Introduction
If you ask me what love tastes like, I’ll say without a doubt — it tastes like a Margherita pizza straight out of the oven. That golden, puffy crust, the rich sweetness of tomatoes, the creaminess of fresh mozzarella, and the perfume of basil… mamma mia, it’s pure magic.
I’ve made countless pizzas in my kitchen, but this one always holds my heart. And today, I’m sharing my personal recipe for Margherita pizza — the way I’ve perfected it after years of trial, error, and a lot of happy bites.
No complicated ingredients, no overload of toppings — just the beauty of simplicity. That’s what makes this pizza unforgettable.
Ingredients (with Measurements)
Here’s everything you need for 2 pizzas:
| Ingredient | Measurement | Notes |
|---|---|---|
| Pizza dough | 500 g (about 4 cups flour) | Homemade is best, but store-bought works |
| San Marzano tomatoes | 1 can (400 g) | Crushed by hand for authentic flavor |
| Fresh mozzarella | 250 g (9 oz) | Mozzarella di bufala if possible |
| Fresh basil leaves | 12–15 leaves | Whole, never chopped |
| Extra virgin olive oil | 3 tbsp | For drizzling |
| Sea salt | 1 tsp | Enhances the tomato sauce |
| All-purpose flour | For dusting | To stretch the dough |
| Semolina flour (optional) | 1 tbsp | For a crisper base |
Step-by-Step Method
1. The Dough (the soul of your pizza)
- Mix flour, yeast, water, and salt.
- Knead until smooth and elastic.
- Let it rise overnight in the fridge for deeper flavor.
👉 Pro tip: A 24-hour cold fermentation gives your dough that true Italian pizzeria taste.
2. The Sauce (keep it simple)
- Crush San Marzano tomatoes with your hands (trust me, this rustic method is unbeatable).
- Add salt and a touch of olive oil.
- No cooking, no sugar — let the tomatoes shine.
3. Shape Your Base
- Preheat oven to its max (250°C / 480°F or more). Place a pizza stone or inverted baking tray to heat.
- Stretch the dough gently with your hands, leaving a puffed rim for that signature airy crust.
4. Build Your Pizza
- Spread a light layer of tomato sauce.
- Tear mozzarella into chunks and scatter.
- Add fresh basil leaves.
- Drizzle with olive oil.
5. Bake
- Slide onto the hot stone or tray.
- Bake 7–10 minutes until crust blisters and cheese bubbles.
6. Serve Hot
- Add a couple more basil leaves.
- Slice, bite, and fall in love all over again.
Tips & Tricks
- Hot oven = magic crust. Don’t be afraid to crank up the heat.
- Less is more. Avoid overloading sauce or cheese. Balance is key.
- Fresh mozzarella over shredded. Always.
- Finish with basil after baking. Keeps that fresh aroma alive.
- Want extra crisp? Sprinkle semolina under the dough before baking.
FAQs
Q: Can I use regular tomatoes instead of San Marzano?
Yes, but San Marzano has a sweetness and low acidity that makes all the difference.
Q: My pizza turns soggy. Why?
Likely too much sauce or cheese. Use a lighter hand.
Q: No pizza stone?
Use a preheated baking sheet upside down — works great.
Q: Can I prep dough in advance?
Absolutely! Store in the fridge up to 48 hours, or freeze for 2 months.
Final Thoughts
So there you go — my full recipe Margherita pizza, straight from my heart (and oven). It’s not just food, it’s tradition, comfort, and joy all wrapped into one blistered, golden crust.
Next time you crave pizza, skip delivery. Make this at home. Feel the dough under your fingers, smell the basil as you tear it, and listen to that beautiful crunch when you bite.
Because trust me — once you’ve had homemade Margherita pizza like this, there’s no turning back. 🍕❤️
See Also: Best Recipe for Homemade Pizza Sauce – Authentic, Easy & Packed with Flavor
