Margherita Pizza by the metre

There's no specialty in the world so well-known and appreciated as pizza. Everybody, all-aged, love pizza, from East to West: and everybody would be happy to learn how to make it! Today, we show you how to make a pizza at the metre: a mouthwatering specialty usually cooked in Naples in wood-fired ovens. As far as the mozzarella is concerned, use the buffalo one, that will convey to your pizza an even more delicate and original taste. And don't forget the general Italian rule: the more the ingredients will be fresh and on season, the more your dish will be savory!


  • pizza dough 500 grams
  • tomatoes san marzano
  • Buffalo mozzarella
  • basil
  • salt
  • extra virgin olive oil
20 minutes Total time
15 minutes Active time
Serves 6 persons
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When the pizza dough is ready and risen, spread it out softly on a pastry board, then add tomato sauce, mozzarella, basil and extravirgin olive oil. Bake at 280° for 15 minutes. 

Don't forget to squeeze your mozzarella before using it! While cooking, mozzarella usually release a bit of water, so that the dough could get soaked and loose its crunchy aspecy
According to the tradition, pizza was invented in Naples by Raffaele Esposito, for Queen Margherita of Savoy.

Step by step

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