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Neapolitan Pizza Margherita – plated and served
PizzaVegetarianDinnerFor 1 & 2Italian

Neapolitan Pizza Margherita

Airy crust, thin base, San Marzano tomatoes and Fior di Latte, Neapolitan pizza from the home oven.

5(1)
Preparation
25 min
Cook/bake time
12 min
Total
2 hr 7 min
Difficulty
Medium
Calories
1037 kcal
Servings
2 pizzas
Prep
25 min
Cooking & baking
12 min
Resting
1 hr 30 min

Only 37 min of that is hands-on – the rest takes care of itself.

Airy crust, thin base, San Marzano tomatoes and Fior di Latte, Neapolitan pizza from the home oven. The dough needs only 4 ingredients and time: Through the long, cold fermentation, it develops flavor and the typical bubbles in the crust.

Why this works

During the long cold fermentation, it is not primarily the yeast that works, but the enzymes in the flour: Amylases break down starch into simple sugars, proteases make the dough stretchy. The sugars are later the fuel for browning and bubbles in the crust, the stretchiness allows the dough to be stretched without tearing. A dough forced up in two hours has neither and therefore tastes like yeast instead of bread.

Step-by-step instructions

  1. Knead the dough

    Dissolve the fresh yeast in the lukewarm water and add the flour and salt. Knead everything for about 10 minutes until a smooth, elastic dough forms that pulls away from the edge of the bowl. This kneading time is worth it, because this is where the gluten network forms, which later ensures the airy crust.

  2. Let it rise

    Cover the dough and let it rise for 90 minutes at room temperature. It gets even better if you give it 24 hours in the fridge, because the long, cold fermentation brings flavor and the typical bubbles in the crust. Then divide the dough into two equally sized balls.

  3. Preheat the oven

    Preheat the oven with a pizza stone or an inverted baking sheet for at least 45 minutes on the highest setting, which is 250 to 275 °C. The stone must be really hot, because only then will the base get its crust in a short time and the edge rise beautifully.

  4. Shape and top

    Press the dough ball from the center outwards with your fingertips into a circle and deliberately leave the edge untouched so that it can rise later. Spread the crushed tomatoes thinly over the base, salt it and distribute the torn mozzarella loosely over it. Less is more here, otherwise the center will become soupy.

  5. Bake

    Carefully slide the pizza onto the hot stone and bake it for 6 to 8 minutes until the crust bubbles and is golden brown. Take it out, put a few fresh basil leaves on top and drizzle it with good olive oil. Eat it immediately now, while it tastes best. Buon appetito!

Our best tips

  • Let the mozzarella drain well beforehand, otherwise the center will become soupy.
  • The longer the cold fermentation (up to 72 hours), the more aromatic and digestible the dough.
  • No pizza stone? An inverted baking sheet heated up with the oven works surprisingly well.

Tasty variations

Marinara

Without cheese, but with garlic slices, oregano and the best olive oil, the oldest pizza classic.

Diavola

Top with spicy salami and chili oil after baking.

Nutrition facts

Per serving (1 pizzas)
Calories1037 kcal
Protein41 g
Carbohydrates132 g
– of which sugar5 g
Fat36 g
Fiber7 g

Where the 1,037 kcal come from

per serving
Calculated from the ingredients – how we do it

We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:

  • Reference values per 100 g – for the raw ingredient, exactly as listed.
  • Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
  • Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
  • Anything listed without a quantity – “salt and pepper” – is not counted.

A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.

How we calculate nutrition →

Frequently asked questions

Why so little yeast?

With a long rising time, 2 g is completely sufficient, the dough rises slowly, but develops significantly more flavor and becomes more digestible.

Which flour is the right one?

Tipo 00 with a high protein content (at least 12 %) is ideal, it makes the dough elastic. Alternatively, wheat flour type 550.

How do I get the pizza into the oven?

Prepare the topped pizza on well-floured parchment paper or a pizza peel and slide it onto the hot stone together with the paper.

Comments & ratings(1)

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  • hightechniker1

    27. Juli 2026

    Mega Geiles Rezept schmeckt Bombastisch

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