Pizza Margherita

Among the many gastronomic specialties of Italy, one of the most beloved and popular worldwide – and certainly one of the most famous, imitated, and re-interpreted in a thousand different ways – is the pizza margherita, first prepared in Naples in honour of the then Queen. In fact, it is a dish that evokes Italian gastronomy in every respect, and is a dish that no Italian in the world - perhaps not only Italians – would ever refuse: pizza! We suggest the classic, and perhaps the most delicious, version, which with its simplicity never ceases to amaze and enrapture those who come across it, especially if it is prepared according to traditional methods with the best ingredients: pizza margherita! With just a few simple ingredients it expresses at its best a gastronomic tradition loved and imitated worldwide. Try this recipe for pizza margherita with us and leave your guests open mouthed in admiration!


150 minutes Total time
20 minutes Active time
Serves 4 persons
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Prepare the pizza base by combining the flour, water, yeast, salt and sugar. Let the dough rise for at least two hours. Prepare the tomato sauce by mixing the passata with a little sugar, salt and oregano. Cut the mozzarella into cubes. Divide the dough into 4 each of which will make a pizza: roll out the dough into a circular shape and then brush with oil. Spread the tomato sauce on top and sprinkle with the diced mozzarella. Put in the oven for 20 minutes at 180°C. Serve with a few leaves of fresh basil and a drizzle of olive oil.

In its divine simplicity, the pizza margherita is even more flavoursome if one adds a basil leaf, which should be added only just before serving the pizza, or else the baking process will release a bitter taste.
The pizza margherita, which in essence constitutes the invention of the pizza more generally, was created by Raffaele Esposito in Naples to honour the Queen Margherita of Savoy in 1889.

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