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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Classic Margherita Pizza
If you love homemade pizza, this classic margherita pizza is a must-try. It has a crisp, chewy crust, simple marinara sauce, creamy mozzarella, and fresh basil on top. It might just be the best Neapolitan-style pizza you’ll make at home.
While pizza caprese uses many of the same ingredients, margherita pizza has a lighter sauce and not as much cheese on top. It takes a bit more effort than French bread pizza, but it’s absolutely 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!
- Cooking it quickly at high heat gives the crust signature bubbles and a chewy bite.
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
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. You could also use an immersion blender. Then stir in the remaining ingredients.
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 great too. Preheat it to the hottest temperature it can go and use a pizza stone if you have one.
- If you don’t have a pizza peel, use a floured cutting board or slide the pizza onto parchment paper and bake it on the back of a baking sheet.
- For a classic margherita pizza, stick with the simple homemade sauce in this recipe. You can use pizza sauce instead, but it’s thicker and not quite as traditional.
- Top it how you like from adding pepperoni to veggies, just remember less is more.
- Room temperature ingredients are important to margherita pizza success! The dough is easier to shape, the mozzarella will melt better and the sauce set properly.
- If you like your basil a little crisp, add a few leaves before baking and then garnish with more fresh basil after.
More pizza recipes to try include puff pastry pizza, crescent roll pizza and healthy pizza.
More Pizza Recipes
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.
Recipe FAQs
Yes, you can make the dough up to two days in advance. Store it in the fridge, then let it come to room temperature before shaping and baking.
They’re not required, but they do help. A pizza stone holds heat for a crisp, chewy crust, and a peel makes it easier to slide the pizza into the oven without losing its shape.
No, the high oven temperature will cook the tomatoes as the pizza bakes. For a smoother sauce use a blender or immersion blender after crushing the tomatoes with your hands.
Store any leftover slices in an airtight container in the fridge for up to 2 days. Reheat in a skillet or toaster oven to keep the crust crisp.
