There’s something timeless about a Margherita pizza. With just three core ingredients: tomatoes, mozzarella, and basil, it’s proof that simplicity can be spectacular.
Whether you’re a pizza purist or someone who usually leans toward loaded slices, the Margherita stands in a category of its own. It's balanced, bold in flavor, and steeped in history. Today, we’re taking you through the story, the craft, and the best way to enjoy this iconic dish, at home or right here at Amici’s.
How a Queen’s Craving Created a Legend
Let's go back to Naples in 1889, a time of cobblestone streets, wood-fired ovens, and one inquisitive queen. Queen Margherita of Savoy was visiting and wanted to try the local specialty, pizza. Yes, the royal plate wanted what the people wanted, as she was also bored with French cuisine.
Enter Raffaele Esposito, a local pizzaiolo known for delivering bold flavor. He made three different pizzas, but one stood out. It featured red tomatoes, white mozzarella, and green basil, the colors of the Italian flag. The queen took one bite, declared it a favorite, and thus was born a legend.
Esposito named it in her honor, and the rest is history. From humble Neapolitan roots to global fame, it has remained true to its origins: simple, fresh, and highly craveable. Even with all the funky toppings (pineapple, anyone?), the Margherita pizza continues to win over purists and flavor chasers alike.
Why It Works: Ingredients That Speak for Themselves
A proper Margherita pizza starts with the dough. It should be light, airy, chewy inside, and crisp on the outside, just enough texture to support simple toppings without taking center stage.
Next comes the sauce, traditionally made from San Marzano tomatoes. Instead of cooking it down, the tomatoes are crushed and lightly seasoned to retain all the natural sweetness and acidity. It’s fresh, vibrant, and never overpowering.
The cheese adds creaminess and that iconic stretch. Fior di latte (cow's milk mozzarella) or mozzarella di bufala (bufallo mozzarella) with a slight tang melt evenly without turning greasy, providing that classic pull-apart moment we all crave.
Fresh basil is the final touch, added either just before the pizzas are baked, or just after to release brightness and aroma that complements both the fatty cheese and the tomatoes.
And don't forget a drizzle of good olive oil and a light sprinkle of sea salt, just enough to round each bite.
The Margherita Pizza Recipe: Simple, Not Basic
Want to make an authentic Margherita pizza at home? This recipe uses simple ingredients and traditional techniques to help you create a pizza that’s light, flavorful, and true to its Neapolitan roots. From authentic dough prep to oven tips, here’s everything you need to know.
For an Easy At-Home Dough Recipe:
290g 00 flour
403g water
15g salt
15g active dry yeast
Combine the dry ingredients: flour, salt, and yeast. Then slowly mix in water and until a soft dough forms. Knead for 10–15 minutes, cover, and let it rise for 6 hours. Separate into four 9-9.5 oz dough balls. Let the dough rise again for 2 hours.
For the Sauce:
1 can (400g) San Marzano tomatoes, or canned crushed tomatoes
Pinch of salt
Pinch of sugar
2 tsp oregano
2 tsp Italian seasoning
½ tsp garlic powder
½ tsp onion powder
Black pepper to taste
Crush tomatoes by hand or with a fork. Don’t cook the sauce; keep it raw and vibrant.
Assembly:
Preheat your oven to its highest temperature (ideally with a pizza stone).
Stretch dough into a 10–12-inch circle.
Spread a thin layer of tomato sauce across the surface.
Tear or shred your mozzarella, add it, and scatter it evenly.
Bake for 7–10 minutes or until the crust is golden and the cheese bubbles.
Add fresh basil and a drizzle of olive oil just before serving.
The key is to resist overloading. Margherita pizza is about balance, letting each ingredient shine without competing for attention.
Where to Find the Best Margherita Pizza Near You
Making it at home is satisfying, but sometimes nothing compares to pizza fired in a professional brick oven.
If you’re searching for the best Margherita pizza near you, and you happen to be in the Bay Area, Amici’s has you covered.
We stay true to the Margherita’s roots at Amici’s. Our dough is made from scratch, hand-stretched, and baked at high heat to deliver that signature crisp bite. We use premium and tomatoes and mozzarella that melts just the way it should: smooth, not stringy, with just enough richness. The basil is always fresh, added at just the perfect moment for maximum flavor.
Whether you're in South or North Bay, each Amici’s location offers a Margherita experience that’s both traditional and uniquely satisfying. No frills, just fire, flavor, and finesse.
Why the Margherita Still Matters
In a world where pizza can come with everything from pineapple to pulled pork toppings, the Margherita reminds us that less can be more. It’s not flashy, but it’s unforgettable.
The crust, the sauce, the cheese, the basil, it all comes together in a way that feels honest. There are no gimmicks. Nothing fancy, just great ingredients, done right with care.
It’s also a great way to judge a pizzeria. If a place can nail the Margherita, chances are they know what they’re doing. It’s the culinary equivalent of a plain white tee, a classic that, when done well, needs nothing else.
Your Perfect Slice Awaits
Whether you're trying your hand at making it from scratch or looking for the best Margherita pizza near you, there's never a wrong time to enjoy this timeless favorite. More than a meal, it’s a story, a tradition, and a little slice of Italian pride.
At Amici’s, we’re proud to serve a version that honors tradition while delivering the quality our guests expect. So the next time you’re hungry for something simple, craveable, and done right, you know where to find us.
Or better yet, just follow the scent of bubbling cheese and toasted dough. We’ll save you a seat.
Order from Amici’s and taste tradition, quality, and simplicity in every bite.