There’s something downright magical about a homemade Margherita pizza. Maybe it’s the simplicity—the few, high-quality ingredients. Or maybe it’s the way the mozzarella melts into buttery puddles across vibrant tomato sauce, crowned with basil leaves that curl just slightly in the oven’s heat. Whatever it is, this is my ultimate comfort food.
I still remember the first time I had real Margherita pizza in Naples. No overloaded toppings. No ranch dip on the side. Just a blistered, chewy crust, tomato sauce that tasted like sunshine, and the creamiest mozzarella I’ve ever had. That memory inspired this recipe, and I promise—once you try this homemade Margherita pizza, you won’t go back to delivery.
This isn’t just an easy Margherita pizza recipe—it’s a love letter to Italian simplicity. Whether it’s your first time making pizza at home or you’re a seasoned pizzaiolo, this one’s for you.
Why You’ll Love This Margherita Pizza Recipe
- Authentic Taste, No Fancy Oven: Get that wood-fired flavor with a regular home oven.
- Fast & Forgiving: You can use store-bought dough or sauce and still get incredible results.
- Minimal Ingredients, Maximum Flavor: Just 5 ingredients—but each one shines.
- Customizable: Add arugula, swap the mozzarella, or make it spicy.
- Crust Goals: Golden, crispy edges with a tender, chewy interior. Yes, please.
How to Make Margherita Pizza (Step-by-Step Instructions)
1. Prep the Dough (Skip if Using Pre-made)
In a mixing bowl, combine warm water and yeast. Let it sit for 5–10 minutes until bubbly. Add flour, salt, and olive oil. Knead until smooth and elastic (about 8 minutes by hand or 5 in a stand mixer). Cover and let rise for 1 hour until doubled in size.
[Shortcut: Use store-bought dough and let it rest at room temp for 30 minutes before rolling—it’ll be easier to shape.]
2. Preheat Like You Mean It
Place your pizza stone or baking steel in the oven and crank it up to 500°F (or as high as it’ll go). Let it preheat for at least 30 minutes. This is key for that crispy, airy crust.
[Tip: Turn on your oven light to keep an eye on things without losing heat.]
3. Make the Sauce
In a small bowl, mix crushed tomatoes with grated garlic and a pinch of salt. That’s it—no cooking needed! This raw tomato sauce keeps the flavor bright and fresh.
[Pro Tip: Use your hands to crush the tomatoes for a rustic, old-world texture.]
4. Shape the Dough
On a floured surface, roll or stretch your dough into a 10–12″ circle. Don’t worry about perfection—those uneven edges give it charm. Transfer to a floured pizza peel or parchment-lined baking sheet.
5. Assemble Like a Pro
Spread a thin layer of tomato sauce (don’t drown it!). Arrange mozzarella slices evenly, leaving space between them to melt beautifully. Top with fresh basil leaves. Drizzle with olive oil.
6. Bake to Perfection
Slide the pizza onto the hot stone and bake for 7–10 minutes until the crust is golden and bubbly, and the cheese is melted and starting to brown.
7. Finishing Touches
Out of the oven, hit it with another drizzle of good olive oil, a sprinkle of flaky salt, maybe some red pepper flakes or Parm if you’re feeling fancy.
Pro Tips & Variations
- Make It Extra Cheesy: Add a sprinkle of shredded mozzarella under the fresh slices.
- Spicy Kick: Add a dash of Calabrian chili oil or crushed red pepper flakes before serving.
- No Basil? Try baby arugula or oregano post-bake for a fresh herb twist.
- Gluten-Free Option: Use a GF pizza dough or cauliflower crust.
- Vegan Twist: Sub in cashew mozzarella or your favorite dairy-free cheese.
Storage & Reheating Instructions
- Store Leftovers: Let the pizza cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheat Like a Pro: Reheat slices in a skillet over medium heat for 3–4 minutes or in a 375°F oven until hot. Microwave? Only if you must.
Pairing Suggestions
- Drink: A crisp Italian Pinot Grigio or sparkling water with lemon.
- Side: A simple arugula salad with balsamic glaze is the perfect fresh counterbalance.
- Dessert: Finish with a scoop of lemon sorbet or a quick affogato (espresso over vanilla ice cream).
Margherita Pizza Recipe
Equipment
- Pizza stone or baking steel (for that crispy, restaurant-style crust)
- Pizza peel or large baking sheet
- Rolling pin or your hands (go Neapolitan style!)
- Kitchen scale (for dough precision—totally worth it)
- Pizza cutter or sharp chef’s knife
Ingredients
For the Dough or use pre-made:
- 2 ¼ tsp (1 packet) active dry yeast
- ¾ cup warm water 100–110°F
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
For the Sauce:
- 1 cup whole peeled San Marzano tomatoes crushed by hand or with immersion blender
- 1 small garlic clove finely grated
- Salt to taste
For the Toppings:
- 6 oz fresh mozzarella preferably low-moisture or bocconcini, sliced
- 8 fresh basil leaves
- Olive oil for drizzling
- Optional: pinch of red pepper flakes or grated Parmigiano-Reggiano
Instructions
- In a mixing bowl, combine warm water and yeast. Let it sit for 5–10 minutes until bubbly. Add flour, salt, and olive oil. Knead until smooth and elastic (about 8 minutes by hand or 5 in a stand mixer). Cover and let rise for 1 hour until doubled in size.[Shortcut: Use store-bought dough and let it rest at room temp for 30 minutes before rolling—it’ll be easier to shape.]
- Place your pizza stone or baking steel in the oven and crank it up to 500°F (or as high as it’ll go). Let it preheat for at least 30 minutes. This is key for that crispy, airy crust.[Tip: Turn on your oven light to keep an eye on things without losing heat.]
- In a small bowl, mix crushed tomatoes with grated garlic and a pinch of salt. That’s it—no cooking needed! This raw tomato sauce keeps the flavor bright and fresh.[Pro Tip: Use your hands to crush the tomatoes for a rustic, old-world texture.]
- On a floured surface, roll or stretch your dough into a 10–12″ circle. Don’t worry about perfection—those uneven edges give it charm. Transfer to a floured pizza peel or parchment-lined baking sheet.
- Spread a thin layer of tomato sauce (don’t drown it!). Arrange mozzarella slices evenly, leaving space between them to melt beautifully. Top with fresh basil leaves. Drizzle with olive oil.
- Slide the pizza onto the hot stone and bake for 7–10 minutes until the crust is golden and bubbly, and the cheese is melted and starting to brown.
- Out of the oven, hit it with another drizzle of good olive oil, a sprinkle of flaky salt, maybe some red pepper flakes or Parm if you’re feeling fancy.
Notes
This homemade Margherita pizza recipe is everything you want: simple, soulful, and seriously delicious. Whether you’re cooking for a date night in, pizza night with the kids, or just want to impress yourself, this one’s a total winner.
Made it? I want to see! Tag @DietWaiter or drop a comment with your twist—extra cheese, spicy drizzle, basil overload? Let’s talk pizza.
