There’s something magical about a perfectly simple Margherita pizza—crispy, blistered crust, sweet crushed tomatoes, milky fresh mozzarella, and those vibrant green basil leaves. Every time I pull one from my oven, the smell transports me straight to Naples, where I first fell in love with this classic combo. What I love most? It’s dead simple to make at home. No fancy techniques, just quality ingredients and a hot oven. My kids now cheer “Pizza night!” when they see me stretching dough, and honestly? That crusty-cheesy first bite never gets old. When done right, it’s pure comfort with every slice.
Why You’ll Love This Margherita Pizza Recipe
Seriously, this isn’t just another pizza—it’s the kind that makes you close your eyes and hum with happiness on the first bite. Here’s why it’s my forever favorite:
Simple Yet Flavorful
Five ingredients. That’s it! But when you use fresh mozzarella (the kind that oozes like a dream) and basil straight from your windowsill or the market, magic happens. No fancy toppings needed—the sweet tomatoes, creamy cheese, and peppery basil do all the talking.
Crispy Crust Every Time
That crackle when you bite into the crust? Heaven. The secret’s in the stone—preheat it like your life depends on it (okay, maybe just your pizza). I wait until mine’s screaming hot, and that’s when the dough puffs up with those perfect charred bubbles we all crave.
Ingredients for Margherita Pizza Recipe
This is where less is more—but quality is everything. Gather these simple ingredients, and I promise you’ll taste the difference:
- 1 lb pizza dough (store-bought or homemade), room temperature – cold dough fights back when stretching!
- 1/2 cup crushed tomatoes – San Marzano if you can find them, their sweetness is unreal
- 6 oz fresh mozzarella, torn – not the pre-shredded stuff! Look for those milky balls in water
- 6–8 fresh basil leaves – save half for topping after baking
- 1 tbsp olive oil – your good bottle, this drizzle at the end makes flavors pop
- 1/2 tsp kosher salt – trust me, this little sprinkle over the tomatoes is a game changer
See? Nothing fancy, just ingredient integrity. Now let’s turn these into pizza magic!
How to Make Margherita Pizza
Okay, pizza time! Don’t let that dough intimidate you—I’ve burned enough pizzas to learn all the tricks. Follow these steps, and you’ll be biting into crispy, cheesy perfection in under 15 minutes.
Preparing the Dough
First rule: no rolling pin! I use my hands to gently stretch the dough from the center outward, letting gravity help. If it keeps snapping back, walk away for 5 minutes (dough needs naps too). Aim for an even 12-inch circle, but uneven edges add charm—this isn’t geometry class!
Assembling the Pizza
Sauce first—I use the back of a spoon to spread crushed tomatoes, leaving that precious crust border naked. Then comes the fun part: tearing that mozzarella into rustic chunks. Random placement = perfect melty pockets. A quick salt sprinkle over everything makes flavors sing.
Baking to Perfection
Slide your pizza onto the screaming-hot stone (a baking sheet works in a pinch). Within minutes, you’ll smell magic happening. Wait for the cheese to bubble violently and those leopard spots to appear on the crust—that’s your golden ticket. Drizzle with olive oil and basil immediately for that classic Margherita look!
Tips for the Best Margherita Pizza Recipe
Listen, I’ve made every pizza mistake possible—soggy crusts, rubbery cheese, you name it. Here’s what I’ve learned:
- Tomato magic: Splurge on San Marzano tomatoes—their natural sweetness beats regular canned tomatoes hands-down.
- Cheese wisdom: Pat your mozzarella dry with paper towels before tearing. Wet cheese = sad, soggy pizza.
- Basil timing: Add half the basil after baking so it stays vibrant and doesn’t turn black.
- Stone secrets: Preheat your stone for a full 30 minutes—no cheating! That initial blast of heat gives you that perfect char.
Trust me, these little tweaks make all the difference between good pizza and “Oh wow!” pizza.
Variations on Margherita Pizza
Sometimes I can’t resist tweaking my Margherita pizza—just a little! A whisper of minced garlic in the sauce, a pinch of red pepper flakes for heat, or even a few dollops of ricotta make it feel new again. Want to impress? Add prosciutto after baking—the salty crispness is *chef’s kiss*.
Serving Suggestions
This pizza shines solo, but a crisp arugula salad with lemon vinaigrette cuts through the richness perfectly. Pour a chilled Pinot Grigio—its citrus notes play beautifully with the sweet tomatoes and basil. Simple, elegant, delicious.
Storing and Reheating Margherita Pizza
Leftover pizza? (As if!) But if you must, wrap slices in foil and refrigerate for up to 2 days. To reheat, skip the microwave—toss slices in a hot skillet until the crust crisps up again. That first bite? Just like fresh from the oven.
Margherita Pizza Recipe Nutritional Information
Here’s the scoop on what’s in each glorious slice (values are estimates and vary based on brands):
- Calories: 400
- Protein: 18g
- Carbs: 55g
- Fat: 12g
Not bad for something that tastes like pure joy, right? Remember—these numbers shift slightly depending on your exact ingredients.
Common Questions About Margherita Pizza
I get asked these questions all the time—here’s the real-deal answers from my flour-dusted hands to yours:
- Can I use dried basil? Please don’t! Fresh basil’s bright, peppery flavor is non-negotiable here. Dried basil tastes like old dust in comparison—save it for soups.
- How thin should the dough be? Aim for 1/4-inch thick in the center, slightly thicker at the edges. Too thin and it’ll crack; too thick and it won’t crisp properly.
- No pizza stone—what now? Flip a baking sheet upside down and preheat it. Not quite as good, but you’ll still get decent crispiness!
- Why does my cheese slide off? Overloading is the culprit. Less is more—6oz mozzarella max. And always tear, don’t slice, for better grip.
See? Nothing mysterious—just pizza truths!
Share Your Margherita Pizza Experience
Did you make this? I’d love to see your crispy creations! Tag me on Pinterest or leave a comment—nothing makes me happier than hearing about your pizza triumphs (or even the funny fails—we’ve all been there!).
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Perfect Margherita Pizza Recipe with 5 Simple Ingredients
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic Neapolitan Margherita Pizza with a crispy, charred crust, fresh mozzarella, and basil.
Ingredients
- 1 lb pizza dough (store-bought or homemade), room temperature
- 1/2 cup crushed tomatoes (or tomato puree)
- 6 oz fresh mozzarella, torn into chunks
- 6–8 fresh basil leaves
- 1 tbsp olive oil
- 1/2 tsp kosher salt (plus more to taste)
Instructions
- Place a pizza stone or steel in the oven and preheat to 500°F for at least 30 minutes.
- On a lightly floured surface, stretch the dough into a 12-inch round (leave a thicker edge for the crust).
- Spread crushed tomatoes over the dough, leaving a 1-inch border. Sprinkle with salt.
- Add torn fresh mozzarella evenly across the pizza.
- Transfer to the hot stone/steel and bake 8–10 minutes, until the crust is blistered/charred in spots and the cheese is bubbling.
- Remove from the oven, drizzle with olive oil, and top with fresh basil. Slice and serve hot.
Notes
- Use fresh ingredients for the best flavor.
- Let the dough come to room temperature for easier stretching.
- Preheat the pizza stone thoroughly for a crispy crust.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/4 pizza)
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 25mg