Homemade Margherita Pizza
Experience the authentic taste of Italy with this classic Margherita pizza featuring a crispy crust, tangy tomato sauce, and creamy fresh mozzarella.
Ingredients
- •1 lb (450g) store-bought or homemade pizza dough
- •1/2 cup (120ml) high-quality crushed San Marzano tomatoes
- •8 oz (225g) fresh mozzarella cheese, sliced or torn into pieces
- •1/4 cup (10g) fresh basil leaves
- •2 tablespoons extra virgin olive oil
- •1/2 teaspoon kosher salt
- •1/4 teaspoon dried oregano (optional)
Instructions
- 1
Preheat your oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- 2
On a lightly floured surface, stretch or roll your room-temperature pizza dough into a 12-inch circle.
- 3
Transfer the dough onto a piece of parchment paper or a floured pizza peel.
- 4
Spread the crushed tomatoes evenly over the dough, leaving a 1-inch border for the crust.
- 5
Distribute the fresh mozzarella pieces over the sauce and sprinkle with salt and optional oregano.
- 6
Carefully slide the pizza (with the parchment paper if using) onto the preheated stone or baking sheet.
- 7
Bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred.
- 8
Remove from the oven, immediately scatter the fresh basil leaves over the top, and drizzle with extra virgin olive oil before serving.
💡 Chef tips
- For the best flavor, use fresh mozzarella packed in water and pat it dry with paper towels before adding to the pizza to prevent a soggy crust.
- If you have time, let your dough sit at room temperature for 30 minutes before stretching; it will be much easier to work with.
- Leftover pizza can be stored in an airtight container in the fridge for up to 2 days and reheated in a hot oven or skillet to regain crispiness.
✅ How it should turn out
The finished pizza should have a thin, blistered, crispy crust with a vibrant, aromatic tomato base, melted creamy mozzarella, and the fresh, peppery scent of basil.