Homemade Margherita Pizza is a classic Neapolitan-style pizza topped with three simple, high-quality ingredients: vibrant tomato sauce, fresh mozzarella, and fragrant basil. This timeless combination highlights how elegant simplicity yields outstanding flavor.
This Margherita brings the flavors of Naples to your kitchen. The balance of tangy tomato, creamy mozzarella, and bright basil makes it a light yet satisfying meal. For variations, try adding ground Italian sausage or serving alongside a Burrata Caprese for a more decadent spread.
Why You’ll Love This Margherita Pizza
- Taste – The classic trio of mozzarella, tomato sauce, and basil is simple and delicious.
- Texture – Tender dough with a crisp edge, smooth sauce, and delicate melted mozzarella.
- Time – About 10 minutes to prep ingredients and 15–20 minutes to bake.
Key Ingredients
- Pizza dough – Use a light, flavorful dough; store-bought or homemade both work well.
- Pizza sauce – A simple tomato sauce made from crushed tomatoes, garlic, and olive oil.
- All-purpose flour – Lightly dust the dough to prevent sticking while transferring to the pan.
- Mozzarella cheese – Fresh mozzarella melts beautifully and complements the sauce and basil.
- Basil – Fresh basil adds a bright, herbal finish.
Refer to the recipe card below for exact quantities.
Substitutions & Variations
- Crispier crust – Bake a few extra minutes for a more golden, crispy edge.
- Homemade dough – If you prefer, use your own pizza dough recipe for a fully from-scratch pie.
How to Make Margherita Pizza
- Let the dough come to room temperature – Place dough on a lightly floured surface and rest 30 minutes.
- Preheat oven – Set the rack to the middle position and heat to 475°F (245°C).
- Make the sauce – In a bowl, combine crushed tomatoes, minced garlic, and extra virgin olive oil; season with salt to taste.
- Shape the dough – Stretch by hand or roll into a 12-inch circle or a 9×13″ rectangle. Lightly oil a pizza pan or baking sheet with half the olive oil and transfer the dough to the pan.
- Spread the sauce – Use a ladle to scantily spread sauce over the dough, leaving about a 1-inch border for the crust.
- Add toppings – Top with slices or shreds of mozzarella and a few basil leaves.
- Bake – Bake on the middle rack 15–20 minutes, until cheese is bubbly and the crust is lightly browned underneath.
- Serve – Remove from the oven, slice into eight pieces, and garnish with extra fresh basil. Serve immediately.
Pro tip: Because this pizza is so simple, use the best ingredients you can—San Marzano-style tomatoes, fresh mozzarella, and bright basil make the difference.
Other Cooking Tips
- Stretch the dough slowly so thickness is even and you avoid holes.
- Let the dough rest until room temperature; cold dough is harder to shape and cooks unevenly.
Recipe FAQs
The name is commonly linked to a 19th-century tribute to Queen Margherita of Savoy in Naples. Regardless of the exact origin, the Margherita has become the emblem of Neapolitan pizza.
Yes, you can, but a simple homemade sauce of crushed tomatoes, garlic, and olive oil will taste fresher and brighter.
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Mozzarella-Stuffed Chicken Pomodoro
Love This Pizza Recipe?
If you try it, please leave a rating and a comment on the recipe card below. For other pizza ideas, consider a cherry tomato and mozzarella pie or a hearty Italian sausage and caramelized onion pizza.
📖 Recipe
Homemade Margherita Pizza
Equipment
- Knife
- Cutting board
- Silicone spatula
- Baking sheet or pizza pan
Ingredients
- 2 tbsp extra virgin olive oil, divided
- 1 tbsp all-purpose flour (for dusting)
- 1 lb pizza dough
- ½ cup pizza sauce
- 8 oz mozzarella cheese (fior di latte, buffalo, or shredded)
- 3–6 fresh basil leaves
Pizza Sauce
- 14 oz crushed tomatoes (about 1¾ cups)
- 2 cloves garlic, minced
- ¼ cup extra virgin olive oil
- Kosher salt to taste
Instructions
- Let dough temper – Place dough on a lightly floured surface and let it sit at room temperature for 30 minutes.
- Preheat oven – Position a rack in the middle and preheat to 475°F (245°C).
- Make the sauce – Combine crushed tomatoes, minced garlic, and olive oil; season with kosher salt.
- Prepare the crust – Stretch the dough to a 12-inch circle or 9×13″ rectangle. Lightly oil a pan with half the olive oil and place the dough on it. Scantily spread sauce over the dough, leaving a 1-inch border.
- Add toppings and bake – Top with mozzarella and a few basil leaves. Bake 15–20 minutes until the cheese bubbles and the crust is lightly browned on the bottom.
- Serve – Slice into 8 pieces, garnish with additional basil if desired, and serve immediately.
Notes
Storage: Refrigerate leftovers in an airtight container or wrapped in foil for up to 3 days. Reheat in the oven at 300°F on a baking sheet for 5–7 minutes, or enjoy at room temperature.
Top Tips:
- Use fresh, high-quality ingredients like San Marzano-style tomatoes, fresh mozzarella, and basil.
- Spread the dough slowly to maintain even thickness and avoid holes.
- Allow the dough to reach room temperature before shaping for easier handling and even cooking.
Nutrition
Carbohydrates: 30 g |
Protein: 11 g |
Fat: 19 g
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