- Insalata Caprese – fresh tomato and mozzarella salad (not included in the recipe)
- Garlic Herb Dipping Sauce – olive oil with minced garlic (not included in the recipe)
Serving: Serve immediately piping hot on wooden boards, garnished with fresh basil leaves.
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Reheat in a hot skillet or oven at 200 °C for 5 minutes.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Insufficient oven temperature – Baking at too low a temperature dries out the dough instead of creating a crisp crust.
- Excess moisture – Using watery mozzarella without draining makes the center soggy.
- Overloading toppings – Too much sauce or cheese prevents proper baking and destroys the balance of flavors.
- Skipping dough rest – Not letting the dough relax makes it difficult to stretch properly.