🍕 Margarita Pizza Recipe: A Simple, Authentic Slice of Italy
If there’s one pizza that defines Italian tradition in the most deliciously minimal way, it’s the Margarita pizza. With just a few perfect ingredients—sun-ripened tomato sauce, creamy mozzarella, fresh basil, and a golden, blistered crust—this pizza is simplicity at its finest.
As a home chef and pizza fanatic, I can say with certainty that making a true margarita pizza recipe from scratch is a game-changer. You don’t need a wood-fired oven. You don’t need fancy tools. All you need is a hot oven, quality ingredients, and a deep love for what you’re about to create.
Let’s walk through the authentic process together. I’ll show you every step, every sprinkle of flour, and every drool-worthy secret.
🧲 Ingredients for Traditional Margarita Pizza
This is a classic Neapolitan-style pizza. You can make one 12-inch pizza with this recipe:
| Ingredient | Quantity |
|---|---|
| Pizza dough (homemade or store-bought) | 1 ball (about 250g) |
| Crushed San Marzano tomatoes | 1/2 cup |
| Fresh mozzarella (fior di latte) | 100g (3.5 oz) |
| Fresh basil leaves | A small handful |
| Extra virgin olive oil | 1 tbsp |
| Fine sea salt | A pinch |
| All-purpose flour (for dusting) | As needed |
Optional upgrade: Use buffalo mozzarella (mozzarella di bufala) for extra richness.
🌟 Step-by-Step Instructions for the Best Margarita Pizza
Step 1: Preheat Your Oven Like a Pro
Preheat your oven to the highest temperature possible (ideally 500°F/260°C or higher). If you have a pizza stone or steel, place it in the oven to preheat for 45 minutes.
Step 2: Prepare the Tomato Sauce
- Pour crushed San Marzano tomatoes into a bowl.
- Add a pinch of salt and a drizzle of olive oil.
- Stir gently. No need to cook the sauce—we want it fresh and bright.
Step 3: Stretch the Dough
- On a floured surface, gently stretch the dough into a 10- to 12-inch circle.
- Avoid using a rolling pin; use your hands to preserve those beautiful air bubbles.
Step 4: Assemble
- Transfer the stretched dough to a floured pizza peel or parchment paper.
- Spread the tomato sauce evenly, leaving a 1-inch border.
- Tear the mozzarella into chunks and scatter across the sauce.
- Add a few whole basil leaves.
- Drizzle with a touch of olive oil.
Step 5: Bake
- Slide the pizza onto the hot stone or baking tray.
- Bake for 7–10 minutes, or until the crust is puffed and golden and the cheese is bubbling.
Step 6: Finish and Serve
Remove from oven. Add a couple fresh basil leaves and another light drizzle of olive oil. Slice and serve immediately.
Pro tip: Don’t overload the toppings. The magic of Margarita pizza is in its balance.
🪡 Tips & Tricks for Perfect Margarita Pizza
- Use San Marzano tomatoes. Their sweet, low-acid flavor is unmatched.
- Room-temp dough is best. Cold dough resists stretching and won’t rise properly in the oven.
- Less is more. This pizza is all about harmony. Keep your sauce and cheese portions moderate.
- Bake hot and fast. High heat creates that signature Neapolitan texture: crisp on the outside, airy on the inside.
- If you don’t have a stone, use an inverted baking sheet that’s preheated.
🎓 FAQ: All About Margarita Pizza
Is it “Margarita” or “Margherita”?
Both! “Margherita” is the Italian spelling, but “Margarita” is widely used in English-speaking countries. Either way, it’s delicious.
Can I use regular mozzarella?
You can. Low-moisture mozzarella works, but fresh mozzarella gives a creamier, authentic texture.
What makes a Margarita pizza authentic?
Simple, high-quality ingredients: Italian tomatoes, fresh mozzarella, fresh basil, and extra virgin olive oil on a thin, chewy crust.
Can I use homemade dough?
Absolutely—and it’s worth it! A simple mix of flour, water, yeast, salt, and olive oil is all you need.
Is this pizza vegetarian?
Yes, Margarita pizza is 100% vegetarian-friendly.
🌿 Final Thoughts: Pizza Perfection, the Italian Way
This Margarita pizza recipe is about more than food. It’s about returning to the roots of pizza—where less is more and each ingredient has its moment to shine.
I can’t tell you how many times I’ve stood by my oven, watching that crust rise and blister, breathing in the scent of tomatoes, basil, and toasty dough. It never gets old.
You don’t need meat. You don’t need a laundry list of toppings. You just need the good stuff—in harmony.
See Also: GF Pizza Base Recipe – The Best Gluten-Free Crust That’s Chewy, Crispy, and Delicious
