Easy Margherita Pizza
This is my family’s favorite Margherita pizza recipe! We all love this incredibly simple pizza with an authentic 5-minute pizza sauce, mozzarella, and fresh basil. My family goes bonkers for this homemade Margherita pizza. Like many Italian dishes, Margherita pizza (or pizza Margherita) is simple, fresh, and delicious. We use our favorite homemade pizza dough, but feel free to swap in your favorite or use store-bought dough instead! I love the authentic pizza sauce! It’s so simple to make, and you’ll have it ready in 5 minutes! For more pizza recipes, look at our equally simple cheese pizza, American-style pizza sauce, and this balsamic pear pizza, which is a bit different but still delicious! Key Ingredients Pizza Dough: We love this bubby homemade pizza dough. It’s easy to make and perfect for home kitchens. Plus, you can whip it up the same day or let it sit overnight for a longer, slower rise. Your favorite store-bought dough will also work. Tomatoes: Unlike American-style pizza sauce, Margherita pizza sauce is no-cooks and as simple as it gets: crush canned San Marzano (or fresh peeled tomatoes) and mix with olive oil and salt. It’s fresh and so delicious with the mozzarella and basil. Mozzarella Cheese: Authentic pizza Margherita has fresh mozzarella. Use fresh, or do what we did in our photos and use shredded mozzarella instead. We love fresh mozzarella on pizza but sometimes find that when cooked in home ovens, it doesn’t melt and brown as quickly and instead releases too much liquid. Shredded mozzarella doesn’t have the same problem. Fresh Basil: This doesn’t really count as Margherita pizza without the basil. I add it before baking and scatter a few extra fresh leaves for serving. Pizza Dough: We love this bubby homemade pizza dough. It’s easy to make and perfect for home kitchens. Plus, you can whip it up the same day or let it sit overnight for a longer, slower rise. Your favorite store-bought dough will also work. Tomatoes: Unlike American-style pizza sauce, Margherita pizza sauce is no-cooks and as simple as it gets: crush canned San Marzano (or fresh peeled tomatoes) and mix with olive oil and salt. It’s fresh and so delicious with the mozzarella and basil. Mozzarella Cheese: Authentic pizza Margherita has fresh mozzarella. Use fresh, or do what we did in our photos and use shredded mozzarella instead. We love fresh mozzarella on pizza but sometimes find that when cooked in home ovens, it doesn’t melt and brown as quickly and instead releases too much liquid. Shredded mozzarella doesn’t have the same problem. Fresh Basil: This doesn’t really count as Margherita pizza without the basil. I add it before baking and scatter a few extra fresh leaves for serving. How to Make Margherita Pizza At least 30 minutes before you bake your pizza, preheat the oven to 450°F. If you have one, place a pizza steel or pizza stone into the oven before preheating. While the oven preheats, you can make the quick, no-cook pizza sauce. Use your hands or a fork to crush whole peeled tomatoes and stir in olive oil and salt. We use canned San Marzano tomatoes because they taste sweet and flavorful. When your oven is ready, form and stretch your pizza dough into a large round, and then place it onto a pizza peel or pizza baking pan. Add a thin layer of Margherita pizza sauce and top with mozzarella cheese and fresh basil. Bake until the crust is bubbly and the cheese is beginning to brown. Then, serve with a drizzle of olive oil and fresh basil scattered on top. We hope you love this homemade Margherita pizza recipe as much as we do! Easy Margherita Pizza PREP 30 mins COOK 10 mins TOTAL 40 mins PREP 30 mins COOK 10 mins TOTAL 40 mins This is our family’s favorite way to make Margherita pizza at home! We use our favorite homemade pizza dough, an authentic no-cook pizza sauce, mozzarella, and basil. We highly recommend our recipe for homemade pizza dough, but store-bought dough works. Use fresh mozzarella instead of the shredded mozzarella cheese in our recipe for classic Italian pizza. We love fresh mozzarella on pizza but sometimes find that when cooked in home ovens, it doesn’t melt and brown as quickly and instead releases too much liquid. Shredded mozzarella doesn’t have the same problem, so that’s what we end up using instead. Makes 1 large pizza You Will Need 1 batch homemade pizza dough or use store-bought dough 1/2 cup San Marzano whole peeled tomatoes from a can 2 teaspoons olive oil Pinch fine sea salt 1 cup (57g) shredded whole milk mozzarella or use fresh mozzarella Handful fresh basil leaves All-purpose flour, for forming dough disc Semolina flour, for dusting pan Directions 1At least 30 minutes before you plan to bake your pizza, preheat the oven to 450° Fahrenheit (232°C). If you have one, place a pizza steel or pizza stone into the oven before preheating. Personally, we use a higher temperature, see the tips section for our thoughts on what temperature is best for baking pizza at home. 2If your pizza dough is cold, allow it to warm at room temperature for 20 to 30 minutes. 3While the oven preheats, make the sauce. In a bowl, crush the tomatoes with the olive oil and a pinch of salt. Taste, and then season with more salt as necessary. 4When ready to bake your pizza, prepare a pizza peel or pizza pan by dusting it with semolina flour. 5Dust a clean work surface with all-purpose flour, and then form your pizza dough into a round, large enough to fit your pizza peel or pan. To stretch the dough, avoid rolling it out, as this can flatten the bubbles that have formed. Instead, use your fingers to make dimples in the dough, starting from the center and working outwards. Carefully stretch and push the dough to fit your pizza pan or peel. Use a light touch to maintain as many air pockets in the dough as possible. 6Transfer the dough round to your pizza peel or pan, and reform it if it shrinks back a bit. 7Spread a light layer of pizza sauce over the pizza, leaving a thin edge untouched for the crust. Scatter the cheese and basil over the sauce. 8Bake until the crust is set and golden brown and the cheese has melted with golden spots all over, 6 to 15 minutes, depending on oven temperature. Remove from the oven, scatter over some more fresh basil, cut, and serve. 1At least 30 minutes before you plan to bake your pizza, preheat the oven to 450° Fahrenheit (232°C). If you have one, place a pizza steel or pizza stone into the oven before preheating. Personally, we use a higher temperature, see the tips section for our thoughts on what temperature is best for baking pizza at home. 2If your pizza dough is cold, allow it to warm at room temperature for 20 to 30 minutes. 3While the oven preheats, make the sauce. In a bowl, crush the tomatoes with the olive oil and a pinch of salt. Taste, and then season with more salt as necessary. 4When ready to bake your pizza, prepare a pizza peel or pizza pan by dusting it with semolina flour. 5Dust a clean work surface with all-purpose flour, and then form your pizza dough into a round, large enough to fit your pizza peel or pan. To stretch the dough, avoid rolling it out, as this can flatten the bubbles that have formed. Instead, use your fingers to make dimples in the dough, starting from the center and working outwards. Carefully stretch and push the dough to fit your pizza pan or peel. Use a light touch to maintain as many air pockets in the dough as possible. 6Transfer the dough round to your pizza peel or pan, and reform it if it shrinks back a bit. 7Spread a light layer of pizza sauce over the pizza, leaving a thin edge untouched for the crust. Scatter the cheese and basil over the sauce. 8Bake until the crust is set and golden brown and the cheese has melted with golden spots all over, 6 to 15 minutes, depending on oven temperature. Remove from the oven, scatter over some more fresh basil, cut, and serve. Adam and Joanne's Tips Oven temperature: We recommend 450° Fahrenheit (232°C) in the recipe, but if you are comfortable with it, increasing the temperature to 550° Fahrenheit (288°C) will provide even better results. If you have a vented hood above your oven, turn it on high. When our oven is heated to such a high temperature, the fire alarm occasionally goes off due to the hot air that escapes when we open our oven door. It’s not a problem, other than the noise, and in our experience, it is remedied with a few fans of a dish towel near the alarm, but it is something to consider. If 550° Fahrenheit (288°C) is too high for you, feel free to use a lower temperature. However, keep in mind that this pizza bakes best between 425° Fahrenheit and 550° Fahrenheit (218°C to 288°C). The lower the temperature, the longer it will take to bake and the less bubbly it will be. The nutrition facts provided below are estimates. Oven temperature: We recommend 450° Fahrenheit (232°C) in the recipe, but if you are comfortable with it, increasing the temperature to 550° Fahrenheit (288°C) will provide even better results. If you have a vented hood above your oven, turn it on high. When our oven is heated to such a high temperature, the fire alarm occasionally goes off due to the hot air that escapes when we open our oven door. It’s not a problem, other than the noise, and in our experience, it is remedied with a few fans of a dish towel near the alarm, but it is something to consider. If 550° Fahrenheit (288°C) is too high for you, feel free to use a lower temperature. However, keep in mind that this pizza bakes best between 425° Fahrenheit and 550° Fahrenheit (218°C to 288°C). The lower the temperature, the longer it will take to bake and the less bubbly it will be. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 of 8 slices / Calories 158 / Total Fat 4.7g / Saturated Fat 2g / Cholesterol 11.1mg / Sodium 439mg / Carbohydrate 22.2g / Dietary Fiber 1.2g / Total Sugars 0.7g / Protein 6.5g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us