Pizza Margherita
Photo : Louis Hansel / Unsplash
Le classique napolitain : pâte à pousse lente, tomate, mozzarella, basilic et huile d'olive, cuite à four très chaud.
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Mix the dough
Stir the yeast into the water, then add the flour and mix until it forms a rough dough. Rest it 20 minutes, add the salt, then knead by hand for 8–10 minutes until smooth and stretchy.
- 500g flour
- 325ml water
- 2g yeast
- 12g salt
✅ C'est prêt quand : dough is smooth, stretchy, and springs back when pressed
Let it rise slowly
Lightly oil a large bowl, put the dough in it, and cover. Leave at room temperature for 2 hours, then refrigerate overnight, up to 48 hours, for more flavor and a lighter crust.
- 1 tsp olive oil
✅ C'est prêt quand : dough has roughly doubled and feels pillowy
Shape into balls
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Heat the oven
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Make the sauce
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Stretch and top
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Bake
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Mix the dough
Stir the yeast into the water, then add the flour and mix until it forms a rough dough. Rest it 20 minutes, add the salt, then knead by hand for 8–10 minutes until smooth and stretchy.
- 500g flour
- 325ml water
- 2g yeast
- 12g salt
✅ C'est prêt quand : dough is smooth, stretchy, and springs back when pressed
Let it rise slowly
Lightly oil a large bowl, put the dough in it, and cover. Leave at room temperature for 2 hours, then refrigerate overnight, up to 48 hours, for more flavor and a lighter crust.
- 1 tsp olive oil
✅ C'est prêt quand : dough has roughly doubled and feels pillowy
Shape into balls
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Heat the oven
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Stretch and top
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake
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The Story Behind the Dish
Flatbreads topped with tomato were sold on the streets of Naples from the 18th century. Legend holds that in 1889 the pizzaiolo Raffaele Esposito made a pizza for Queen Margherita of Savoy in the colours of the new Italian flag — red tomato, white mozzarella, green basil — and named it after her.
Whether or not the story is exact, the Margherita became the benchmark by which every pizzeria is judged.
⭐ Why It's Famous
In 2017 UNESCO added the art of the Neapolitan pizzaiuolo to its list of the Intangible Cultural Heritage of Humanity.
💡 Fun Fact
A true Neapolitan pizza bakes in 60–90 seconds in a wood-fired oven at around 485°C — the reason home bakers chase the hottest oven possible.
Naples, Campania
40.85°N, 14.27°E
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