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

Homemade Margherita Pizza The Easiest Recipe

Name: Homemade Margherita Pizza: A Stunning, Soulful Slice of Tradition
Prep time: 20 min
Cook time: 8 min
Total time: 1 h 30 min
Cuisine: Italian
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

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

Scale

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