Neapolitan Margherita pizza recipe for four
Recipe shopping list — copy the items into Valedo.
This recipe makes four personal Margherita pizzas for a hot oven or pizza stone. It includes dough and toppings, but not side dishes.
Ingredients
Bread flour
500 g
Warm water
325 ml
Fine sea salt
12 g
Active dry yeast
2 g
Canned whole San Marzano tomatoes
1 can
Fresh mozzarella
450 g
Fresh basil leaves
1 bunch
Extra-virgin olive oil
2 tbsp
Semolina flour
2 tbsp
How to make it
- Mix flour, water, yeast, and salt; knead until smooth and let rise until doubled. 2. Divide dough into four balls and rest for 45 minutes. 3. Crush tomatoes with salt and olive oil. 4. Stretch each dough ball into a round and top lightly with sauce and mozzarella. 5. Bake on a preheated stone at the highest oven temperature until browned and bubbling. 6. Finish with basil and a drizzle of olive oil.
Who this list is for
This list is for home cooks planning to make Neapolitan Margherita pizzas for four people. If you want to try making pizza from scratch in your oven or on a pizza stone, and you want the classic tomato, mozzarella, and basil combination, this recipe covers what you need. It’s aimed at those who want to handle dough and toppings themselves, not just assemble from pre-made bases.
How to use this list
Start by checking your pantry and fridge for the basics: bread flour, fine sea salt, and active dry yeast for the dough. You’ll also need canned whole San Marzano tomatoes for the sauce and fresh mozzarella for topping. Before shopping, look for fresh basil and extra-virgin olive oil. Semolina flour is used to dust your pizza peel or baking surface. Gather all ingredients before you begin, and measure out each item as listed. This helps avoid scrambling mid-recipe.
Common mistakes OR What to skip
Don’t substitute all-purpose flour for bread flour; it changes the dough texture. Avoid pre-shredded mozzarella, which doesn’t melt the same way as fresh. Skip tomato sauces with added flavors—stick to canned whole San Marzano tomatoes for the right taste. Don’t forget semolina flour for dusting, or your pizzas may stick. Finally, don’t overload the pizzas with toppings; keep it classic and simple.
What is on this list
You’ll need bread flour, active dry yeast, and fine sea salt for the dough. The sauce uses canned whole San Marzano tomatoes. For toppings, get fresh mozzarella and a bunch of fresh basil leaves. Extra-virgin olive oil adds flavor, and semolina flour helps with handling the dough. Cross off anything you already have, like olive oil or salt, before shopping.
Before you go
Double-check your kitchen for leftover flour, yeast, or olive oil to avoid duplicates. Make sure your mozzarella is fresh and that you have enough basil. If you’re using a pizza stone, confirm it’s clean and ready. Plan to start the dough early, as it needs time to rise. Lay out ingredients before you start, and prep your workspace for stretching and topping the pizzas.
FAQ
Who is "Neapolitan Margherita pizza recipe for four" for?
This list is for home cooks planning to make Neapolitan Margherita pizzas for four people. If you want to try making pizza from scratch in your oven or on a pizza stone, and you want the classic tomato, mozzarella, and basil combination, this recipe covers what you need. It’s aimed at those who want to handle dough and toppings themselves, not just assemble…
How should I use "Neapolitan Margherita pizza recipe for four"?
Start by checking your pantry and fridge for the basics: bread flour, fine sea salt, and active dry yeast for the dough. You’ll also need canned whole San Marzano tomatoes for the sauce and fresh mozzarella for topping. Before shopping, look for fresh basil and extra-virgin olive oil. Semolina flour is used to dust your pizza peel or baking surface. Gather…
What should I skip or avoid with "Neapolitan Margherita pizza recipe for four"?
Don’t substitute all-purpose flour for bread flour; it changes the dough texture. Avoid pre-shredded mozzarella, which doesn’t melt the same way as fresh. Skip tomato sauces with added flavors—stick to canned whole San Marzano tomatoes for the right taste. Don’t forget semolina flour for dusting, or your pizzas may stick. Finally, don’t overload the pizzas…
What is on the "Neapolitan Margherita pizza recipe for four" list?
You’ll need bread flour, active dry yeast, and fine sea salt for the dough. The sauce uses canned whole San Marzano tomatoes. For toppings, get fresh mozzarella and a bunch of fresh basil leaves. Extra-virgin olive oil adds flavor, and semolina flour helps with handling the dough. Cross off anything you already have, like olive oil or salt, before shopping.
What should I do before I go?
Double-check your kitchen for leftover flour, yeast, or olive oil to avoid duplicates. Make sure your mozzarella is fresh and that you have enough basil. If you’re using a pizza stone, confirm it’s clean and ready. Plan to start the dough early, as it needs time to rise. Lay out ingredients before you start, and prep your workspace for stretching and toppin…
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.