Recipes from Campania, Italy: Pizza Margherita alla Napoletana

Recipes from Campania, Italy

Pizza Margherita alla Napoletana

Country: Campania, Italy
Course: Main
Servings: 6


  • 3 cups all purpose flour
  • 5 tsp active dry yeast
  • 1 cup olive oil
  • 1 cup warm water
  • pinch salt
  • pinch pepper
  • 1 medium fresh mozzarella ball, sliced thin
  • 1 cup marinara sauce
  • fresh basil leaves
  • extra virgin olive oil
  • oregano

  1. Dissolve the yeast in warm water and let stand until frothy. Meanwhile, Put the flour in a bowl and make a Vesuvius style hole in the center of it. When the yeast us ready, pour that into the well, then add the rest of the dough ingredients. Knead until you get a nice, smooth, elastic ball. Cover with plastic wrap and let rise for two hours.
  2. Preheat your oven to 350 degrees and roll the dough out to a 12 to 14 inch circle.
  3. Place the dough on a pizza stone (we have one of those wire mesh thingies). Spread the marinara sauce over the dough and top with the mozzarella slices.
  4. Drizzle with olive oil and garnish with the basil and oregano.
  5. Bake for 10 to 15 minutes or until the crust is a golden brown.