🍅 Margherita Pizza Recipe: Timeless, Simple & Irresistibly Authentic
There’s nothing quite as magical as a Margherita pizza. A perfect circle of tender, golden crust, a blush of tangy tomato sauce, pillowy fresh mozzarella, fragrant basil leaves — it’s a celebration of simple ingredients and centuries of Italian tradition.
I’m a home chef who’s obsessed with authentic Italian cuisine, and this Margherita pizza recipe is my gold standard. I’ve tweaked everything from hydration levels to oven temps, and I’ve made this pie so many times that my countertop’s got the flour halo to prove it. It’s straightforward, yet soulful. Classic, but full of personality — just like nonna’s Sunday dinners.
In this guide, I’ll share the secrets to that thin-crust perfection, how to coax the most flavor out of humble ingredients, and ways to make it feel personal and fun. Let’s make pizza together — Italian-style.
🧾 Ingredients & Measurements – The Heart of Authentic Margherita
Here’s what you’ll need for two 12-inch Margherita pizzas. Want one? Just halve it!
| Ingredient | Amount |
|---|---|
| Tipo 00 flour or bread flour | 500g (≈3 ¾ cups) |
| Water (lukewarm, ~90°F / 32°C) | 325g (≈1 ⅓ cups) |
| Active dry yeast | 1 tsp |
| Fine sea salt | 2 tsp |
| Extra virgin olive oil | 1 tbsp |
| San Marzano tomatoes, crushed | 1 cup |
| Fresh mozzarella di bufala or fior di latte | 200g (≈7 oz), torn |
| Fresh basil leaves | A generous handful |
| Olive oil (for finishing) | 1 tsp |
| Optional: fresh cracked pepper | A pinch |
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👀 A Friendly Intro: Why Margherita?
If pizza had a queen, this would be her coronation dress. The Margherita is about flavor harmony — sweet acidity from tomatoes, creamy cheese, peppery basil, and a gently crisp-but-chewy crust. It’s deceptively simple, yet it demands care and respect for each element. Stick with me, and you’ll taste Italy on your counter.
🍕 Step-by-Step Instructions
1. Make the Dough
(You can do this the night before for even better flavor.)
- Stir together lukewarm water and yeast in a mixing bowl. Wait five minutes until foamy.
- Add flour and salt. Mix with a spoon until just combined — you’ll have a shaggy dough.
- Add olive oil and knead, by hand or mixer, for 8–10 minutes. You’re aiming for smooth, elastic, and slightly tacky dough.
- Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 1–2 hours or until doubled.
- For a more flavorful crust, transfer to the fridge for 24 hours (cold fermentation). It makes the texture airy and the flavor deeper.
2. Prepare the Sauce
You don’t need much. The tomatoes should shine.
- Pour crushed San Marzanos into a bowl.
- Season with a pinch of salt — that’s it.
- Optional: Add a few basil shreds for fragrance right in the sauce.
3. Preheat the Oven & Stone
- Preheat your oven to its maximum (ideally 500–550°F / 260–290°C) at least 45 minutes before baking.
- If you have a pizza stone or baking steel, place it on the middle rack before turning on the heat.
4. Shape the Pizza Dough
- Once the dough has risen or chilled, divide into two equal balls.
- Let them rest (bench rest) covered for 15–20 minutes — this helps with stretchability.
- On a lightly floured surface, flatten each ball with your fingers. Carefully stretch from the center outward, leaving a rim. Avoid rolling pins to preserve air bubbles.
5. Assemble the Margherita Pizza
- Place your dough round on a well-floured pizza peel or inverted baking sheet.
- Spread ½ cup of tomato mixture in the center, leaving a ¾-inch border.
- Tear mozzarella and distribute evenly.
- Tuck basil leaves on — some under cheese, some on top.
- Drizzle lightly with olive oil.
6. Bake to Golden Perfection
- Slide the pizza onto your hot stone/steel.
- Bake for 7–9 minutes — watch for bubbles on cheese and slight char on crust.
- Remove with a peel or tongs when the crust is golden and edges puffed.
- Let it rest for 1–2 minutes so the cheese sets.
7. Serve & Enjoy
Slice with a pizza cutter. Serve hot, with an extra drizzle of olive oil or a twist of fresh pepper. If you like an herbal pop, add fresh basil on top just before serving. Then gather around, dig in, and savor every bite.
💡 Tips & Tricks Worth Stealing
- Cold ferment for flavor: 24 to 48 hours in the fridge equals dynamic, tangy dough.
- High hydration is your friend: 65% water yields a light yet chewy crust.
- Preheat thoroughly: Stone/steel needs time to soak in heat.
- Use 00 flour if you can: It’s silky with great extensibility.
- Minimal toppings: Less is more with Margherita — let the ingredients sing.
- Keep eggs optional: Some chefs like to crack an egg in the center after baking for a gourmet twist.
- Clean basil rules: Tear fresh basil rather than chopping — less bruising, more aroma.
- Finish with warmth: A few drops of olive oil post-bake brighten flavors.
❓ Margherita Pizza FAQ
Why use San Marzano tomatoes?
They’re slightly sweet, low-acid, and full-bodied — perfect for simple sauce.
Can I use regular tomato sauce?
You can, but crushing tomatoes by hand gives you rustic texture and control. Avoid added sugars or herbs.
What’s the best cheese?
Fresh mozzarella, ideally buffalo or fior di latte — torn, not sliced, so it melts naturally.
Can I bake without a stone?
Yes, but heat matters. Use the bottom rack with a preheated baking sheet. Crank the oven to max.
Can I substitute gluten-free flour?
You can, though the texture will change. Look for high-quality blends designed for pizza.
How to reheat leftovers?
Rewarm slices in a hot oven or skillet — no microwave, or your crust will go soggy.
Why let basil go on after baking?
Heat dulls its aroma. Adding it after ensures that fresh, peppery basil signature.
Can I freeze dough?
Yes — after initial rise, portion, wrap tightly, and freeze up to 3 months. Thaw overnight.
🌟 Final Thoughts & Heartfelt Encouragement
Crafting a true Margherita pizza is an act of love. It’s using time-honored ingredients, honoring tradition, and embracing simplicity. It’s about feeding your soul as much as your tummy.
The magic happens when that first slice comes off the peel — the crust crackles, the cheese stretches, the basil perfume wafts up and you feel… home. That moment makes every minute of kneading, waiting, and preheating worth it.
You don’t have to do it perfectly. Dough doesn’t need to be round. Cheesy edges are welcome. And if basil gets a little funny — it’s real food. It’s human.
So I encourage you: try it this weekend. Let dough rise slowly, test your oven’s limits, taste the sauce raw, savor the olive oil drizzle. And remember — every pizza you make becomes a memory on your countertop.
Tag me on Instagram @LaTavolaItaliana if you bake this, or show off your Margherita art in the comments below. I can’t wait to see your version of this iconic Italian classic.
Buon appetito e buona pizza! 🍕🙏
See Also: Irresistible Breakfast Pizza Recipe – Crispy Crust, Eggs, Cheese & Savory Mornings
