Simple Margherita Pizza (The Italian Way)

1. Stay in our homes and make pizza

This is the pizza Italians make at home.

Not fancy. Not overloaded. Just honest, soulful, and incredibly satisfying.

If you’ve ever wanted to make a real Margherita pizza — the kind with a light, airy crust, bright tomato flavor, and just enough mozzarella — this is the one.

Below is a straightforward summary so you can make it confidently in our well stocked kitchens when you stay with us.

Buon appetito!

2. Ingredients (Makes 4 individual pizzas)

For the dough

• 4 cups (500 g) all-purpose or “00” flour

• 1 ½ cups (400 ml) lukewarm water

• ½ teaspoon active dry yeast

• 2 teaspoons salt

For topping

• Tomato purée (plain, no seasoning)

• Fresh mozzarella, torn into pieces

• Fresh basil leaves

• Extra-virgin olive oil

• Fine salt, to taste

3. Preparation

Make the dough

• Dissolve the yeast in lukewarm water. Add flour gradually, then salt. Mix and knead until the dough is smooth and elastic (about 10 minutes by hand).

• Form into a ball, cover, and let rise at room temperature until doubled — about 2–3 hours.

• This slow rise is what gives the crust its light, tender texture.

Divide and rest

• Divide the dough into 4 equal balls. Cover and let them rest another 30 minutes.

• This relaxes the gluten and makes stretching easier.

Stretch the dough

• On a lightly floured surface, gently stretch each dough ball outward using your fingers.

• Do not use a rolling pin — you want to keep the air in the dough.

• Form a thin center with a slightly thicker edge.

Top simply

• Spread a thin layer of tomato purée over the dough.

• Add a pinch of salt.

• Top with torn mozzarella (not too much — restraint matters here).

5. Bake in the Ninja Outdoor Pizza Oven

• Preheat your Ninja outdoor pizza oven on the Pizza setting until it reaches 700–750°F (this usually takes about 15 minutes) or choose the Napolitan pizza setting.

• Lightly flour our pizza peel and transfer the topped pizza onto it - tip - flour is your best friend. Use it generously to prevent the dough from sticking to the pizza peel.

• Slide the pizza into the oven and bake it until the alarm goes off.

The pizza is ready when:

• The crust is puffed with light charred spots

• The bottom is crisp but flexible

• The mozzarella is fully melted and glossy, not dried out

Remove immediately and finish with fresh basil and a drizzle of olive oil.

Host's Note

“High heat and a short cook time are the secret. This is what creates a true Italian-style Margherita — a light, blistered crust with a tender interior and perfectly melted mozzarella.

This result cannot be reproduced in a standard home oven. Traditional pizza requires temperatures higher than what most non-commercial ovens can reach. That’s exactly why we offer it. Stay with us and experience what real gourmet pizza tastes like — made outdoors, at true pizza temperatures, the way it’s done in Italy.❤️ - Stefania