Easy Margherita Pizza Recipe: Fresh, Simple, and Packed with Flavor

Margherita pizza is the king of simplicity. Just dough, tomatoes, mozzarella, and basil. That’s it. No long ingredient list. No confusing techniques. Yet somehow, the flavor is unforgettable.

This is the kind of pizza that lets each ingredient shine. A crisp base, a bit of chew, juicy tomatoes, creamy cheese, and fresh basil. When done right, it’s not just food — it’s art.

And the best part? You don’t need a pizza oven, fancy tools, or years of dough-making experience. This recipe is fast, simple, and perfect for beginners.

Let’s make it together.

Ingredients (With Measurements)

This recipe makes one 12-inch pizza — enough for 2 hungry people.

For the Dough:

• 2 cups all-purpose flour (plus extra for kneading)
• ¾ cup warm water (110°F)
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 tablespoon olive oil

For the Toppings:

• ⅓ cup crushed San Marzano tomatoes (or canned whole peeled, crushed by hand)
• 4 ounces fresh mozzarella (preferably low-moisture or buffalo)
• 6 to 8 fresh basil leaves
• 1 tablespoon extra virgin olive oil
• Salt to taste

That’s all. No sauce, no spices, no extras. Margherita pizza is about balance and purity.

Tools You’ll Need

• Large mixing bowl
• Wooden spoon or dough whisk
• Measuring cups and spoons
• Rolling pin (or use your hands)
• Baking sheet or pizza stone
• Parchment paper (optional)
• Oven with broil function (helpful)

Making the Dough From Scratch

1. Activate the Yeast

In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes.

It should get foamy. If not, your yeast might be dead. Try again with fresh yeast.

2. Mix and Knead

In a large bowl, add flour and salt. Pour in the yeast mixture and olive oil.

Mix with a spoon until it forms a shaggy dough. Then knead on a floured surface for 8–10 minutes.

It should be smooth, stretchy, and not too sticky.

3. First Rise

Shape the dough into a ball. Place it in an oiled bowl, cover with a towel, and let rise for 60–90 minutes.

It should double in size.

Fast Store-Bought Dough Option

Short on time? Use pre-made pizza dough from the store.

Just let it sit at room temp for 30 minutes before shaping. Cold dough is harder to stretch.

Shape the Dough

Once your dough is ready, punch it down gently. Flour your surface and roll it into a 12-inch circle.

No rolling pin? Use your hands to stretch it from the center outward.

Don’t press too hard. You want air bubbles for that chewy crust.

Preheat the Oven

Turn your oven up to 500°F (or as hot as it goes). Place a baking sheet or pizza stone inside while it heats. This helps give the crust a quick crisp base.

Let the oven heat for 20–30 minutes.

Build the Pizza

Place your dough on a piece of parchment or a floured board.

Spread crushed tomatoes over the surface. Leave a ½-inch border for the crust.

Tear mozzarella into pieces and scatter evenly.

Add a few torn basil leaves. Save the rest for after baking.

Drizzle with olive oil and sprinkle lightly with salt.

Bake It Right

Slide the pizza onto your hot stone or baking tray.

Bake for 8 to 10 minutes — until the crust is golden and the cheese bubbles.

For extra browning, switch on the broiler for 1 to 2 minutes at the end.

Watch closely so it doesn’t burn.

Add Fresh Basil and Serve

After baking, add the rest of the basil.

Let it rest for 2 minutes, then slice and serve.

You just made real, fresh, homemade Margherita pizza.

Tips for Better Pizza at Home

• Don’t overload the toppings
• Keep the dough thin in the center
• Use parchment if you don’t have a pizza peel
• Let the dough rise slowly in the fridge overnight for more flavor
• Warm cheese slightly before topping to help it melt faster

Variations You Can Try

Margherita is a base for so many ideas. Here are a few ways to mix it up:

• Add thin slices of tomato for extra texture
• Use burrata instead of mozzarella for a richer feel
• Sprinkle with chili flakes after baking for heat
• Add garlic-infused olive oil before serving
• Use pesto instead of basil for a twist

These ideas keep the spirit of the dish while letting you experiment.

Serving Suggestions

Margherita pizza is great alone, but you can serve it with:

• A light arugula salad
• Roasted veggies
• A glass of red wine or sparkling water
• Fresh fruit for dessert

Keep the sides simple. Let the pizza shine.

Storing and Reheating

To Store:

• Wrap leftovers in foil or an airtight container
• Refrigerate for up to 3 days

To Reheat:

• Reheat in a skillet over medium heat for 5 minutes
• Or bake at 375°F for 7–8 minutes
• Avoid the microwave — it ruins the texture

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FAQs

1. What’s the origin of Margherita pizza?

Margherita pizza originated in Naples, Italy in the late 1800s. It was made to honor Queen Margherita of Savoy and used ingredients that matched the Italian flag: red tomatoes, white mozzarella, and green basil.

2. Can I use regular shredded mozzarella?

You can, but it won’t melt the same. Fresh mozzarella creates better texture and flavor. Low-moisture shredded mozzarella tends to be saltier and browns more.

3. Do I need a pizza stone?

No. A hot baking sheet works well. Just preheat it in the oven before adding the pizza to mimic the stone’s effect.

4. Can I make the dough ahead of time?

Yes. After kneading, cover and place the dough in the fridge overnight. Bring to room temperature before shaping and baking.

5. Is San Marzano tomato necessary?

Not mandatory, but preferred. San Marzano tomatoes have lower acidity and richer flavor. If not available, use any high-quality whole peeled tomatoes and crush them by hand.

6. How do I prevent soggy pizza?

Use minimal sauce and low-moisture cheese. Preheat your oven fully, and bake directly on a hot surface to crisp the crust quickly.

7. Can I freeze the dough?

Yes. After the first rise, wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge and let it come to room temperature before using.

8. Is Margherita pizza vegetarian?

Yes. All ingredients are plant-based. Just check the cheese if you’re following a strict vegetarian diet, as some mozzarella may contain animal rennet.

9. Can I use whole wheat flour?

You can. Substitute up to 50% of the flour with whole wheat. The crust will be denser and nuttier. Use slightly more water to adjust for absorption.

10. What’s the best way to cut the pizza?

Use a sharp pizza wheel or a chef’s knife. Let the pizza rest for 2 minutes before slicing so the cheese settles and doesn’t slide off.