Homemade Margherita Pizza

This homemade margherita pizza brings the flavors of Italy right into your kitchen. With a perfectly chewy-yet-crispy crust, tangy fire-roasted tomato sauce, fresh mozzarella, and fragrant basil, it’s a simple yet authentic recipe that tastes just like the pizza you’d find in Naples.

Why You’ll Love This Recipe

Margherita pizza is the definition of “less is more.” With just a handful of high-quality ingredients, you’ll get a fresh, balanced flavor that feels both light and indulgent. The dough is easy to make at home, the sauce can be prepared in minutes, and baking it on a pizza stone gives you that golden, bubbly, artisan-style crust.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pizza dough

• 1 ball pizza dough (homemade or store-bought)

• Semolina flour or cornmeal, for dusting

For the pizza sauce

• 1 small garlic clove (or half of a medium clove)

• 15 ounces crushed fire roasted or San Marzano tomatoes

• 1 tablespoon extra virgin olive oil

• ½ teaspoon dried oregano

• ½ teaspoon kosher salt

For the toppings

• 1/4 to 1/3 cup pizza sauce

• ¾ cup shredded mozzarella cheese or 2–3 ounces fresh mozzarella cheese

• Parmesan cheese, for topping (optional)

• Fresh basil leaves, for garnish

Directions

1. Make the pizza dough: Prepare your favorite pizza dough recipe, allowing 15 minutes for mixing and 45 minutes for resting. Refrigerate or freeze ahead if desired.

2. Preheat: Place a pizza stone in the oven and preheat to 500°F. If using a pizza oven, heat according to manufacturer instructions.

3. Make the sauce: Blend garlic, tomatoes, olive oil, oregano, and salt until smooth. Use about 1/3 cup for one pizza; refrigerate the rest for up to 1 week.

4. Prepare the cheese: Slice fresh mozzarella into 1/4-inch pieces. If watery, drain on paper towels for 15 minutes.

5. Assemble: Dust a pizza peel (or baking sheet) with cornmeal. Stretch dough into a circle and place on the peel. Spread with sauce, top with mozzarella, sprinkle with Parmesan (optional), and add a pinch of salt.

6. Bake: Slide onto the hot stone. Bake for 5–7 minutes, or until the crust is golden and the cheese is bubbly. In a pizza oven, bake for 1–2 minutes.

7. Finish: Cool slightly, then top with fresh basil. Slice and serve immediately.

Servings and timing

This recipe yields 4 servings (2 slices each).
Prep Time: 1 hour
Cook Time: 7 minutes
Total Time: 1 hour 7 minutes

Variations

• Use a thin crust or sheet pan dough for a different style.

• Try pesto instead of tomato sauce for a flavor twist.

• Add prosciutto, mushrooms, or arugula for a gourmet variation.

• Use whole wheat flour for a nuttier flavor and added fiber.

• Make it a white pizza by skipping tomato sauce and using olive oil as a base.

Storage/Reheating

Store leftover slices in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave—use a cast iron skillet over medium-low heat for 2–3 minutes with a splash of water, or bake in a 350°F oven for 5–7 minutes. An air fryer also works well for restoring crispness.

FAQs

Can I use regular flour instead of Tipo 00?

Yes, bread flour is the best substitute if you can’t find Tipo 00.

Why is it called margherita pizza?

It was named in honor of Queen Margherita of Savoy and features the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil).

What temperature should I bake margherita pizza at?

For a home oven, 500°F with a preheated pizza stone works best. In a pizza oven, bake at 800–1000°F.

Do I need a pizza stone?

A pizza stone gives the best results, but you can use a baking sheet if needed.

When should I add the basil?

Always add fresh basil after baking so it stays vibrant and green.

Can I make the dough ahead of time?

Yes, refrigerate dough for up to 3 days or freeze for later use.

How do I transfer pizza without a pizza peel?

Use the back of a rimmed baking sheet or a flat baking tray dusted with cornmeal.

What type of tomatoes are best?

San Marzano or fire-roasted tomatoes are ideal for authentic flavor.

How do I prevent soggy pizza?

Don’t overload with sauce or cheese, and drain mozzarella if it’s watery.

Can I freeze leftover pizza?

Yes, wrap slices tightly and freeze for up to 2 months. Reheat in the oven for best texture.

Conclusion

Homemade margherita pizza is a true classic—simple ingredients, bold flavors, and an artisan-style crust that feels like a trip to Italy. With a little practice, you’ll master the dough, sauce, and technique, making this your go-to pizza night recipe. Whether baked in the oven or a pizza oven, this recipe delivers unbeatable results every time.