Homemade Margherita Pizza is a classic Neapolitan-style pizza built from three simple, high-quality ingredients: vibrant tomato sauce, fresh mozzarella, and fragrant basil. Its elegant simplicity delivers a bright, balanced flavor that’s perfect for a light dinner or a casual gathering.
This Margherita recipe recalls the flavors of a traditional Neapolitan pie—tender dough with a crisp edge, a smooth tomato sauce, and delicate mozzarella finished with fresh basil. For variation, try adding cooked Italian sausage or serving alongside a burrata Caprese for a heartier meal.
Why You’ll Love This Margherita Pizza
- Taste – The classic trio of tomato, mozzarella, and basil is bright and satisfying.
- Texture – A tender interior with a crisp crust, silky sauce, and soft cheese.
- Quick – About 10 minutes to prepare and 15–20 minutes to bake.
Key Ingredients
- Pizza dough – Use a light, flavorful dough; store-bought or homemade both work well.
- Pizza sauce – A simple sauce of crushed tomatoes, garlic, olive oil, and salt keeps the flavor fresh.
- All-purpose flour – For dusting so the dough won’t stick while shaping and baking.
- Mozzarella cheese – Fresh mozzarella (fior di latte or buffalo) yields the best texture and flavor.
- Basil – Fresh leaves add a bright, herbal finish.
See the recipe card below for exact measurements and serving details.
Substitutions & Variations
- Extra crispy – Bake an extra 2–3 minutes for a crunchier crust.
- Homemade dough – If you prefer, use your own pizza dough recipe for a completely from-scratch pie.
How to Make Margherita Pizza
- Temper the dough – Place the dough on a lightly floured surface and let it come to room temperature for about 30 minutes.
- Preheat the oven – Position a rack in the middle and preheat to 475°F (245°C).
- Make the sauce – In a bowl, combine crushed tomatoes, minced garlic, extra virgin olive oil, and salt to taste.
- Shape the dough – Stretch the dough by hand or with a rolling pin into a 12-inch circle or a 9×13″ rectangle. Lightly oil a baking sheet or pizza pan and transfer the dough to it.
- Spread the sauce – Use a ladle or spoon to lightly spread the sauce in a circular motion, leaving about a 1-inch border for the crust.
- Add toppings – Scatter torn or sliced fresh mozzarella over the sauce and tuck in a few basil leaves.
- Bake – Bake on the middle rack for 15–20 minutes, until the cheese bubbles and the crust is lightly browned on the bottom.
- Finish and serve – Remove from the oven, slice into 8 pieces, and add more fresh basil if desired. Serve immediately.
Pro tip: Use fresh, high-quality ingredients—San Marzano-style tomatoes, fresh mozzarella, and bright basil make a noticeable difference.
Other Cooking Tips
- Stretch the dough gently to keep an even thickness and avoid holes.
- Let the dough rest at room temperature so it’s easier to shape and bakes more evenly.
Recipe FAQs
The widely shared story is that the pizza was named for Queen Margherita of Savoy during a visit to Naples. Whatever its origin, it remains an iconic symbol of Neapolitan pizza.
Yes, you can, but a simple homemade crushed-tomato sauce with garlic and olive oil offers the freshest flavor.
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Love This Pizza Recipe?
If you enjoy this recipe, please rate it in the recipe card and leave a comment. Try variations like a cherry tomato and mozzarella pie or an Italian sausage and caramelized onion pizza for more options.
📖 Recipe
Homemade Margherita Pizza
10 mins
20 mins
30 mins
Equipment
- 1 knife
- 1 cutting board
- 1 silicone spatula
- 1 baking sheet or pizza pan
Ingredients
- 2 tbsp extra virgin olive oil, divided
- 1 tbsp all-purpose flour (for dusting)
- 1 lb pizza dough
- ½ cup pizza sauce (see sauce recipe below)
- 8 oz mozzarella cheese (fior di latte, buffalo, or shredded)
- 3–6 fresh basil leaves
Pizza Sauce
- 14 oz crushed tomatoes (about 1¾ cups)
- 2 cloves garlic, minced
- ¼ cup extra virgin olive oil
- Kosher salt, to taste
Instructions
- Let dough temper – Place dough on a lightly floured surface and let sit at room temperature for 30 minutes.
- Preheat oven – Place the rack in the middle and preheat to 475°F (245°C).
- Make the sauce – Combine crushed tomatoes, minced garlic, olive oil, and salt in a bowl; mix to combine.
- Prepare and top – Stretch or roll the dough into a 12-inch circle or 9×13″ rectangle. Lightly oil a baking sheet with half the olive oil and place the dough on it. Spread a thin layer of sauce, leaving a 1-inch border, then top with mozzarella and a few basil leaves.
- Bake – Bake on the middle rack for 15–20 minutes, until the cheese is bubbly and the crust is lightly browned on the bottom.
- Serve – Remove from the oven, slice into 8 pieces, and add more fresh basil if desired. Serve immediately.
Notes
- Refrigerate leftovers in an airtight container or wrapped in foil for up to 3 days. Reheat on a baking sheet in a 300°F oven for 5–7 minutes, or enjoy at room temperature.
Top Tips
- Use fresh, high-quality ingredients like San Marzano-style tomatoes, fresh mozzarella, and fresh basil.
- Spread the dough slowly to keep an even thickness and avoid holes.
- Let dough come to room temperature before shaping so it’s easy to work with and bakes evenly.
Nutrition
Carbohydrates: 30 g |
Protein: 11 g |
Fat: 19 g
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