Pizza Margherita

In 1889, a Neapolitan chef created the Pizza Margherita-perhaps the first modern pizza-in honour of the visiting Queen Margherita. Why not make your own?

Number of servings : 2 pizzas of 20 cm (8 in.) each

Prep time: 30 minutes

Cooking time: 15 minutes

Type of meal : | Main Courses | Main Courses

Special diet :



8 ml (1/2 package) active dry yeast   
250 ml (1 cup) warm water   
5 ml (1 tsp) sugar   
560 ml (2 1/4 cups) all-purpose flour   
2 ml (1/2 tsp.) salt   
15 ml (1 tbsp.) olive oil   

250 ml (1 cup) Italian plum tomatoes, canned   
150 g (5 oz) Mozzarella di Bufala cheese, thinly sliced    
100 g (3 oz) Mozzarella cheese, in small pieces
5 ml (1 tsp) salt    
15 ml (1 tbsp) Parmesan cheese, grated   
45 ml (3 tbsp.) olive oil   
pepper to taste
fresh basil leaves, snipped to taste



  1. In a small bowl, mix half the warm water with sugar and sprinkle yeast over the top. Let sit for 10 to 15 minutes to activate.
  2. In a large bowl, blend 250 ml (1 cup) of the flour with the salt. Make a well in the middle.
  3. Pour the yeast mixture into the well. Bit by bit, add another 250 ml (1 cup) of flour, the olive oil and remaining water, mixing well with your hands as you go until the dough has formed a ball.
  4. Place the dough in an oiled bowl, cover with a damp cloth and allow to rise for 45 minutes.
  5. Remove the dough to a floured surface (use remaining flour), punch it down and knead it for 8 to 10 minutes.
  6. Divide dough in two. Roll out each piece into a 20 cm (8 in.) circle.


  1. Preheat oven to 250°C / 500°F for 15 minutes.
  2. Spread pizza dough on an oiled baking sheet.
  3. Crush tomatoes with your hands and spread them over the top of the dough with a spoon. Sprinkle with salt and pepper to taste.
  4. Add the Mozzarina and Mozzarellissima cheeses, then sprinkle with Parmesan cheese and basil.
  5. Drizzle 1 tbsp. of olive oil over the top.
  6. Reduce oven temperature to 230°C / 450°F and bake pizza for 15 to 20 minutes. Serve hot.

Nutritional information: