Few things in life are as satisfying as a fresh-from-the-oven Margherita Pizza. With its perfectly crisp crust, tangy tomato base, creamy mozzarella, and fragrant basil — this Italian classic proves that simplicity can be utterly delicious. 🇮🇹
Made with quality ingredients and a hot oven, this pizzeria-style pizza is easy to recreate at home. Whether it’s pizza night or just a craving for something soul-soothing, this Margherita is a must-bake. 🔥
💛 Why You’ll Love This Pizza
- Classic & Timeless – Straight from Naples, with no unnecessary extras
- Minimal Ingredients, Maximum Flavor – The key is quality over quantity
- Crispy Crust at Home – A hot oven + good dough = pizzeria perfection
- Versatile Base – Add a drizzle of pesto or hot honey for your own twist
- Fun to Make – Great for date nights, family dinners, or solo indulgence
🛒 Ingredients You’ll Need
- 1 ball of pizza dough (homemade or 1 lb store-bought) – For best results, use high-hydration dough that’s rested at room temp
- 15 oz can crushed San Marzano tomatoes – Naturally sweet and vibrant
- 1 tbsp olive oil – Stirred into the sauce and brushed on the crust for golden color
- 2 garlic cloves, minced – Adds depth and aromatic zing
- ¼ tsp salt – Enhances the tomato’s natural sweetness
- ¼ tsp black pepper – A gentle backbone of flavor
- 1–2 pinches crushed red pepper flakes – Optional, for subtle heat 🌶️
- 6 oz fresh mozzarella cheese – Sliced or torn for beautiful melt and texture
- Fresh basil leaves – Whole or torn, for fragrant green contrast 🌿
📌 Optional add-ons: drizzle of balsamic glaze, a few drops of chili oil, or a sprinkle of grated Parmesan after baking.
👩🍳 How to Make Margherita Pizza
Step 1: Prep the Oven & Equipment
Preheat your oven to 500°F (260°C). Place the oven rack just above the lowest position for the best crust. Set a pizza stone or steel in the oven while it preheats, or prepare a sturdy baking sheet with light oil or high-heat cooking spray.
Step 2: Make the Sauce
Pour the crushed tomatoes into a fine-mesh sieve over a bowl. Let drain for 5 minutes to remove excess liquid. Transfer the drained tomatoes to a mixing bowl and stir in olive oil, garlic, salt, pepper, and red pepper flakes if using. This creates a thick, punchy sauce that won’t make the crust soggy.
Step 3: Shape the Dough
On a lightly floured surface, stretch or roll the dough into a 12–14 inch round. Avoid overworking it — gentle shaping gives you an airy, chewy crust. Transfer to a piece of parchment paper for easy handling.
Step 4: Assemble the Pizza
Spread a thin layer of tomato sauce evenly over the dough, leaving about a ½-inch border. Top with slices or torn pieces of mozzarella and a few fresh basil leaves (save some for garnish after baking). Brush the exposed crust with olive oil.
Step 5: Bake
Carefully transfer the pizza (on parchment) onto the hot stone or baking sheet. Bake for 10–12 minutes, until the crust is golden and crisp, and the cheese is bubbling and lightly browned.
Step 6: Serve & Enjoy
Remove from oven, top with fresh basil, and slice into wedges. Serve hot and fresh — preferably with a glass of wine and a big smile. 🍷
💡 Tips for the Best Margherita Pizza
✅ Use quality tomatoes – San Marzano or fire-roasted for bold, sweet flavor
✅ Drain your sauce – Prevents soggy pizza and helps the crust stay crisp
✅ Don’t overload toppings – Simplicity is what makes this pizza shine
✅ Bake hot – The higher the oven temp, the better the results
✅ Fresh basil after baking – Keeps it bright and flavorful, not wilted
🧊 Storage & Reheating
- Fridge: Leftovers keep well in an airtight container for 2–3 days
- Reheat: Rewarm slices in a hot skillet or 375°F oven for a crisp bottom
- Freezer: Not ideal due to fresh ingredients, but you can freeze the baked base (without basil) if needed
❓ FAQs About Margherita Pizza
Q: Can I use shredded mozzarella?
A: You can, but fresh mozzarella creates that authentic melt and creaminess that defines Margherita pizza.
Q: What’s the best dough to use?
A: Homemade dough with a long fermentation time is ideal. If using store-bought, let it come fully to room temp for best stretching.
Q: Can I use tomato sauce instead of crushed tomatoes?
A: Crushed tomatoes give you texture and a fresher taste. If using jarred sauce, use a light hand to avoid sogginess.
Q: What if I don’t have a pizza stone or steel?
A: Use an inverted sheet pan preheated in the oven — it works surprisingly well!
✨ Final Thoughts
Margherita pizza is the ultimate reminder that simple food can be the most satisfying. With just a few ingredients — dough, tomatoes, cheese, and basil — you create something that feels indulgent, elegant, and deeply comforting. 🍕💚
Baking this at home brings the joy of an Italian pizzeria into your kitchen. It’s a great recipe for beginners and seasoned home cooks alike. From the first bite of blistered crust to the last smear of melted cheese, this pizza is all about balance — rich yet fresh, savory with a touch of sweetness, crispy yet tender.
Perfect for weeknights, date nights, or lazy Sundays, this pizza is a recipe you’ll return to again and again. One dough. One sauce. Endless joy. 🇮🇹✨
Short version
Margherita Pizza
Ingredients
- 1 ball homemade pizza dough or 1 pound store bought pizza dough
- 15 ounce can crushed San Marzano tomatoes
- 1 tablespoon olive oil plus more for brushing the crust
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 pinches crushed red pepper flakes or to taste
- 6 ounces fresh mozzarella cheese
- fresh basil leave small leaves whole thinly slice or gently tear large leaves into smaller pieces
Instructions
- Preheat your oven to 500 degrees Fahrenheit and adjust the oven rack so it sits just above the bottom position. This placement helps the crust bake up crisp and golden without burning the top. Lightly coat a pizza steel or a sturdy baking sheet with high-heat cooking spray or a thin layer of vegetable oil to prevent sticking and encourage a nicely browned bottom.
Notes
In a medium-sized bowl, combine the drained tomatoes with olive oil, minced garlic, salt, black pepper, and red pepper flakes if you like a little heat. For a more balanced spice level, try finely chopping the red pepper flakes with a sharp knife before adding them in—this helps distribute the flavor more evenly throughout the sauce.
