Margherita Pizza is the perfect example of how simple ingredients can create extraordinary flavor. With its thin crust, vibrant tomato sauce, fresh mozzarella, and fragrant basil, this Italian classic proves that less truly is more. Each component plays a vital role, coming together to form a harmonious balance of freshness and richness.
The first time I made Margherita Pizza from scratch, I was surprised by how rewarding the process felt. Watching the dough rise, spreading the bright tomato sauce, and placing slices of fresh mozzarella carefully across the surface made the experience almost therapeutic. Once baked, the aroma of bubbling cheese and basil filling the kitchen was irresistible. What I appreciate most about this recipe is its authenticity and versatility. Whether enjoyed as a casual weeknight dinner or served at a gathering, this pizza delivers bold yet clean flavors every time.
Why You’ll Love This Recipe
This recipe highlights simple, fresh ingredients while remaining easy to prepare at home. The crust is crisp on the outside and tender inside, the sauce is bright and balanced, and the melted mozzarella provides creamy richness. It is elegant, customizable, and universally loved.
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Margherita Pizza: The Timeless Italian Classic You Can Make at Home
- Total Time: 1 hour 32 minutes
- Yield: 1 (12-inch) pizza
- Diet: Vegetarian
Description
Margherita Pizza is a classic Italian pizza topped with fresh tomato sauce, creamy mozzarella, and fragrant basil leaves, baked on a crisp yet chewy crust for a simple and flavorful dish.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 3/4 cup warm water (110°F / 45°C)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup pizza sauce (crushed tomatoes with salt)
- 8 ounces fresh mozzarella cheese, sliced
- Fresh basil leaves
- 1 tablespoon extra virgin olive oil (for drizzling)
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Add yeast mixture and olive oil, stirring until a dough forms.
- Knead dough for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
- Roll or stretch the dough into a 10–12 inch circle and transfer to a baking sheet or pizza peel.
- Spread pizza sauce evenly over the dough, leaving a small border for the crust.
- Arrange fresh mozzarella slices evenly on top.
- Bake for 10–12 minutes until crust is golden and cheese is melted and bubbly.
- Remove from oven, top with fresh basil leaves, and drizzle with extra virgin olive oil before serving.
Notes
- Use whole peeled San Marzano tomatoes for authentic flavor.
- Pat mozzarella dry to prevent excess moisture on the pizza.
- Bake at high temperature for a crisp crust.
- Serve immediately for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
Flour forms the base of the pizza dough, providing structure and chew while allowing the crust to remain light and airy.
Warm Water
Warm water activates the yeast and hydrates the flour, helping the dough develop elasticity.
Active Dry Yeast
Yeast is essential for creating a soft, airy crust with subtle flavor development.
Salt
Salt enhances flavor in the dough and balances the overall taste of the pizza.
Olive Oil
Olive oil adds richness to the dough and contributes to a slightly crisp exterior.
Canned San Marzano Tomatoes
These tomatoes provide a naturally sweet and vibrant base for the sauce, delivering authentic flavor.
Garlic
A small amount of minced garlic enhances the sauce without overpowering the tomatoes.
Fresh Mozzarella
Fresh mozzarella melts beautifully and offers a creamy texture that defines Margherita Pizza.
Fresh Basil Leaves
Basil adds aromatic freshness and a burst of herbal flavor.
Extra Virgin Olive Oil
A light drizzle before or after baking enhances aroma and richness.
Directions
Begin by activating the yeast in warm water. Let it sit for about 5–10 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, then mix until a dough forms.
Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover, and let it rise for approximately 1 hour or until doubled in size.
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
For the sauce, crush San Marzano tomatoes by hand and mix with minced garlic and a pinch of salt. Keep the sauce simple to preserve the tomato flavor.
Roll or stretch the risen dough into a thin circle. Transfer it to a baking sheet or pizza peel dusted with flour. Spread a thin layer of tomato sauce evenly over the surface. Arrange slices of fresh mozzarella evenly across the pizza.
Bake for 10–12 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven and immediately top with fresh basil leaves. Drizzle lightly with extra virgin olive oil before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe makes one large pizza, serving 2 to 4 people. Preparation time is approximately 20 minutes, rising time is 1 hour, and baking time is 10–12 minutes, bringing the total time to about 1 hour and 30 minutes.
Storage/reheating
Store leftover pizza in an airtight container in the refrigerator for up to three days. Reheat slices in a 375°F (190°C) oven for 5–7 minutes to restore crispness. Avoid microwaving if possible to prevent a soggy crust.
Variations and Customizations
While Margherita Pizza is celebrated for its simplicity, there are subtle ways to personalize it. For a crispier crust, pre-bake the dough for 3–4 minutes before adding toppings. I once brushed the crust edges lightly with olive oil before baking, which enhanced browning and added extra flavor.
If fresh mozzarella releases too much moisture, slice it in advance and pat it dry with paper towels. For added depth, sprinkle a small amount of grated Parmesan over the sauce before adding mozzarella.
You can experiment with whole wheat flour for part of the dough to add a slightly nutty flavor. For a lighter option, reduce the amount of cheese and increase fresh basil.
If you prefer a slightly smoky finish, bake the pizza on a preheated cast-iron skillet. This method creates a crisp bottom crust.
Though traditional Margherita Pizza remains simple, these small adjustments allow flexibility while preserving its authentic character.
Nutrition and Dietary Info
Below is an approximate nutritional breakdown per serving (based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 14 g |
| Carbohydrates | 45 g |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 420 mg |
Values are estimates and may vary depending on ingredient brands and portion sizes.
Expert Tips & Customizations
Use High Heat
A hot oven ensures a crisp crust and bubbly cheese.
Keep Sauce Light
Too much sauce can make the crust soggy.
Use Fresh Basil After Baking
Adding basil post-bake preserves its vibrant flavor.
Rest the Dough Properly
Allow sufficient rise time for optimal texture.
Avoid Overloading Cheese
Balance ensures proper melting and even cooking.
FAQs
What makes Margherita Pizza different from other pizzas?
It features simple ingredients: tomato sauce, fresh mozzarella, and basil.
Can I use store-bought dough?
Yes, high-quality store-bought dough works well for convenience.
Is Margherita Pizza vegetarian?
Yes, it contains no meat and is suitable for vegetarians.
Can I use dried basil?
Fresh basil is recommended for authentic flavor, but dried basil can be used in small amounts.
Why is my crust not crispy?
Ensure the oven is fully preheated and avoid overloading toppings.
Can I freeze Margherita Pizza?
Yes, freeze baked slices and reheat in the oven for best results.
Conclusion
Margherita Pizza stands as a testament to the beauty of simple, high-quality ingredients. With its crisp crust, vibrant tomato sauce, creamy mozzarella, and fragrant basil, it remains a beloved classic around the world. Easy to prepare and endlessly satisfying, this recipe brings authentic Italian flavor directly to your kitchen.
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