Homemade Margherita Pizza is the kind of recipe that wraps you in a warm hug before the first bite. I still remember the smell of my nonna’s tiny Naples kitchen the sweet San Marzano tomatoes simmering gently on the stove, the whisper of basil torn fresh from the garden, the soft, elastic dough stretched with love and patience.
When I moved to New York, I brought those memories with me, tucked into my apron like a secret. Over the years, I’ve baked hundreds of pies, but this one this classic Homemade Margherita Pizza is pure Italian comfort. No frills, just tradition. A dough that’s tender yet crisp. A sauce that sings. Cheese that melts into golden bliss.
If you’ve ever dreamed of creating Homemade Margherita Pizza with that true pizzeria taste, I’ll show you how no wood-fired oven needed. Just your hands, your heart, and a good, hot home oven.
Let’s get you started with all the reasons this simple pie is so beloved…
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Homemade Margherita Pizza: A Stunning, Soulful Slice of Tradition
- Total Time: 1 hour 30 minutes
- Yield: 2 pizzas (10-inch each) 1x
Description
This Homemade Margherita Pizza is a pizzeria-worthy classic made for the home cook — with a crisp, chewy crust, vibrant San Marzano sauce, and melty fresh mozzarella.
Ingredients
2 ½ cups unbleached all-purpose flour
1 teaspoon granulated sugar
½ teaspoon active dry yeast or SAF instant yeast
¾ teaspoon kosher salt
7 ounces warm water (105°F–115°F)
1 tablespoon extra virgin olive oil
Semolina and all-purpose flour (for dusting)
1 cup crushed or puréed San Marzano tomatoes
2–3 garlic cloves, finely grated or pressed
1 teaspoon extra virgin olive oil (plus more for drizzling)
2–3 pinches kosher salt
¼ teaspoon freshly ground black pepper
7 ounces fresh mozzarella cheese, cut into ½-inch cubes
2–3 tablespoons finely grated Parmigiano-Reggiano cheese
5–6 large fresh basil leaves
Optional: Dried red pepper flakes
For serving: Extra basil, olive oil, Parmigiano-Reggiano
Instructions
1. In a medium bowl, whisk flour, sugar, yeast, and salt together.
2. Add warm water and olive oil; stir until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 3 minutes until smooth.
4. Place in an oiled bowl, cover, and let rise for 2 hours until doubled.
5. Preheat oven with pizza stone/steel to 550°F for 1 hour.
6. Mix sauce ingredients in a small bowl and set aside.
7. Pat mozzarella dry, prepare basil and Parmigiano.
8. Divide dough into two pieces, let rest for 5–10 minutes.
9. Stretch one dough ball into a 10-inch round, keeping edges thicker.
10. Place on floured peel or baking sheet; brush with olive oil.
11. Spread ½ cup sauce, sprinkle Parmigiano, add mozzarella and basil.
12. Slide onto hot stone and bake for 7–8 minutes.
13. Broil for 30 seconds if desired, then remove from oven.
14. Garnish with basil, drizzle of olive oil, and extra cheese. Slice and serve.
Notes
Dough can be refrigerated after rising for up to 24 hours or frozen for 3 months.
Use parchment if you don’t have a pizza peel.
Always pat mozzarella dry to avoid soggy crust.
Let shaped dough rest 5–10 minutes for easier stretching.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Traditional Pizza Recipes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza (10-inch)
Keywords: homemade margherita pizza, Neapolitan, mozzarella, basil, San Marzano
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Authentic Pizzeria Taste: Crafted with San Marzano tomatoes, fresh mozzarella, and Parmigiano-Reggiano this pizza captures the soul of a Neapolitan pie.
- Perfect for Any Kitchen: No special oven or tools required. Your standard home oven transforms into a pizzeria with the right technique.
- Simple, No-Fuss Dough: Comes together in minutes with minimal kneading. No stand mixer, no fancy steps.
- A Crowd-Pleasing Classic: Tomato, basil, mozzarella it’s a trio that always delights. Perfect for Sunday gatherings or weeknight comfort.
This isn’t just pizza. It’s a piece of Italian tradition made simple for your kitchen.
Ingredients Needed for Homemade Margherita Pizza
With Homemade Margherita Pizza, simplicity is the secret. That’s why every ingredient must shine fresh, high-quality choices are what turn a simple pie into something unforgettable.
For the Homemade Pizza Dough
- 2 ½ cups (300 g) unbleached all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon active dry yeast or SAF instant yeast
- ¾ teaspoon kosher salt
- 7 ounces warm water (105°F–115°F)
- 1 tablespoon extra virgin olive oil
- For dusting: A mix of semolina and all-purpose flour
For the 5-Minute No-Cook Pizza Sauce
- 1 cup crushed or puréed San Marzano tomatoes
- 2–3 garlic cloves, finely grated or pressed
- 1 teaspoon extra virgin olive oil (plus more for drizzling)
- 2–3 pinches kosher salt
- ¼ teaspoon freshly ground black pepper
For the Classic Toppings
- 7 ounces fresh mozzarella, cut into ½-inch cubes
(Avoid mozzarella packed in water, or dry it thoroughly.) - 2–3 tablespoons finely grated Parmigiano-Reggiano
- 5–6 large fresh basil leaves
- Optional: Dried red pepper flakes
- For serving: Extra basil, Parmigiano-Reggiano, and a drizzle of olive oil
How to Make Homemade Margherita Pizza
Making Homemade Margherita Pizza is a joyful ritual one that brings flour to your hands and warmth to your kitchen. Don’t rush. Each step is part of the pleasure.
1. Prepare the Dough
- In a medium bowl, whisk together flour, sugar, yeast, and salt.
- Add warm water and olive oil. Stir with a wooden spoon until a rough dough forms.
- Transfer to a floured surface and knead for about 3 minutes until smooth and slightly tacky.
- Place the dough in a lightly oiled bowl. Cover and let rise in a warm place for about 2 hours, until doubled in size.
2. Preheat the Oven and Prep the Ingredients
- Place a pizza stone or steel on the second-highest rack in your oven.
- Preheat to 550°F (or as high as it goes) for at least 1 hour this step ensures that beautifully blistered crust.
- In a bowl, mix the sauce: crushed tomatoes, garlic, olive oil, salt, and pepper.
- Pat mozzarella dry and set aside with basil and Parmigiano for easy access.
3. Shape and Assemble the Pizza
- Divide the dough into two pieces. Let rest 5–10 minutes to relax the gluten.
- Dust a pizza peel or inverted baking sheet with flour and semolina.
- Gently stretch one piece into a 10-inch circle, keeping the edges slightly thicker.
- Place on the prepared peel. Brush lightly with olive oil.
- Spread ½ cup sauce thinly over the surface, leaving a ½-inch border.
- Sprinkle Parmigiano, then evenly distribute mozzarella and a few torn basil leaves.
4. Bake
- Slide pizza onto the preheated stone.
- Bake for 7–8 minutes, until crust is golden and cheese is bubbling.
- For extra color, broil briefly but watch closely.
- Remove from oven. Garnish with more basil, Parmigiano, and a drizzle of olive oil. Slice and serve hot.
Serving & Storage Tips for Homemade Margherita Pizza
Once your Homemade Margherita Pizza comes out of the oven, the only thing left to do is savor it. Here’s how to serve and store it with care.
Serving a Crowd
If you’re baking both pizzas, keep the first warm by sliding it onto a baking sheet and placing it on a lower rack in the oven for the final 2–3 minutes of the second bake. This brings it back to life without drying it out.
Best Way to Reheat
Skip the microwave it softens the crust. Instead:
- Warm slices in a dry skillet over medium-low heat, covered, for 2–3 minutes.
- Or reheat in an air fryer at 350°F for 3–5 minutes for a crisp bottom and melty top.
Storage Tips
- Store leftover pizza slices in an airtight container in the refrigerator.
- Enjoy within 3 days for best flavor and texture.
Helpful Notes for Homemade Margherita Pizza
Even the simplest recipes carry generations of wisdom. These tips will help you make your Homemade Margherita Pizza with confidence and love.
Make-Ahead Dough
After the 2-hour rise, you can:
- Refrigerate the dough for up to 24 hours (wrapped tightly).
- Freeze for up to 3 months. Thaw overnight in the fridge, then let sit at room temperature for 30–45 minutes before shaping.
About the Yeast
Modern active dry yeast is fine to mix directly into flour no need to bloom it separately. Just make sure it’s fresh and within its expiration date for a reliable rise.
No Pizza Peel?
No problem. Assemble your pizza on parchment paper dusted with semolina. Then slide the whole thing parchment and all onto your hot stone. This is a gentle method that’s especially helpful for beginners.
Avoid a Soggy Crust
Always pat your mozzarella dry and go light on the sauce. Less is more. It’s better to layer with restraint and let each ingredient speak.
Homemade Margherita Pizza Questions That Deserve a Soulful Answer
What does a traditional Margherita pizza have on it?
A traditional Margherita pizza features three simple toppings that represent the Italian flag: red tomato sauce, white mozzarella cheese, and green basil leaves. It’s a celebration of color, flavor, and heritage.
What are the ingredients in a Margherita pizza?
At its heart, a Margherita pizza includes:
Pizza dough (made from flour, yeast, water, salt, and olive oil)
Simple tomato sauce (typically from San Marzano tomatoes)
Fresh mozzarella
Fresh basil
Olive oil and salt
Some cooks also add a dusting of Parmigiano-Reggiano for depth of flavor
What do you need to make Margherita pizza at home?
To make Homemade Margherita Pizza, you’ll need:
Ingredients: Dough ingredients, canned tomatoes, garlic, mozzarella, basil, olive oil
Tools: A pizza stone or steel (for that crisp base), and ideally a pizza peel though parchment paper works well too
What cheese is best for Margherita pizza?
Fresh mozzarella is the traditional and best choice. Look for:
Mozzarella not packed in water
Fior di latte (cow’s milk mozzarella) delicate and mild
Always pat dry before topping your pizza to avoid sogginess
Conclusion
There’s something deeply comforting about making your own Homemade Margherita Pizza the rhythm of kneading dough, the aroma of basil and garlic, the way cheese bubbles under high heat. It’s not just a meal; it’s a tradition passed down with flour-dusted hands.
This recipe proves that you don’t need a wood-fired oven to enjoy a truly spectacular pie. With a little time and the right technique, you can bring pizzeria-quality magic into your own kitchen.
And if you’re craving more pizza adventures, try our cold veggie pizza for a refreshing twist or this wonderfully indulgent easy Alfredo pizza next time.
If you make this Margherita, tag us we’d love to see your version:
- Facebook: Nonna’s Dishes
- Pinterest: @nonnasdishes
What’s your favorite pizza memory? Let us know in the comments below.
Now go feed someone you lovE and save a little for yourself, too.
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