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Homemade Margherita Pizza

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A classic Italian margherita pizza with chewy, crispy crust, tangy tomato sauce, fresh mozzarella, and fragrant basil. Simple yet authentic, it’s like bringing Naples into your kitchen.

  • Author: Tina
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 4 servings (2 slices each)
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

1 ball pizza dough (homemade or store-bought)

Semolina flour or cornmeal, for dusting

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

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

Instructions

  1. Prepare pizza dough: Mix and rest dough for 1 hour (15 minutes mixing, 45 minutes resting) or use store-bought. Refrigerate or freeze ahead if needed.
  2. Preheat: Place a pizza stone in the oven and preheat to 500°F. If using a pizza oven, heat as directed by manufacturer.
  3. Make sauce: Blend garlic, tomatoes, olive oil, oregano, and salt until smooth. Use 1/3 cup per pizza; refrigerate leftovers up to 1 week.
  4. Prepare cheese: Slice fresh mozzarella into 1/4-inch pieces. Drain on paper towels if watery.
  5. Assemble: Dust a pizza peel or baking sheet with cornmeal. Stretch dough into a circle and place on peel. Spread with sauce, top with mozzarella, sprinkle Parmesan if desired, and add a pinch of salt.
  6. Bake: Slide pizza onto the hot stone. Bake 5–7 minutes until crust is golden and cheese is bubbly. In a pizza oven, bake 1–2 minutes.
  7. Finish: Cool slightly, top with fresh basil, slice, and serve immediately.

Notes

  • Use thin crust or sheet pan dough for variety.
  • Try pesto instead of tomato sauce for a flavor twist.
  • Add toppings like prosciutto, mushrooms, or arugula.
  • Use whole wheat flour for added fiber and nutty flavor.
  • Make it a white pizza by skipping tomato sauce and using olive oil.
  • Store leftovers in fridge for 3 days; reheat in oven, skillet, or air fryer.

Nutrition

Find it online: https://cheftinaskitchen.com/homemade-margherita-pizza/