Name: Margherita Pizza
Prep time: 15 min
Cook time: 12 min
Total time: PT-489168H26M35S
Cuisine: Italian
Ingredients: 2 1/4 teaspoons (1 packet) active dry yeast; 1 1/2 cups warm water (110°F / 43°C); 3 1/2 cups all-purpose flour; 2 tablespoons olive oil (plus more for drizzling); 1 teaspoon sugar; 1 teaspoon salt; 1/2 cup crushed San Marzano tomatoes (or good-quality canned tomatoes); 8 oz fresh mozzarella cheese, sliced or torn; Fresh basil leaves; Salt, to taste; Optional: freshly ground black pepper, red pepper flakes

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This Margherita Pizza recipe is the kind of timeless comfort I keep coming back to. With a crisp, golden crust, simple yet flavorful tomato sauce, creamy mozzarella, and fragrant fresh basil, it's a reminder that the best things are often the simplest. Whether I’m hosting a cozy dinner or just treating myself to a night-in classic, this pizza never disappoints.

Margherita Pizza

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

2 ¼ teaspoons (1 packet) active dry yeast

1 ½ cups warm water (110°F / 43°C)

3 ½ cups all-purpose flour

2 tablespoons olive oil

1 teaspoon sugar

1 teaspoon salt

For the toppings:

½ cup crushed San Marzano tomatoes (or good-quality canned tomatoes)

8 oz fresh mozzarella cheese, sliced or torn

Fresh basil leaves

2 tablespoons olive oil

Salt, to taste

Optional: freshly ground black pepper, red pepper flakes

Directions

Make the dough:

I start by dissolving the yeast and sugar in warm water. After letting it sit for about 5–10 minutes, it turns foamy. That’s my sign the yeast is alive and ready. In a large bowl, I mix flour and salt, then add the yeast mixture and olive oil. I stir until a rough dough forms, then knead it on a floured surface for around 8–10 minutes until it’s smooth and elastic. After that, I place it in a lightly oiled bowl, cover it, and let it rise for 1 to 1.5 hours until it doubles in size.

Preheat the oven:

I preheat my oven to 475°F (245°C), placing a pizza stone or baking sheet inside to heat up as well. A hot surface helps crisp the crust perfectly.

Shape the dough:

Once the dough has risen, I punch it down and roll it out on a floured surface into a 12-inch circle.

Assemble the pizza:

I spread the crushed tomatoes over the dough, leaving a border for the crust. Then I layer on the mozzarella, drizzle a bit of olive oil, and sprinkle with salt.

Bake:

Using a pizza peel or flat tray, I slide the pizza onto the hot stone or baking sheet and bake it for 10–12 minutes. When the crust is golden and the cheese is bubbling with light brown spots, it's ready.

Finish & serve:

Right after it comes out, I scatter fresh basil on top and give it a final drizzle of olive oil. Then it's time to slice and serve!

Servings and timing

This recipe makes one 12-inch pizza, which serves 2–3 people depending on hunger levels.

Prep Time: 15 minutes (plus 1–1.5 hours rising time)

Cook Time: 10–12 minutes

Total Time: About 1.5 to 2 hours

Variations

I sometimes sprinkle grated Parmesan over the mozzarella before baking for a sharper, nuttier flavor.

If I’m in the mood for a kick, I add red pepper flakes or a touch of garlic oil.

Swapping in a whole wheat or gluten-free flour blend is easy if I want a different crust style.

When I want to add a bit more substance, I toss on a few slices of prosciutto right after baking.

Storage/Reheating

If I have leftovers, I store the pizza slices in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet over medium heat to keep the crust crispy—just a few minutes with a lid on top. Alternatively, a toaster oven works great. I avoid the microwave since it tends to make the crust soggy.

FAQs

What makes a Margherita pizza different from other pizzas?

A Margherita pizza is all about simplicity. I use minimal, high-quality ingredients—fresh tomatoes, mozzarella, and basil—which makes it distinct from pizzas loaded with toppings.

Can I use store-bought dough?

Yes, I’ve used store-bought dough when in a rush. While homemade gives the best texture and flavor, quality store-bought dough can be a great shortcut.

How do I prevent the pizza from getting soggy?

I make sure to drain the mozzarella well and don’t overload the sauce. A hot oven and preheated stone or tray also help keep the crust crisp.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough the night before and refrigerate it. Letting it come to room temperature before shaping makes it easier to work with.

What’s the best way to cook pizza without a pizza stone?

If I don’t have a stone, I use a preheated baking sheet. It still delivers a nicely browned, crispy crust with the right amount of chew.

Conclusion

This Margherita Pizza is a recipe I turn to when I want something comforting, classic, and delicious. With just a few simple ingredients and a bit of patience, I get a result that’s better than most takeout. Whether it’s a weeknight meal or part of a weekend cooking project, this pizza always delivers.

Recipe:

Margherita Pizza

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Author: Cheryl
Total Time: 1.5 to 2 hours
Yield: 1 12-inch pizza (serves 2–3)
Diet: Vegetarian

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Description

A classic Margherita pizza with a light, chewy crust, bright tomato sauce, creamy mozzarella, and fresh basil. Simple ingredients come together to make a timeless, flavorful favorite.

Instructions

In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir until a rough dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
Preheat oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Punch down the dough and roll it out on a floured surface into a 12-inch circle.
Spread crushed tomatoes over the dough, leaving a border. Add mozzarella, drizzle olive oil, and sprinkle with salt.
Using a pizza peel or tray, slide the pizza onto the hot stone or baking sheet. Bake for 10–12 minutes until crust is golden and cheese is bubbling.
Remove from oven, top with fresh basil, and drizzle with olive oil. Slice and serve hot.