Margherita Pizza
A classic Neapolitan pizza with a thin, crispy-yet-chewy crust, topped with a bright tomato sauce, creamy fresh mozzarella, and fragrant basil. Simple, pure, and ready in under 30 minutes.
For 4 servings
- prep · ~30 min
Preheat the oven with a pizza stone or inverted baking sheet.
1.Place a pizza stone or a large, sturdy, inverted baking sheet on the middle oven rack.2.Preheat the oven to the highest setting, typically 500°F to 550°F (260°C to 290°C), for at least 30 minutes.TIPA blazing hot surface mimics a wood-fired oven and is the secret to a puffy, charred crust. - mix · ~7 min
Bloom the yeast.
1.Combine the warm water, sugar, and active dry yeast in a small bowl.2.Let it sit for 5 to 7 minutes until the mixture becomes frothy and bubbly.TIPMake sure the water is warm, not hot (around 110°F). Water that is too hot will kill the yeast. - knead · ~10 min
Knead the pizza dough.
1.In a large mixing bowl, combine the flour and 1 pinch of salt.2.Pour in the yeast mixture and the olive oil.3.Mix with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface.4.Knead for 8 to 10 minutes, until smooth and elastic, adding flour a little at a time if too sticky.TIPTo test if it's ready, press the dough with your finger. It should spring back slowly. - rest · ~60 min
Let the dough rise.
1.Lightly oil a clean large bowl and place the dough ball inside, turning to coat it with oil.2.Cover the bowl tightly with plastic wrap or a damp kitchen towel.3.Set in a warm, draft-free place for 1 hour, or until the dough has doubled in size.TIPIf your kitchen is cold, place the bowl in a turned-off oven with just the light on. - prep · ~2 min
Make the no-cook tomato sauce.
1.Pour the fresh tomato puree into a small bowl.2.Add the halved garlic clove and the second pinch of salt. Stir to combine.3.Set aside to let the flavors meld while the dough finishes rising.TIPUsing fresh, ripe tomatoes and letting the raw sauce rest with the garlic infuses it with bright, clean flavor. Remove the garlic before using. - prep · ~8 min
Shape the dough.
1.Punch down the risen dough and divide it into 4 equal pieces.2.On a lightly floured piece of parchment paper, gently stretch and press one piece into a thin 8-inch round, leaving a slightly thicker edge for the crust.3.Repeat with the remaining pieces on separate sheets of parchment paper.TIPUse your fingertips to press the dough out from the center. Avoid using a rolling pin as it can deflate the air bubbles in the crust. - assemble · ~3 min
Top the pizza.
1.Spread a thin layer of the tomato sauce over the dough, leaving a 1/2-inch border clean.2.Evenly scatter torn pieces of fresh mozzarella over the sauce.3.Tear a few fresh basil leaves and scatter them on top, reserving some for after baking.TIPDo not overload the pizza. A few well-distributed toppings prevent a soggy center and ensure a crisp crust. - bake · ~8 min
Bake the pizza until blistered and bubbly.
1.Carefully slide the parchment paper with the topped pizza directly onto the preheated stone or baking sheet.2.Bake for 6 to 8 minutes, until the crust is deeply golden and charred in spots, and the cheese is melted and bubbling.3.Remove from the oven using a peel or by pulling the parchment paper.TIPThe parchment paper will darken but is safe up to these high temperatures and makes transferring the pizza effortless. - garnish · ~1 min
Garnish with the remaining fresh basil leaves and serve immediately.
Scatter the reserved fresh basil over the hot pizza. Let it rest for 1 minute before slicing so the cheese sets slightly.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier crust, preheat the stone or baking sheet for a full 30 minutes—heat is key.
- 2Don't skip the sugar in the dough; it feeds the yeast and aids browning in the hot oven.
- 3Tear mozzarella into small pieces rather than slicing it—this prevents a soggy center.
- 4Use your fingertips to shape the dough, not a rolling pin, to preserve air bubbles.
- 5Remove the garlic clove from the sauce before topping to avoid a harsh raw bite.
- 6Let the baked pizza rest for 1 minute before slicing so the cheese sets slightly.
Adapt it for your goals.
Gluten-Free
Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Add 1/2 tsp xanthan gum if your blend doesn't include it, and reduce the water slightly—gluten-free dough is stickier but bakes into a thin, crisp crust that satisfies gluten-sensitive eaters.
VeganVegan
Replace the fresh mozzarella with a high-melt vegan mozzarella. Use a drizzle of olive oil and a sprinkle of nutritional yeast over the sauce to add umami. This variation keeps the classic Margherita essence while being fully plant-based.
Whole WheatWhole Wheat
Replace half the all-purpose flour with whole wheat flour. Increase the water by 2 tablespoons, as whole wheat absorbs more moisture. The crust will be heartier and nuttier, offering more fiber and a deeper flavor.
Spicy PepperoniSpicy Pepperoni
Add 8–10 thin slices of pepperoni on top of the cheese before baking. The rendered fat crisps the pepperoni and flavors the crust. This variation adds a savory, spicy kick for those who enjoy a classic pepperoni pizza twist.
Why this is on our healthy list.
Good Source of Calcium
The fresh mozzarella cheese provides a significant amount of calcium, which is essential for strong bones and teeth.
Rich in Lycopene
Tomatoes are packed with lycopene, a powerful antioxidant that supports heart health and may reduce inflammation.
Moderate Carbohydrates for Energy
The pizza crust, made from all-purpose flour, supplies carbohydrates that provide quick energy, ideal for an active lifestyle.
Contains Vitamin C
Fresh tomatoes and basil contribute vitamin C, which supports the immune system and aids in iron absorption.
Frequently asked questions
The most common reasons are an oven that's not hot enough or a stone/sheet not preheated for the full 30 minutes. Also, avoid overloading the pizza with too much sauce or cheese, as excess moisture can make the crust soggy.
