Classic Margherita Pizza Recipe

Why Margherita Pizza is the Queen of Pizzas

Ever wondered why Margherita pizza is such a big deal? It’s not just because it’s delicious (which, duh), but also because it’s basically the blueprint for all pizzas. Legend has it that this pizza was created in 1889 to honor Queen Margherita of Italy. The colors—red (tomato), white (mozzarella), and green (basil)—represent the Italian flag. How patriotic is that?

Here’s the best part: you only need five ingredients to make it. That’s right, folks. Flour, tomatoes, cheese, basil, and olive oil. No fancy toppings, no overthinking. Just pure, unadulterated pizza perfection.

The Secret to a Great Margherita Pizza

Before we dive into the recipe, let’s talk about what makes a Margherita pizza truly great:

• The Dough: You want a soft, chewy crust with those beautiful charred spots from the oven.
• The Sauce: Keep it simple—just crushed San Marzano tomatoes (if you can find them) with a pinch of salt.
• The Cheese: Use fresh mozzarella, preferably the kind packed in water. It melts better and tastes creamier than the pre-shredded stuff.
• High Heat: A blazing hot oven is key. If you’ve got a pizza stone or steel, even better.

Pro tip: Don’t overload your pizza. Margherita is all about balance, so less is more here.

Step-by-Step Guide to Making Classic Margherita Pizza

Alright, let’s get down to business. Here’s how to make a Margherita pizza that’ll transport you straight to Naples.

Ingredients You’ll Need

For the Dough (Makes 2 Pizzas):

• 500g (about 4 cups) all-purpose flour, plus extra for dusting
• 325ml (about 1 1/3 cups) lukewarm water
• 7g (1 packet) active dry yeast
• 1 tsp sugar
• 2 tbsp olive oil
• 1 tsp salt

For the Toppings:

• 1 can (400g) San Marzano tomatoes, crushed by hand or with a fork
• 1 ball (about 200g) fresh mozzarella, sliced or torn into pieces
• Fresh basil leaves
• Extra virgin olive oil
• Salt to taste

Let’s Get Cooking

1. Make the Dough

This is easier than you think, I promise.

• In a small bowl, mix the warm water, yeast, and sugar. Let it sit for about 5–10 minutes until it gets frothy. This means the yeast is alive and ready to party.
• In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, then mix until a dough forms.
• Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Think of it as a mini arm workout. 😉
• Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise for 1–2 hours until it doubles in size.

2. Prep Your Toppings

While the dough is rising, prep your toppings:

• Crush the tomatoes and season with a pinch of salt. Don’t overthink it—simple is best.
• Slice or tear the fresh mozzarella into bite-sized pieces.
• Wash and dry the basil leaves—you’ll add these at the end for maximum freshness.

3. Shape the Dough

Once the dough has risen, punch it down and divide it into two equal portions.

• On a floured surface, gently stretch or roll out each portion into a circle (or oval if you’re feeling artsy). Aim for a thin base with slightly thicker edges—that’s where the magic happens.
• Transfer the shaped dough onto a piece of parchment paper or a lightly floured pizza peel if you’re using a stone.

4. Assemble the Pizza

Now comes the fun part:

• Spread a thin layer of crushed tomatoes over the dough, leaving a little space around the edges for the crust.
• Scatter the mozzarella pieces evenly across the pizza. Don’t pile it on—less is more.
• Drizzle a little olive oil over the top for extra flavor.

5. Bake It Hot

Preheat your oven to its highest setting (usually 250°C/480°F or higher). If you have a pizza stone or steel, place it in the oven while it preheats.

• Slide the pizza (with the parchment paper, if needed) onto the hot stone or a baking sheet. Bake for 8–12 minutes until the crust is golden and the cheese is bubbly.

6. Finish with Freshness

As soon as the pizza comes out of the oven, scatter fresh basil leaves on top and drizzle with a little more olive oil. Perfection.

Common Mistakes to Avoid

Let’s keep it real—making pizza can be tricky if you don’t know what you’re doing. Here are some mistakes to avoid:

• Overloading the Toppings: Too many toppings = soggy pizza. Stick to the basics.
• Using Low Heat: Margherita needs high heat to achieve that crispy crust and melty cheese. Crank that oven up!
• Skipping Rest Time for the Dough: Patience is key. Let the dough rise properly for the best texture.

Why Homemade Margherita Always Wins

Sure, you could order a Margherita pizza from your local joint, but nothing beats the smell of fresh pizza coming out of YOUR oven. Plus, when you make it yourself, you get to control the quality of the ingredients. And trust me, once you taste homemade, you’ll never go back.

Fun fact: My first attempt at pizza dough was a total disaster. It was more like a cracker than a crust. But guess what? Practice makes perfect, and now I’m practically a pizza wizard. You’ve got this too!

Final Thoughts: Time to Get Baking

So there you have it—the ultimate guide to making Classic Margherita Pizza. Simple, fresh, and utterly delicious. Whether you’re feeding a crowd or just treating yourself, this pizza is always a win.

Before you go, here’s a little nudge: What’s stopping you from trying this tonight? Grab those ingredients, crank up the oven, and let’s make some pizza magic happen.

And hey—if you nail this recipe, drop me a comment or tag me in your pizza pics. Or better yet, invite me over for a slice. 😋 Buon appetito!