Margherita Pizza Recipe – Easy & Delicious

There’s something magical about biting into a warm, fresh Margherita pizza—the way the cheese pulls, the crust crackles, and the sweet tomato sauce meets the cool, peppery basil. I remember the first time I tried making it at home. I thought, “How hard can it be? Just dough, sauce, cheese, and basil.” Turns out, it’s not just about throwing ingredients together. It’s about timing, texture, and a little bit of love.

Why You’ll Love This Margherita Pizza Recipe

Let’s be real—most pizza nights are a rush. But this recipe? It’s simple enough for a weeknight, yet elegant enough to impress guests. No fancy equipment needed, just your oven and a little patience. And the best part? You’re not just making pizza—you’re making a taste of Italy.

It’s named after Queen Margherita of Savoy, who loved the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil). Simple, beautiful, and bursting with flavor. I’ve made this recipe for family dinners, date nights, and even when I just needed a little comfort after a long day. Every time, it hits the spot.

What You’ll Need

Pizza Dough

The foundation of any great pizza is the dough. I’ve tried store-bought, but nothing beats homemade. It’s easier than you think, and the flavor is so much richer.

• 2 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (about 110°F)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon sugar

Tomato Sauce

Don’t overcomplicate this. A good tomato sauce doesn’t need a ton of ingredients. Just fresh, vibrant flavors.

• 1 14.5-ounce can crushed tomatoes
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Toppings

Keep it classic. That’s the beauty of Margherita—less is more.

• 8 ounces fresh mozzarella cheese, sliced
• 1/2 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil

Step-by-Step Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy. This is your “yeast starter”—if it doesn’t foam, your yeast might be expired. Trust me, I’ve been there.
2. Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. It’ll look messy, but that’s okay.
3. Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Kneading builds gluten, which gives your crust that perfect chew. I like to think of it as therapy for my hands.
4. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour. I usually set it near my stove while it’s preheating. The warmth helps it rise faster.
5. Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat. It makes a huge difference in achieving that crispy crust.
6. Punch down the dough and roll it out on a floured surface to a 12-inch circle. If it’s sticky, add a little more flour. If it’s too dry, a tiny splash of water helps.
7. Transfer dough to a pizza peel or baking sheet lined with parchment paper. I’ve lost count of how many times I’ve tried to transfer dough without parchment and ended up with a mess.
8. Spread tomato sauce evenly over the dough, leaving a 1/2-inch border. Don’t overload it—too much sauce makes the crust soggy. We want crisp, not soup.
9. Arrange mozzarella slices over the sauce, overlapping slightly. Fresh mozzarella is key here. It melts beautifully and adds that creamy, milky richness.
10. Bake for 12-15 minutes until crust is golden and cheese is bubbly and slightly browned. The smell of baking pizza? Pure heaven.
11. Remove pizza from oven and immediately scatter fresh basil leaves over the top. The heat from the pizza wilts the basil just enough to release its flavor without turning it into a sad, dark green mush.
12. Drizzle with extra virgin olive oil and let cool for 2 minutes before slicing. This little pause lets the cheese set slightly, so your slices hold together.
13. Serve warm and enjoy the classic flavors of Italy in every bite!

Tips for Success

Even the best recipes can go wrong if you’re not careful. Here are my top tips to ensure your Margherita pizza turns out perfect every time.

• Use fresh mozzarella—not the pre-shredded kind. The pre-shredded stuff has preservatives that make it dry and stringy. Fresh mozzarella is creamy, soft, and melts beautifully.
• Don’t skip the resting time for the dough. That hour of rising is what gives the crust its airy texture and flavor. Rushing it leads to tough, dense pizza.
• Preheat your oven fully. A hot oven is crucial for a crispy crust. If you’re using a pizza stone, give it at least 30 minutes to heat up.
• Use parchment paper when transferring dough. It’s a game-changer. No more dough stuck to your peel or baking sheet.
• Under-bake slightly if you like a chewier crust. Pull it out when the cheese is just bubbly and the edges are golden. It’ll continue cooking from residual heat.

Common Mistakes to Avoid

Let’s talk about the pitfalls I’ve fallen into and how to avoid them.

• Overloading with sauce—too much sauce = soggy crust. Spread it thin and even.
• Using cold cheese—fresh mozzarella should be at room temperature before adding to the pizza. Cold cheese doesn’t melt as well and can make the crust soggy.
• Adding basil too early—if you put basil in the oven, it’ll burn and lose its fresh flavor. Always add it after baking.
• Not letting the dough rise properly—yeast needs warmth and time. A drafty kitchen or cold dough will lead to flat, dense pizza.
• Slicing too soon—give it 2-3 minutes to set. Otherwise, you’ll end up with a gooey mess on your plate.

FAQs

Can I use store-bought pizza dough?

Yes, absolutely. I’ve used store-bought dough in a pinch, and it works fine. Just make sure to let it come to room temperature before rolling it out. Homemade dough has a richer flavor, but store-bought is a great shortcut.

Can I make this recipe gluten-free?

Definitely. Use a gluten-free all-purpose flour blend in place of regular flour. You might need to add a little extra water, as gluten-free flours absorb differently. Also, check your yeast and other ingredients for hidden gluten.

How do I store leftover pizza?

Let it cool completely, then wrap it tightly in foil or store in an airtight container. It keeps in the fridge for up to 3 days. Reheat in a skillet or oven for best texture—microwaving makes the crust chewy.

Can I add other toppings?

Technically, a Margherita pizza is just tomato, mozzarella, and basil. But if you want to get creative, go for it! I sometimes add a few cherry tomatoes or a sprinkle of red pepper flakes. Just don’t call it a Margherita anymore—call it your own creation.

What if I don’t have a pizza stone?

No problem. Use a regular baking sheet. Just make sure it’s preheated in the oven for at least 15 minutes. You can also try placing the baking sheet on the bottom rack for extra browning.

Final Thoughts

Making Margherita pizza at home is one of those simple pleasures that reminds me how food connects us. Whether you’re feeding your family, impressing friends, or just treating yourself, this recipe delivers. It’s not fancy, but it’s perfect in its simplicity.

So roll up your sleeves, preheat that oven, and let the aroma of garlic, tomatoes, and fresh basil fill your kitchen. You’ve got this. And if your first attempt isn’t perfect? That’s okay. Even the best chefs had their first burnt crust. What matters is the joy you take in making it—and eating it.

Now go forth and pizza. Your taste buds will thank you.