Making margherita pizza at home changed my life. No joke. After years of mediocre delivery, I finally nailed that perfect balance of chewy crust, sweet tomatoes and creamy mozzarella that makes this classic so addictive. This traditional margherita pizza recipe isn’t just easy – it’s foolproof. Even on busy weeknights when I’m exhausted, I can still throw this together and feel like I’m sitting in a tiny pizzeria in Naples. Keep reading to discover why this might become your new go-to dinner.
Why You’ll Love This Margherita Pizza Recipe
Ever tried making pizza at home only to end up with a soggy mess or rock-hard crust? Been there. This margherita pizza recipe solves all those common problems.
Last summer, I brought this to my friend’s backyard party and people literally thought it was from some fancy new pizza place in town. The look on their faces when I told them I made it was priceless!
What’s great about this recipe is how flexible it is. No fresh basil? No problem. Out of mozzarella? There are workarounds. Plus, it works with any basic home oven – no fancy pizza stone required (though it helps).
Ready to dive into the details? Let’s get cooking.
Margherita Pizza Ingredients
The beauty of margherita pizza is its simplicity. Just a few quality ingredients create something amazing:
For the Dough:
- Bread flour: Gives you that chewy texture and perfect bubbles. All-purpose works too, but bread flour makes a difference.
- Active dry yeast: The magic that makes your dough rise. Instant yeast works fine too – just adjust rising time.
- Warm water: Needs to be lukewarm (about 110°F) to activate yeast without killing it.
- Salt: Don’t skip this! It develops flavor in the dough.
- Olive oil: Use the good stuff here – it adds flavor to the crust.
- Honey or sugar: Just a touch feeds the yeast and adds subtle flavor.
For the Toppings:
- San Marzano tomatoes: The gold standard for margherita pizza. Regular canned tomatoes work too, but San Marzanos have less acidity and better flavor.
- Fresh mozzarella: The real deal – soft, milky balls of cheese. In a pinch, low-moisture mozzarella works, but fresh is traditional.
- Fresh basil leaves: Adds that distinctive peppery-sweet flavor that makes margherita pizza special.
- Extra virgin olive oil: For drizzling over the top before and after baking.
- Garlic: Just a touch for the sauce – optional but recommended.
- Sea salt: Brings out all the flavors.
For anyone with dietary restrictions, you can use gluten-free flour for the crust or dairy-free cheese alternatives.
How to Make Margherita Pizza
Step 1: Prepare the Dough
- Mix warm water with yeast and honey in a bowl and let sit for 5-10 mins until foamy.
- Add flour, salt, and olive oil, mixing until it forms a shaggy dough.
- Knead for about 8-10 mins until smooth and elastic. It should bounce back when poked.
- Place in an oiled bowl, cover with plastic wrap, and let rise for 1-2 hours until doubled in size.
PRO TIP: Not sure if you’ve kneaded enough? Try the “windowpane test” – stretch a small piece of dough – if it stretches thin enough to see light through without tearing, you’re good to go.
Step 2: Prepare the Sauce
- Drain canned tomatoes, saving some liquid.
- Crush tomatoes by hand for a rustic texture.
- Mix with a little salt, olive oil, and minced garlic if using.
- Let sit while dough rises to develop flavor.
PRO TIP: Don’t cook the sauce first! Raw sauce cooks perfectly on the pizza and keeps that fresh tomato flavor.
Step 3: Shape and Top the Pizza
- Preheat oven to highest setting (usually 500°F) with pizza stone or baking sheet inside.
- Divide dough in half for two 10-inch pizzas.
- On floured surface, gently stretch dough using your hands – avoid rolling pin if possible.
- When dough is about 10 inches across and even thickness, transfer to parchment paper or floured pizza peel.
- Spread thin layer of tomato sauce leaving 1/2 inch border.
- Tear fresh mozzarella into chunks and distribute evenly.
- Drizzle with olive oil and sprinkle with salt.
PRO TIP: Less is more with toppings! Too much cheese or sauce makes pizza soggy.
Step 4: Bake the Pizza
- Slide pizza onto hot stone or baking sheet in oven.
- Bake 8-10 mins until crust is golden and cheese is bubbly.
- Add fresh basil leaves in last minute of baking or immediately after removing from oven.
- Finish with drizzle of olive oil.
Your pizza is done when the bottom is spotted brown and crisp, the edge is puffy and golden, and cheese is melted with some browning.
Margherita Pizza Variations
Classic Neapolitan Style
Stick strictly to San Marzano tomatoes, fresh buffalo mozzarella, basil, salt and high-quality olive oil. No other seasonings.
New York-Style Margherita
Use low-moisture mozzarella, longer bake time, and a touch of dried oregano for that NY pizza joint flavor.
Garlic Margherita
Add thinly sliced garlic under the cheese for a more intense flavor profile.
Summer Heirloom Margherita
Replace canned tomatoes with sliced fresh heirloom tomatoes during summer months for incredible sweetness.
Spicy Margherita
Add red pepper flakes or thinly sliced fresh chilis before baking for heat lovers.
Pesto Margherita
Swirl basil pesto into tomato sauce or drizzle over finished pizza for extra basil flavor.
Margherita Pizza
Equipment
- Mixing bowls
- Measuring cups and spoons
- Pizza stone or baking sheet
- Rolling pin (optional)
- Pizza peel or parchment paper
Ingredients
For the Dough:
- 3 1/2 cups bread flour or all-purpose flour
- 1 packet 2 1/4 tsp active dry yeast
- 1 1/4 cups warm water 110°F
- 1 tsp salt
- 2 tbsp olive oil
- 1 tsp honey or sugar
For the Toppings:
- 1 cup canned San Marzano tomatoes drained and crushed
- 8 oz fresh mozzarella torn into pieces
- 6-8 fresh basil leaves
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1 clove garlic minced (optional)
Instructions
Prepare the Dough
- In a bowl, mix warm water, yeast, and honey. Let sit for 5-10 minutes until foamy.
- Add flour, salt, and olive oil, mixing until a shaggy dough forms.
- Knead for 8-10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise for 1-2 hours until doubled in size.
Prepare the Sauce
- Crush the drained canned tomatoes by hand for a rustic texture.
- Mix with sea salt, olive oil, and garlic (if using). Set aside.
Shape and Top the Pizza
- Preheat oven to 500°F with a pizza stone or baking sheet inside.
- Divide dough in half and gently stretch into 10-inch rounds.
- Transfer to a floured pizza peel or parchment paper.
- Spread a thin layer of tomato sauce, leaving a 1/2-inch border.
- Distribute torn mozzarella evenly over the sauce.
- Drizzle with olive oil and sprinkle with sea salt.
Bake the Pizza
- Slide pizza onto hot stone or baking sheet.
- Bake for 8-10 minutes until crust is golden and cheese is bubbly.
- Add fresh basil in the last minute of baking or immediately after.
- Finish with a drizzle of olive oil.
Notes
Nutrition
Frequently Asked Questions
What defines a Margherita pizza?
Margherita pizza is defined by its simple ingredients representing the colors of the Italian flag: red (tomatoes), white (mozzarella), and green (basil). Traditional margherita pizza contains just tomato sauce, fresh mozzarella, basil, olive oil, and salt on a thin crust. Legend says it was created in 1889 for Queen Margherita of Italy.
What toppings go on a Margherita pizza?
Classic margherita pizza toppings are minimal: crushed San Marzano tomatoes or a simple tomato sauce, fresh mozzarella cheese (ideally buffalo mozzarella), fresh basil leaves, salt, and extra virgin olive oil. That’s it! No garlic, oregano, or other seasonings in the strictest traditional version.
Is Margherita pizza just cheese and tomato?
Margherita pizza isn’t just cheese and tomato – it’s specifically fresh mozzarella cheese, tomato sauce, and fresh basil leaves. The basil is crucial to make it a true margherita. Without basil, you’d just have a plain cheese pizza.
What’s the difference between Margherita pizza and regular pizza?
The main difference between margherita pizza and regular pizza is simplicity and ingredient quality. Margherita uses fewer, higher-quality ingredients – specifically fresh mozzarella instead of shredded, a simple uncooked tomato sauce, and fresh basil. Regular pizza often has cooked sauce, multiple toppings, and low-moisture shredded mozzarella that covers the entire surface.
Is margarita pizza healthier?
Margherita pizza is generally healthier than pizzas loaded with processed meats and extra cheese. It’s lower in calories, contains fresh ingredients, and offers nutritional benefits from tomatoes (lycopene), basil (vitamins), olive oil (healthy fats), and moderate amounts of cheese (protein and calcium). However, it’s still pizza with refined flour crust, so moderation is key.
How do I get a crispy crust like at pizzerias?
For the crispiest crust, heat your oven as hot as possible (500°F+) with a pizza stone or steel inside for at least 45 minutes. Use minimal toppings to prevent sogginess, and consider par-baking the crust for 2-3 minutes before adding toppings.
Can I make margherita pizza ahead of time?
You can prepare the dough up to 3 days ahead and keep it in the fridge. The sauce can also be made a day ahead. For best results, assemble and bake just before serving. If needed, you can fully bake the pizza, cool completely, wrap tightly and refrigerate. Reheat in a 375°F oven until warmed through.
Making Margherita Pizza Your Own
I still remember the first time I nailed this recipe. My Italian neighbor – who usually turns his nose up at my cooking attempts – took one bite and just nodded silently. From him, that’s basically a standing ovation.
There’s something magical about the balance between tradition and personalization with margherita pizza. The basic formula has stood the test of time for good reason, but don’t be afraid to make small tweaks that suit your taste.
Whether you’re cooking for family, friends, or just treating yourself after a long day, this margherita pizza recipe delivers that perfect combination of comfort and impression. It’s simple enough for beginners but has enough nuance to satisfy serious food lovers.
Want to explore more pizza recipes? Check out my English Muffin Pizza, BBQ Chicken Pizza, Focaccia Pizza, Pizza Bagel Bites, or Cast Iron Skillet Pizza.