Go Back
–+ servings
margherita pizza recipe

Margherita Pizza

The Crispy Chef
Making margherita pizza at home changed my life. 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 nights, I can throw this together and feel like I'm in a tiny pizzeria in Naples.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours
Course Main Course
Cuisine Italian
Servings 2
Calories 250 kcal

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

For an even crispier crust, preheat your pizza stone for at least 45 minutes.
Don't overload with toppings to avoid a soggy pizza.
Store leftover dough in the fridge for up to 3 days.

Nutrition

Calories: 250kcalCarbohydrates: 32gProtein: 9gFat: 8gSodium: 400mgSugar: 3g
Keyword authentic Italian pizza, Classic Pizza, homemade pizza, Margherita Pizza
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!