This homemade margherita pizza has a chewy crust, melted mozzarella, and fresh tomato and basil on top. A classic Italian favorite with simple, fresh flavors.
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This Margherita Pizza is a Friday Night Classic
If you love homemade pizza, this classic margherita is a must-try. Crisp, chewy crust, simple marinara, creamy mozzarella, and fresh basil on top. It might just be the best Neapolitan-style pizza you’ll make at home.
Pizza caprese uses many of the same ingredients, but margherita has a lighter sauce and less cheese. It takes more effort than French bread pizza, but it’s worth it for pizza night.
Why You’ll Love This Recipe
- A few fresh ingredients go a long way. Less is more with this simple Italian classic.
- High heat, cooked fast, gives the crust its signature bubbles and chewy bite.
This was the first pizza we mastered in our new outdoor pizza oven, but it bakes up just as well at high heat in a regular oven.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- 00 flour: Makes a chewy, pizzeria-style crust. All-purpose flour works too and gives a softer texture like my homemade pizza dough. But if you want the true Napoleon style, you need to use the 00 flour.
- Warm water: Around 100°F is ideal to activate the yeast without killing it.
- Instant yeast: No proofing needed, just mix and go. You can use active dry yeast, but it needs to be dissolved in warm water first.
- Fine sea salt: Adds flavor to the dough.
- San Marzano whole peeled tomatoes: These imported Italian tomatoes are low in acidity with rich, balanced flavor. They break down easily for a smooth, flavorful sauce.
- Garlic and olive oil: Both help to build flavor in the sauce.
- Fresh mozzarella: Look for the kind packed in water that you slice by hand for the best melt. Avoid pre-shredded mozzarella, which doesn’t melt as smoothly.
- Fresh basil: Added after baking to keep its color and flavor.
- Red pepper flakes: Optional, but adds a little kick of heat after the margherita pizza comes out of the oven.
How to Make Margherita Pizza at Home
Start by mixing the dough. Combine warm water, instant yeast, flour, and salt in a large bowl. Stir until a shaggy dough forms, then cover and let rise for 1 to 2 hours.
Divide the dough into two balls, lightly oil, and let them rest while the oven preheats. Use a pizza oven if you have one, or crank your oven to 500°F with a pizza stone inside.
For the sauce, crush the tomatoes by hand or with a wooden spoon. For a smoother sauce use a blender or immersion blender after crushing. Stir in the remaining ingredients. There is no need to cook the sauce, the high oven temperature takes care of that.
Using your hands, not a rolling pin, press the dough into a circle on a floured surface. Transfer to a pizza peel or parchment. Add a few spoonfuls of sauce and sliced or torn fresh mozzarella.
Switch the oven to broil. Slide the pizza onto the hot stone and bake for 3 to 5 minutes, until bubbly and golden.
Top with fresh basil, a drizzle of olive oil, and red pepper flakes if you like. Slice and serve hot. Enjoy!
As soon as the margherita pizza comes out of the oven, top it with fresh basil and a drizzle of olive oil. Sprinkle on red pepper flakes then slice and serve while it’s hot.
Recipe Tips
- A pizza oven gives the crust extra puff and char, but a regular oven works too. Just preheat it as hot as it’ll go and use a pizza stone if you have one.
- No pizza peel? Use a floured cutting board, or slide the pizza onto parchment and bake on the back of a baking sheet.
- For a classic margherita, stick with the simple homemade sauce here. Pizza sauce works too, but it’s thicker and less traditional.
- Add any toppings from pepperoni to veggies, but remember less is more.
- Use room temperature ingredients. The dough shapes easier, the mozzarella melts better and the sauce sets right.
- For crisp basil, add a few leaves before baking, then garnish with fresh basil after.
More pizza recipes to try include puff pastry pizza, crescent roll pizza and healthy pizza.
More Pizza Recipes
Homemade Margherita Pizza
Video
Ingredients
Pizza Dough
- 1 ½ cups (320g) warm water
- 2 teaspoons instant yeast
- 3 cups (500g) '00' flour , see notes
- 2 ½ teaspoons fine sea salt
Sauce
- 28 ounce can of whole San Marzano tomatoes
- 1 teaspoon salt
- 1 teaspoon minced garlic
- 1-2 teaspoons olive oil , plus more for drizzling
Toppings
- 8 ounces fresh Mozzarella
- 10-15 fresh basil leaves , julliene
Instructions
- Make dough: In a large mixing bowl, add 320 grams warm water, 2 teaspoons instant yeast, 500 grams flour, and 2 1/2 teaspoons salt. Using a dough whisk or your hands, mix the dough until it comes together and forms a shaggy dough. Cover with a dish towel and let sit for 1-2 hours.
- Divide dough and rise: Divide dough into 2 pieces and form them into balls. Lightly oil the dough, set on a baking sheet and cover with dish towel for 1 more hour while oven preheats. You may alternatively place in the refrigerator at this point for up to 2 days.
- Preheat oven: 45 minutes before you are ready to cook the pizza, preheat oven to 500°F with a pizza stone in it or a pizza oven to 700°F. If you don't have a pizza stone, you can use the back of a baking sheet.
- Make sauce. While the oven preheats, make an easy marinara sauce. Pour 28 ounce can Marzano whole tomatoes into a small bowl. Crush with a wooden spoon or hands. Add 1-2 teaspoon olive oil, 1 teaspoon salt and 1 teaspoon garlic to the bowl and stir.
- Press out dough: Over a floured surface, use your hands to press the dough out into a pizza shape. Start in the center of the dough and work towards the edges. Make sure there is plenty of flour under the dough so it doesn't stick.
- Transfer dough: Transfer dough to a pizza peel or parchment paper and slide onto pizza stone.
- Top the pizza: Add about 1/3 cup sauce to each pizza, then add cheese. Don't let sit too long.
- Change oven to broil: Change the temperature of the oven to broil.
- Cook pizzas: Using a pizza peel, or cutting board slide the pizzas in the oven onto the pizza stone. Cook 3-5 minutes, or until the bottom is cooked (watch carefully). Add fresh basil, a drizzle of olive oil and a pinch of red pepper flakes, if desired. Serve immediately.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Sara
Great simple recipe! This was the best pizza i have ever made. Such a great simple sauce but so flavourful.
Sarah @IHeartNaptime
Yeah! So glad you loved the margherita pizza!
Whitney Sims
I really liked this crust! Also, the simplicity of this pizza. Basil and fresh tomato made it so good. I used the ball type mozzarella instead of the shredded and loved that.