Pin Few things delight quite like biting into a fresh Margherita Pizza made at home. With its crisp yet tender crust, creamy mozzarella, and sweet tomatoes all rounded out by the unmistakable aroma of fresh basil, this pizza brings a slice of Naples to your table. Whether it is a weekend project or a quick weeknight dinner, there is deep satisfaction in creating this iconic Italian classic from scratch.
The first time I made this was for a family movie night and the aroma practically pulled everyone into the kitchen before it was done baking. It is hands-down the most requested pizza in our house.
Ingredients
- All-purpose flour: Provides structure and tenderness look for flour that is unbleached and fresh
- Instant dry yeast: Gives the crust its essential rise and airiness grab a fresh pack for reliability
- Fine sea salt: Boosts dough and sauce flavor and helps gluten formation choose pure, additive-free salt
- Warm water: Helps activate the yeast make sure it is not too hot to avoid killing it
- Olive oil: Adds richness and subtle flavor choose extra-virgin for the best taste and aroma
- Canned crushed tomatoes: The heart of a true Margherita use San Marzano tomatoes for unbeatable sweetness and balance
- Fresh mozzarella: The melting crown of the pizza pick cheese stored in brine for maximum freshness and creaminess
- Fresh tomatoes: Adds juicy brightness optional but redefines freshness go for ripe but firm tomatoes
- Fresh basil leaves: Unmistakable aroma and a pop of color always use basil that is perky and fragrant
- Freshly ground black pepper: Rounds out all flavors grind just before adding for the best flavor
- Garlic: Optional yet transformative adds a hint of depth when minced finely use fresh not jarred
Instructions
- Prepare the Dough:
- Combine your flour yeast and salt in a large mixing bowl. Pour in the warm water and olive oil and use a sturdy spoon or your hands to stir until a shaggy dough just comes together. Transfer to a floured counter and knead with deliberate movements pressing and folding for a solid eight to ten minutes until the dough is elastic and smooth. It should spring back when poked. Place it in a lightly oiled bowl and cover tightly. Set the bowl in a warm draft-free spot and let the dough rise for one to two hours or until doubled.
- Prepare the Sauce:
- In a mixing bowl stir together crushed tomatoes olive oil sea salt and finely minced garlic if using. Taste and adjust seasoning if needed. Let it sit while the dough rises so flavors meld.
- Preheat the Oven:
- Set your oven to its highest setting ideally between four hundred seventy five and five hundred degrees Fahrenheit or about two hundred fifty to two hundred sixty Celsius. If you have a pizza stone put it in the oven now to preheat thoroughly.
- Shape the Dough:
- Once the dough has doubled punch it down confidently to release trapped gas. Turn it out onto a floured surface and cut into two even balls. One at a time roll or gently stretch each ball into a ten to twelve inch round. Work from the center out creating a slightly thicker rim along the edge for that classic pizza crust.
- Assemble on Peel or Sheet:
- If using a pizza stone place stretched dough onto a floured pizza peel so it slides easily. Otherwise arrange it on a parchment-lined baking sheet.
- Top with Sauce and Cheese:
- Ladle a thin even layer of sauce onto each crust leaving about half an inch border untouched. Spread the mozzarella and fresh tomato slices evenly so every bite has both cheese and tomato.
- Finish and Season:
- Drizzle a bit of olive oil over the top and crack fresh black pepper. Do not overload the toppings for best bake.
- Bake to Perfection:
- Place the pizza in the oven directly on your preheated stone or baking sheet. Bake for twelve to fifteen minutes watching the crust—look for a deep golden color and bubbling cheese that just starts to brown.
- Add Basil and Serve:
- When pizzas emerge piping hot scatter torn basil leaves generously across while it is still steaming so the herbal oils release onto the cheese. Slice and serve immediately for best taste.
Pin My favorite thing is the way the fresh basil melts into the cheese and the crust gets those signature air bubbles that only homemade can offer. My kids always argue over who gets the cheesiest slice.
Storage Tips
Store leftover slices in an airtight container in the fridge and reheat in a hot oven to recapture crispness. If you have extra sauce or dough those can be frozen separately for speedy future bakes.
Ingredient Substitutions
No San Marzano tomatoes Just go for the best-quality canned tomatoes you can find and add a pinch of sugar to balance acidity if needed. For cheese fresh mozzarella is traditional but low-moisture mozzarella works in a pinch on super hot days.
Serving Suggestions
Serve this pizza with a leafy green salad or simple arugula tossed with olive oil for a balanced meal. A glass of sparkling water or a light Italian red brings out the flavors especially on a summer evening.
Cultural History
The Margherita Pizza was first created in Naples in honor of Queen Margherita of Savoy. It features the red white and green of the Italian flag and is celebrated for its pure simple ingredients and authentic Italian heritage.
Seasonal Adaptations
Substitute sliced heirloom tomatoes in late summer for an extra burst of sweetness and color Swap in torn burrata for mozzarella for an ultra creamy twist A sprinkle of chili flakes in the sauce gives a warming kick for colder months
Success Stories
Every time I pull a piping hot Margherita from the oven it is gone within minutes. I have even used this recipe for parties where guests each top their own and everyone raves about how much fresher it tastes.
Freezer Meal Conversion
Portion out the dough after the first rise and freeze in oiled containers. Thaw overnight in the fridge then bring to room temperature before shaping. For a true make-ahead feast freeze fully assembled unbaked pizzas wrapped tightly and bake straight from frozen adding a few extra minutes to the cook time.
Pin One bite and you will taste Naples at your own table. Slice, share, and enjoy every perfect cheesy, herby piece.