Margherita Pizza Recipe
Authentic Margherita Pizza with fresh basil and creamy mozzarella on a perfectly crispy crust.
There's something incredibly satisfying about biting into a slice of Margherita pizza. The moment it meets your taste buds, the combination of sweet, tangy tomatoes, creamy mozzarella, and aromatic basil takes you straight to a sun-dappled patio in Naples. It's simplicity at its finest, a celebration of fresh ingredients that doesn't need any embellishment.
Originating from Naples, the Margherita pizza was named in honor of Queen Margherita of Savoy. Legend has it that the red tomatoes, white mozzarella, and green basil were meant to represent the Italian flag. This classic represents both history and the soul of Italian cooking, where the quality of ingredients shines above all.
What makes this recipe special is the trick of baking the pizza on a preheated stone, which achieves that beautifully blistered crust just like in a traditional wood-fired oven. Plus, letting your dough rise in a warm, cozy spot results in a light, airy base that's worth the effort.
Serve this gorgeous Margherita pizza for a casual Friday night dinner or as a centerpiece at your next backyard gathering. It's bound to bring smiles and full bellies, and maybe, a little daydreaming of an Italian getaway.
Step-by-Step
- 01Step 1 / 8
In a small bowl, combine the warm water, sugar, and yeast.
Let it sit for about 10 minutes, until the surface becomes frothy.
- 02Step 2 / 8
In a large mixing bowl, combine flour and salt.
Pour in the yeast mixture and olive oil.
Mix until a rough dough forms.
- 03Step 3 / 8
Knead the dough on a lightly floured surface for about 8 minutes until it is smooth and elastic.
Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- 04Step 4 / 8
Preheat your oven to 475°F (245°C) with a pizza stone inside to heat up for at least 30 minutes.
- 05Step 5 / 8
Punch down the dough and roll it out on a floured surface to a 12-inch circle.
Transfer to a floured pizza peel or baking sheet.
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- 06Step 6 / 8
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Arrange the mozzarella slices on top and drizzle with olive oil.
Sprinkle lightly with salt.
- 07Step 7 / 8
Carefully slide the pizza onto the preheated stone and bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbling.
- 08Step 8 / 8
After baking, scatter fresh basil leaves over the pizza.
Slice and serve immediately.
Chef Tips
- •Use high-quality mozzarella for the best flavor — burrata if you're feeling indulgent.
- •Ensure your pizza stone is thoroughly preheated to avoid a soggy crust.
- •Fresh basil should be added post-baking to prevent it from wilting.
- •Letting the dough rest a bit longer can enhance its flavor and chewiness.
- •If your dough feels sticky, add a little flour when kneading.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
The dough can be made a day in advance and stored in the refrigerator. Let it come to room temperature before rolling out.
What can I substitute?+
You can use gluten-free flour for a gluten-free version and dairy-free cheese alternatives if needed.
How do I store leftovers?+
Store any leftover pizza in an airtight container in the fridge for up to two days. Reheat in a hot oven to bring back the crispiness.
