Margherita pizza remains one of Italy’s most iconic dishes, known for its light, chewy crust, bright tomato sauce, fresh mozzarella, and vibrant basil. Its beauty comes from simplicity—each ingredient contributes to a balanced flavor that feels both rustic and refined. With the right technique and high heat, you can bring the flavor of a Neapolitan pizzeria directly to your kitchen.

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This version focuses on slow fermentation, careful dough handling, and proper baking to help you achieve a crisp yet tender crust. With quality ingredients and a few key methods, this homemade Margherita pizza delivers a clean, fresh flavor that rivals restaurant versions.

Why This Recipe Works

Slow fermentation develops depth
Resting the dough for 24–72 hours creates better flavor, aroma, and structure.

High heat mimics a wood-fired bake
A preheated stone or steel provides the intense heat needed for a puffed, crisp crust.

Quality toppings shine without extra seasoning
San Marzano tomatoes, fresh mozzarella, basil, and olive oil provide a balanced flavor without heavy additions.

Hand-stretching maintains air pockets
Avoiding a rolling pin preserves the dough’s natural lift and chewy texture.

Essential Ingredients

For the Dough

• Bread flour (high-protein)
• Warm water
• Active dry yeast
• Salt
• Olive oil

For the Topping

• San Marzano tomato sauce
• Fresh mozzarella (regular or buffalo)
• Fresh basil
• Extra virgin olive oil
• Pinch of salt

Kitchen Tools

• Kitchen scale
• Large mixing bowl
• Pizza stone or heavy baking sheet
• Pizza peel (ideal but optional)
• Pizza cutter

Instructions

Before You Begin

Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
Wash hands and surfaces after handling raw dough. Keep mozzarella refrigerated until needed.

1. Make the Dough (1–3 Days Ahead)

Mix warm water, yeast, and sugar until foamy. Add flour, salt, and olive oil. Knead until smooth.
Rise for 1 hour, then refrigerate 24–72 hours.

2. Prepare the Oven

Place a pizza stone or steel inside the oven.
Preheat to 500–550°F (260–290°C) for at least 45 minutes.
Use oven mitts when handling hot equipment.

3. Shape the Dough

Bring dough to room temperature.
Flour your hands and surface.
Gently stretch into a 12-inch circle without flattening the edges.

4. Add the Toppings

Spread a thin layer of tomato sauce.
Add mozzarella pieces and basil leaves.

5. Bake

Transfer pizza onto the hot stone or steel.
Bake 8–10 minutes, or until crust is golden and cheese melts.

6. Finish

Drizzle with olive oil.
Add extra basil.
Slice and serve immediately.

How to Serve

Margherita pizza is best served immediately while the crust is crisp and the mozzarella is warm and soft. Offer it whole or sliced with a simple garden salad, roasted vegetables, or antipasto on the side. A drizzle of olive oil and a sprinkle of sea salt enhance the flavor without overpowering the natural freshness of the toppings.

For gatherings, present the pizza on a wooden board and top with extra basil for color.

Storage & Reheating

• Refrigerate leftovers within 2 hours of baking.
• Store up to 3 days in an airtight container.
• Reheat in a 400°F oven or warm skillet until crisp.
• Do not microwave for long periods—crust becomes soggy.

If adding meat toppings:

• Use fully cooked meats only.
• Reheat to steaming hot throughout.

Common Mistakes to Avoid

Using a rolling pin
Rolling forces out air pockets, resulting in a dense crust. Stretch by hand for a lighter texture.

Under-preheating the stone or sheet
A fully heated surface is essential for a crisp bottom crust.

Overloading with sauce or cheese
Too much moisture prevents browning and creates a soggy center.

Not using high-quality tomatoes
San Marzano tomatoes provide sweetness and balanced acidity without the need for added sugar.

Handling the dough too soon after refrigeration
Cold dough resists stretching and tears easily. Let it warm up before shaping.

Variations

• Try buffalo mozzarella for a richer, creamier topping.
• Use a blend of tomatoes and crushed garlic for a brighter sauce.
• Add a light sprinkle of flaky sea salt after baking.

How to Store Leftovers

Store slices in an airtight container for up to 3 days. Reheat in a hot skillet or oven to restore crispness. Microwave reheating softens the crust, so it is not recommended.

FAQ – Margherita Pizza

What makes San Marzano tomatoes the preferred choice?
They have a naturally sweet flavor, low acidity, and smooth texture, making them ideal for a simple pizza sauce that lets the mozzarella and basil shine.

Can I use store-bought dough?
Yes. While homemade dough offers the best flavor and texture, high-quality store-bought dough works when you need a quicker option.

Why is oven temperature so important?
A very hot oven mimics the heat of a pizza oven, allowing the crust to puff quickly and the toppings to cook without drying out.

How do I keep the dough from sticking to the peel?
Dust the peel with semolina or cornmeal. These coarse grains act like tiny ball bearings and help the pizza slide onto the stone.

What’s the secret to a soft but crisp crust?
Long fermentation, gentle dough stretching, and a hot baking surface create the best balance of tenderness and crispness.

Conclusion

Homemade Margherita pizza shows how simple ingredients can produce bold, memorable flavor when paired with proper technique. A slow-fermented dough, high-heat bake, and quality toppings yield a light, crisp crust and a balanced, vibrant topping. With practice, this becomes a dependable recipe you can return to often—ideal for weekend cooking, dinner parties, or any time you want a fresh, authentic pizza experience at home.

Recipe Card: Authentic Margherita Pizza

Author: Isaac Blogger
Prep Time: 20 minutes (plus fermentation)
Cook Time: 8–10 minutes
Total Time: Varies
Course: Main Course
Cuisine: Italian
Servings: 1 (12-inch pizza)

Ingredients

Dough

• 1½ cups bread flour (180g)
• ¾ cup warm water (180ml)
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar (optional)
• 1 tablespoon olive oil

Topping

• ½ cup San Marzano tomato sauce
• 4–6 oz fresh mozzarella
• 6–8 basil leaves
• Pinch of salt
• Olive oil for finishing

Instructions

Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Wash hands after handling raw dough.

1. Mix water, yeast, and sugar; let foam. Add flour, salt, and olive oil. Knead until smooth.
2. Let rise 1 hour, then refrigerate 24–72 hours.
3. Preheat oven with stone at 500–550°F for 45 minutes.
4. Bring dough to room temperature, stretch into a 12-inch circle.
5. Add sauce, mozzarella, and basil.
6. Bake 8–10 minutes until crust is golden.
7. Finish with olive oil and serve.
8. Refrigerate leftovers within 2 hours.

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Notes

• Avoid pressing out the edge of the dough to keep a light, airy crust.
• Use high-quality olive oil for finishing.

Nutrition (Approx.)

Calories: ~780 per pizza (varies with mozzarella amount)

Nutritional values are estimates only and may vary based on ingredients and portion size.