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fresh baked margherita pizza on stone with melted mozzarella
Isaac blogger

Homemade Margherita Pizza

A classic Margherita pizza with a crisp yet tender crust, bright tomato sauce, fresh mozzarella, and basil. This homemade version uses slow fermentation and high heat for authentic pizzeria-style flavor and texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 3 days
Total Time 3 days
Servings: 1
Course: Main Course
Cuisine: Italian
Calories:
Ingredients Method Notes

Ingredients
  

  • Dough
  • 1½ cups bread flour (180g)
  • ¾ cup warm water (180ml)
  • 1 tsp active dry yeast
  • 1 tsp salt
  • 1 tsp sugar (optional)
  • 1 tbsp olive oil
  • Toppings
  • ½ cup tomato sauce (preferably San Marzano)
  • 4 –6 oz fresh mozzarella
  • 6 –8 fresh basil leaves
  • Pinch of salt
  • Olive oil for finishing

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Make Dough
  4. Mix warm water, yeast, and sugar (if using) until foamy. Add flour, salt, and olive oil. Knead until smooth and elastic.
  5. First Rise
  6. Let the dough rise for about 1 hour, or until doubled in size, then cover and refrigerate for 24–72 hours to develop flavor.
  7. Preheat Oven
  8. Place pizza stone or baking sheet in oven and heat to 500–550°F (260–290°C) for at least 45 minutes.
  9. Shape Dough
  10. Bring dough to room temperature. Gently stretch into a 12-inch circle without flattening edges.
  11. Add Toppings
  12. Spread sauce thinly. Add mozzarella pieces and basil.
  13. Bake
  14. Bake for about 8–10 minutes, or until the crust is golden brown and the cheese is fully melted and bubbling. Baking time may vary depending on oven temperature and baking surface.
  15. Serve
  16. Drizzle olive oil and serve immediately. Refrigerate leftovers within 2 hours.

Notes

  • Use high heat and a fully preheated stone or steel for best crust texture.
  • Stretch the dough gently to preserve air pockets.
  • Pat mozzarella dry to prevent excess moisture on the pizza.
  • Store leftovers refrigerated up to 3 days.
  • Reheat in a hot oven or skillet until warmed through and crust becomes crisp again.