Margherita Pizza is loved for its pure, fresh ingredients and balanced flavors. It’s easy to make at home with just a few pantry staples and delivers an authentic taste of Italy. The contrast of a slightly charred crust, creamy mozzarella, and fresh basil creates a satisfying bite every time. Whether baked in a hot oven or on a pizza stone, this is a pizza that never goes out of style.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pizza dough (homemade or store-bought)
Crushed San Marzano tomatoes or high-quality canned tomatoes
Fresh mozzarella cheese
Fresh basil leaves
Olive oil
Salt
Optional: garlic or a pinch of oregano for the sauce
Directions
Preheat your oven to its highest temperature, ideally 475°F to 500°F (245°C to 260°C), with a pizza stone or steel inside if available.
Roll or stretch the pizza dough into a thin round on a floured surface. Transfer to a piece of parchment paper or a pizza peel dusted with flour.
In a small bowl, season the crushed tomatoes with salt and a drizzle of olive oil. Add garlic or oregano if desired.
Spread a thin layer of the tomato sauce over the dough, leaving a small border around the edges.
Tear the mozzarella into pieces and scatter it evenly over the sauce.
Slide the pizza onto the preheated stone or baking sheet and bake for 7–10 minutes, or until the crust is golden and blistered and the cheese is bubbling.
Remove from the oven and immediately top with fresh basil leaves and a light drizzle of olive oil.
Let cool for a minute or two, then slice and serve.
Servings and timing
This recipe makes one 12-inch pizza, serving 2 to 3 people. Prep time: 15 minutes Cook time: 7–10 minutes Resting time: 1–2 minutes before slicing
Variations
Buffalo Mozzarella: Use buffalo mozzarella for a creamier texture and richer flavor.
Whole Wheat Crust: Swap part of the flour in the dough for whole wheat for added texture and nutrition.
Garlic-Infused Oil: Brush the crust with garlic-infused olive oil before baking for extra aroma.
Grilled Pizza: Cook the pizza dough on a grill for a smoky flavor before adding toppings.
Tomato-Free: Replace the sauce with olive oil, garlic, and salt for a white Margherita-style pizza.
Spicy: Add a pinch of red pepper flakes to the sauce or drizzle with chili oil before serving.
Storage/Reheating
Store leftover slices in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 375°F oven for 5–8 minutes or in a skillet over medium heat to re-crisp the crust. Avoid microwaving as it can make the crust soggy. For longer storage, freeze individual slices and reheat directly from frozen in the oven.
FAQs
What is the origin of Margherita Pizza?
It originated in Naples, Italy, and was named after Queen Margherita of Savoy. The toppings reflect the colors of the Italian flag.
Can I use regular mozzarella instead of fresh?
You can, but fresh mozzarella offers a creamier texture and more authentic flavor. If using regular, go for whole milk mozzarella.
Do I need a pizza stone?
A pizza stone or steel helps achieve a crispier crust, but you can still make great pizza on a preheated baking sheet.
Can I make the dough in advance?
Yes, pizza dough can be made a day or two ahead and stored in the refrigerator. Let it come to room temperature before using.
How do I keep the crust from getting soggy?
Use a light hand with the sauce and toppings. Also, preheat your oven and baking surface thoroughly.
Is this pizza vegetarian?
Yes, traditional Margherita Pizza contains no meat and is fully vegetarian.
Can I make this gluten-free?
Yes, just use a gluten-free pizza dough base. The toppings remain the same.
Why is my mozzarella watery?
Fresh mozzarella can release moisture when baked. Pat it dry with paper towels before adding to the pizza.
How do I make the crust blister like pizzeria pizza?
High heat is key. Preheat the oven and use a pizza stone or steel for best results.
Can I use fresh tomatoes instead of canned?
Yes, use peeled and crushed ripe tomatoes, but make sure to season them well for a balanced sauce.
Conclusion
Margherita Pizza proves that sometimes less is more. With just a few fresh ingredients, you can create a delicious, authentic pizza at home that rivals your favorite pizzeria. Whether you’re cooking for one or feeding a crowd, this simple yet satisfying recipe is one you’ll want to make again and again.
Margherita Pizza is a simple yet iconic Italian dish made with fresh mozzarella, tangy tomato sauce, and basil on a crisp, chewy crust. It’s a celebration of minimalism and flavor, perfect for homemade pizza night.
Ingredients
1 ball pizza dough (homemade or store-bought)
1/2 cup crushed San Marzano or high-quality canned tomatoes
4 oz fresh mozzarella cheese
Fresh basil leaves
1 tbsp olive oil
1/4 tsp salt
Optional: 1 small garlic clove (minced) or a pinch of dried oregano
Instructions
Preheat oven to 475°F to 500°F (245°C to 260°C), with a pizza stone or steel if available.
On a floured surface, roll or stretch the dough into a 12-inch round. Transfer to parchment paper or a floured pizza peel.
In a small bowl, combine crushed tomatoes with salt, olive oil, and optional garlic or oregano.
Spread a thin layer of sauce over the dough, leaving a border around the edges.
Tear mozzarella into small pieces and scatter evenly over the sauce.
Transfer the pizza to the hot stone or baking sheet and bake for 7–10 minutes, until the crust is golden and blistered and the cheese is bubbling.
Remove from oven, top with fresh basil leaves and a drizzle of olive oil.
Let rest for 1–2 minutes before slicing and serving.
Notes
Pat mozzarella dry to reduce moisture on the pizza.Use a pizza stone or steel for a crispier, blistered crust.Use whole wheat dough for extra texture and fiber.Brush crust with garlic-infused oil for added flavor.Add red pepper flakes or chili oil for a spicy kick.
