Margherita Pizza Recipe
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Wanna know how to make really amazing Margherita pizza? I’ve got you! Thin, bubbly crust, crunchy base, tomato, fresh mozz, & loads of basil!
I know so many people who’s absolute favorite, number one pizza is Margherita pizza.
And I totally get it! When it’s done right it can be so incredibly good!
That’s what we are talking about here today: a Margherita pizza recipe that is done SO right.
I’ve got some really great tips and tricks here to take your pizza Margherita game to a whole new level!
And if you’re as into good pizza as we are, you may also want to check out some of the other pizza recipes here, such as my pizza puffs, my corn pizza, and my barbecue chicken pizza!
Table of Contents
- What is Margherita pizza?
- Why this is the best Margherita pizza recipe
- What does Margherita pizza taste like?
- Ingredients
- Special equipment
- How to make Margherita pizza
- How to serve Margherita pizza
- Expert tips
- Frequently asked questions
- A few more of my best Italian food recipes
What is Margherita pizza?
This is a classic pizza recipe named after Margherita, who was an Umbrian queen back in the 1800’s. Legend has it she was making a big trip to Naples and a local chef created this pizza in her honor.
It was so beautiful (with all the colors of the Italian flag) and delicious that it became a true classic, and we have been enjoying it ever since!
Margherita is a Neapolitan style pizza, which means the crust is thin and crisp on the bottom, pillowy, and very airy and light. The goal with this type of crust is to get it slightly charred and blistered. This results in a unique flavor that is highly addictive.
Margherita pizza is the definition of simplicity, so all the ingredients need to be up to snuff. Top-notch dough, a thin layer of sweet tomato sauce, fresh, milky mozzarella, and a liberal application of basil leaves, drizzled with extra-virgin olive oil. Get the best you can find!
Why this is the best Margherita pizza recipe
- Tastes amazing: No exaggeration, this is as good as (if not better than!) anything you’d find in a fancy pizza restaurant.
- Few ingredients: Just the very basics, there’s no need to complicate things!
- Easy to make: You’ll have a spectacular meal in around half an hour.
- Authentic: I’ve held as strictly as possible to the real Italian ideal here! While still trying to create the most incredible taste experience for you.
What does Margherita pizza taste like?
This recipe has a nice balance of yeasty, toasty crust, sweet, slightly tangy tomato sauce, milky cheese, and fresh, aromatic basil.
Ingredients
Dough: Use store-bought or check out my favorite pizza dough recipe. It’s nice if it’s had some time in the fridge to ferment. This will help that crust to get really blistery.
Sauce: Again, store-bought is fine, or use my homemade tomato sauce recipe.
Cheese: I like the kind of fresh mozz that comes in a vacuum pack. It’s not to dry; not too watery. It usually is in a log shape and sometimes it’s even pre-sliced into rounds.
Basil: There’s no substitute for fresh basil leaves, if you really want to do this right!
Extras: A drizzle of extra-virgin olive oil brings all the flavors into balance and gives your pizza a gorgeous shine. I also like to sprinkle on a little crushed red pepper flakes, but that’s optional!
Special equipment
- Measuring cups and spoons: Follow my guide on how to measure ingredients.
- Pan: Lately I’ve been loving my perforated pizza pan. I use a 16-incher, but the size isn’t all that important. Just stretch the dough as thin as you can without tearing it, and if you want you can use a pizza stone or pizza steel, or just throw it right on the grates of your grill.
- Cutting board: You don’t want to cut on your pan, it could dent it! Transfer your cooked pizza to a cutting board after its had a little rest.
How to make Margherita pizza
This easy recipe comes together in 6 simple steps.
Step 1: Prepare the crust
Flatten the dough ball with your hands, then work it into a thin round by rolling, stretching, and/or pressing it flat.
Step 2: Spread on the sauce
Next, spread on the sauce. I have a tomato sauce recipe I love, or you can just use something from a jar.
Step 3: Add cheese
Then comes the cheese. Place slices all over the top, keeping in mind that as they melt they will spread out quite a bit.
Step 4: Bake
Place this in the hottest oven you can. If you’re using a regular oven it will probably only go to 500 degrees F, which is good but not great.
My grill can get up to 800 if I really preheat it well, so that’s what I used here.
In a 500 degree oven it should bake in around 10 to 15 minutes; on a grill it will be considerably quicker.
Step 5: Rest
Allow the cooked pizza to cool and firm up a little bit before slicing in, so the toppings don’t all run off the edges.
Step 6: Garnish
Scatter a generous amount of fresh basil leaves on top, then drizzle on the olive oil before slicing into individual portions.
How to serve Margherita pizza
Pizza alla Margherita is best served warm, and we love to eat it for lunch, dinner, or as an appetizer or snack!
Expert tips
Watch my YouTube video: I’ve got loads of great info in this video tutorial!
Go easy on the sauce: As much as I adore a really saucy pizza, you can’t really get away with it here. Neapolitan pizza should never be soggy, and that’s what too much sauce can do to a pizza crust. If you want extra sauce then drizzle on a few spoonfuls after it’s cooked.
Run it under the broiler: For more of a blistery crust and lightly browned cheese, run the pizza under the broiler for a few minutes before allowing it to rest. Just watch it carefully! That broiler is notorious for burning things the minute you turn your back.
Frequently asked questions
Yes! The dough will keep in the fridge for up to 48 hours, or in the freezer for as long as 2 weeks.
You could even shape and top the pizza before freezing it, and if you do it can go straight from freezer to oven. You may just have to increase the bake time slightly.
Slip any leftovers into a zip-top bag and they should keep in the fridge for several days, or for a few weeks in the freezer.
Reheat in a large, dry skillet over medium heat and place a lid on top to re-melt the cheese.
This recipe makes one approximately 14-inch diameter pizza, and it can be cut into 6 slices.
The nutritional info below is for 1 slice, or 1/6th of the whole batch.
A few more of my best Italian food recipes
As an amazon associate I earn from qualifying purchases.
Margherita Pizza
Ingredients
For the Margherita Pizza
- 1/2 batch (195.5 g) pizza dough*, (homemade recipe follows, or use store-bought)
- 1/2 cup (245 g) tomato sauce**, (homemade recipe follows, or use store-bought)
- 16 ounces (453.59 g) fresh mozzarella, sliced
- 1 bunch (8 g) fresh basil, leaves
- 2 tablespoons (28 g) extra-virgin olive oil
- 1/4 teaspoon (0.5 g) crushed red pepper flakes, optional garnish
For the Dough
- 2 teaspoons (8 g) granulated sugar
- 1 1/2 cups (354.88 g) water, warm (not hot)
- 1/4 ounce (7.09 g) active dry yeast, (1 packet or about 2 teaspoons)
- 3 1/2 cups (437.5 g) bread flour, approx. (all-purpose can be substituted)
- 1 tablespoon (14 g) extra-virgin olive oil
- 3/4 teaspoon (4.5 g) kosher salt
- 1/2 teaspoon (1.5 g) garlic powder
- 1/2 teaspoon (1 g) Italian seasoning
For the Sauce
- 3 tablespoons (42 g) extra-virgin olive oil
- 1 (110 g) onion, medium, roughly chopped
- 5 ounces (141.75 g) carrots, grated
- 1 teaspoon (3 g) garlic powder
- 1 teaspoon (2 g) onion powder
- 1 teaspoon (2 g) Italian seasoning
- 1 teaspoon (6 g) kosher salt
- 1/2 teaspoon (1 g) dried oregano
- 1/8 teaspoon (0.25 g) crushed red pepper flakes
- 6 ounces (170.1 g) tomato paste
- 3 tablespoons (48 g) balsamic vinegar
- 28 ounces (793.79 g) crushed tomatoes
- water, as needed
- 1 tablespoon (12 g) granulated sugar, or to taste
- 1 sprig (2 g) fresh basil, optional
Instructions
To Make the Margherita Pizza
- Preheat the grill on its highest setting (or the oven).
- Lightly mist a pizza pan with non-stick spray, and flatten/stretch/press the dough onto it in as thin a layer as possible.
- Spread on the sauce, leaving about a 1-inch margin around the edge.
- Top with fresh sliced mozzarella and cook until the bottom of the crust is beginning to char (approx. 5 to 8 minutes on the grill or 10 to 15 minutes in the oven).
- Broil the top of the pizza on high heat to toast the cheese slightly (approx. 2 to 5 minutes).
- Remove from the broiler and allow the pizza to rest for 3 to 5 minutes.
- Scatter fresh basil leaves all over the top and drizzle with olive oil.
- Sprinkle with crushed red pepper flakes, if desired, then cut into 6 equal slices.
To Make the Dough
- Place the sugar and warm water in a large mixing bowl and stir together to combine.
- Sprinkle the yeast on top and allow it to dissolve.
- When the mixture looks foamy (after approx. 5 to 10 minutes), stir in 2 cups of the flour until incorporated.
- Stir in the olive oil, salt, garlic powder, and Italian seasoning.
- While continuing to mix, add in more flour until the dough gathers itself into a ball and pulls away from the sides of the bowl cleanly. (You may need slightly more or less flour; use your judgement.)
- Knead the dough until it passes the windowpane test*** (approx. 10 minutes).
- Lightly mist the bowl with non-stick spray, place the dough back in, and cover the bowl with plastic wrap or a damp towel.
- Place the bowl of dough in a warm place and allow it to rise until doubled in bulk (approx. 45 to 90 minutes).
- When the dough has grown to twice its original size, punch it down, knead it a few times, and divide it into 2 equal portions.
- Place it in lightly oiled containers (covered) and chill in the fridge for up to 48 hours or in the freezer for up to 2 weeks.
To Make the Sauce
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the onion, carrots, garlic powder, onion powder, Italian seasoning, salt, oregano, and crushed red pepper to the pot.
- Cook, stirring, until the vegetables are soft and tender (approx. 5 minutes).
- Clear a space in the middle of the pot and add the tomato paste.
- Cook the tomato paste, stirring, until browned (approx. 3 to 5 minutes).
- Deglaze the pot with balsamic vinegar, scraping with a wooden spoon to bring the fond up off the bottom of the pot and into the sauce.
- Add the crushed tomatoes and fresh basil (if using) to the pot, turn the heat down to low, place a lid slightly ajar on the pot, and allow the sauce to simmer for at least one hour.
- Taste, adjust seasonings as needed and puree with a hand blender (if desired).
This pizza looks so delicious! I love how your photographs came out too 🙂
Thank you so much Sarah!
I am sorry, Allie, but in Italy we do not do it like that.
The dough is made with just wheat, yeast, water and salt. No seasoning.
The “sauce” is made with just crushed peeled tomatoes and salt. Oregano and garlic are optional and not very common anymore.
On top of that you put buffalo mozzarella, fresh basil and olive oil.
That’s it.
These are the product regulations of the traditional guaranteed specialty “Pizza Napoletana” published on the Gazzetta Ufficiale of the Italian Republic.
Have a nice day,
A.
I know, I know Alberto. I referenced all this in the video. I am in the US and we work with the ingredients that are available to us here. And try to make them taste as delicious as possible. We do not make ourselves slaves to the Gazzetta Ufficiale of the Italian Republic. If you prefer to do it that way you certainly can, but this is my personal take and what my family enjoys. Thanks for reading.
I did not mean to offend you, Allie: I love your blog and your cakes are amazing (I baked many of them and I met you a few years ago).
I live in PA as well, and the ingredients here are very good.
What I meant was just that this is not the traditional pizza recipe (but it definitely looks good and way better than most of the restaurant ones).
Love and peace,
A.
Don’t worry I wasn’t offended! It was just I fully expected to be told this. Every time I post any kind of Italian food recipe I get comments about how it’s not authentic. I’m just trying to share what I like, kwim? If someone wants the version dictated by some official government agency or whatever, then that’s out there for the taking too! I get where you were coming from though, and I appreciate your kind words. Thanks for reading & being supportive! 🩷