Tony G’s Holy Grail Margherita Pizza – A Divine Recipe from The Pizza Bible

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If there’s one pizza that embodies perfection in simplicity, it’s the Margherita—and Tony Gemignani’s legendary version from The Pizza Bible is nothing short of sacred. This recipe delivers a crispy, leopard-spotted crust, bright San Marzano tomato sauce, and fresh mozzarella that melts into heavenly pools.

Let’s make Tony G’s Margherita Pizza—the way it was meant to be.

Tony G’s Holy Grail Margherita Pizza Recipe

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Prep Time: 24 hours hours

Cook Time: 1 hour hour 30 minutes minutes

Servings: 4 people

Author: Jay Trabelsi

Equipment

• Wood-Fired Pizza Oven (or the hottest home oven possible, 750°F+)
• Pizza Peel (wood or metal)
• Food Mill (for sauce)

Ingredients

For the Dough (00 Flour Neapolitan Style)

• 153 g “00” flour Caputo Pizzeria recommended
• 96 g water 63% hydration
• 4 g fine sea salt
• 0.3 g fresh yeast or 0.1g active dry yeast

For the Sauce

• 200 g San Marzano tomatoes D.O.P. Certified
• 2 g fine sea salt
• 1 g fresh basil leaves torn
• 1 g extra-virgin olive oil Top-Rated EVOO

For the Toppings

• 80 g fresh mozzarella di bufala or fior di latte – Buffalo Mozzarella
• 4-5 fresh basil leaves
• 1 g extra-virgin olive oil for finishing
• Flaky sea salt optional

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Instructions

Make the Dough (24+ Hours Ahead)

• Mix & Knead – Combine flour, water, salt, and yeast. Knead for 10 minutes until smooth.
• Bulk Ferment – Rest at room temp (75°F) for 1 hour, then refrigerate for 24-48 hours.
• Ball & Proof – Divide, shape into a dough ball, and proof at room temp for 4-6 hours before baking.

Prepare the Sauce (No Cooking!)

• Crush San Marzanos – Pass tomatoes through a food mill for smooth texture.
• Season – Add salt, torn basil, and olive oil. Stir gently—do not cook.

Assemble & Bake (90-Second Miracle)

• Preheat Oven – Get your oven to 800-900°F (stone or steel scorching hot).
• Shape Dough – Stretch to 12 inches, leaving a puffy cornicione.
• Sauce Lightly – Spread 2-3 tbsp of sauce in a spiral motion.
• Add Cheese – Scatter torn mozzarella (less is more!).
• Bake Fast – Slide into the oven. Rotate after 30 seconds. Bake 60-90 seconds total until blistered.
• Finish – Top with fresh basil, a drizzle of EVOO, and flaky salt.

Notes

👨‍🍳 Tony G’s Pro Tips

• “00 flour is non-negotiable” – It’s finer and absorbs water differently.
• “Never over-sauce” – Too much liquid = soggy crust.
• “Buffalo mozzarella? Pat it dry first!” – Excess moisture kills the bake.

Tried this recipe?Let us know how it was!

🍴 Serving & Pairing

• Cut with pizza shears (Neapolitan tradition).
• Pair with a crisp Italian white wine (Vermentino or Falanghina).

🔥 Why This Recipe Works
Tony G’s Pizza Bible method is scientifically precise yet soulful. The long fermentation develops flavor, while the minimalist toppings let quality shine.

📚 Want to master more recipes? Get The Pizza Bible by Tony Gemignani today.