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My go-to pizza at all pizza restaurants is a margherita. It’s my favorite…hands down. Logically I had to create my own classic margherita pizza recipe that rivals the pies I had in Italy.
I honestly feel like you can judge how legit a pizza place is on how good their margherita is. If they can’t make a good marg…pizza in it’s most simple, pure form…then I have little hope for any of their other ‘zas. Might be harsh, but it has worked for me so far!
The crust in this recipe is a Neopolitan crust which means that it is thin. We love it thin and chewy. This pizza crust recipe is flawless and the perfect compliment to the simple and delicate but bold flavor of a margherita pizza.
Ingredients for a Margherita Pizza Recipe
Recipes that are amazing have to be complicated and have a grocery list a mile long, right? Wrong! The crust has just 5 ingredients, the sauce has 2, and for the toppings, there are 3. It really couldn’t be more simple! Here is what you will need:
Dough:
- Baker’s flour (or 00 flour): essential to getting that chewy crust you want in a pizza, see section below for more details
- Water: it needs to be warm (105-115 degrees F) to activate the yeast properly
- Sea Salt: go for fine grain, adds flavor to the crust
- Sugar: feeds the yeast
- Instant Yeast: don’t use active dry yeast
Sauce:
- San Marzano Tomatoes: you can use crushed, whole, diced…whatever you can find…it all ends up in the blender
- Sea Salt: adds flavor to the sauce
Toppings:
- Fresh Mozzarella: you can use as much or as little of the cheese as you want
- Fresh Basil: I like to leave the leaves whole and scatter them over the top, use as many as you want
- Olive Oil: adds a little extra flavor classic to a margherita
The measurements for each ingredient can be found in the recipe card below. You can also save or print the recipe from there.
Tools for the Best Pizza
None of these tools are absolutely essential, but they will make your pizza even more amazing and honestly easier to move the pizza and get it just right!
What is a Margherita Pizza?
Margherita pizza is a pizza generally made with San Marzano tomatoes, mozzarella, fresh basil, salt and extra-virgin olive oil.
What is Baker’s Flour?
Baker’s flour is similar to bread flour in that it has a higher protein content which helps create more gluten making the bread more chewy. Just what you want in a pizza crust!
You can also use 00 flour in this recipe, but it is a little harder to find. If you’re willing to pay a little more and work a little harder to find it, I love the results I get with this floud. It is a finely ground Italian flour that is most often used for pasta and pizza dough.
For our Utah readers, I find both of these flours at Harmon’s, but if you aren’t near a Harmon’s, you can find them on Amazon or at Whole Foods.
What is a San Marzano Tomato?
San Marzano tomatoes are a variety of plum tomatoes. Plum tomatoes are a type of tomato used for making sauce.
They are generally oval or cylindrical in shape, and generally higher solid content, with less juice.
Does Margherita Pizza Contain Alcohol?
A margherita pizza is made with fresh tomatoes, basil, and mozzarella cheese.
The alcoholic beverage has nothing to do with the pizza.
How Do You Reheat Pizza?
First of all, why? Cold pizza is so dang good! But I know people have strong feelings about that so the very best way to reheat pizza is on a stove top.
Heat a heavy skillet to medium and add a drop of oil. Place the pizza in the skillet, and cook for 2 minutes, until the bottom is crisp.
Turn the heat to low and add 2 drops of water along the edge of the skillet, not next to the pizza. Cover with a lid for 1 minute, until the cheese is melted.
Of course if you’re in a hurry and don’t want to go to the effort, just zap it in the microwave for 30 seconds.
It’s simple. It’s flavorful…my most favorite pizza ever! Make this margherita pizza recipe for your next homemade pizza night with the fam! I just know you’re going to love it!
More PIZZA RECIPES you are sure to love:
- Pesto Pepperoni and Sausage Grilled Pizza
- Elote Mexican Corn Grilled Pizza
- Pepperoni Pizza Stuffed Crescent Rolls
- Pepperoni Pizza Dip
- Homemade Pizza Sauce
- Zucchini Pizza Crust
- Pulled Pork Pizza
- Grilled Garlic Naan Pizza
- All our Pizza recipes!
Classic Margherita Pizza
Ingredients
- 1 Batch Pizza Dough, *see note
For the Sauce:
- 1 Can San Marzano Tomatoes, 14 oz (**see note)
- 3/4 teaspoon Sea Salt, fine grain
For the Toppings:
- 8 Ounces Fresh Mozzarella, torn into pieces
- Basil, fresh, whole leaves, you only need a few
- Olive Oil, for drizzling on top
Instructions
For the Crust:
- Prepare the pizza dough according to the recipe instructions at least 24 hours in advance.1 Batch Pizza Dough
- About 60–90 minutes before baking, remove the dough from the refrigerator and let it come to room temperature.
- Place a pizza stone on the upper rack of your oven and preheat to 550°F for 45–50 minutes. While the pizza stone is heating, make the sauce.
For the Sauce:
- Add the tomatoes and salt to a blender and blend until smooth. Set aside. (***see note).1 Can San Marzano Tomatoes, 3/4 teaspoon Sea Salt
Assemble and Bake:
- Lightly dust a work surface with flour. Gently press and stretch the dough from the center outward, rotating as you go, until a thin round forms.
- Dust a pizza peel with flour and transfer the dough onto it.
- Turn the oven to broil for 5 minutes. Carefully slide the dough onto the hot pizza stone, then immediately reduce the oven temperature back to 550°F.
- Bake the crust for 2–3 minutes, until it just begins to set. Remove it from the oven using the pizza peel.
- Spread a thin layer of sauce over the crust, leaving a ½–1 inch border around the edges.
- Top with fresh mozzarella and drizzle lightly with olive oil. Add basil now or after baking, depending on preference.8 Ounces Fresh Mozzarella, Basil, Olive Oil
- Return the pizza to the oven and bake for 1–2 more minutes, until the cheese is melted and bubbly.
- Remove from the oven, finish with fresh basil and an extra drizzle of olive oil if desired, then slice and serve. Repeat these steps with the remaining pizza dough.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This Margherita Pizza recipe is a masterpiece! The fresh ingredients, detailed instructions, and stunning photos make it so inspiring. I can’t wait to try this classic at home. Thank you!
Yay!! Thank you so much!!
This is a pizza that I never get tired of. And this recipe looks absolutely perfect!
one of my favorite ways to eat pizza…YUMMY!
one of my favorite ways to eat pizza…YUMMY!
yep..this is my kinda pizza!