Few dishes capture the essence of Italian cuisine like the Classic Margherita Pizza. With its simple yet vibrant combination of fresh tomatoes, creamy mozzarella, fragrant basil, and a crispy thin crust, this pizza is a timeless favorite loved around the world. Making it at home is easier than you think — and the results are incredibly satisfying.
Whether you’re a pizza enthusiast or just looking for a homemade meal that impresses, this recipe will guide you through every step to create a pizza that’s crispy, cheesy, and bursting with fresh flavor.
🛒 Ingredients
For the Dough:
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ½ cups warm water (about 110°F/45°C)
- 3 ½ cups all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
For the Topping:
- 1 cup canned crushed tomatoes or tomato sauce (preferably San Marzano)
- 8 oz fresh mozzarella cheese, sliced or torn
- Fresh basil leaves (about a handful)
- 2 tablespoons olive oil
- Salt to taste
- Optional: a pinch of dried oregano or red chili flakes for extra flavor
👩🍳 Preparation Instructions
- Prepare the dough In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center, add the yeast mixture and olive oil. Mix until a dough forms.
Knead on a floured surface for about 8–10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. - Preheat the oven Preheat your oven to the highest setting (450°F to 500°F / 230°C to 260°C). If you have a pizza stone, place it in the oven to heat up as well.
- Shape the dough Punch down the risen dough and divide it into two equal portions for two pizzas (or keep whole for one large pizza). Roll out on a floured surface to your desired thickness, ideally thin for a classic Margherita.
- Add toppings Spread the crushed tomatoes evenly over the dough, leaving a small border around the edges. Season lightly with salt.
Scatter the mozzarella slices evenly on top. Add a few fresh basil leaves and drizzle with olive oil. - Bake the pizza Transfer the pizza onto the hot pizza stone or baking sheet. Bake for 8–12 minutes, until the crust is golden and crispy and the cheese is bubbly and slightly browned.
- Finish and serve Remove from the oven and add a few fresh basil leaves for garnish. Drizzle with a little more olive oil if desired. Slice and serve hot.
🍕 Tips for the Perfect Margherita Pizza
- Use high-quality mozzarella — fresh, whole milk mozzarella melts beautifully and tastes best.
- If you don’t have a pizza stone, use a preheated baking sheet or pizza pan.
- Don’t overload the pizza with toppings — simplicity is key for Margherita.
- For extra flavor, brush the crust edges with garlic-infused olive oil before baking.
- Let the dough rest enough to develop flavor and elasticity.
🥡 Storage & Reheating
- Leftover pizza can be stored in the refrigerator for 2-3 days.
- Reheat in a hot skillet or oven to keep the crust crispy instead of microwaving.
🍽️ Final Thoughts
Making a Classic Margherita Pizza at home is not only rewarding but also delicious. This recipe proves that with just a handful of simple ingredients, you can create a masterpiece that’s bursting with fresh flavors and traditional Italian goodness. Perfect for pizza nights or casual gatherings, it’s sure to become a favorite in your recipe collection!