Introduction
Pizza does not need fifty toppings to be great. The Margherita proves that. A light base, tangy tomato sauce, creamy mozzarella, and fresh basil. Simple, balanced, timeless.
This version keeps everything you love about a proper Neapolitan pizza but cuts back on unnecessary fat. The secret is not removing flavour, it is using it properly. High-hydration dough gives you that airy, chewy crust, while just enough cheese and olive oil keep it rich without turning it heavy.
What is Margherita Pizza?
The Margherita was born in Naples in the late 1800s, created in honour of Queen Margherita of Savoy. Its colours represent the Italian flag. Red tomatoes, white mozzarella, and green basil. It is the blueprint of all great pizzas.
Why Pomoro?
Your pizza is only as good as your sauce. Pomoro’s San Marzano Marinara is made from real Italian tomatoes, slow cooked for natural sweetness and bright acidity. No sugar bombs. No shortcuts. Just clean, honest flavour that lets the dough and cheese shine.
Ingredients (makes 3 Medium Neapolitan pizzas)
For the dough
• 4 cups (500 g) strong bread flour
• 1½ cups (350–375 ml) water
• ½ teaspoon (2 g) instant yeast
• 2 teaspoons (12 g) salt
• 1 teaspoon (5 ml) olive oil
For the topping
• ½ cup (150 ml) Pomoro San Marzano Marinara
• 150 g fresh mozzarella, torn into small chunks and well drained
• A handful of fresh basil leaves
• 1 teaspoon olive oil, for drizzling
Method
1. Make the dough
Mix the flour, yeast and water until just combined. Rest for 30 minutes (autolyse). Add salt and olive oil, then knead using the stretch and fold method over 2 hours, resting 20–30 minutes between folds.
2. First rise
Place in a lightly oiled bowl, cover and let rise at room temperature for 4–5 hours until doubled.
3. Cold proof (optional but recommended)
Transfer to the fridge for 18–24 hours. It will keep improving for up to 7 days, developing flavour and better texture.
4. Shape
Bring dough to room temperature. Divide into 3 portions. Dust lightly with flour or semolina and stretch gently into rounds by hand.
5. Heat the oven
Preheat to maximum heat (250–300°C). Preheat a pizza stone, steel or flat tray for at least 45 minutes.
6. Assemble
Spread Pomoro Marinara in the centre, leaving the edges bare. Scatter mozzarella evenly.
7. Bake
Bake for 6–8 minutes until puffed, lightly charred and bubbling.
8. Finish
Top with fresh basil and a light drizzle of olive oil. Serve immediately.
Pro Tips
• Cold proofing adds depth and chewiness
• Use semolina or flour to prevent sticking
• Smaller mozzarella pieces melt better and cover more
• Less topping means a lighter, crispier pizza
• For extra char, grill for the last 1–2 minutes
Nutrition (per slice, approx.)
Calories: 200 kcal
• Carbohydrates: 28 g
• Protein: 8 g
• Fat: 4.2 g
• Saturated Fat: 2.3 g
• Fibre: 2 g
• Sugar: 1.8 g
• Sodium: 220 mg
(One pizza = 4 slices. Three pizzas per batch.)
FAQs
Do I really need to cold proof?
No, but it makes a big difference to flavour and texture.
Can I use regular mozzarella?
Yes, but fresh mozzarella gives the best melt and flavour. Drain it well.
My dough is sticky
High hydration dough is meant to be sticky. Use flour or semolina on the surface and lightly wet or oil your hands.
Serving Ideas
Serve with a rocket and parmesan salad, grilled vegetables, or a chilled glass of Italian white wine.
Conclusion
This lighter Margherita proves you do not need to drown pizza in cheese and oil to make it indulgent. With high-hydration dough and Pomoro San Marzano Marinara, you get the crisp, airy, restaurant-style pizza you crave, with cleaner ingredients and better balance. One bite and you will forget takeaway even exists.
Ready to try it yourself? Shop Pomoro Marinara here and bring Italy to your table.
Try this recipe and tag @pomoro.in with your Pizza creations.