Classic Pizzas pizzas
🇮🇹 Italian Originals

Classic Italian Pizzas – The Originals, Done Right

Classic Italian pizzas represent the foundation of everything that pizza is. These five recipes are drawn from Neapolitan tradition—each one simple, honest, and extraordinary when

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Classic Italian pizzas represent the foundation of everything that pizza is. These five recipes are drawn from Neapolitan tradition—each one simple, honest, and extraordinary when executed with good ingredients. No gimmicks, no shortcuts. Just great dough, great tomatoes, and great mozzarella.

Margherita Classica pizza

Margherita Classica

Easy

The queen of all pizzas. San Marzano tomatoes, fresh buffalo mozzarella, basil. Nothing more, nothing less—and absolutely perfect.

10 minBake Time
2Serves
310 kcalCal/slice

🧂 Ingredients

  • Pizza dough (classic)250g
  • San Marzano tomatoes (crushed)100g
  • Buffalo mozzarella125g
  • Fresh basil leaves8–10
  • Extra virgin olive oil15ml
  • Fine sea saltpinch

👨‍🍳 Steps

  1. Preheat oven with stone/steel to 280°C for at least 45 minutes.
  2. Crush tomatoes by hand. Season lightly with salt.
  3. Stretch dough to 28cm round on a floured peel.
  4. Spread tomato sauce leaving 1.5cm rim. Tear mozzarella over the top.
  5. Slide onto hot stone. Bake 8–11 minutes until crust is charred and cheese bubbles.
  6. Remove, add fresh basil and a drizzle of olive oil. Serve immediately.
Nutrientper slice
Calories310 kcal
Protein14g
Carbs38g
Fat11g
Marinara pizza

Marinara

Easy

The oldest Neapolitan pizza—no cheese whatsoever. Tomato, garlic, oregano, and olive oil create a bold, deeply savory pizza.

10 minBake Time
2Serves
270 kcalCal/slice

🧂 Ingredients

  • Pizza dough250g
  • San Marzano tomatoes120g
  • Garlic (sliced thin)3 cloves
  • Dried oregano1 tsp
  • Extra virgin olive oil25ml
  • Fine sea saltpinch

👨‍🍳 Steps

  1. Preheat oven to 280°C with stone.
  2. Crush tomatoes. Season with salt.
  3. Stretch dough. Spread tomato sauce generously.
  4. Layer sliced garlic across the top. Drizzle generously with olive oil. Add oregano.
  5. Bake 8–10 minutes until crust is perfectly charred. No cheese needed—trust the process.
Nutrientper slice
Calories270 kcal
Protein8g
Carbs42g
Fat8g
Napoli pizza

Napoli

Easy

Anchovies, capers, olives, and oregano on a classic tomato base. This is the bold, salty, punchy pizza of Naples.

12 minBake Time
2Serves
335 kcalCal/slice

🧂 Ingredients

  • Pizza dough250g
  • Crushed tomatoes100g
  • Mozzarella100g
  • Anchovy fillets6
  • Black olives (pitted)50g
  • Capers20g
  • Dried oregano1 tsp
  • Olive oil15ml

👨‍🍳 Steps

  1. Preheat oven to 270°C.
  2. Stretch dough to 28cm.
  3. Spread tomato sauce. Add mozzarella.
  4. Top with anchovies, olives, and capers. Drizzle with olive oil and oregano.
  5. Bake 9–12 minutes until crust is golden and cheese is bubbling.
Nutrientper slice
Calories335 kcal
Protein17g
Carbs36g
Fat14g
Prosciutto e Rucola pizza

Prosciutto e Rucola

Medium

Prosciutto di Parma placed after baking on a creamy mozzarella base, topped with fresh rocket. The contrast of hot pizza and cold, peppery rucola is extraordinary.

12 minBake Time
2Serves
390 kcalCal/slice

🧂 Ingredients

  • Pizza dough250g
  • Crushed tomatoes80g
  • Fior di latte mozzarella120g
  • Prosciutto di Parma80g
  • Fresh rocket (arugula)large handful
  • Parmigiano-Reggiano (shaved)30g
  • Lemon juicesplash
  • Olive oil10ml

👨‍🍳 Steps

  1. Preheat oven to 280°C.
  2. Stretch dough. Spread tomato sauce. Add mozzarella.
  3. Bake 9–11 minutes.
  4. Remove from oven. Immediately lay prosciutto slices over the hot pizza.
  5. Top with rocket, shaved Parmigiano, a squeeze of lemon, and olive oil drizzle.
Nutrientper slice
Calories390 kcal
Protein22g
Carbs36g
Fat16g
Diavola pizza

Diavola

Easy

The devil's pizza—spicy salami, fresh chili, and a touch of 'nduja. Not for the faint-hearted. Pairs best with an ice-cold Coke.

11 minBake Time
2Serves
420 kcalCal/slice

🧂 Ingredients

  • Pizza dough250g
  • Crushed tomatoes100g
  • Mozzarella110g
  • Spicy salami80g
  • 'Nduja (spreadable spicy pork)30g
  • Fresh red chili (sliced)1
  • Dried chili flakespinch
  • Olive oil10ml

👨‍🍳 Steps

  1. Preheat oven to 275°C.
  2. Stretch dough. Spread 'nduja first—it melts into an incredible spicy base.
  3. Add tomato sauce, mozzarella, and salami.
  4. Top with fresh chili and a pinch of chili flakes.
  5. Bake 10–12 minutes. Drizzle with olive oil. Serve with ice-cold Coke—seriously.
Nutrientper slice
Calories420 kcal
Protein20g
Carbs37g
Fat20g

Frequently Asked Questions

Marinara has no cheese—just tomatoes, garlic, oregano, and olive oil. It predates Margherita by centuries and is arguably the purer of the two.
San Marzano tomatoes grown in the volcanic soil around Vesuvius have lower acidity, thicker flesh, and a sweeter, more complex flavor than standard plum tomatoes. Canned San Marzano DOP is the standard for authentic pizza.
Minimally. A good San Marzano tomato barely needs anything. Crush by hand, add a pinch of salt, and that's it. Cooking the sauce before use is not traditional—raw crushed tomatoes go directly onto the dough.
Your oven isn't hot enough. At proper pizza temperature (280°C+), the crust and cheese cook at the same rate. At lower temperatures, the cheese over-cooks. Use a preheated stone and the broiler for the last 2 minutes.

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