The Ultimate Authentic Pizza Margherita Recipe

Few dishes capture the essence of Italian culinary tradition quite like the Pizza Margherita. Stripped back to just three core ingredients—red tomatoes, white mozzarella, and fresh green basil—it is a masterpiece of simplicity where the quality of every single element matters.

History & Provenance

The story of Pizza Margherita is deeply rooted in Naples, the birthplace of pizza. While flatbreads topped with garlic, lard, and salt had long sustained the city's working-class population, the Margherita as we know it gained its iconic status in June 1889.

According to Neapolitan tradition, King Umberto I and Queen Margherita of Savoy visited Naples. Eager to sample the local street food, the Queen invited Raffaele Esposito, the renowned pizzaiolo of Pizzeria Brandi, to prepare a selection of pizzas at the Royal Palace of Capodimonte. Esposito crafted three varieties, but one stood out above the rest: a pizza topped with sweet tomatoes, fresh mozzarella, and aromatic basil leaves, intentionally assembled to mirror the red, white, and green of the newly unified Italian flag.

Delighted by the creation, Queen Margherita sent a formal note of appreciation to Esposito. In gratitude, the pizzaiolo named the creation Pizza Margherita in her honour. Today, true Neapolitan pizza (Pizza Verace Napoletana) is strictly protected, relying entirely on pristine regional ingredients and time-honoured techniques.

Check out Carluccio's classic recipe below:

The Recipe

To achieve an authentic Neapolitan-style pizza at home with a tender, blistered crust and a rich, sweet sauce, using genuine Italian pantry staples makes all the difference.

Ingredients

For the Dough (Makes 4 Pizzas):

  • 500g Caputo '00' Flour—the Neapolitan gold standard, finely ground for a light, elastic crumb

Italian 00 Flour

  • 325ml cold water

  • 10g fine sea salt

  • 1.5g dried active yeast (or 3g fresh yeast)

For the Topping:

1.Prepare the Dough:Allow plenty of time for slow fermentation.

In a large bowl, dissolve the yeast in the water. Gradually add half of the Caputo '00' Flour, stirring until a smooth batter forms. Add the sea salt, followed by the remaining flour. Turn out onto a clean surface and knead by hand for 10-12 minutes until smooth and elastic. Cover with a damp cloth and let rest at room temperature for 2 hours, then divide into 4 equal dough balls (approx. 200g each). Place in a covered tray and allow to ferment for 8 to 24 hours in a cool place or fridge for maximum flavour development.
2.Prepare the San Marzano Sauce:Keep it uncooked for fresh, bright flavour.

Empty the tin of Carluccio's San Marzano Tomatoes into a bowl. Crush them gently by hand or with a fork to maintain a rustic texture—never blend them, as this introduces air and bitter seeds. Stir in a small pinch of sea salt and a teaspoon of L'Oro di Calabria Extra Virgin Olive Oil.
3.Shape the Pizza:Never use a rolling pin.

Preheat your oven to its maximum temperature (ideally 250°C/480°F or higher) with a pizza stone or heavy steel tray placed on the top shelf. Lightly dust your work surface with '00' flour. Take one dough ball and press gently from the centre outwards using your fingertips, pushing air into the outer edge to form the cornicione (crust). Gently stretch the dough into a 10 to 12-inch circle.
4.Assemble & Bake:Bake quickly at high heat.

Spread a ladleful of crushed San Marzano tomatoes across the base, leaving a clear border around the edge. Top with slices of well-drained mozzarella and a few fresh basil leaves. Drizzle with Carluccio's L'Oro di Calabria Extra Virgin Olive Oil. Transfer onto the preheated stone or tray and bake for 6–8 minutes (or 60–90 seconds if using a dedicated pizza oven) until the crust is puffed and lightly charred, and the cheese is melted.

Finish with an extra leaf of fresh basil and a light swirl of extra virgin olive oil before serving immediately.

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