The Perfect Margherita Pizza is an iconic Italian classic that highlights fresh, simple ingredients.
This pizza balances sweet San Marzano tomatoes, creamy mozzarella, and fragrant basil on a crispy thin crust.
Following this recipe, you can make an authentic Margherita pizza with a golden crust and delicious flavor right at home.
Why You’ll Love This Recipe
- Using active dry yeast and warm water helps create a light, elastic dough.
- San Marzano tomatoes offer a sweet, rich flavor that complements the creamy mozzarella.
- Baking at a high temperature ensures a crisp crust with a slight char, mimicking traditional wood-fired ovens.
- Fresh basil added after baking retains its aroma and freshness.
- Drizzling olive oil before serving adds depth and richness to the finished pizza.
The Perfect Margherita Pizza
Make an authentic Margherita pizza with a crispy thin crust topped with San Marzano tomatoes, fresh mozzarella, and basil. Baked at high heat for a perfect char and finished with a drizzle of olive oil.
- Prep time
- 20 minutes
- Cook time
- 12 minutes
- Servings
- 2
- Yield
- 1 12-inch pizza
Ingredients
- 2 cups (250g) all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2¼ teaspoons) active dry yeast
- ¾ cup (180ml) warm water (about 110°F or 43°C)
- 1 tablespoon olive oil, plus extra for greasing and drizzling
- ½ cup (120g) canned San Marzano tomatoes, crushed
- 8 ounces (225g) fresh mozzarella cheese, sliced
- Fresh basil leaves (about 10 leaves)
- Salt and pepper to taste
Instructions
- Prepare the dough In a small bowl, dissolve the sugar and yeast in the warm water. Let it sit for 5 to 10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
- Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Lightly grease a large bowl with olive oil and place the dough inside. Cover with a damp cloth and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
- Preheat oven and prepare pizza Preheat your oven to its highest setting, about 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- Punch down the risen dough and turn it out onto a floured surface. Roll it into a 12-inch (30 cm) circle about ¼ inch (6 mm) thick.
- Transfer the rolled dough to a pizza peel or baking sheet lightly dusted with flour.
- Assemble the pizza Spread the crushed San Marzano tomatoes evenly over the dough, leaving a border around the edges for the crust.
- Season the tomato sauce with salt and pepper to taste.
- Distribute the sliced mozzarella cheese evenly over the tomato sauce.
- Bake and finish Carefully slide the pizza onto the hot pizza stone or place the baking sheet in the oven.
- Bake for 10 to 12 minutes, or until the crust is golden and crisp, and the cheese is melted and bubbling.
- Remove the pizza from the oven and immediately scatter fresh basil leaves on top.
- Drizzle with a little extra virgin olive oil before slicing and serving.
Helpful Tips
- Use a pizza stone if you have one for a crispier crust.
- Make sure the water is warm but not hot to properly activate the yeast.
- Avoid using pre-shredded mozzarella; fresh mozzarella melts better and has a creamier texture.
- Add basil after baking to retain its fresh flavor. This recipe contains wheat and milk; use gluten-free pizza dough and dairy-free mozzarella when needed.
Storage and Make-Ahead
Store leftover pizza covered in the refrigerator for up to 2 days.
Reheat leftover pizza in a hot oven or on a skillet to maintain crispiness.
The dough can be made ahead and refrigerated for up to 24 hours before shaping.
Frequently Asked Questions
Can I use regular canned tomatoes instead of San Marzano?
Yes, you can use other canned tomatoes, but San Marzano tomatoes have a sweeter and less acidic flavor that is traditional for Margherita pizza.
Can I make the dough ahead of time?
Yes, dough can be made and refrigerated for up to 24 hours. Let it come to room temperature before rolling out.
What if I don't have a pizza stone?
You can bake the pizza on a baking sheet or pizza pan. For best results, preheat the baking sheet in the oven before placing the pizza on it.
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