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margarita pizza

🍕 Margherita Pizza – Classic Italian Simplicity at Its Best

This Margherita Pizza showcases the beauty of simple ingredients: a crisp yet chewy crust, fresh tomato sauce, creamy mozzarella, fragrant basil, and a drizzle of olive oil. Perfect for pizza night or a cozy weekend dinner, this Italian classic delivers fresh flavor and elegance in every bite.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Course Main Dish
Cuisine Italian
Servings 8 slices
Calories 300 kcal

Equipment

  • Mixing bowl
  • Pizza stone or baking sheet
  • Rolling pin (optional)
  • parchment paper
  • Oven or pizza oven
  • Pizza peel (optional)

Ingredients
  

For the Dough (makes 1 12-inch pizza):

  • 2 cups all-purpose flour
  • ¾ cup warm water 110°F / 45°C
  • 1 tsp instant yeast
  • ½ tsp salt
  • 1 tbsp olive oil

For the Pizza Toppings:

  • ½ cup crushed San Marzano tomatoes or quality canned tomatoes
  • 1 clove garlic minced (optional)
  • Salt and pepper to taste
  • 1 tbsp olive oil plus more for drizzling
  • 6 –8 oz fresh mozzarella preferably mozzarella di bufala or bocconcini, sliced
  • Fresh basil leaves 8–10 leaves

Instructions
 

Step 1 – Prepare the Dough:

  • In a bowl, combine warm water and yeast. Let sit for 5 minutes.
  • Stir in flour, salt, and olive oil. Mix until a dough forms.
  • Knead on a floured surface for 8–10 minutes until smooth and elastic.
  • Place in a greased bowl, cover, and let rise for 45–60 minutes, or until doubled.

Step 2 – Preheat Oven:

  • Preheat oven to 500°F (260°C). Place a pizza stone inside if using.

Step 3 – Make the Sauce:

  • In a small bowl, mix crushed tomatoes with garlic (if using), salt, pepper, and 1 tbsp olive oil. Set aside.

Step 4 – Assemble the Pizza:

  • Roll or stretch the dough into a 12-inch circle.
  • Transfer to parchment paper or a floured pizza peel.
  • Spread a thin layer of tomato sauce over the base.
  • Top with mozzarella slices.
  • Bake for 10–12 minutes until crust is golden and cheese is bubbly.
  • Remove from oven, top with fresh basil, and drizzle with olive oil.

Notes

Use a pizza stone for the crispiest crust.
Don't overload with sauce or cheese – Margherita pizza is about balance.
Add basil after baking to preserve its flavor and color.