How do I prevent my Easy Margherita Pizza from getting soggy?

The two most common causes of sogginess are too much sauce and overly wet cheese. Use a thin layer of tomato sauce and, if using fresh mozzarella, slice it and pat it dry with paper towels. Low-moisture mozzarella is a great choice to avoid excess water.

Can I make Easy Margherita Pizza without a pizza stone?

Yes, you absolutely can. This recipe works beautifully on a regular baking sheet. For a crispier bottom, try preheating the baking sheet in the oven before placing your dough on it. A cast iron skillet also makes a fantastic alternative.

What can I use instead of San Marzano tomatoes for the sauce?

If San Marzano tomatoes are unavailable, use a can of high-quality whole peeled plum tomatoes. Look for brands that are grown in Italy or labeled as imported for the best flavor and texture.

Is this Easy Margherita Pizza freezer-friendly?

It is best enjoyed fresh, but you can freeze the dough or even a fully baked pizza. Wrap it tightly in foil and plastic wrap. To reheat, place it directly on a baking sheet in a hot oven until warmed through.

How do I keep the crust soft but still golden?

Brush the crust edge with a bit of olive oil before baking. This helps it develop a soft bite with a beautiful golden color. Avoid overbaking to keep it tender in the center.

Easy Margherita Pizza That Tastes Like Italy

Name: Easy Margherita Pizza: A Sensational Slice of Old-World Comfort
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 batch homemade pizza dough or 1 lb store-bought dough; 1/2 cup canned San Marzano whole peeled tomatoes; 2 teaspoons olive oil; Pinch of fine sea salt; 1 cup shredded whole milk mozzarella; A handful of fresh basil leaves; All-purpose flour for dusting work surface; Semolina flour or cornmeal for dusting baking sheet

Description

This Easy Margherita Pizza brings authentic Italian flavor to your kitchen in under 40 minutes using simple ingredients and no special tools.

Ingredients

Scale

1 batch homemade pizza dough or 1 lb store-bought dough

1/2 cup canned San Marzano whole peeled tomatoes

2 teaspoons olive oil

Pinch of fine sea salt

1 cup shredded whole milk mozzarella

A handful of fresh basil leaves

All-purpose flour for dusting work surface

Semolina flour or cornmeal for dusting baking sheet

Instructions

1. Preheat your oven to 450°F and place a rack in the middle. Add a pizza stone if using and heat for at least 30 minutes.

2. Let pizza dough sit at room temperature for 20 to 30 minutes to make shaping easier.

3. Crush San Marzano tomatoes with olive oil and salt in a small bowl to create the no-cook sauce. Taste and adjust salt as needed.

4. Dust a clean surface with all-purpose flour and stretch the dough into a round using fingertips.

5. Dust a baking sheet or pizza peel with semolina flour and transfer the shaped dough to it.

6. Spread a thin layer of sauce over the dough, leaving a small border around the edges.

7. Top with mozzarella and a few basil leaves.

8. Bake for 6 to 15 minutes, until the crust is golden and cheese is bubbling.

9. Remove from oven, top with additional basil, let rest for 1 minute, then slice and serve.

Notes

Use low-moisture mozzarella to prevent sogginess.

Preheat your baking sheet for a crispier crust if not using a stone.

Let dough rest if it resists stretching to relax the gluten.

Add a sprinkle of Parmesan or drizzle of garlic oil before baking for extra flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Traditional Pizza Recipes
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 158
Sugar: 0.7g
Sodium: 439mg
Fat: 4.7g
Saturated Fat: 2g
Carbohydrates: 22.2g
Fiber: 1.2g
Protein: 6.5g
Cholesterol: 11.1mg

Keywords: easy margherita pizza, homemade pizza, traditional Italian pizza