Margherita Pizza

Margherita pizza is a classic Italian favorite known for its simple yet rich combination of flavors — juicy tomato sauce, creamy fresh mozzarella, fragrant basil leaves, and a perfectly baked pizza crust. Representing the colors of the Italian flag, this timeless recipe brings together tradition and flavor in every bite.

Why You’ll Love This Recipe

• It features only a few high-quality ingredients, making it both simple and elegant.

• The fresh mozzarella and basil create a light yet flavorful experience.

• You can make it at home with or without a pizza stone or steel.

• It’s vegetarian, customizable, and perfect for both casual dinners and special occasions.

• It celebrates Italian culinary heritage in the most delicious way.

• The dough can be prepared in advance for convenience.

• Great for impressing guests with a traditional homemade pizza.

• The fast cooking time makes it a practical weeknight option.

• It can be made with either hand-crushed or blended tomatoes for different sauce textures.

• You don’t need a wood-fired oven to get a crispy, blistered crust at home.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• 00 flour or bread flour

• Warm water

• Active dry yeast or instant yeast

• Salt

• (Optional) Sugar

For the Sauce:

• Canned San Marzano tomatoes (whole or crushed)

• Salt

• (Optional) Olive oil

• (Optional) Garlic

For the Toppings:

• Fresh mozzarella (buffalo mozzarella or fior di latte)

• Fresh basil leaves

• Extra virgin olive oil

Directions

1. Prepare the dough:
   Mix the flour, water, yeast, salt, and optional sugar. Knead until smooth and elastic. Let the dough rise for 1 to 2 hours, or refrigerate for up to 48 hours for better flavor.

2. Make the sauce:
   Crush the canned San Marzano tomatoes by hand or pulse in a blender. Season with salt and a drizzle of olive oil (and optionally a little garlic). Set aside.

3. Preheat the oven:
   Heat your oven to 500–550°F (260–290°C). If using a pizza stone or steel, place it in the oven while it preheats.

4. Shape the dough:
   On a floured surface, stretch the dough into a circle, about 11–12 inches in diameter. Leave a slightly thicker edge for the crust.

5. Assemble the pizza:
   Spread a thin layer of tomato sauce over the dough, add torn pieces of mozzarella, and drizzle with olive oil.

6. Bake the pizza:
   Transfer the pizza to the preheated stone or baking sheet and bake for 8–12 minutes until the crust is golden and blistered and the cheese is melted.

7. Finish and serve:
   Remove from the oven, top with fresh basil leaves, and drizzle a bit more olive oil if desired. Slice and serve immediately.

Servings and timing

• Servings: Makes 1–2 medium pizzas (11–12 inches each)

• Prep time: 20 minutes

• Rising time: 1–2 hours (or overnight in the fridge)

• Cook time: 8–12 minutes

• Total time: 2–3 hours (including rising time)

Variations

• Use whole wheat or spelt flour for a nuttier crust.

• Add thinly sliced tomatoes on top for extra freshness.

• Sprinkle grated Parmesan or Pecorino Romano before baking for added sharpness.

• Infuse the olive oil with chili flakes or garlic before drizzling.

• Make it vegan with plant-based mozzarella alternatives.

• Add a few capers or olives for a Mediterranean twist.

Storage/Reheating

• Storage:
  Store leftover slices in an airtight container in the refrigerator for up to 3–4 days.

• Reheating:

  • Oven: Reheat in a 400°F (200°C) oven for 5–7 minutes.

  • Stovetop: Heat in a covered skillet over medium heat until the crust is crisp and the cheese is warm.

  • Avoid microwaving if you want to keep the crust crispy.

FAQs

What is Margherita pizza made of?

It consists of pizza dough topped with tomato sauce, fresh mozzarella, fresh basil leaves, and olive oil — all baked in a hot oven until bubbly and golden.

Do I need San Marzano tomatoes?

While not required, San Marzano tomatoes are preferred for their rich flavor and low acidity, making them ideal for pizza sauce.

Can I use pre-shredded mozzarella?

Fresh mozzarella is best for authentic flavor and texture, but pre-shredded low-moisture mozzarella can work in a pinch.

Can I make the dough ahead of time?

Yes. You can refrigerate the dough for up to 48 hours. Just let it come to room temperature before shaping.

How do I get a crispy crust?

Use a hot oven, a pizza stone or steel, and stretch the dough thinly. Avoid overloading with toppings.

Is Margherita pizza vegetarian?

Yes, as long as the cheese used is vegetarian (check for rennet-free mozzarella).

Can I freeze Margherita pizza?

You can freeze the dough and sauce separately. Baked pizza can also be frozen, though fresh is best.

Why is it called Margherita pizza?

It is named after Queen Margherita of Savoy and was created in her honor in 1889, with toppings representing the colors of the Italian flag.

Can I use regular all-purpose flour?

Yes, though 00 or bread flour will yield better texture. All-purpose flour may result in a softer crust.

How hot should my oven be?

Aim for 500–550°F (260–290°C) to replicate the high heat of a traditional wood-fired oven.

Conclusion

Margherita pizza is a beautiful example of how simplicity in ingredients can yield extraordinary flavor. Whether you’re recreating a Neapolitan classic or adapting it to your kitchen setup, this recipe offers a timeless dish that never goes out of style. With just a few pantry staples and a bit of technique, you can bring authentic Italian pizza to your table with confidence.

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