Classic Margherita Pizza

by

The Ultimate Homemade Guide to Italy’s Most Iconic Pizza

There’s something undeniably satisfying about biting into a slice of Margherita pizza. It’s a celebration of simplicity: golden, chewy crust; vibrant, rich tomato sauce; creamy mozzarella; and aromatic fresh basil. This recipe doesn’t rely on fancy toppings or overwhelming seasonings—just high-quality ingredients that speak for themselves.

The Margherita pizza is named in honor of Queen Margherita of Savoy and was created in 1889 to represent the colors of the Italian flag—red (tomato), white (mozzarella), and green (basil). Over the years, it has become the gold standard of pizza for purists and food lovers alike. This article will walk you through everything you need to know to make the perfect Margherita pizza at home—from the ingredients and preparation to pro tips and nutritional facts.

 Ingredients (Serves 4)

One of the best aspects of Margherita pizza is its simplicity. But because there are so few ingredients, the quality of each one matters greatly. Try to source the freshest and most authentic products available.

  • 1 pound pizza dough (homemade or store-bought)

  • ½ cup canned San Marzano tomatoes, crushed

  • 2 teaspoons extra-virgin olive oil

  • Pinch of fine sea salt

  • 1 cup shredded whole milk mozzarella cheese

  • Handful of fresh basil leaves

  • All-purpose flour, for shaping the dough

  • Semolina flour, for dusting the baking surface

 Preparation Time

  • Prep Time: 15 minutes

  • Cook Time: 10–12 minutes

  • Total Time: ~25–30 minutes

 Calories

  • Per serving: Approximately 364 kcal

  • Servings: 4

 Step-by-Step Instructions

We’ll guide you through the process in six simple steps to ensure your Margherita pizza comes out perfect every time. Whether you’re using a pizza stone, steel, or a baking sheet, the key is to ensure high heat and minimal toppings.

Step 1: Preheat the Oven

A good pizza starts with a properly preheated oven. You want your oven as hot as possible to mimic the high-heat environment of a professional pizza oven.

  • Place a pizza stone or heavy-duty baking sheet in the oven.

  • Preheat your oven to 500°F (260°C). Let it heat for at least 30 minutes to ensure the stone or sheet is thoroughly hot.

Pro Tip: If using a pizza stone, avoid placing cold dough directly onto a hot stone. Always prepare the pizza on a separate surface and slide it onto the stone.

Step 2: Prepare the Sauce

The sauce is raw, bright, and unburdened by cooking—preserving the tomato’s natural sweetness.

  • In a medium bowl, combine ½ cup crushed San Marzano tomatoes, 2 teaspoons olive oil, and a pinch of sea salt.

  • Stir until evenly mixed. This will be your no-cook pizza sauce.

Why San Marzano? These Italian tomatoes are less acidic and sweeter, making them ideal for pizza sauce without additional sugar or herbs.

Step 3: Shape the Dough

Your pizza crust is the canvas. It needs to be thin enough to crisp but thick enough to hold the toppings.

  • Lightly flour a clean surface using all-purpose flour.

  • Take 1 pound of pizza dough and stretch it gently with your hands into a 12-inch round.

  • Be careful not to press out all the air; a few bubbles in the crust are desirable.

  • Transfer the shaped dough onto parchment paper dusted with semolina flour. This prevents sticking and helps it slide onto the stone later.

Don’t overwork the dough! Let it rest at room temperature for 30 minutes beforehand to make shaping easier.

Step 4: Assemble the Pizza

Now it’s time to bring it all together.

  • Spread a thin, even layer of the tomato sauce on the dough, leaving about 1 inch of space around the edges.

  • Sprinkle 1 cup of shredded whole milk mozzarella over the top.

  • Tear and scatter a handful of fresh basil leaves across the pizza.

Don’t overload it! Minimal toppings ensure even cooking and a crisp base.

Step 5: Bake the Pizza

This is where the magic happens.

  • Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet.

  • Bake for 10–12 minutes, or until the crust is golden brown, and the cheese is melted and bubbling.

Keep an eye on it during the last few minutes! Oven temperatures vary, and your pizza may be ready sooner or later.

Step 6: Serve

Once baked to perfection:

  • Remove the pizza from the oven using a peel or spatula.

  • Let it cool for 1–2 minutes.

  • Drizzle with a bit of extra virgin olive oil for added richness.

  • Slice and serve immediately.

Optional: Add more fresh basil after baking for vibrant color and fresh aroma.

 Expert Tips for the Perfect Margherita Pizza

Creating pizza that rivals your favorite Italian pizzeria requires attention to detail. Here are some tips from seasoned cooks:

1. Use Room Temperature Dough

Cold dough is harder to stretch and more likely to tear. Leave it at room temperature for at least 30 minutes before shaping.

2. Don’t Overload the Cheese

Too much mozzarella can cause soggy centers. Stick to about 1 cup per 12-inch pizza.

3. Fresh vs. Shredded Mozzarella

Fresh mozzarella has wonderful texture but can be watery. Pat it dry before adding to reduce moisture. Shredded mozzarella melts evenly and provides consistent results.

4. Avoid Canned Pizza Sauce

Homemade crushed tomato sauce, especially using San Marzano tomatoes, tastes fresher and more authentic than store-bought sauce.

5. Invest in a Pizza Stone or Steel

These tools hold and distribute heat much better than regular baking sheets, giving your crust that crisp, pizzeria-style bottom.

6. Rotate the Pizza While Baking

Turn the pizza 180 degrees halfway through baking for even browning.

 How to Make Pizza Dough from Scratch (Optional)

If you’re feeling ambitious, making your own dough is incredibly rewarding. Here’s a quick recipe:

Ingredients:

  • 3½ cups all-purpose flour

  • 1 teaspoon sugar

  • 1 packet active dry yeast (2¼ tsp)

  • 1½ teaspoons salt

  • 1¼ cups warm water (110°F)

  • 2 tablespoons olive oil

Directions:

  1. Combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.

  2. In a large bowl, mix flour and salt. Add yeast mixture and olive oil.

  3. Knead for 8–10 minutes until smooth and elastic.

  4. Place in an oiled bowl, cover, and let rise in a warm place until doubled in size (about 1–1.5 hours).

  5. Divide and shape as needed.

Note: This makes enough dough for 2 medium pizzas.

 Nutritional Breakdown (Per Serving)

  • Calories: ~364 kcal

  • Protein: 15g

  • Fat: 14g

  • Carbohydrates: 40g

  • Sugar: 3g

  • Fiber: 2g

  • Sodium: 580mg

Nutritional content varies based on brands and quantities used.

 What to Serve with Margherita Pizza

While it’s perfect on its own, here are some pairings that elevate the meal:

  • Starter: Caprese salad with balsamic glaze

  • Drink: Light-bodied red wine like Chianti or a cold Italian lager

  • Dessert: Classic tiramisu or lemon sorbet

  • Side: Arugula salad with lemon vinaigrette

 Storage & Reheating

Storing Leftovers:
Wrap slices in foil or store in an airtight container in the fridge for up to 3 days.

Reheating:

  • Reheat in a skillet on medium heat for a crispy crust.

  • Or, bake at 375°F for 5–7 minutes.

 Final Thoughts

Margherita pizza proves that less truly is more. With just a few ingredients, you can recreate a timeless classic at home—perfect for weeknight dinners, special occasions, or weekend pizza nights. By following this guide and paying close attention to technique and quality, your homemade Margherita pizza will rival your favorite pizzeria’s version.

Enjoy the process and savor every bite of your own pizza masterpiece.

Leave a Comment