Margherita Pizza is the most iconic Italian pizza. A perfect homemade pizza dough, topped with a simple and delicious San Marzano tomato sauce, fresh mozzarella and basil leaves. Make this recipe for your next pizza night with family and friends and customize it with your favorite toppings or savor it as is!
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There's something magical about making pizza from scratch. The aroma of fresh dough, the vibrant colors of the toppings, and the satisfaction of pulling a perfectly baked pizza out of the oven are unmatched. Learn the process of making a perfect homemade Margherita pizza, from ingredients to equipment, and even how to store and reheat your leftovers.
Margherita pizza is a classic Italian dish that showcases the beauty of simplicity. Named after Queen Margherita of Savoy, because it has the colors of the Italian flag, it features a harmonious blend of fresh ingredients with Italian tomatoes, mozzarella cheese, fresh basil, and a drizzle of olive oil. Check out also this post on Italian Pizza vs. American Pizza: What are the real differences?
For more pizza-flavored recipes, check out these Pizzaiolo Pasta (Pizza Pasta Bake), and these Eggplant Pizza Bites.
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🧾 Ingredients
- Pizza Dough: The foundation of your margherita pizza recipe. You can make your own or buy pre-made dough. Homemade dough typically includes flour (see this guide on the best flour for pizza dough and Best Homemade Pizza Dough), water, yeast, olive oil, sugar, and salt. Use bread flour for a chewy crust. For convenience, store-bought dough from a local bakery or grocery store works well.
- Tomato Sauce: A simple tomato sauce made from crushed tomatoes or tomato passata, salt, garlic powder, and a touch of olive oil. Use San Marzano tomatoes (an Italian variety of plum tomatoes) for an authentic taste. Avoid overly seasoned sauces to keep the flavors pure. See this guide on the perfect no-cook pizza sauce.
- Mozzarella Cheese: Fresh mozzarella is key for a Margherita pizza, offering a creamy texture and mild flavor. Opt for buffalo mozzarella if available, or high-quality cow's milk mozzarella. Pre-shredded cheese is not recommended as it contains anti-caking agents that affect melting.
- Fresh Basil leaves: Adds a burst of freshness and a fragrant aroma. Use whole leaves, and add them just before serving to prevent wilting.
- Olive Oil: A light drizzle of extra-virgin olive oil enhances the flavor and adds a touch of richness. Choose a high-quality extra-virgin olive oil for the best taste.
- Salt: Enhances the flavors of the tomato sauce and dough. Use sea salt or kosher salt for a more nuanced flavor.
See the recipe card for quantities.
🥣 Variations
- Meaty: For a meatier version, add thin slices of prosciutto after baking or classic pepperoni slices before baking.
- Vegetarian: Include other fresh vegetables like bell peppers, onions, or mushrooms.
- Spicy Kick: Sprinkle some red pepper flakes on top for a bit of heat.
- Garlic Lover's: Add thinly sliced garlic to the sauce or drizzle garlic-infused oil over the pizza before baking.
- Cheese Lover's: Mix in other cheeses like parmesan, gorgonzola, or ricotta for added richness.
📋 Instructions with Photos
Step 1. Add all the dry ingredients for the pizza dough into a large bowl.
Step 2. Slowly add the warm water and mix with a spoon and your hands.
Step 3. Knead until it's no longer sticky and you get a soft ball of dough.
Step 4. Drizzle some olive oil on top of the dough and on the bowl, then cover and let rise for 2-3 hours in a warm spot.
Step 5. Divide the dough into 2 or 3 smaller dough balls and cover with plastic wrap. Let rise for another 30 minutes to 1 hour.
Step 6. In a small bowl, mix all the ingredients for the pizza sauce.
Step 7. Dust a pizza peel with abundant semolina and shape the pizza crust into a circle with your hands, leaving a thicker rim.
Step 8. Spread the tomato sauce and drizzle with olive oil. Bake for 5 minutes, then add the mozzarella and bake another 4-5 minutes until the crust is golden brown.
🍽 Serving Suggestions
Serve your Margherita pizza hot from the oven, cut into slices. It pairs beautifully with a simple green salad dressed with balsamic vinaigrette. For an authentic Italian experience, enjoy it with a glass of Italian beer. This pizza also makes a great appetizer for a larger meal, or as part of a pizza night with different varieties.
🔪 Equipment
- Pizza Stone or Baking Sheet: A pizza stone helps achieve a crispy crust, but a sheet pan works well too. I personally never had much luck with a baking stone to bake pizza, so I prefer to use a baking sheet.
- Pizza Peel: Useful for transferring the pizza to and from the oven, especially if using a pizza stone.
- Sharp Knife or Pizza Cutter: For slicing the pizza into portions.
- Mixing Bowls: For making the dough and sauce.
❄️ Storage & Reheating
Refrigeration: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To prevent the crust from becoming soggy, place a paper towel between the slices.
Freezing: You can freeze baked pizza for up to 2 months. Place slices on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. To reheat, bake at 375°F (190°C) for about 10 minutes, or until heated through.
Reheating: The best way to reheat pizza is in the oven. Preheat your oven to 375°F (190°C) and bake the slices on a baking sheet for about 10 minutes. You can also reheat pizza in a skillet on the stovetop over medium heat, covering with a lid to help melt the cheese. Check out also How to Reheat Pizza in the Air Fryer.
💭 Recipe FAQs
Yes, you can substitute whole wheat flour for a healthier crust, though it will be denser and chewier.
Use plenty of flour or semolina on your work surface and pizza peel.
Absolutely. You can make the dough up to 3 days in advance and store it in the refrigerator. Let it come to room temperature before rolling out.
This can happen if the sauce is too watery or if there's too much cheese. Ensure your sauce is thick and use fresh mozzarella that's been patted dry.
⭐ Top tip
For the best results, bake your margherita pizza at the highest temperature your home oven allows, typically around 500°F (260°C), and on the middle-lower rack. This high heat helps create a crispy crust and perfectly melted cheese, similar to what you'd get from a professional pizza oven.
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📖 RECIPE
Homemade Pizza Margherita
Ingredients
Equipment
Method
- Add all the dry ingredients for the pizza dough into a large bowl.
- Slowly add the warm water and mix with a spoon. When it's too sticky, use your hands.
- Knead the dough until it's no longer sticky and you get a soft ball of dough.
- Drizzle some olive oil on top of the dough and on the inside of the bowl, then cover with a lid or a damp towel and let rise for 2-3 hours in a warm area. I warm up the oven at minimum heat and place the bowl inside, turning it off. You can let it rise for up to 8 hours, or longer if you move it to the fridge.
- Divide the dough into 2 or 3 smaller dough balls and cover with plastic wrap. You can either make 3 medium pizzas or 2 large pizzas with this recipe. Let them rise for another 30 minutes or up to 2 hours.
- In a small bowl, mix all the ingredients for the pizza sauce and set aside.
- Shred the mozzarella and squeeze it in a colander to remove as much water as possible. You can also sprinkle a bit of salt and set aside to remove even more water.
- Turn on the oven at the highest temperature your oven allows, typically around 500°F (260°C), and place your pizza stone or baking sheet on the middle-lower rack to pre-heat.
- Dust a pizza peel with abundant semolina or all purpose flour, and shape the pizza crust into a circle with your hands, leaving a thicker rim for a chewier crust.
- Spread 3-4 tablespoons of tomato sauce with a spoon and drizzle with olive oil. Shake it slightly on the peel to make sure it still moves, otherwise, gently unstick it and dust with more semolina.
- Transfer it to the oven with a firm movement of the pizza peel. Bake for 5 minutes, then add the shredded mozzarella and bake another 4-5 minutes until the crust is golden brown.
- Remove from the oven and transfer to a plate. Add the basil leaves on top and cut into 6-8 slices before serving.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- Bake at the maximum temperature your oven allows (typically around 500°F (260°C) and use the middle-lower rack to make sure the bottom of the pizza cooks completely and the cheese doesn't dry out.
- Let the dough rise for a minimum of 2 hours, but the longer the better. I usually start making the dough at 10-11 AM to have ready for dinner.
- I prefer to add the mozzarella only halfway through cooking to prevent it from drying out completely.
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Sally says
I made this pizza yesterday and it came out perfect!
Jessica Montanelli says
Thanks Sally! I'm glad you liked it. 🙂