My Grandmother Would Cry (In a Good Way)

Thank you for reading this post, don't forget to subscribe!

An Authentic Margherita Pizza Recipe That Actually Works in a Home Kitchen

Let me tell you about the summer I became obsessed with recreating that perfect Neapolitan pizza from my honeymoon in Italy. After 14 failed attempts (yes, I counted), 3 ruined baking sheets, and one very patient husband who ate all my “experiments,” I finally cracked the code.

True Story: My first attempt was so bad, the smoke alarm went off and my neighbor texted asking if we were “doing okay over there.” The crust was like cardboard, the cheese slid off like it was afraid of commitment, and the basil… well, let’s just say it looked like something from a sad salad bar.

Why This Recipe Actually Works

This isn’t some fancy chef’s recipe with impossible-to-find ingredients. This is real food for real people with real (read: not professional) kitchens. Here’s what makes it special:

It’s actually authentic – no weird shortcuts that would make an Italian grandmother clutch her pearls
The crust is everything – crispy bottom, chewy middle, slightly charred edges that make you close your eyes when you bite in
Only 5 main ingredients – because true Italian cooking is about quality, not quantity
Forgiving method – works even if your oven is as basic as mine (and trust me, mine is basic)

Confession: I once used pre-shredded mozzarella because I was lazy. The result? A pizza so greasy it could’ve lubricated a car engine. Learn from my mistakes – fresh mozzarella or bust!

The Ingredients (No Fancy Stuff, Promise)

For the Dough (The Foundation of Happiness):

500g “00” flour – or all-purpose in a pinch (we won’t tell)
325ml warm water – about 38°C (test it with your wrist like baby’s milk)
7g active dry yeast – that’s one packet if you’re using those
10g salt – sea salt, not that iodized stuff
1 tbsp olive oil – the good stuff you hide from your roommates

For the Toppings (Where Less is More):

½ cup San Marzano tomato sauce – yes, the canned ones from Italy actually matter
125g fresh mozzarella di bufala – or regular fresh mozzarella if you can’t find it
Fresh basil leaves – about 10-12, don’t even think about dried
Extra virgin olive oil – for that final drizzle of joy
Salt – just a pinch to make flavors pop

Funny Story: I once forgot the salt in the dough. The result was so bland, even my dog (who eats literal garbage) turned his nose up at it. Don’t be like me.

The Method (With All My Mistakes Included)

Wake up the yeast: Mix yeast with warm water and let sit for 5 minutes until frothy. If it doesn’t foam, your yeast is dead (RIP). This is your first test – if you fail here, just order takeout.
Make the dough: In a large bowl, mix flour and salt. Add yeasty water and olive oil. Mix until it comes together, then knead for 10 minutes until smooth and elastic. If your arms get tired, think of the delicious pizza waiting for you.
The waiting game: Place dough in oiled bowl, cover, and let rise for 8-24 hours in fridge. Yes, overnight! This slow rise is the secret to flavor. I know it’s tempting to rush this – don’t. I’ve tried. The pizza gods will know.
Shape with love: Take dough out 2 hours before baking. Divide into 2 balls. On a floured surface, gently stretch with fingers from center outward. No rolling pin – this isn’t pie crust! If it tears, just patch it like my grandmother patched my jeans.
Top it right: Spread tomato sauce thinly – about 3 tbsp per pizza. Tear mozzarella into small pieces and distribute evenly. That’s it! No cheese avalanches here. The basil goes on AFTER baking (learned this the hard way when mine turned into little black crisps).
Bake with hope: If using oven: Preheat to maximum temperature (usually 250-260°C) with pizza stone or steel for at least 45 minutes. Bake for 7-9 minutes until crust is puffed and charred in spots. If using pizza oven: 60-90 seconds at 400°C. Rotate halfway because ovens have favorite sides.

No Pizza Stone Hack: Use an upside-down baking sheet preheated in the oven. Not ideal but better than nothing! I’ve even used a cast iron skillet in desperation – it worked surprisingly well.

Why This Beats Takeout Every Time

After perfecting this recipe, I realized three beautiful things:

It’s cheaper – One restaurant-quality pizza costs less than delivery
It’s therapeutic – Kneading dough is cheaper than therapy
It impresses people – “You MADE this?” is the best compliment you’ll ever get

Plus, there’s something magical about pulling a bubbling, fragrant pizza from your own oven. It’s like a little taste of Italy in your kitchen, minus the flight costs and jet lag.

Common Questions (From One Pizza Lover to Another)

Can I make the dough ahead?

Absolutely! The dough actually improves with a 24-48 hour cold ferment in the fridge. Just take it out 2 hours before shaping.

Why is my pizza soggy?

Three likely culprits: 1) Too much sauce (we’re making pizza, not soup), 2) Cheese with too much moisture (pat it dry!), 3) Oven not hot enough (crank it up!).

Can I freeze pizza dough?

Yes! After the first rise, portion into balls, wrap tightly, and freeze for up to 3 months. Thaw overnight in fridge. Perfect for when pizza cravings strike unexpectedly (which is always).

Final Slice of Wisdom

Making authentic margherita pizza at home isn’t just about food – it’s about the joy of creating something beautiful from simple ingredients. It’s about that first bite where the crisp crust gives way to creamy mozzarella and bright tomato sauce. It’s about the pride of saying “I made this!”

Will your first attempt be perfect? Probably not. Mine certainly wasn’t. But with this recipe, each attempt gets you closer to pizza perfection. And even the “failures” taste pretty darn good with enough garlic oil and denial.

Now go forth and pizza! And when you nail it (and you will), tag us on Instagram so we can celebrate with you!
Also try our Cheese Pizza Recipe!
Get Authentic Mozzarella Here