Pizza Margherita is the most famous pizza: the typical Neapolitan pizza. It’s called  Margherita to honor the Queen of Italy to whom it was dedicated in the late 19th. century, topped with the three colors of the flag: red tomatoes, white mozzarella and green basil.


  • 500 g of white flour
  • 300 g of mozzarella
  • 250g canned tomatoes
  • 35 g of yeast
  • 8 basil leaves
  • 1 dl extra virgin olive oil


  1. Dice the mozzarella and drain the excess milk. Also drain the tomatoes and cut into cubes (you can also use fresh ripe tomatoes, blanched and peeled)
  2. Dissolve the  yeast and a pinch of salt in 2.5 dl of lukewarm water and 4 tablespoons of oil
  3. Sift the flour on a work surface and knead until you obtain a smooth and homogeneous dough, roll it into a ball, cover with a cloth and let it rise for 1 hour
  4. Knead the dough again on a floured surface, pressing it several times, then roll it out to form two disks that you will place on 2 round pans having a diameter of about 25 cm
  5. Let it rise for another hour or so
  6. Finally top with tomatoes, mozzarella, a pinch of salt, little oil and the coarsely chopped basil
  7. Preheat the oven at 220 ° C, bake and cook for 15-18 minutes
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