This is my go-to recipe for a classic Margherita pizza that I bake right in a standard home oven. The crust turns out crisp on the outside and chewy on the inside, topped with a bright, flavorful tomato sauce, creamy fresh mozzarella, and fresh basil leaves. Everything is balanced just right—nothing overpowering—just simple ingredients that come together beautifully. It’s a dish I keep coming back to, whether for a casual dinner or when I want to impress guests with something homemade and comforting.
Why I’ll Love This Recipe
I love how this Margherita pizza recipe brings together fresh, high-quality ingredients with a dough that’s easy to work with and full of flavor. I don’t need any fancy equipment—just a hot oven, a baking stone or sheet, and some patience while the dough rises. What really stands out to me is how versatile and approachable this recipe is. The flavor is clean and fresh, the texture is satisfying, and the process is surprisingly therapeutic. Whether I make one big pizza or divide it into two smaller ones, it’s always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2½ cups unbleached all-purpose flour
½ teaspoon active dry yeast (or instant yeast)
1 teaspoon granulated sugar
¾ teaspoon kosher salt or sea salt
7 ounces warm water (between 105°F and 115°F)
1 tablespoon extra-virgin olive oil
For The Sauce And Toppings
1 cup crushed or pureed canned San Marzano tomatoes or good-quality canned plum tomatoes
2 to 3 fresh garlic cloves, grated or pressed
Salt and freshly ground black pepper, to taste
5 to 6 fresh basil leaves, torn (plus extra for garnish after baking)
7 ounces fresh mozzarella cheese, cut into ½-inch cubes
2 to 3 tablespoons finely grated Parmigiano-Reggiano (optional)
A pinch of red pepper flakes (optional)
Extra flour or semolina, for dusting the surface
Additional olive oil, for drizzling before and after baking
Directions
Activate The Yeast In a small bowl, combine the warm water, yeast, and sugar. Let it sit for 5 to 10 minutes, until it becomes foamy. If using instant yeast, I sometimes skip this step and mix it directly with the dry ingredients.
Prepare The Dough In a large bowl, mix the flour and salt. Add the activated yeast mixture and olive oil. Stir until a shaggy dough forms. I usually knead the dough by hand on a lightly floured surface for about 7 to 8 minutes, until it becomes smooth and elastic. If I use a stand mixer, I attach the dough hook and knead on medium-low speed for about 5 minutes.
Let The Dough Rise I transfer the dough to a lightly oiled bowl, turning it once to coat the surface. Then I cover it with plastic wrap or a damp kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare The Sauce And Toppings While the dough rises, I make the sauce by mixing the crushed tomatoes, grated garlic, salt, pepper, and a drizzle of olive oil in a small bowl. I tear the basil leaves into small pieces and cube the fresh mozzarella so everything is ready when it’s time to assemble.
Shape The Dough Once the dough has risen, I punch it down gently and turn it out onto a floured surface. I divide it into two equal pieces if I want two smaller pizzas. Then I stretch or roll each piece into a circle or oval, about 10 inches wide, leaving the edges slightly thicker for the crust.
Assemble The Pizza I preheat the oven as high as it will go—usually around 500°F to 550°F—and place a pizza stone or an inverted baking sheet inside to heat up. I lightly flour a pizza peel or parchment paper, then place the shaped dough on top. I spread a thin layer of the tomato sauce over the dough, leaving about a ½-inch border. I scatter the mozzarella cubes evenly, sprinkle the Parmigiano if using, and add a few torn basil leaves. I drizzle a bit of olive oil on top.
Bake I carefully slide the pizza onto the hot stone or baking sheet and bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and lightly browned in spots. I keep a close eye since oven temperatures can vary.
Finish And Serve After baking, I remove the pizza from the oven, add a few fresh basil leaves on top, and drizzle with a touch more olive oil. I let it sit for a minute or two before slicing and serving.
Servings And Timing
Makes two 10-inch pizzas or one larger pizza
Prep time: 1 hour 15 minutes (including rising)
Bake time: 7 to 8 minutes
Total time: Approximately 1 hour 30 minutes
Variations
Thin Crust Pizza: I roll the dough out thinner and bake for slightly less time for an extra crisp base.
Neapolitan Style: I use “00” flour and refrigerate the dough for 24 hours to develop more flavor and chewiness.
Add Toppings: I sometimes add thinly sliced tomatoes, olives, or sautéed mushrooms—though I keep it minimal to maintain that classic Margherita vibe.
Infused Oil: Brushing the crust with garlic-infused olive oil before baking adds another layer of flavor.
Cheese Blend: I like mixing a little low-moisture mozzarella with the fresh mozzarella to prevent excess moisture.
Storage/Reheating
Storage: I let any leftover pizza cool completely, then store it in an airtight container in the refrigerator for up to 3 or 4 days.
Reheating: I reheat slices in a hot skillet on medium heat to get the crust crispy again. Covering it for a minute helps melt the cheese. Alternatively, I use a 375°F oven for about 6 to 8 minutes.
FAQs
What Kind Of Flour Should I Use For Pizza Dough?
I usually use unbleached all-purpose flour, which works well for a chewy, crispy texture. For a more traditional pizzeria feel, I sometimes switch to “00” flour.
Do I Need A Pizza Stone Or Steel?
A pizza stone or steel helps create a crispier crust by mimicking a brick oven. But if I don’t have one, I use an inverted baking sheet preheated in the oven—it still works great.
Can I Make The Dough Ahead Of Time?
Yes, I often make the dough a day in advance. I refrigerate it after the first rise, and before using it, I let it come back to room temperature for 30 to 60 minutes.
Why Is My Pizza Soggy In The Middle?
This usually happens if the sauce layer is too thick or watery, or if the oven isn’t hot enough. I make sure to use a thin sauce layer and always preheat the oven fully.
How Can I Prevent The Dough From Sticking When Transferring To The Oven?
I dust the peel or parchment with flour or semolina before assembling. That way, the dough slides easily when I transfer it to the hot surface.
Conclusion
Making Margherita pizza at home is one of the most satisfying things I do in the kitchen. From mixing and kneading the dough to layering the sauce and cheese, it’s a process I genuinely enjoy. The result is a beautifully simple, delicious pizza that I can enjoy fresh out of the oven. Whether it’s a quiet night in or a special dinner with friends, this pizza always delivers.
This homemade Margherita pizza features a crisp, chewy crust topped with simple and fresh ingredients—San Marzano tomato sauce, fresh mozzarella, and basil. It’s a classic, balanced, and satisfying pizza that you can bake in a regular home oven.
Ingredients
2½ cups unbleached all-purpose flour
½ teaspoon active dry yeast (or instant yeast)
1 teaspoon granulated sugar
¾ teaspoon kosher salt or sea salt
7 ounces warm water (105°F to 115°F)
1 tablespoon extra-virgin olive oil
1 cup crushed or pureed canned San Marzano tomatoes
2–3 fresh garlic cloves, grated or pressed
Salt and freshly ground black pepper, to taste
5–6 fresh basil leaves, torn (plus extra for garnish)
7 ounces fresh mozzarella cheese, cut into ½-inch cubes
In a small bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy. (Skip this step if using instant yeast.)
In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Stir until a shaggy dough forms.
Knead dough on a floured surface for 7–8 minutes (or use a mixer with dough hook for 5 minutes) until smooth and elastic.
Place dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
Meanwhile, mix the crushed tomatoes, garlic, salt, pepper, and a drizzle of olive oil to make the sauce. Cube the mozzarella and tear the basil leaves.
Preheat oven to 500°F–550°F with a pizza stone or inverted baking sheet inside.
Punch down the risen dough and turn it onto a floured surface. Divide in two for smaller pizzas or keep whole for one large pizza.
Shape dough into a 10-inch round or oval, leaving edges slightly thicker. Place on floured parchment or a pizza peel.
Spread a thin layer of sauce on the dough, leaving a ½-inch border. Add mozzarella cubes, torn basil, and optional Parmigiano and red pepper flakes. Drizzle with olive oil.
Slide pizza onto the hot stone or baking sheet. Bake for 7–8 minutes until crust is golden and cheese is bubbly and browned in spots.
Remove from oven. Garnish with more basil and a final drizzle of olive oil. Let rest 1–2 minutes before slicing.
Notes
Use “00” flour for a more traditional Neapolitan-style dough.
Don’t overload with sauce or cheese to avoid sogginess.
Mix mozzarella types (fresh and low-moisture) to control moisture.
Brush crust with garlic-infused olive oil for added flavor.
Reheat leftovers in a hot skillet or 375°F oven for best texture.
