Homemade Margherita Pizza
Experience the authentic taste of Italy with this classic Margherita pizza featuring a crispy crust, tangy tomato sauce, and creamy melted 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 (30ml) extra virgin olive oil
- •1/2 teaspoon (3g) sea salt
- •1/4 cup (25g) grated Parmesan cheese
Instructions
- 1
Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- 2
On a lightly floured surface, stretch or roll the dough into a 12-inch circle.
- 3
Transfer the dough to 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 Parmesan cheese.
- 6
Drizzle the olive oil over the pizza and season with sea salt.
- 7
Slide the pizza onto the preheated stone or baking sheet and bake for 8 to 12 minutes until the crust is golden brown and the cheese is bubbly and slightly charred.
- 8
Remove from the oven, top immediately with fresh basil leaves, and let it rest for 2 minutes before slicing.
💡 Chef tips
- For the best texture, pat your fresh mozzarella dry with paper towels before adding it to the pizza to prevent a soggy crust.
- If you have time, cold-ferment your dough in the refrigerator for 24 hours to develop a more complex, bakery-style flavor.
- If the crust is browning too quickly but the cheese isn't melted, move the pizza to a higher rack in the oven for the final minute of baking.
✅ How it should turn out
The finished pizza should have a thin, blistered, and crispy crust, with fragrant basil, sweet tomato sauce, and perfectly melted, creamy mozzarella that tastes fresh and vibrant.