While you really can’t go wrong ordering pizza anywhere in Italy, the city of Naples lays claim to what is arguably some of the best. This classic pie is made with a simple dough, tomato sauce, mozzarella cheese, fresh basil leaves, and a drizzle of extra virgin olive oil. It’s no coincidence that the green, white, and red ingredients of a traditional margherita pizza match the colors of the Italian flag—it was invented in honor of Queen Margherita of Savoy in 1889, after all. And, while we wouldn’t go so far as to say this is the most popular food in Italy, it’s up there!

Where to get the best pizza margherita in Italy:

• L’Antica Pizzeria de Michele in Naples—one of the oldest and most legendary pizzerias in the city!
• Pizzeria Concettina ai Tre Santi in Naples. This spot is a bit further from the historic center, which means it’s the place to go to chow down among locals.
• Gino Sorbillo in Naples. Just be sure to arrive early, since this place fills up fast with both locals and visitors thanks to the delicious pies.

Now, Ingredients

• 3 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup water
• 1 (.25 ounce) package active dry yeast
• 1 pinch white sugar
• ¼ cup flour for dusting
• 2 cups pizza sauce
• 20 slices fresh mozzarella cheese
• 20 leaves fresh basil
• olive oil
• sea salt to taste

Directions

Step 1: Stir flour and 1 teaspoon salt in a bowl. Set aside.

Step 2: Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.

Step 3: Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Step 4: Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.

Step 5: Preheat oven with a pizza stone to 500 degrees F (260 degrees C).

Step 6: Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.

Step 7: Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes