Margherita Pizza
A Neapolitan classic with a blistered, chewy crust, San Marzano tomato sauce, fresh mozzarella, and fragrant basil.
About This Recipe
This classic Italian Margherita pizza is a vegetarian masterpiece that celebrates simplicity and high-quality ingredients. By combining a rustic crust with sweet tomatoes, creamy cheese, and aromatic herbs, this traditional dish delivers a comforting and timeless dining experience. It is the ultimate expression of how a few humble elements can come together to create something truly spectacular.
The success of this medium-difficulty preparation relies on a couple of key techniques. Hand-stretching the dough rather than rolling it preserves the air pockets, ensuring a light, airy crust with beautifully raised edges. Additionally, baking the pie on a preheated pizza stone at a very high temperature mimics a wood-fired oven, which quickly chars the crust and melts the fresh mozzarella without making the dough soggy.
For the best results, ensure your oven and baking stone are thoroughly preheated to the maximum temperature before sliding the dough inside. If you prefer a slightly different flavor profile, you can gently crush the San Marzano tomatoes with a pinch of dried oregano before spreading them over the base.
This recipe yields two generous portions, making it perfect for a cozy dinner. Serve the pizza immediately while the cheese is hot and bubbling, perhaps alongside a crisp green salad tossed in a light vinaigrette. Any leftovers can be stored in the refrigerator and gently reheated in a hot skillet to restore the crust's signature crispness.
Ingredients
- 400 g Pizza dough
- 200 g San Marzano tomatoes
- 150 g Fresh mozzarella
- 8 leaves Fresh basil
- 2 tbsp Extra virgin olive oil
- 1 tsp Salt
Instructions
- 1
Stretch the dough by hand into a 12-inch round on a floured surface, keeping the edges slightly thicker.
5 min
- 2
Spread crushed tomatoes over the base, leaving a border. Season with salt and a drizzle of olive oil.
3 min
- 3
Tear mozzarella and distribute evenly over the sauce.
2 min
- 4
Bake on a preheated stone at 260°C (500°F) for 10-12 minutes until the crust is charred and bubbling.
12 min
- 5
Finish with fresh basil and a final drizzle of olive oil. Slice and serve immediately.
1 min
Nutrition Facts
620
kcal
Calories
24
g
Protein
78
g
Carbs
22
g
Fat
4
g
Fiber
980
mg
Sodium
Rate This Recipe
Beverage Pairings
Italy pairs food and wine by region: a bright, high-acid red like Chianti mirrors tomato-based sauces, while sparkling Prosecco and the bittersweet Aperol Spritz open the meal. Coffee closes it — an espresso or cappuccino after dolci is almost ritual.
Wine, Beer & Spirits
Its tart cherry acidity cuts through tomato and olive oil and lifts herbs.
Serve slightly cool (16–18°C) in a large red-wine glass.
Firm tannin and dark fruit stand up to rich ragu and braised meats.
Decant 1–2 hours; serve at 18°C.
A crisp coastal white for seafood pasta and lighter antipasti.
Serve chilled (9–11°C).
Fine bubbles and pear notes make a classic aperitivo and fried-food match.
Serve very cold (6–8°C) in a flute.
The quintessential Italian aperitivo — bittersweet and refreshing before the meal.
Serve over ice with an orange slice.
Non-Alcoholic
The traditional close to an Italian meal, especially after dessert.
Serve immediately in a warm demitasse.
A clean, alcohol-free palate refresher between courses.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
Tips & Guidance
- 1Use 00 flour for the dough — its finer grind and lower gluten development produces the characteristic tender, slightly chewy Neapolitan crust. All-purpose flour works but yields a denser result.
- 2Less is more with toppings. A true Margherita uses only San Marzano tomatoes (crushed by hand, not puréed), fresh mozzarella (torn, not shredded), fresh basil, olive oil, and salt. Overloading defeats the purpose.
- 3Preheat your oven to its maximum temperature (500–550°F / 260–290°C) with a pizza stone or steel inside for at least 45 minutes. The intense bottom heat is what creates leopard-spotted charring on the crust.
Add torn burrata after baking for an even creamier result. The heat of the pizza gently warms the cheese without losing its luxurious texture.
Grate ripe Romas on a box grater (discard the skin) for a fresh, uncooked sauce. Season with salt only.
For a quick weeknight version. Brush with olive oil and bake at the highest temperature for 5–7 minutes.
- Using pre-shredded mozzarella, which contains anti-caking agents that prevent proper melting and produce a rubbery, dry topping. Always use fresh mozzarella, sliced or torn.
- Applying the tomato sauce too heavily. The Margherita is not a vehicle for sauce — use about 3 tablespoons per pizza, spread thinly, leaving a border for the crust.
- Adding basil before baking. Fresh basil wilts and turns black in high heat. Tear and scatter it over the pizza the moment it comes out of the oven.
Pizza is best eaten within minutes of baking. Leftover slices can be refrigerated for up to 2 days. Reheat in a covered skillet over medium heat for 3–4 minutes — the steam melts the cheese while the direct heat re-crisps the bottom. Avoid the microwave, which makes the crust chewy and tough.
- Pizza Fritta (Fried Pizza) — fold a cold slice in half and pan-fry in a little olive oil until golden and crispy on both sides. A classic Neapolitan street-food move.
- Pizza Bread Salad — tear leftover pizza into bite-sized pieces and toss with arugula, cherry tomatoes, red onion, and a lemon-olive oil dressing.
- Pizza Eggs — chop leftover pizza into small pieces and stir into scrambled eggs with fresh basil for a quick breakfast.
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