There’s something magical about a classic Margherita pizza, the way fresh basil, ripe tomatoes, and creamy mozzarella come together on a crisp crust. This easy Margherita pizza recipe brings that magic home with simple steps and bold Italian flavors you’ll want to make again and again.
It starts with a good foundation: a chewy, golden homemade pizza dough that bakes up beautifully every time. Whether you’re using a pizza stone or a regular oven tray, this dough delivers that classic pizzeria bite.
Topped with just the right amount of sauce and fresh mozzarella, this pizza channels the heart of Neapolitan pizza without the need for a wood-fired oven. A quick bake and a scatter of basil leaves give you a tomato mozzarella pizza that’s light, fresh, and full of flavor.
This is a classic Italian pizza that keeps things simple and satisfying. Perfect for weeknight dinners, weekend gatherings, or even solo indulgence, it proves that the best pizzas don’t need a long list of toppings, just good ingredients and the right recipe.
What You’ll Need To Make This Easy Margherita Pizza
This pizza keeps things classic, but every ingredient counts. Here’s what you’ll need and why it matters.
1. All-Purpose Flour
Forms the base of the dough with just the right chew.
Easy to work with and accessible in most kitchens.
Yields a soft interior with a slightly crisp outer crust.
2. Active Dry Yeast
Helps the dough rise and develop air pockets.
Gives that light, airy texture in the crust.
Adds a subtle, natural flavor as it ferments.
3. Warm Water (about 43°C)
Activates the yeast to kickstart the rising process.
Helps bind ingredients without killing the yeast.
Needs to be just warm not hot.
4. Olive Oil
Adds richness and softness to the dough.
Enhances flavor with a subtle fruitiness.
Helps the crust brown nicely in the oven.
5. Salt
Brings out the flavor in the dough and sauce.
Controls the yeast so it doesn’t over-proof.
Essential for overall balance.
6. Sugar
Just a touch feeds the yeast to get things bubbling.
Slightly enhances the sauce’s natural sweetness.
Helps with browning in the crust.
7. Canned Whole San Marzano Tomatoes
The heart of a true Margherita sauce.
Known for their sweet, low-acid profile.
Break down easily into a rustic, rich sauce.
8. Garlic
Adds savory depth to the tomato sauce.
Aromatic and balances the tomato’s acidity.
Just a clove goes a long way.
9. Mozzarella di Bufala or Fresh Mozzarella
The creamy, melt-in-your-mouth topping.
Rich in flavor with a soft, milky texture.
Melts beautifully and pairs perfectly with tomato and basil.
10. Parmesan Cheese
Adds salty, nutty contrast.
Melts into the sauce for extra richness.
Optional but elevates the flavor.
11. Fresh Basil Leaves
Delivers that signature Margherita aroma.
Adds brightness and a pop of green.
Best added before and after baking.
12. Sea Salt
A final sprinkle brings all the toppings to life.
Helps highlight both tomato and cheese.
Adds a delicate crunch when used post-bake.
13. Extra Virgin Olive Oil
A drizzle before baking enhances flavor.
Helps the crust crisp and the toppings glisten.
Use good-quality oil for the best results.
Equipment for Making The Best Margherita Pizza
Mixing bowls
Rolling pin
Pizza stone or baking sheet
Pizza peel (optional but helpful)
Saucepan
Oven
Quick Tips for Making This Easy Margherita Pizza Recipe
Don’t overload your pizza with sauce or toppings, it can make the crust soggy.
For the crispiest crust, use a preheated pizza stone or steel.
Let the dough come to room temperature before rolling.
Tear the mozzarella instead of slicing to avoid wateriness.
Always use fresh basil add some before baking and more after for flavor balance.
Fresh basil adds antioxidants and anti-inflammatory compounds
Conclusion
Margherita pizza is more than just a meal, it’s a celebration of simplicity and flavor. Whether it’s a cozy dinner at home or your introduction to making pizza from scratch, this easy recipe captures the essence of Italian comfort food.
Once you master it, you may never go back to takeout again. And trust me, with the smell of bubbling cheese and fresh basil wafting through your kitchen, you’ll be glad you made it from scratch.
✅ Quick Tips: Read through the full recipe before diving in; it’s the best way to get a feel for the flow, prep time, and tools you’ll need. Think of it like scanning a map before a road trip: you’ll cook more confidently and avoid any surprises halfway through.
This easy Margherita pizza recipe features classic Neapolitan flavors with a crisp homemade crust, zesty tomato sauce, creamy mozzarella, and garden-fresh basil. Perfect for a weeknight dinner or a fun weekend bake, this pizza is a flavorful slice of Italy made with love and no fuss.
Ingredients
For the Homemade Pizza Dough
2¼tsp active dry yeast
1¼cups warm water (about 43°C)
1tsp sugar
3½cups all-purpose flour
2tbsp olive oil
1tsp salt
For the Margherita Pizza Sauce
1can 400g whole peeled San Marzano tomatoes
1tbsp olive oil
1garlic clove, minced
½tsp tsp salt
¼tsp tsp sugar
For the Pizza Toppings
250gmozzarella di bufala or fresh mozzarella (or fresh mozzarella)
¼cup freshly grated Parmesan cheese
1-2tbsp olive oil
Handful of fresh basil leaves
Pinch of sea salt
Instructions
1
Make the Dough
In a small bowl, mix warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil.
Mix until a dough forms. Knead for 8–10 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
2
Prepare the Sauce
In a saucepan, heat olive oil over medium heat.
Add minced garlic and sauté until fragrant.
Add canned tomatoes (with juice) and crush them with a spoon.
Stir in salt and sugar, simmer for 15–20 minutes until slightly thickened. Set aside to cool.
3
Preheat Oven and Prep
Preheat your oven to 250°C. If you have a pizza stone, place it inside to preheat as well.
Punch down the dough and divide it into 2 balls for a thin crust or keep it whole for one large pizza.
Roll out the dough on a floured surface into your desired shape.
4
Assemble the Pizza
Transfer rolled dough to a pizza peel or parchment-lined tray.
Spread a thin layer of tomato sauce across the surface.
Distribute mozzarella chunks evenly and sprinkle with Parmesan.
Drizzle with olive oil and add a few fresh basil leaves.
5
Bake
Bake pizza for 8–12 minutes or until the crust is golden and cheese is bubbly and slightly browned.
Remove from oven, top with more fresh basil and a pinch of salt.
Slice and serve hot!
Nutrition Facts
Servings 1
Serving Size 2–3 slices
Amount Per Serving
Calories290kcal
% Daily Value *
Total Fat12g19%
Saturated Fat5g25%
Cholesterol25mg9%
Sodium560mg24%
Potassium210mg6%
Total Carbohydrate34g12%
Dietary Fiber2g8%
Sugars3g
Protein12g24%
Vitamin A 350 IU
Vitamin C 4 mg
Calcium 180 mg
Iron 2 mg
Vitamin D 10 IU
Vitamin E 0.8 IU
Vitamin K 12 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
High Heat is Key: For a blistered, chewy crust, get your oven as hot as it will go.
Don't Over-Sauce: A thin layer of sauce is all you need. Too much will make the pizza soggy.
Use Fresh Mozzarella: The water content is what gives it that beautiful, melty texture. Shredded cheese won't give you the same authentic result.
Tear the Mozzarella: Tearing instead of slicing creates rustic, creamy pools of cheese.
Add Basil After Baking: The fresh basil should be added at the end to prevent it from burning.
Don't Forget the Olive Oil: A drizzle before and after baking adds a final layer of flavor and richness.
Use a Pizza Stone or Inverted Baking Sheet: This acts as a heat source from below, mimicking a traditional pizza oven recipe and ensuring a crispy crust.
Patience with the Dough: The long, slow fermentation is where the best flavor and texture come from.
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Lia Agbor
Food and Lifestyle Blogger
Hi, I’m Lia, a food lover, traveler, and storyteller. I’m passionate about creating delicious recipes, exploring new flavors, and sharing them with the people I love.
