Traditional recipes

Pizza Margherita - from home

Pizza Margherita - from home

make mayonnaise from yeast, salt, sugar, a little water and a tablespoon of flour;

after 10 minutes add the mayonnaise thus prepared in flour and knead, gradually adding water;

leave the dough to rise for 40 minutes, then spread the sheet, grease it with ketchup, put diced mozzarella and sliced ​​tomatoes, a little basil;

Bake on medium heat for 10-15 minutes

The secret is to prepare the dough for the evening table, and in the morning it will be ready to rise and only good to put in the oven!

First, put the flour and salt in a large bowl.

Mix the yeast with the sugar until it becomes liquid, then dissolve with water at room temperature.

Put water over the flour and mix lightly with a spoon, until well incorporated.

You don't have to knead the dough, just cover the bowl with cling film and put it in the fridge.

Here's what it looks like after a night out in the fridge.

Grease the pizza pan with oil and turn the dough over, then spread it by hand in the pan and lift it slightly on the edges. If you prefer to spread it with a rolling pin, sprinkle flour on the table and over the dough first.

Grease the top with tomato sauce and add plenty of diced mozzarella, then sprinkle a few fresh basil leaves on top.

Preheat the oven to 200 degrees and bake the pizza for about 15 minutes, until the top is fluffy and the mozzarella is melted.

Raclette as a term is derived from the French "racler" and means something like "scratching" or "shaved". Although you can imagine, the raclett tradition does not come from France, but like fondue from Switzerland. The special squeegee cheese also comes from Switzerland. Raclette - the quintessential culinary winter classic! Raclette has proven to be a [& hellip] in recent years

Many products that can be found in the supermarket today contain gluten - a complex mixture of proteins, lipids and carbohydrates, which play the role of adhesive - glue their dough, for example, if you knead bread. Most cereals contain gluten in large quantities - wheat, rye, barley, spelled. As a component of products made from it, such as [& hellip]

Birthplace of the Pizza Margherita Plaque

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The pizza Margherita is considered to be the classic Neapolitan pizza. While it has come to be a famous dish all over the world, some say its story began in a narrow alley in Naples.

According to the popular legend, the pizza Margherita was invented in 1889 by Raffaele Esposito, chef at Pizzeria Brandi. The pizza was allegedly created in honor of Italy’s unification, with the three toppings — basil, mozzarella, and tomato — respectively representing the green, white, and red of the Italian flag. The story also claims that Esposito named the pie after the Queen of Italy, Margherita of Savoy. Today, a plaque near the Pizzeria Brandi marks the location as the birthplace of the pizza Margherita. It was unveiled in 1989, on the 100th anniversary of its invention.

This story is most likely fiction, however. The pizza was probably really served at Pizzeria Brandi, but the use of these three toppings had already been fairly widespread in Naples for decades, and it is described in an 1866 book. It might’ve been christened the “Margherita” at the Pizzeria Brandi, but some sources claim the name could also stem from the arranging of mozzarella slices like the petals of a daisy (daisy in Italian).

No matter the Margherita’s exact origin, you can still order one at Pizzeria Brandi and enjoy a fresh slice of Neapolitan pride.

Pizza Margherita according to Michele Forgione

The famous traditional Italian pizza dough recipe, as cooked by Chef Michele Forgione of GEMA Pizzeria in Montreal, in episode 27 of #BLCLIVE.


For the dough:

  • 500 g (about 1 L) of flour
  • 125 mg (about 10 ml) of salt
  • 5 g (about 5 ml) of yeast
  • 350 ml (1½ cup) of warm water
  • ¼ cup (about 65 ml) olive oil

For the filling:

  • 4 Italian tomatoes
  • Salt, to taste
  • About 125 ml (½ cup) of finely grated Pecorino Romano cheese (or parmesan)
  • 2 balls (about 200 g) of Mozzarella Di Bufala
  • 20 fresh basil leaves
  • Olive oil, to taste


For p & acircte:

  1. In a colt, mix all the dry ingredients
  2. Add the water and aggravate the help of the hands, mix it up until it aggravates the obtaining of a ball of p & acircte
  3. Flour the work surface and knead the dough for a good 20 minutes
  4. Return the p & acircte to the hen's ass, cover with a damp cloth and let it rest for a good 30 minutes.
  5. Oil abundantly a plate & aggravates p & acirctisserie of 15 & rdquo x 21 & rdquo
  6. Place the paste on the plate and turn it over so that both sides are well coated with oil.
  7. Flatten the skin sharply without over-stretching and let it rest for about 10 minutes.
  8. & Aggravates the help of the fingers, cut the part apart so that it covers the entire surface of the plate

For the filling:

  1. Preheat the oven to 500 ° C
  2. & Agrave l & rsquoaide d & rsquoun foot m & eacutelangeur, grind tomatoes with salt
  3. Pour the crushed tomatoes over the pizza and aggravate the help of the hands, spread evenly and evenly.
  4. Pour a drizzle of olive oil and sprinkle with Pecorino Romano cheese
  5. & Aggravates the help of the hands, roughly tearing and sharpening the pieces of mozzarella
  6. Sprinkle with oregano, drizzle with basil leaves and finish with a drizzle of olive oil
  7. Bake for about 25 minutes or until the crust is golden.
  8. Serve in the center of the table and share with amici e famiglia


You could obviously replace the pizza topping with the ingredients of your choice, but if you want to taste the true Italian tradition, you have to go with the Margherita.

  • 500 g of fresh grated tomatoes (or finely chopped canned tomatoes)
  • 2 tablespoons tomato paste
  • 2 cloves finely chopped garlic
  • 4 tablespoons olive oil
  • 1 tablespoon sugar
  • 2 tablespoons freshly chopped basil leaves (or a little dried oregano)
  • salt
  • pepper

1. Prepare the tomato sauce. In a saucepan, heat the olive oil and sauté the garlic, for about half a minute, until it turns a little yellow and leaves its aroma.

2. Add the tomatoes, tomato paste, sugar, salt and pepper and cook the sauce for about 15 minutes, until it thickens. Turn off the heat and add the fresh basil. If we don't have fresh basil, we put half a teaspoon of dried oregano. Let the sauce cool.

Type: If you are in a time crisis you can quickly prepare a tomato sauce that does not require boiling. Mix 200 g of canned tomatoes (finely chopped) with 2 tablespoons of ketchup, 2 tablespoons of breadcrumbs, 2 tablespoons of grated Parmesan cheese and 2 tablespoons of fresh basil. You will get a wonderful sauce!

3. Cut the cherry tomatoes in half, sprinkle them with a little salt and put them in a strainer to drain.

4. Place the pizza top in a pizza tray (30 cm in diameter) in which I spread baking paper. We stretch the worktop by hand to raise its edges a little.

5. Spread the tomato sauce on the counter, sprinkle with grated Parmesan cheese and dried basil. Place the mozzarella slices and cherry tomatoes (or tomato slices). Sprinkle the ingredients with 2 tablespoons of oil.

Daisy pizza ready to bake

6. Insert the tray on the middle step of the preheated oven at 200 degrees. Bake the pizza for about 25 minutes, until nicely browned.

Authentic Margherita pizza recipe

Winner of our recent Pizza Taste Test, this authentic Margherita is everything we love about pizza: crisp base, chewy dough and fresh-as-a-daisy topping.

This recipe will make 5-6 individual pizzas, and involves cooking in a frying pan!

Top tip: if you go to your local supermarket and ask them at the bakery section for some fresh yeast, they'll give you some.


  • 850 g 00 flour
  • 500 ml room temp water
  • 5 g salt
  • 5 g fresh yeast
  • 30 oz 00 flour
  • 17.6 fl oz room temp water
  • 0.2 oz salt
  • 0.2 oz fresh yeast
  • 30 oz 00 flour
  • 2.1 cups room temp water
  • 0.2 oz salt
  • 0.2 oz fresh yeast
  • 1 can of good quality plum tomatoes (pref San Marzano)
  • 1 pinch of salt
  • 5 basil leaves
  • 1 can of good quality plum tomatoes (pref San Marzano)
  • 1 pinch of salt
  • 5 basil leaves
  • 1 can of good quality plum tomatoes (pref San Marzano)
  • 1 pinch of salt
  • 5 basil leaves
  • 3 mozzarella balls
  • 15 basil leaves
  • 1 cup parmesan
  • 1 cup olive oil
  • 3 mozzarella balls
  • 15 basil leaves
  • 1 cup parmesan
  • 1 cup olive oil
  • 3 mozzarella balls
  • 15 basil leaves
  • 1 cup parmesan
  • 1 cup olive oil


  • Cuisine: Italian
  • Recipe Type: tomorrow
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 5 mins
  • Serves: 5


  1. For the dough: dissolve the yeast into the water. Combine the flour, water and salt together in a bowl before turning out onto a floured work surface and knead for 15 minutes, until you have a smooth and elastic dough. Leave to rest for 15 minutes.
  2. Cut into 220-260g pieces and roll into tight dough balls. Place in a dish and cover with cling film and a tea towel.
  3. Leave to try for 12-24 hours until the dough balls have completely relaxed and increased in size (by 2/3).
  4. For the tomato sauce: put all the ingredients in a blender. Pulse, don't blend - you want a sauce with a rough texture.
  5. To cook: get a large non-stick frying pan on a high heat and preheat your grill. Roll or stretch out your dough ball and lay in the bottom of the hot pan.
  6. Spread a good spoonful of the tomato sauce onto the base (leaving a 1 "crust). Season with a pinch of Parmesan.
  7. Scatter with 2-3 basil leaves.
  8. Break half a mozzarella ball onto the pizza with a trickle of olive oil.
  9. Cook on the hob until the base is browned, then put straight under hot grill to finish, about 1-2 minutes. Enjoy!

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  • 220 gr. of Italian pizza dough
  • 90 gr. of mozzarella cheese
  • Fresh basil leaves
  • 100 gr. of crushed natural tomato sauce
  • Freshly ground salt and black pepper (to taste)
  • Extra virgin olive oil

How to make a pizza Margarita. If we talk about the mother of all pizzas, the pizza of all pizzas, we have to talk about pizza Margarita or Margherita.

This type of Italian pizza consists of one pizza table Neapolitan as a base and accompanied by 6 ingredients only. As simple as a little tomato, mozzarella cheese, fresh basil, salt, freshly ground black pepper and extra virgin olive oil. It is without a doubt the most popular Neapolitan pizza.

It is said to date back to 1871 to honor the Queen of Italy, Margaret of Savoy. Chef Raffaele Esposito Brandi created the Margarita pizza. In it he represented the colors of the Italian flag with tomato, mozzarella cheese and basil.

Although recent studies say that there is a lot of fable or story in this story. It is said that those who bought the Brandi pizzeria in 1932 came up with the idea of ​​the menu that tells this story. But as with many recipes, the legend prevails, even in many of the recipes I've seen on the internet and cookbooks.

Italian experts say that there are only two real pizzas: the Pizza Margarita and the Pizza Napolitana. I advise you to try this pizza so simple, cheap and delicious. This pizza is considered the basis for making other preparations. The result is really spectacular, try it and then you tell me. I'm sure you'll incorporate it as one of your favorite pizzas.

Preparation of pizza dough

  1. If we have chosen to prepare one homemade pizza dough, on the blog you can find the recipe for how we make it at home. This is a very tasty and tender dough that I encourage you to prepare.
  2. Once we have the pizza dough ready, the first thing we do is turn on the oven. On top of that, the most of your oven. In my case at 250 ° C for about 10 minutes and it is hot at the time of introducing the pizza.
  3. As the temperature must be high, it can take about 10 or 15 minutes. It will be the recommended time we need to assemble the pizza.
  4. We put a bowl (suitable for oven) with water, so that it has some moisture when we go to bake it.
  5. Once we have the pizza dough ready, already spread on baking paper, we prepare the filling.

Preparing ketchup for pizza margarita

  1. If we don't have crushed natural tomatoes, we can make them at home in a very simple way. We peeled two tomatoes and cut them in half. With the help of a grater we will get that natural sauce that will be the basis of our pizza.
  2. If we choose to grate the tomato, we must avoid excessive liquid, so it is better to filter to remove water, the better.
  3. We add a little salt and freshly ground black pepper. We split about 3-4 leaves of fresh basil in the tomato sauce with a few drops of extra virgin olive oil. Stir to combine all ingredients.
  4. Spread with crushed tomatoes over the entire surface of the dough. Taking care to leave about 2 cm free. around the perimeter of the pizza. We can help ourselves with a spoon or ladle, but with our own hands (always clean).

Baking pizza margarita

  1. We cut the mozzarella cheese into thick slices and spread them on the surface of the pizza. Without carrying too much, it should not carry much.
  2. We carry the pizza between two people the pizza between two people around the corners of the baking paper carefully. We open the oven and put it in the middle tray that will be very hot.
  3. Bake in a very hot oven at 250 ° C heat up and down and air for 7-8 minutes. Enough time for the dough to be ready and the cheese to melt.
  4. Spread some fresh basil leaves on top and sprinkle with a small drizzle of extra virgin olive oil. Ready to enjoy the mother of all pizzas.

As you can see it is very easy to enjoy at home an Italian homemade margarita pizza and rechupete.

I encourage you to visit more recipes for tapas, snacks and skewers perfect for an unforgettable evening with yours.

You can see all the photos of the step by step in the album of the pizza Margarita.

By Alfonso López

I started in 2009. In these years I have written recipes and books, recorded videos, given face-to-face courses and classes in hospitality schools. Y cooking for my family and friends it is still my great passion. On this website I want to share with you all my experience, so that you can enjoy the kitchen as much as I and all your dishes come out full.

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If you liked this recipe or have any questions about how to make it, leave a comment

My name is Yolanda and I've been following you for a long time, and I have to thank you because you made me like cooking, not like before, I cooked because I had no choice but to do it, because you have to eat every day.
There are two recipes that my family (two piranhas that devour everything they like) they like and that are two consistent dishes, one is rice & # 8220Greek rice & # 8221 is a strong recipe, has rice (of course), onion , red and green peppers, white sausages, bacon, and chorizo, and the other is potato & # 8220Malgón style potatoes & # 8221 that for the cold you are making & # 8230
Well, I say goodbye to you and, I repeat, thank you for making me cook with desire and joy. Ah! also for the sweets I have never managed to make a cake come out as soft as chocolate.

Thank you very much Yolanda! It's a pleasure your comment, how good, thank you again. And they are pointed out: Greek rice and Malgón style potatoes, I will prepare them for the blog. We have a fairly famous Greek rice, but I don't know if it's the one you prepare at home: //

It looks very rich, I never made it, I always make pizza, but I didn't know it, it must be very rich with fresh basil. Thanks for the ideas and the recipe

Thank you for posting, but forgot the proportions needed to give it the necessary flavor and / or distinction between one product or another (tablespoons, grams, etc., for one, two, three or more people)

Julia, I don't think you've noticed enough in the recipe. You have it at the beginning of everything, as in all the recipes on the blog:
15 minutes
For 4 people
1.7 € / person
276kcal per 100g.
Dough and batter recipes
Ingredients for Pizza Margarita. Italian recipe
220 gr. of Italian pizza dough
90 gr. of mozzarella cheese
Fresh basil leaves
100 gr. of crushed natural tomato sauce
Freshly ground salt and black pepper (to taste)
Extra virgin olive oil

You have helped me a lot Alfonso. Thank you for your recipe.

I love the tips for making pizzas and it has helped me too since we are starting in this business from the beginning with homemade pizzas, I am very grateful to you

Delicious Alfonso. I loved the dough you prepared, it's like the one I ate in Rome when I went last summer. At home we have already adopted you, your pizza dough and this margarita and the four cheeses is always yours. Thank you for your recipes and above all, your advice. You are a teacher

Authentic handcrafted Neapolitan Pizza cooked in wood fire ovens

As a lover of all things Italian - the language, the country, the food, the culture, the people, and particularly her Italian hometown of Castiglione del Lago on Lake Trasimene - owner Sabine Langer decided at the beginning of 2020 to take over the empty space, which was formerly occupied by a pizzeria.

THE NAME - Pizzeria Trasimeno, pronounced [Pee-zeh-ree-ya Trah-zee-mayh-no], aka “PT”. Trasimeno means Trasimene, which is an area located in central Italy, in the State of Umbria, only a few minutes from the Tuscan border, between Florence and Rome. The shores of Trasimene lake are the site of the famous Battle of Lake Trasimene, which took place in 217 BC. Hannibal and his army defeated the Romans in the largest ambush in military history.

THE MENU - We started with a limited menu and have been slowly adding items after carefully perfecting recipes. We make our own dough every day and let it proof overnight. We use only fresh ingredients, we roast our mushrooms and garlic at home, we only use the freshest vegetables. Note that we do not pre-slice our pizzas. They transport better that way and it cuts down on liquids pooling in the middle and creating potential sogginess. Authentic Neapolitan pizza is thin crusted and light. Typically, people eat a pizza by themselves. In the unlikely event you do not finish your pizza, you can safely refrigerate it and then reheat it at 400 degrees for 5 minutes.

How to make the simplest and tastiest pizza at home: Margherita pizza

It is the simplest pizza recipe, of which the Italians are the most proud. Pizza Margherita is made from few and fresh ingredients, which put together are a real treat.

You can enjoy the creamy texture of this pizza at home, especially during this period. We warn you that for the best results you should invest in a special baking stone. If not, you can do it right, it will be good!


  • 1 piece of pizza 30 cm
  • 3 tablespoons tomato sauce
  • extra virgin olive oil
  • 80g mozzarella
  • 4-5 basil leaves

Method of preparation:

For starters, make the pizza top. Here is the complete recipe. Put a baking stone in the middle of your oven and set the temperature to maximum. Allow the oven to heat for at least an hour.

Spread the dough, then grease it evenly with the tomato sauce, without reaching the edges.

Sprinkle everything with a little olive oil. Break the mozzarella into larger pieces and toss them over the sauce. Then toss the basil leaves.

Bake the pizza and let it sit until the cheese melts, and the crust takes on a copper hue, about 4-8 minutes.


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