There’s something deeply satisfying about making a Classic Margherita Pizza at home. I love how this pizza celebrates simplicity, relying on a crisp yet chewy crust, bright tomato sauce, creamy mozzarella, and fresh basil. I always feel that when the ingredients are good, there’s no need to complicate things. This pizza brings me straight to the heart of Italian cooking, where balance and quality matter more than excess.
Why You’ll Love This Recipe
I enjoy this recipe because it’s timeless and approachable. I don’t need fancy equipment or hard-to-find toppings to make something truly special. I like how quickly it comes together, making it perfect for weeknights, yet it still feels impressive enough for sharing with family or friends. I also appreciate that every bite tastes fresh, light, and comforting at the same time.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound pizza dough, homemade or store-bought
½ cup canned San Marzano tomatoes, crushed
2 teaspoons extra-virgin olive oil
Pinch of fine sea salt
1 cup shredded whole milk mozzarella cheese
Handful of fresh basil leaves
All-purpose flour, for shaping the dough
Semolina flour, for dusting the baking surface
Directions
I start by preheating my oven to 500°F (260°C) and placing a pizza stone or heavy baking sheet inside so it gets thoroughly hot. This step is essential for achieving a crisp crust.
While the oven heats, I prepare the sauce by mixing the crushed tomatoes with olive oil and a pinch of sea salt. I keep this sauce simple and uncooked because I love the fresh tomato flavor it brings.
Next, I lightly flour my work surface and gently stretch the dough into a 12-inch round. I’m careful not to press out all the air, since I like a crust with a bit of chew and character. I transfer the dough to parchment paper dusted with semolina flour.
I spread a thin layer of sauce over the dough, leaving a small border around the edges. Then I scatter the mozzarella evenly on top and add torn basil leaves. I always remind myself not to overload the pizza so it bakes evenly.
I slide the pizza into the oven and bake it for 10 to 12 minutes, watching closely until the crust turns golden and the cheese melts beautifully. Once it’s done, I let it rest briefly, drizzle with a little olive oil, slice, and serve.
Servings And Timing
I usually make this pizza to serve 4 people.
Prep time: about 15 minutes
Cook time: 10–12 minutes
Total time: approximately 25–30 minutes
Variations
I sometimes switch things up depending on my mood. I like using fresh mozzarella instead of shredded, making sure to pat it dry first. When I want extra flavor, I add a sprinkle of grated Parmesan after baking. For a slightly heartier version, I occasionally finish the pizza with a few slices of fresh tomato or a pinch of red pepper flakes.
Storage/Reheating
When I have leftovers, I store the slices in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using a skillet over medium heat because it keeps the crust crisp. If I’m reheating multiple slices, I use the oven at 375°F for about 5 to 7 minutes.
FAQs
Can I use store-bought pizza dough?
I often do when I’m short on time, and it still turns out great. I just make sure to let it come to room temperature before shaping.
What if I don’t have a pizza stone?
I use a heavy baking sheet instead, preheating it in the oven to mimic the effect of a stone.
Can I make the sauce ahead of time?
I sometimes prepare it a few hours in advance and keep it covered in the refrigerator. I always bring it back to room temperature before using.
Is fresh basil necessary?
I think fresh basil makes a big difference in flavor and aroma, especially added right after baking.
How do I avoid a soggy pizza?
I use a light hand with the sauce and cheese and make sure my oven is fully preheated before baking.
Conclusion
Making Classic Margherita Pizza at home reminds me that simple food can be incredibly satisfying. I love how this recipe highlights the beauty of good ingredients and straightforward techniques. Every time I make it, I feel like I’m bringing a little piece of Italy into my kitchen, and that’s something I never get tired of enjoying.
Classic Margherita Pizza features a crisp yet chewy crust topped with simple, high-quality ingredients: crushed San Marzano tomatoes, creamy mozzarella, and fresh basil for a true taste of Italy.
Total Time:25–30 minutes
Yield:4 servings
Ingredients
1 pound pizza dough, homemade or store-bought
½ cup canned San Marzano tomatoes, crushed
2 teaspoons extra-virgin olive oil
Pinch of fine sea salt
1 cup shredded whole milk mozzarella cheese
Handful of fresh basil leaves
All-purpose flour, for shaping the dough
Semolina flour, for dusting the baking surface
Instructions
Preheat the oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside.
In a bowl, mix crushed tomatoes with olive oil and a pinch of salt to make the sauce.
On a lightly floured surface, stretch the dough into a 12-inch round. Avoid pressing out all the air.
Transfer the dough to parchment paper dusted with semolina flour.
Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges.
Evenly scatter the shredded mozzarella on top and add torn basil leaves.
Carefully slide the pizza onto the preheated stone or sheet and bake for 10–12 minutes, until the crust is golden and the cheese is melted.
Let the pizza rest briefly, drizzle with olive oil, slice, and serve.
Notes
Use fresh mozzarella for a traditional version, but pat it dry to prevent excess moisture.
A preheated baking surface is key for a crisp crust.
Don’t overload the pizza to avoid sogginess and ensure even baking.
Add Parmesan or red pepper flakes after baking for extra flavor.
