Neapolitan Pizza Margherita
NEAPOLITAN PIZZA MARGHERITA 🍕 is a medium Italian recipe that serves 3. 720 calories per serving. Recipe by Andy Cooks on YouTube.
Prep: 1 hr 40 min | Cook: 5 min | Total: 2 hrs
Cost: $9.80 total, $3.27 per serving
Ingredients
- 500 g 00 Flour (fine Italian flour, sifted)
- 325 g Water (room temperature (about 20‑22°C))
- 10 g Fine Sea Salt (about 1 ½ tsp)
- 2 g Fresh Yeast (crumbled; can substitute with 0.5 tsp active dry yeast)
- 400 g San Marzano Tomatoes (canned whole, crushed by hand)
- 200 g Mozzarella di Bufala (drained, torn into pieces)
- 8 leaves Fresh Basil Leaves (whole, added after baking)
- 2 tbsp Extra Virgin Olive Oil (for drizzling)
Instructions
Combine Dry Ingredients
In a large mixing bowl, whisk together the 00 flour, fine sea salt, and crumbled fresh yeast until evenly distributed.
Time: PT5M
Add Water and Form Dough
Create a well in the center of the dry mixture and gradually pour in the room‑temperature water while stirring with a wooden spoon until a shaggy dough forms.
Time: PT10M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth, elastic, and slightly tacky.
Time: PT10M
First Fermentation
Shape the dough into a ball, place it back in the bowl, cover with plastic wrap or a damp cloth, and let it rise at room temperature (20‑22°C) for 1 hour.
Time: PT1H
Temperature: 20-22°C
Divide and Cold‑Ferment
Punch down the risen dough, divide into 3 equal portions (≈250 g each), shape each into a tight ball, place on a tray, cover, and refrigerate for at least 12 hours (up to 48 hours) for flavor development.
Time: PT12H
Temperature: 4°C
Prepare Oven and Stone
Place the pizza stone on the middle rack of a conventional oven and preheat to the highest setting, 500°F (260°C), for at least 45 minutes to ensure the stone is thoroughly heated.
Time: PT45M
Temperature: 500°F
Shape the Pizza Base
Remove a dough ball from the fridge, let it rest for 15 minutes at room temperature, then gently stretch it on a lightly floured surface using your hands, forming a 10‑inch round with a slightly thicker edge.
Time: PT15M
Add Sauce and Toppings
Spread 80 g of hand‑crushed San Marzano tomatoes over the base, leaving a ½‑inch border. Sprinkle the torn mozzarella di bufala evenly, then drizzle with 1 tbsp olive oil.
Time: PT5M
Bake the Pizza
Slide the assembled pizza onto the hot stone using the pizza peel. Bake for 90‑120 seconds, rotating halfway, until the crust is puffed, lightly charred, and the cheese is bubbling.
Time: PT2M
Temperature: 500°F
Finish and Serve
Remove the pizza, scatter fresh basil leaves on top, drizzle the remaining 1 tbsp olive oil, slice, and serve immediately.
Time: PT3M
Nutrition Facts
- Calories
- 720
- Protein
- 28 g
- Carbohydrates
- 85 g
- Fat
- 28 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of 00 Flour: All‑Purpose Flour (use 1 cup less)
- Instead of Fine Sea Salt: Kosher Salt (use same amount)
- Instead of Fresh Yeast: Active Dry Yeast
- Instead of San Marzano Tomatoes: Roma Tomatoes (fresh)
- Instead of Mozzarella di Bufala: Fresh Mozzarella
- Instead of Fresh Basil Leaves: Dried Basil (use 1 tsp)
- Instead of Extra Virgin Olive Oil: Grapeseed Oil
Equipment Needed
- Large Mixing Bowl
- Kitchen Scale
- Dough Scraper
- Plastic Wrap or Damp Cloth
- Pizza Stone
- Pizza Peel
- Oven
- Fine Mesh Sieve (optional)
- Wooden Spoon (optional)
- Cutting Board
- Chef’s Knife
Critical Steps — Do Not Skip
- First fermentation to double dough size
- Cold fermentation for flavor development
- Preheating pizza stone to 500°F
- Hand‑stretching dough without tearing
- Baking at high heat for 90‑120 seconds
Chef Tips from the Video
- If you have a pizza steel, use it instead of a stone for even heat transfer.
- A light dusting of semolina on the peel prevents sticking and adds a subtle crunch.
Troubleshooting
Dough is too sticky and hard to shape
Add flour a tablespoon at a time during kneading until the dough feels tacky but not wet.
Crust is soggy after baking
Use less sauce, ensure mozzarella is well drained, and bake on a fully preheated stone at 500°F.
Pizza burns before the crust puffs
Lower oven temperature by 25°F or shorten bake time; rotate pizza more frequently.
Storage
Refrigerator: Unbaked dough balls keep 3 days; baked pizza reheats in oven 5‑7 min.
Freezer: Wrap dough tightly and freeze up to 1 month; thaw overnight in fridge before use.
Room temperature: Pizza is best served immediately; leftovers should not sit out longer than 2 hours.
Make-Ahead Tips
- Prepare the dough a day ahead and refrigerate for improved flavor.
- The tomato sauce can be made 2 days in advance and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Neapolitan Style Pizza in Italian cuisine?
Neapolitan pizza originates from Naples, Italy, and is recognized by UNESCO as an intangible cultural heritage. It embodies centuries‑old traditions of using simple, high‑quality ingredients like San Marzano tomatoes, mozzarella di bufala, and a wood‑fired oven that creates the iconic soft, leopard‑spotted crust.
What are the traditional regional variations of Neapolitan Style Pizza in Italy?
In Italy, the classic Margherita (tomato, mozzarella, basil) and Marinara (tomato, garlic, oregano) are the two certified Neapolitan styles. Some regions add local toppings like anchovies or olives, but the base dough and cooking method remain consistent.
How is authentic Neapolitan Style Pizza traditionally served in Naples?
Authentic Neapolitan pizza is served whole, hot from the oven, on a wooden board. Diners fold the slice lengthwise to enjoy the soft interior and slightly crisp edge, often with a drizzle of extra‑virgin olive oil and fresh basil.
What occasions or celebrations is Neapolitan Style Pizza traditionally associated with in Italian culture?
Pizza is a staple of everyday meals in Italy, but it is especially popular during family gatherings, casual celebrations, and street‑food festivals where the quick, hot‑served pies bring people together.
What makes Neapolitan Style Pizza special or unique in Italian cuisine?
Its uniqueness lies in the high‑hydration dough, the use of specific ingredients (00 flour, San Marzano tomatoes, mozzarella di bufala), and the ultra‑high heat of a wood‑fired or stone oven that creates a soft, airy crust with characteristic leopard spots.
What are the most common mistakes to avoid when making Neapolitan Style Pizza at home?
Common errors include under‑fermenting the dough, using too much sauce, baking at insufficient temperature, and over‑loading toppings. Each of these can lead to a dense crust, soggy center, or burnt edges.
Why does this Neapolitan Style Pizza recipe use fresh yeast instead of instant dry yeast?
Fresh yeast provides a more subtle rise and flavor profile that matches traditional Neapolitan methods, while instant dry yeast can produce a slightly different texture and taste if not adjusted for quantity.
Can I make Neapolitan Style Pizza dough ahead of time and how should I store it?
Yes, the dough can be prepared up to 48 hours in advance. Store the dough balls in a sealed container in the refrigerator; they will continue to develop flavor. For longer storage, freeze the dough tightly wrapped for up to one month.
What texture and appearance should I look for when making Neapolitan Style Pizza?
The crust should be puffed with airy bubbles, lightly charred in spots (leopard pattern), and have a tender, slightly chewy interior. The cheese should melt into a glossy, slightly browned layer without excessive oil.
How do I know when Neapolitan Style Pizza is done cooking?
The pizza is done when the crust has risen, the edges are golden‑brown with dark spots, and the mozzarella is bubbling and lightly browned. This typically occurs after 90‑120 seconds at 500°F.
What does the YouTube channel Andy Cooks specialize in?
The YouTube channel Andy Cooks focuses on home‑cooked, approachable recipes that blend classic techniques with modern twists, often highlighting Italian and comfort‑food dishes.
How does the YouTube channel Andy Cooks' approach to Italian cooking differ from other Italian cooking channels?
Andy Cooks emphasizes practical home‑kitchen adaptations, using readily available ingredients and equipment while still respecting traditional flavor profiles, whereas many Italian channels focus on professional‑grade tools and regional authenticity.
Last updated: August 31, 2026
