Overview
The Margherita Pizza is one of the most beloved and timeless pizza recipes in the world. Originating from Naples, Italy, this pizza features a perfect combination of fresh tomato sauce, creamy mozzarella cheese, and aromatic basil leaves on a crispy, golden crust. Whether you are a beginner or a seasoned home cook, this easy Margherita pizza recipe will help you create a restaurant-quality pizza right in your own kitchen.
Prep Time: 20 minutes
Rising Time: 1 hour
Cook Time: 12–15 minutes
Servings: 2 large pizzas
Difficulty Level: Easy
Ingredients
For the Pizza Dough
You will need 2 and 1/4 teaspoons of active dry yeast, 1 cup of warm water (around 110°F), 1 teaspoon of sugar, 3 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil. These simple ingredients come together to form a soft, elastic dough that bakes into a perfectly chewy crust.
For the Tomato Sauce
Gather 1 can (14 oz) of crushed San Marzano tomatoes, 2 cloves of minced garlic, 1 tablespoon of extra virgin olive oil, 1 teaspoon of dried oregano, half a teaspoon of salt, and a pinch of black pepper. San Marzano tomatoes are the gold standard for authentic pizza sauce because of their naturally sweet and less acidic flavor.
For the Toppings
You will need 8 ounces of fresh mozzarella cheese (sliced or torn into pieces), a handful of fresh basil leaves, a drizzle of extra virgin olive oil, and a pinch of sea salt flakes for finishing.
Step-by-Step Instructions
Step 1 – Prepare the Pizza Dough
Start by dissolving the sugar in warm water in a large mixing bowl. Sprinkle the active dry yeast over the water and let it sit for about 5 to 10 minutes until it becomes frothy and bubbly. This step is crucial because it activates the yeast and ensures your dough will rise properly. Once the yeast is activated, add the olive oil, flour, and salt to the bowl. Mix everything together using a wooden spoon or your hands until a rough dough forms. Transfer the dough to a lightly floured surface and knead it for about 8 to 10 minutes until it becomes smooth, soft, and elastic. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel or plastic wrap, and let it rise in a warm place for at least 1 hour or until it doubles in size.
Step 2 – Make the Tomato Sauce
While the dough is rising, prepare the pizza sauce. Heat the olive oil in a small saucepan over medium heat. Add the minced garlic and sauté it for about 30 seconds until it becomes fragrant, being careful not to burn it. Pour in the crushed San Marzano tomatoes and stir well. Add the dried oregano, salt, and black pepper. Let the sauce simmer on low heat for about 15 to 20 minutes, stirring occasionally, until it thickens slightly. Remove it from the heat and let it cool down completely before spreading it on your pizza. You can also use an immersion blender to make the sauce smoother if you prefer a more uniform texture.
Step 3 – Preheat the Oven
Preheat your oven to the highest temperature it can reach, ideally 475°F to 500°F (245°C to 260°C). If you have a pizza stone, place it in the oven while it preheats so it gets extremely hot. A hot pizza stone mimics the floor of a traditional wood-fired pizza oven and gives you a beautifully crispy bottom crust. If you do not have a pizza stone, you can use an inverted baking sheet as an alternative.
Step 4 – Shape the Pizza
Once the dough has doubled in size, punch it down gently to release the air. Divide it into two equal portions. Take one portion and place it on a lightly floured surface. Using your hands or a rolling pin, stretch and shape the dough into a round circle about 12 inches in diameter. Try to keep the edges slightly thicker than the center to create a nice puffy crust. Transfer the shaped dough onto a piece of parchment paper or a floured pizza peel for easy sliding into the oven.
Step 5 – Assemble the Pizza
Spread a thin, even layer of the cooled tomato sauce over the dough, leaving about a half-inch border around the edges for the crust. Arrange the fresh mozzarella slices evenly over the sauce. Remember, less is more when it comes to toppings on a Margherita pizza. Overloading the pizza with too much sauce or cheese can make the crust soggy and prevent it from crisping up properly.
Step 6 – Bake the Pizza
Carefully slide the assembled pizza onto the preheated pizza stone or baking sheet in the oven. Bake it for about 12 to 15 minutes, or until the crust turns golden brown and the cheese is melted, bubbly, and slightly charred in spots. Keep a close eye on it during the last few minutes of baking because every oven is different and the pizza can go from perfectly baked to burnt very quickly.
Step 7 – Add the Finishing Touches
Remove the pizza from the oven and immediately top it with fresh basil leaves. The residual heat from the pizza will gently wilt the basil and release its wonderful aroma. Drizzle a little extra virgin olive oil over the top and sprinkle with a pinch of sea salt flakes for an extra layer of flavor. Let the pizza cool for about 2 to 3 minutes before slicing and serving.
Pro Tips for the Perfect Margherita Pizza
The quality of your ingredients makes all the difference in a Margherita pizza because there are so few toppings. Always use the freshest mozzarella you can find, preferably fresh mozzarella di bufala. If your fresh mozzarella is very wet, slice it and pat it dry with a paper towel before placing it on the pizza to avoid a soggy crust. When it comes to the dough, if you have time, let it rise slowly in the refrigerator overnight. A slow, cold rise develops much deeper and more complex flavors in the crust. Finally, do not skip preheating your oven for at least 30 minutes — the intense heat is what gives the pizza its signature crispy exterior and soft, airy interior.
Nutritional Information (Per Slice – Based on 8 Slices)
Each slice contains approximately 210 calories, 8 grams of fat, 26 grams of carbohydrates, 9 grams of protein, and 380 milligrams of sodium. These values may vary slightly depending on the exact brands and quantities of ingredients you use.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you absolutely can. Prepare the dough, let it rise for about 30 minutes at room temperature, then wrap it tightly in plastic wrap and store it in the refrigerator for up to 48 hours. Bring it back to room temperature for about 30 minutes before shaping it.
Can I use a regular oven without a pizza stone? Definitely. Simply use an inverted baking sheet preheated in the oven. While a pizza stone gives a slightly crispier result, a baking sheet works perfectly well for a delicious homemade pizza.
What can I use instead of fresh mozzarella? If fresh mozzarella is not available, you can use low-moisture mozzarella cheese. It melts beautifully and still gives you a great result, though the flavor and texture will be slightly different from the traditional version.
How do I store leftover pizza? Store any leftover slices in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a skillet over medium heat for a few minutes until the bottom is crispy and the cheese is melted again. This method is far superior to microwaving, which tends to make the crust chewy and rubbery.
