What is Margherita Pizza?
Margherita Pizza is a classic Italian favorite pizza that has very simple flavors, but it’s one of the most loved pizza all over the world. It’s all about simple ingredients, homemade dough and fresh flavors. With the red tomatoes, white mozzarella, and green basil, it even looks like the colors of the Italian flag!
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This pizza was first created in the late 1800s to honor Queen Margherita of Savoy. It has become a staple of Italian cooking since than. The juicy tomatoes, fresh mozzarella and fresh basil with a homemade crispy crust are just irresistible.
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Why I Love This Recipe?
I really love this Margherita Pizza recipe because it’s very simple to make but it tastes amazing. The homemade dough makes it very special and gives it authentic Italian flavor. And the fresh and simple ingredients—tomato sauce, mozzarella and basil make a very delicious pizza.
Making your own dough is easy and i highly recommend going the extra steps. It makes the Margherita pizza taste even better. And it’s the best, because everyone loves pizza! It’s definitely my go to recipe, for any occasion!
Key Ingredients & Substitutions for Margherita Pizza
Tipo “00” Flour: This super fine flour is definitely a must for classic Italian pizza dough texture. If you can’t find it, all-purpose flour works too, but the dough might be a little less smooth.
Tomatoes: Go for fresh Roma tomatoes or canned San Marzano—they’re naturally sweet, full of flavor, and give the sauce a gorgeous red color.
Mozzarella Cheese: Fresh mozzarella is a must for Margherita pizza. It melts into a creamy, gooey layer. Skip the pre-shredded kind—it doesn’t melt as nicely because of added anti-caking agents.
Fresh Basil: Basil adds a bright, fresh flavor. Toss it on after baking to keep it vibrant and aromatic.
Olive Oil: A drizzle of good-quality extra virgin olive oil takes the pizza to the next level with added richness and a perfect finish.
Homemade Tomato Sauce for Margherita Pizza
If You want to make your pizza even more special i recommend making your own tomato sauce. Here is what you will need.
Ingredients:
1 can (14 oz) of whole peeled tomatoes
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh basil leaves, a handful
Instructions:
Prep the Tomatoes: Pour the tomatoes into a bowl and crush them with your hands or a fork until slightly chunky.
Cook the Garlic: Heat olive oil in a pan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add Tomatoes and Seasonings: Pour the crushed tomatoes into the pan. Add oregano, salt, and pepper. Stir well.
Simmer: Let the sauce cook on low heat for 15-20 minutes, stirring occasionally until it thickens slightly.
Add Fresh Basil: Tear the basil leaves and stir them into the sauce. Remove from heat.
Cool and Spread: Let the sauce cool, then spread it on your pizza dough before adding cheese and other toppings.
Tools You’ll Need
Large Mixing Bowl: For mixing and letting the dough rise.
Pizza Stone or Baking Sheet: A pizza stone helps achieve a crispy crust, but a baking sheet works well too.
Pizza Peel or Spatula: Useful for transferring the pizza onto the hot stone or baking sheet.
Large Spoon or Ladle: For spreading the tomato sauce evenly over the dough.
Step-by-Step Instructions for Margherita Pizza
Make the Pizza Dough
1. Dissolve the yeast: In a large mixing bowl, pour 1½ cups (350 ml) of lukewarm water. Add 1 teaspoon of active dry yeast and let it sit until it foams, about 5 minutes.
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2. Add flour and salt: Add 4 cups (500g) of Tipo “00” flour and 1½ teaspoons of salt to the yeast mixture. Mix until a dough forms, then knead it on a floured surface for about 10 minutes until smooth and elastic.
3. Let it rise: Shape the dough into a ball, place it in a bowl, cover it with a clean towel, and let it rise for about 2 hours, or until doubled in size. Divide the dough into two portions and let them rest for another hour.
Prepare the Pizza Sauce
4. Make the sauce: Blend 1 cup of canned San Marzano tomatoes with a pinch of salt and a tablespoon of olive oil. You can add a pinch of dried oregano or fresh garlic for extra flavor, but keep it simple to let the tomatoes shine.
Raw Margherita Pizza, topped with fresh tomato sauce.
Margherita Pizza
Shape and Assemble the Pizza
5. Preheat the oven: Place a pizza stone on the lowest rack and preheat the oven to its highest temperature (usually around 500°F or 260°C). Let it heat for at least 30 minutes.
6. Shape the dough: On a floured surface, press the dough ball into a flat circle. Gently stretch it with your hands until it’s about 10-12 inches wide, leaving a slightly thicker edge to form the crust.
7. Add toppings: Place the dough on a floured pizza peel or baking sheet. Spread a thin layer of tomato sauce, leaving about an inch around the edges. Tear 4 ounces of fresh mozzarella into pieces and scatter them over the sauce.
Bake the Pizza
8. Bake: Slide the pizza onto the hot pizza stone and bake for 8-10 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
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9. Finish with basil: Remove the pizza from the oven, scatter fresh basil leaves on top, and drizzle with a bit of olive oil. Let it cool slightly, then slice and serve.
Expert Tips for Perfect Margherita Pizza
Don’t Overload with Toppings: For an authentic Margherita, less is more. The simple toppings allow each ingredient to shine, and the crust stays crisp.
Use Fresh Mozzarella: Fresh mozzarella melts beautifully and gives the pizza a creamy texture. Make sure to pat it dry to prevent excess moisture on the pizza.
Preheat the Pizza Stone: A hot pizza stone is key for a crispy crust. Let it heat in the oven for at least 30 minutes before baking the pizza.
Add Basil After Baking: Fresh basil can turn black in the oven, so it’s best to add it right after the pizza comes out to keep it vibrant and flavorful.
Serving Suggestions
Margherita pizza pairs wonderfully with a fresh green salad, homemade garlic bread and a light Italian wine like Chianti or a crisp Pinot Grigio.
For an authentic Italian dinner, you can drizzle it with a little bit of extra virgin olive oil and a pinch of sea salt. You can also serve it with extra tomato sauce on the side for dipping the crust.
Make-Ahead and Storage
Make-Ahead: Prepare the dough up to 24 hours in advance and let it rise in the fridge. Bring it to room temperature before shaping and baking.
Freezing: Wrap dough portions tightly in plastic wrap after the first rise, and freeze for up to a month. Thaw in the refrigerator overnight before using.
