Margherita Pizza

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Whenever I need a little slice of comfort, I find myself reaching for my Margherita Pizza recipe. The aroma of bubbling mozzarella, bright tomato sauce, and fresh basil wafting through my kitchen is one of those simple pleasures I never tire of. There’s something magical about creating such a timeless dish from scratch, and every time I pull this golden-crusted beauty from the oven, I can’t help but smile.

I’ve baked countless pizzas over the years, but Margherita always holds a special place in my heart. It’s a humble yet elegant dish that lets the quality of its ingredients shine. It has been my go-to for casual weeknight dinners, impromptu gatherings with friends, and even date nights at home. Every bite is a reminder that good food doesn’t have to be complicated.

If you’ve ever dreamed of making pizzeria-quality pizza at home, this recipe is where you should start. The crust is chewy yet crisp, the sauce is vibrant and just the right amount of tangy, and the basil adds the perfect fragrant finish. While you’re here, you might also want to check out my Cheesy Pizza Bombs for another fun twist on pizza night or pair this pizza with a Broccoli Salad for a refreshing side.

Why You’ll Love This Margherita Pizza

This Margherita Pizza is as close as you’ll get to an authentic Neapolitan pie without a wood-fired oven. It’s easy enough for beginners yet satisfying for seasoned cooks. You’ll love how the crust puffs up golden and chewy, how the tomato sauce bursts with freshness, and how the basil infuses every bite with its herbal charm. Whether it’s your first time making homemade pizza or your hundredth, this recipe never disappoints.

Ingredients

Every ingredient in this Margherita Pizza plays an important role. The pizza dough provides the perfect foundation — soft and airy on the inside with a nice crisp exterior. A good quality tomato sauce is essential for that tangy, bright base flavor. Fresh mozzarella cheese brings creamy, melty richness that makes every bite irresistible. And finally, fresh basil leaves are the soul of this pizza, adding a fragrant herbal note that ties everything together beautifully.

How to Make Margherita Pizza

Step 1: Prepare the Dough

I start by letting my dough come to room temperature if it’s been chilled. This makes it much easier to stretch without tearing. On a floured surface, I gently shape it into a round, working from the center outward until it’s about 12 inches wide.

Step 2: Preheat the Oven

While shaping the dough, I preheat my oven to its highest setting (usually around 500°F) and place a pizza stone or baking sheet inside to heat up as well. A hot surface ensures a crisp, bubbly crust.

Step 3: Assemble the Pizza

Once the dough is shaped and the oven is ready, I transfer the dough to a piece of parchment paper. I spread a thin layer of tomato sauce over the surface, leaving about an inch of border for the crust. Then I scatter torn pieces of fresh mozzarella evenly across the pizza.

Step 4: Bake

Using a pizza peel or a flat baking sheet, I slide the pizza (with the parchment) onto the hot stone or tray. I bake it for 7-10 minutes, until the crust is golden and puffed, the cheese is melted and bubbling, and the edges have a little char.

Step 5: Finish with Basil

As soon as the pizza comes out of the oven, I top it with fresh basil leaves. The residual heat slightly wilts the basil, releasing its aroma without making it bitter. Slice and serve immediately.

Recipe Variations and Possible Substitutions

If you want to play around with the classic Margherita Pizza, there are plenty of easy tweaks. You can swap fresh mozzarella for buffalo mozzarella for an even creamier texture. If basil is hard to find, arugula or oregano makes a nice peppery or earthy substitute. Some people like to drizzle their finished pizza with a little olive oil or even a balsamic glaze for extra depth. And if you prefer a whole wheat or gluten-free crust, feel free to use your favorite alternative dough recipe.

Serving and Pairing Suggestions

I love serving Margherita Pizza with a crisp green salad or something refreshing like a Broccoli Salad to balance the richness. It also pairs wonderfully with a light red wine such as Pinot Noir, or even a sparkling water with lemon if you’re keeping it casual. For a full Italian-inspired dinner, consider starting with bruschetta and finishing with a scoop of gelato.

Storage and Reheating Tips

If you happen to have leftovers (rare in my house!), store slices in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, pop a slice in a 375°F oven for about 8 minutes, or until warmed through and the crust is crispy again. Avoid the microwave if you can — it tends to make the crust soggy.

FAQs

Can I use store-bought dough for Margherita Pizza?

Absolutely. Store-bought dough works just fine if you’re short on time, though homemade is worth the extra effort.

What kind of tomatoes are best for Margherita Pizza?

San Marzano canned tomatoes or any high-quality plum tomatoes make a vibrant, flavorful sauce that really shines on this pizza.

Can I make Margherita Pizza without a pizza stone?

Yes. A preheated baking sheet will also do the trick, though a pizza stone does give you a slightly better crust.

How do I keep my Margherita Pizza from getting soggy?

Make sure your oven is very hot and don’t overload the pizza with too much sauce or cheese. Both can release moisture that can soften the crust.

Related Recipe You’ll Like

If you loved making this Margherita Pizza, you’ll also enjoy my Cheesy Pizza Bombs. They’re a fun, bite-sized twist on classic pizza that kids and adults both rave about. Or for a refreshing side dish to pair with your pizza night, try my Broccoli Salad — it’s bright, crisp, and complements the warm, cheesy pizza beautifully.

Save and Share This Recipe for Later

Don’t forget to save this Margherita Pizza recipe for your next pizza night! Pin it to your favorite Pinterest board so you can find it easily when the craving strikes. I’d also love for you to share it with your friends and family — whether on Facebook, Instagram, or just by word of mouth. The more people enjoying homemade pizza, the better!

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