Margherita Pizza
A timeless Italian classic, this authentic Margherita pizza features a chewy, crisp Neapolitan-style crust, a simple yet vibrant San Marzano tomato sauce, creamy fresh mozzarella, and aromatic basil. This recipe guides you through creating a pizzeria-quality pie at home, celebrating the beauty of high-quality, simple ingredients.
For 4 servings
5 steps. 12 minutes total.
- 1
Step 1
- a.Prepare the Pizza Dough
- b.In a small bowl, combine the warm water, sugar, and yeast. Let it stand for 5-10 minutes until the mixture is foamy.
- c.In a large bowl, whisk together the '00' flour and 1 tsp of the fine sea salt.
- d.Pour the yeast mixture and 1 tbsp of olive oil into the flour. Mix with a spoon until a shaggy dough forms.
- e.Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky.
- f.Form the dough into a ball. Lightly oil the large bowl, place the dough inside, and turn to coat. Cover with plastic wrap or a damp cloth.
- g.Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
- 2
Step 2
- a.Preheat Oven and Prepare Toppings
- b.Place a pizza stone or heavy-duty baking steel on the middle rack of your oven. Preheat the oven to its highest setting, at least 500°F (260°C), for a minimum of 45 minutes.
- c.While the oven preheats, prepare the sauce. Pour the San Marzano tomatoes into a bowl and crush them with your hands. Stir in the minced garlic, 1 tbsp of olive oil, and the remaining 0.5 tsp of salt. Do not cook the sauce.
- d.Pat the fresh mozzarella pieces thoroughly dry with paper towels to remove excess moisture. This is crucial to prevent a soggy pizza.
- 3
Step 3
- a.Shape and Assemble the Pizza
- b.Once the dough has risen, gently punch it down. Place it on a floured surface.
- c.Using your fingertips, gently press the dough from the center outwards, leaving a 1-inch border for the crust (the cornicione). Stretch it into a 12-inch round.
- d.Lightly dust a pizza peel or the back of a baking sheet with semolina flour. Carefully transfer the stretched dough onto the peel.
- e.Spread a thin, even layer of the tomato sauce over the dough, staying within the border.
- f.Evenly distribute the torn mozzarella pieces over the sauce. Drizzle with the remaining 1 tbsp of olive oil.
- 4
Step 4
- a.Bake the Pizza
- b.Confidently slide the pizza from the peel onto the preheated pizza stone in the oven.
- c.Bake for 10-12 minutes, or until the crust is puffed and golden-brown with some charred spots, and the cheese is fully melted and bubbly.
- d.If your oven has hot spots, you may need to rotate the pizza halfway through baking for an even cook.
- 5
Step 5
- a.Garnish and Serve
- b.Using the pizza peel, carefully remove the pizza from the oven. Let it rest for 1-2 minutes.
- c.Scatter the fresh basil leaves over the hot pizza. The residual heat will wilt them slightly and release their aroma.
- d.Slice into 8 pieces and serve immediately for the best experience.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best crust, allow the dough to cold-ferment in the refrigerator for 24-72 hours after the initial rise. This develops a more complex flavor.
- 2Don't use a rolling pin! Stretching the dough by hand preserves the air bubbles, resulting in a lighter, puffier crust.
- 3Ensure your oven and pizza stone are extremely hot before baking. This initial blast of heat is key to achieving 'oven spring' and a crisp crust.
- 4Less is more. A true Margherita is about balance. Avoid overloading the pizza with sauce or cheese, which can make the crust soggy.
- 5Use high-quality ingredients. Since there are so few, their quality shines through. San Marzano tomatoes and fresh mozzarella make a significant difference.
Adapt it for your goals.
Pizza Bianca
Omit the tomato sauce and instead brush the base with garlic-infused olive oil. Top with mozzarella, a sprinkle of sea salt, and fresh rosemary before baking.
Spicy MargheritaSpicy Margherita
Add a pinch of red pepper flakes to the tomato sauce or drizzle the finished pizza with a chili-infused olive oil for a spicy kick.
Buffalo MozzarellaBuffalo Mozzarella
For a creamier, more authentic taste, substitute regular fresh mozzarella with mozzarella di bufala.
Whole Wheat CrustWhole Wheat Crust
Replace up to half of the '00' flour with whole wheat flour for a nuttier flavor and added fiber. You may need to add a little extra water.
Why this is on our healthy list.
Rich in Lycopene
The tomato sauce is an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and protection against sun damage.
Source of Calcium and Protein
Fresh mozzarella cheese provides a good amount of calcium, essential for bone health, as well as high-quality protein for muscle maintenance and repair.
Celebrates Whole Foods
This recipe relies on simple, unprocessed ingredients like flour, tomatoes, fresh cheese, and herbs, minimizing the intake of artificial additives and preservatives found in many commercial pizzas.
Frequently asked questions
Margherita pizza can be part of a balanced diet. It's made with simple, fresh ingredients like tomatoes, mozzarella, and basil. However, it is high in refined carbohydrates and sodium. Portion control is key to enjoying it healthily.