Let me tell you about the first time I tried authentic margherita pizza. It was in Naples, right in the heart of where pizza was born, and I still remember that chewy, thin crust, the slight char from the wood-fired oven, and the magic of those three humble toppings: fresh mozzarella, basil, and tomato sauce. Since then, I’ve been on a mission to bring that same magic home. And here’s the thing—you don’t need a fancy brick oven or a trip to Italy to make this happen.
This is the margherita pizza recipe I swear by. It’s simple, authentic, and easy enough to whip up on a weeknight. Whether you’re a seasoned home cook or trying this out for the first time, this pizza has your back.
Jump to
- What You Need to Make the Best Margherita Pizza
- Top Tips for Margherita Pizza Success
- Recipe Snapshot: Quick Look at the Margherita Pizza Recipe
- Ingredients: Keep It Fresh and Simple
- How to Make Margherita Pizza Step by Step
- Bonus Tips for a Better Margherita Pizza
- Nutrition Facts (Per Serving)
- What to Serve With Margherita Pizza
- Final Thoughts
What You Need to Make the Best Margherita Pizza
To get that authentic margherita pizza flavor at home, you just need a few tools and tips. First up: how you bake it makes a huge difference. We’re going for high-temp baking here, as close as possible to a traditional Neapolitan pizza.
Baking Steel vs. Baking Stone
A baking steel is a game-changer. It holds heat better than a baking stone and helps give you that beautifully crisp, blistered crust that’s the hallmark of a proper margherita pizza. If you have a baking stone, it still works great, but steel wins in the heat department.
Pizza Peel and Brick Oven Alternatives
Don’t forget a pizza peel. It’ll make your life easier when sliding the pizza into the oven. No peel? A large cutting board or upside-down baking sheet dusted with semolina flour can do the trick. And no, you don’t need a wood-fired oven—this is your brick oven alternative right here.
Top Tips for Margherita Pizza Success
Want that pizzeria-quality margherita pizza at home? These tips will get you there.
- Crank your oven to 550°F (or as high as it goes) and preheat the pizza steel or stone for at least 1 hour.
- Use semolina flour or cornmeal under your dough to prevent sticking.
- Keep your toppings light—this isn’t a supreme pizza. Let the ingredients shine.
- Use fresh mozzarella, not the low-moisture stuff if you can help it. The flavor and melt are worth it.
- Want extra color on top? Broil the pizza for 30 seconds at the end.
Recipe Snapshot: Quick Look at the Margherita Pizza Recipe
- Yield: Two 10-inch pizzas (4 servings total)
- Total Time: 2 hours 35 minutes (includes rising time)
- Difficulty: Beginner-friendly
- Flavor: Classic Italian pizza recipe with wood-fired vibes
This margherita pizza is the perfect centerpiece for any lunch, weekend hangout, or casual dinner. Pair it with a salad or even better…
Try it with this hearty Italian meatloaf for a complete Italian-style dinner.
Ingredients: Keep It Fresh and Simple
the Homemade Pizza Dough:
- 2 cups all-purpose flour
- 1 tsp sugar
- 3/4 tsp kosher salt
- 1 tsp active dry yeast
- 3/4 cup warm water
- 1 tbsp olive oil
the Classic Pizza Sauce:
- 1 cup crushed San Marzano tomatoes
- 1 garlic clove, minced
- 1 tbsp olive oil
- Salt and pepper to taste
the Margherita Pizza Toppings:
- 8 oz fresh mozzarella, torn into chunks
- 1/4 cup grated Parmigiano-Reggiano
- Fresh basil leaves
- Olive oil for drizzling
- Red pepper flakes (optional)
How to Make Margherita Pizza Step by Step
Step 1: Make the Dough
In a bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. Add flour and salt, mix until combined, then knead on a floured surface for about 8 minutes. Pour in the olive oil and knead it in. Cover and let the dough rise in a lightly oiled bowl for about 2 hours or until doubled.
Step 2: Prep the Sauce
While the dough rises, get your sauce going. Combine crushed San Marzano tomatoes, minced garlic, olive oil, and a pinch of salt and pepper. No cooking needed—keep it fresh and raw to match authentic Italian cooking techniques.
Step 3: Prepare Your Toppings
Tear your mozzarella into chunks, grate your Parmigiano-Reggiano, and set aside your fresh basil. This is where the beauty of margherita pizza shines—fresh and simple.
Step 4: Shape and Top Your Pizza
Preheat your oven to 550°F with your pizza steel inside for at least 1 hour. Dust your pizza peel (or a cutting board) with semolina flour. Stretch your dough into a 10-inch round. Let your hands do the work—avoid using a rolling pin.
Spread a few spoonfuls of sauce on the dough, add chunks of mozzarella, sprinkle Parmigiano-Reggiano, and top with fresh basil. Less is more here.
Step 5: Bake It!
Carefully slide your pizza onto the steel. Bake for 7-8 minutes until the crust is golden and the cheese is bubbling. Want that extra wood-fired flavor? Turn on the broiler for the last 30 seconds.
Step 6: Serve
Drizzle with olive oil, add more basil if you like, and serve right away. This is the kind of pizza that tastes best fresh out of the oven.
If you’re feeling creative, explore this cheesy breakfast pizza next!
Bonus Tips for a Better Margherita Pizza
- Don’t overload with sauce or cheese. Margherita pizza is all about balance.
- Freeze extra dough for up to 3 months or refrigerate for 24 hours.
- Use a sourdough pizza base for extra flavor if you’re into that.
- Fresh mozzarella can release water—drain slightly if needed.
- Use olive oil drizzle after baking for that pro finish.
Nutrition Facts (Per Serving)
- Calories: ~750 kcal
- Carbs: 89g
- Protein: 33g
- Fat: 29g
- Fiber: 3g
- Sugar: 5g
Want to keep it light? Cut back on cheese or swap in low-moisture mozzarella. Margherita pizza can still be indulgent and mindful at the same time.
What to Serve With Margherita Pizza
Here are some great options:
- Crisp green salad
- Garlic-roasted vegetables
- Italian soda or red wine
- Shrimp Capri
- Italian sliders
These sides bring variety and color to your pizza night.
Print
Margherita Pizza
- Total Time: 10 minutes
Description
An authentic margherita pizza with fresh mozzarella, basil, and a simple tomato sauce—crispy, chewy, and bursting with wood-fired flavor.
Ingredients
- 2 cups all-purpose flour
- 1 tsp sugar
- 3/4 tsp kosher salt
- 1 tsp active dry yeast
- 3/4 cup warm water
- 1 tbsp olive oil
- 1 cup crushed San Marzano tomatoes
- 1 garlic clove, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- 8 oz fresh mozzarella, torn into chunks
- 1/4 cup grated Parmigiano-Reggiano
- Fresh basil leaves
- Olive oil for drizzling
- Red pepper flakes (optional)
Instructions
- In a bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add flour and salt, mix, and knead for about 8 minutes on a floured surface. Add olive oil and knead until smooth.
- Place dough in a lightly oiled bowl, cover, and let rise for about 2 hours or until doubled in size.
- In a bowl, mix crushed tomatoes, garlic, olive oil, salt, and pepper. Keep sauce raw and fresh.
- Tear mozzarella, grate Parmigiano-Reggiano, and prepare basil leaves.
- Preheat oven to 550°F with pizza steel inside for at least 1 hour.
- Dust pizza peel or board with semolina flour. Stretch dough into a 10-inch round.
- Spread sauce, add mozzarella chunks, sprinkle Parmigiano, and top with basil.
- Slide pizza onto steel. Bake 7–8 minutes until crust is golden and cheese is bubbling.
- Broil for 30 seconds for added char, if desired.
- Drizzle with olive oil, garnish with more basil, and serve immediately.
Notes
Use fresh mozzarella for best melt and flavor. Broil briefly for extra char. Keep toppings minimal for a true margherita experience.
- Prep Time: 2
- Cook Time: 8
Final Thoughts
This margherita pizza recipe proves you don’t need a brick oven or fancy ingredients to make something unforgettable. It’s about simple ingredients, baked hot, and served fresh. Whether you’re making this for lunch, date night, or a casual family dinner, it always hits the spot.
Now it’s your turn. Fire up that oven, shape your dough, and enjoy the kind of pizza that’s been bringing people together for centuries.
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