The Best Homemade Margherita Pizza Recipe

I’ve spent years perfecting my margherita pizza recipe, and I’m convinced the secret lies in balancing simplicity with quality. The dough needs just the right chew, the sauce should be bright and fresh, and the toppings must stay minimal but impactful. If you’ve ever wondered how to achieve that perfect crisp crust with creamy mozzarella and fragrant basil, I’ll walk you through every step—no fancy equipment required.

Recipe

This Margherita pizza is the real deal—simple, fresh, and so satisfying that it might just ruin takeout for you. Made with a perfectly crisp homemade crust, tangy San Marzano tomatoes, and creamy mozzarella, it’s a celebration of classic Italian flavors in every bite.

I’ve made this recipe countless times, and it’s always a crowd-pleaser—whether it’s a weeknight dinner or a pizza party with friends. The secret? High-quality ingredients and a hot oven that transforms the dough into a golden, chewy base topped with gooey cheese and fragrant basil.

Trust me, once you taste this, you’ll wonder why you ever bothered with anything else. Let’s get cooking!

Ingredients

For a Margherita pizza that tastes like it came straight from Naples, the ingredients matter. Use the best you can find—authentic flavors come from quality components. Freshness is key here, especially for the toppings. Let’s break it down:

For the Dough:

• 2 ½ cups bread flour – High-protein flour creates that crispy, chewy crust. All-purpose works, but bread flour is gold.
• 1 tsp instant yeast – Instant yeast skips the proofing step—use active dry if you must, but let it bloom in warm water first.
• 1 tsp salt – Enhances flavor and strengthens the dough.
• 1 cup warm water – Around 110°F—too hot kills the yeast, too cold stalls it.
• 1 tbsp olive oil – Adds richness and helps with browning.

For the Sauce:

• 1 can San Marzano tomatoes – Crushed by hand for that authentic, rustic texture. Regular canned tomatoes work, but San Marzanos are sweeter and less acidic.
• 2 cloves garlic, minced – Fresh garlic is non-negotiable—jarred just doesn’t compare.
• 1 tbsp olive oil – Adds depth to the sauce.
• 1 tsp dried oregano – Fresh is great, but dried oregano packs more punch in sauces.
• Pinch of sugar – Balances the acidity of the tomatoes. Don’t skip this.

For the Toppings:

• 8 oz fresh mozzarella – Fresh, not low-moisture. Tear it into chunks for rustic charm.
• Fresh basil leaves – Add after baking for vibrant color and aroma. Dried basil won’t cut it here.
• Extra-virgin olive oil – Drizzle lightly before serving for a glossy finish.
• Sea salt – Sprinkle sparingly for that finishing touch.

Pro Tip: If you’re feeling fancy, add a handful of arugula after baking for a peppery kick. It’s not traditional, but it’s delicious.

How to Make the Best Classic Margherita Pizza Recipe

• Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.

This guarantees a crispy crust by mimicking a pizza oven’s intense heat. If you don’t have a stone, use an inverted baking sheet for similar results.

• Roll out your pizza dough on a floured surface to a 12-inch circle.

Aim for an even thickness to avoid doughy spots. If the dough springs back, let it rest for 5 minutes—it’s too elastic from gluten tension.

• Spread a thin layer of tomato sauce (about ½ cup) over the dough, leaving a ½-inch border.

Too much sauce makes the crust soggy. Use the back of a spoon to swirl it evenly.

• Tear fresh mozzarella into small pieces and scatter over the sauce.

Tearing (not slicing) creates melty pockets. Avoid pre-shredded mozzarella—it contains anti-caking agents that prevent proper melting.

• Arrange fresh basil leaves on top, then drizzle lightly with olive oil and sprinkle with salt.

Adding basil before baking infuses flavor. A pinch of salt balances the sweetness of the tomatoes and cheese.

• Transfer the pizza to the preheated stone or sheet and bake for 10–12 minutes.

Rotate halfway for even cooking. The crust should be golden, and the cheese bubbly with slight browning.

• Let cool for 2 minutes before slicing.

This prevents the cheese from sliding off. Use a sharp pizza cutter or chef’s knife for clean cuts.

Pro Tip: For extra crispiness, brush the crust edges with olive oil before baking.

Watch Out: Overloading toppings weighs down the dough—stick to the classic trio (sauce, cheese, basil) for authenticity.

Nutrition

This homemade Margherita pizza recipe provides essential nutrients. Below is the nutritional information per serving.

Chef Tips

Making a great Margherita pizza isn’t just about ingredients—it’s about technique. I always preheat my oven and pizza stone for at least 30 minutes to guarantee a crisp crust. Stretch the dough gently to preserve air pockets.

Use fresh mozzarella and blot it dry to prevent sogginess. Add basil after baking to keep it vibrant. A light hand with toppings lets each flavor shine. Perfect balance is key.