Margherita Pizza – Classic, Fresh & Beautifully Simple Homemade Pizza Recipe

🎉 Introduction

Few dishes represent the heart of Italian cooking quite like the Margherita Pizza. With just a handful of ingredients—tomato sauce, mozzarella, basil, and a perfect pizza dough—this simple, elegant pizza delivers big on flavor, texture, and presentation.

It’s believed to have been created in Naples in the late 1800s as a tribute to Queen Margherita of Savoy, symbolizing the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil). Today, it remains one of the most beloved pizzas across the world.

This recipe honors that traditional simplicity while ensuring you get a crispy crust, gooey cheese, and herby brightness in every bite.

🧰 Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Rolling pin or hands for shaping dough
• Pizza stone or baking sheet
• Parchment paper
• Pizza cutter or sharp knife
• Oven (preheated to 475°F or 500°F)

🛒 Ingredients

🍞 For the Dough (makes 1–2 pizzas)

• 2 cups all-purpose or bread flour
• ¾ cup warm water (110°F/43°C)
• 1 packet (2¼ tsp) active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp olive oil

🍅 For the Sauce

• ½ cup canned San Marzano tomatoes (crushed)
• 1 tbsp olive oil
• Pinch of salt
• Optional: 1 minced garlic clove or a few basil leaves

🧀 Toppings

• 6–8 oz fresh mozzarella (sliced or torn)
• Fresh basil leaves
• 1 tbsp olive oil for drizzling
• Optional: pinch of flaky sea salt

👩‍🍳 Directions

Step 1. Prepare the Dough

1. In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
2. Add flour, salt, and olive oil. Mix and knead until smooth—about 7–10 minutes.
3. Cover with a towel and let rise in a warm area for 1–1.5 hours or until doubled.

Step 2. Make the Sauce

1. In a bowl, stir together:
   • ½ cup crushed tomatoes
   • 1 tbsp olive oil
   • Pinch of salt
2. Optional: Add finely minced garlic or basil for more flavor. Keep it simple to let the ingredients shine.

Step 3. Preheat the Oven

1. Place a pizza stone or baking sheet in the oven.
2. Preheat to 475–500°F (245–260°C) for at least 30 minutes for maximum crisp.

Step 4. Shape the Dough

1. Punch down the risen dough. Transfer to a floured surface.
2. Roll or stretch into a 10–12-inch round. Keep edges a bit thicker.
3. Place on a parchment-lined pizza peel or flat surface.

Step 5. Assemble the Pizza

1. Spread a thin layer of sauce over the dough—leave a ½-inch border.
2. Add torn or sliced mozzarella.
3. Top with fresh basil leaves.
4. Drizzle lightly with olive oil.

Step 6. Bake

1. Slide pizza (with parchment) onto hot baking stone or sheet.
2. Bake for 8–12 minutes, until crust is golden and cheese is bubbling.
3. Optional: Broil for the last 1–2 minutes for extra color—watch closely!

Step 7. Serve

1. Remove from oven and let cool 2 minutes.
2. Slice and enjoy immediately with extra basil, olive oil, or sea salt if desired.

🍽️ Servings & Timing

• Servings: 2–4 (1 medium pizza)
• Prep Time: 15 minutes
• Rising Time: 1–1.5 hours
• Cook Time: 10 minutes
• Total Time: ~1.5–2 hours

🧊 Storage & Reheating

Storage

• Fridge: Store leftover slices in an airtight container for up to 3 days.
• Freezer: Freeze slices or whole pizza wrapped in foil + bag for up to 2 months.

Reheating

• Oven: 350°F for 8–10 minutes
• Skillet: Heat slice over medium heat until crisped
• Air fryer: 375°F for 3–5 minutes

🥄 Variations

• Margherita Extra: Add thin slices of fresh tomato before baking.
• Spicy Twist: Drizzle with chili oil or add crushed red pepper.
• White Margherita: Skip the tomato sauce and drizzle olive oil + garlic before topping with cheese and basil.
• Mini Pizzas: Divide dough into 4–6 portions for individual pizzas.
• Vegan Version: Use vegan mozzarella and drizzle with cashew cream.

❓ 10 FAQs

1. Can I use store-bought dough?
Yes! Just let it come to room temp before stretching.

2. What’s the best flour to use?
Bread flour gives a chewier crust, but all-purpose works great too.

3. Do I need a pizza stone?
Not required, but it helps get that crispy, restaurant-style bottom.

4. Can I make the dough ahead?
Yes! Refrigerate after rising for up to 48 hours, or freeze up to 2 months.

5. Should mozzarella be fresh or shredded?
Fresh mozzarella is traditional and melts beautifully, but low-moisture shredded works too.

6. How do I keep basil from burning?
Add basil halfway through baking or right after to preserve color and flavor.

7. Can I use canned pizza sauce?
You can, but the simple homemade version keeps it traditional and fresh.

8. What if I don’t have parchment paper?
Lightly flour your peel or use cornmeal to prevent sticking.

9. Can I grill Margherita pizza?
Yes! Grill dough on one side, flip, add toppings, then grill to finish.

10. What’s the difference between Margherita and cheese pizza?
Margherita uses fresh ingredients—simple tomato sauce, fresh mozzarella, and basil. Cheese pizza typically uses shredded cheese blends and commercial sauce.

🏁 Conclusion

Margherita Pizza is all about honoring the ingredients. It’s simple, rustic, and unbelievably delicious when made fresh at home. The contrast of the crisp crust, creamy cheese, sweet tomatoes, and fragrant basil is timeless—and once you master it, you’ll be hooked.

Whether it’s your pizza night staple, your intro to homemade dough, or your weekend treat, this classic recipe is one you’ll return to again and again.

Adam

Margherita Pizza – Classic, Fresh & Beautifully Simple Homemade Pizza Recipe

Few dishes represent the heart of Italian cooking quite like the Margherita Pizza. With just a handful of ingredients—tomato sauce, mozzarella, basil, and a perfect pizza dough—this simple, elegant pizza delivers big on flavor, texture, and presentation. It’s believed to have been created in Naples in the late 1800s as a tribute to Queen Margherita of Savoy, symbolizing the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil). Today, it remains one of the most beloved pizzas across the world. This recipe honors that traditional simplicity while ensuring you get a crispy crust, gooey cheese, and herby brightness in every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Rising Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

🍞 For the Dough (makes 1–2 pizzas)

• 2 cups all-purpose or bread flour
• ¾ cup warm water 110°F/43°C
• 1 packet 2¼ tsp active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp olive oil

🍅 For the Sauce

• ½ cup canned San Marzano tomatoes crushed
• 1 tbsp olive oil
• Pinch of salt
• Optional: 1 minced garlic clove or a few basil leaves

🧀 Toppings

• 6 –8 oz fresh mozzarella sliced or torn
• Fresh basil leaves
• 1 tbsp olive oil for drizzling
• Optional: pinch of flaky sea salt

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Rolling pin or hands for shaping dough
• Pizza stone or baking sheet
• Parchment paper
• Pizza cutter or sharp knife
• Oven (preheated to 475°F or 500°F)

Method

 

Step 1. Prepare the Dough

1. In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
2. Add flour, salt, and olive oil. Mix and knead until smooth—about 7–10 minutes.
3. Cover with a towel and let rise in a warm area for 1–1.5 hours or until doubled.

Step 2. Make the Sauce

1. In a bowl, stir together:
2. ½ cup crushed tomatoes
3. 1 tbsp olive oil
4. Pinch of salt
5. Optional: Add finely minced garlic or basil for more flavor. Keep it simple to let the ingredients shine.

Step 3. Preheat the Oven

1. Place a pizza stone or baking sheet in the oven.
2. Preheat to 475–500°F (245–260°C) for at least 30 minutes for maximum crisp.

Step 4. Shape the Dough

1. Punch down the risen dough. Transfer to a floured surface.
2. Roll or stretch into a 10–12-inch round. Keep edges a bit thicker.
3. Place on a parchment-lined pizza peel or flat surface.

Step 5. Assemble the Pizza

1. Spread a thin layer of sauce over the dough—leave a ½-inch border.
2. Add torn or sliced mozzarella.
3. Top with fresh basil leaves.
4. Drizzle lightly with olive oil.

Step 6. Bake

1. Slide pizza (with parchment) onto hot baking stone or sheet.
2. Bake for 8–12 minutes, until crust is golden and cheese is bubbling.
3. Optional: Broil for the last 1–2 minutes for extra color—watch closely!

Step 7. Serve

1. Remove from oven and let cool 2 minutes.
2. Slice and enjoy immediately with extra basil, olive oil, or sea salt if desired.

Notes

🧊 Storage & Reheating
Storage
Fridge: Store leftover slices in an airtight container for up to 3 days.

Freezer: Freeze slices or whole pizza wrapped in foil + bag for up to 2 months.

Reheating
Oven: 350°F for 8–10 minutes

Skillet: Heat slice over medium heat until crisped

Air fryer: 375°F for 3–5 minutes

🥄 Variations
Margherita Extra: Add thin slices of fresh tomato before baking.

Spicy Twist: Drizzle with chili oil or add crushed red pepper.

White Margherita: Skip the tomato sauce and drizzle olive oil + garlic before topping with cheese and basil.

Mini Pizzas: Divide dough into 4–6 portions for individual pizzas.

Vegan Version: Use vegan mozzarella and drizzle with cashew cream.

❓ 10 FAQs
1. Can I use store-bought dough?
Yes! Just let it come to room temp before stretching.

2. What’s the best flour to use?
Bread flour gives a chewier crust, but all-purpose works great too.

3. Do I need a pizza stone?
Not required, but it helps get that crispy, restaurant-style bottom.

4. Can I make the dough ahead?
Yes! Refrigerate after rising for up to 48 hours, or freeze up to 2 months.

5. Should mozzarella be fresh or shredded?
Fresh mozzarella is traditional and melts beautifully, but low-moisture shredded works too.

6. How do I keep basil from burning?
Add basil halfway through baking or right after to preserve color and flavor.

7. Can I use canned pizza sauce?
You can, but the simple homemade version keeps it traditional and fresh.

8. What if I don’t have parchment paper?
Lightly flour your peel or use cornmeal to prevent sticking.

9. Can I grill Margherita pizza?
Yes! Grill dough on one side, flip, add toppings, then grill to finish.

10. What’s the difference between Margherita and cheese pizza?
Margherita uses fresh ingredients—simple tomato sauce, fresh mozzarella, and basil. Cheese pizza typically uses shredded cheese blends and commercial sauce.

🏁 Conclusion
Margherita Pizza is all about honoring the ingredients. It’s simple, rustic, and unbelievably delicious when made fresh at home. The contrast of the crisp crust, creamy cheese, sweet tomatoes, and fragrant basil is timeless—and once you master it, you’ll be hooked.

Whether it’s your pizza night staple, your intro to homemade dough, or your weekend treat, this classic recipe is one you’ll return to again and again.