There is nothing like a classic Margherita pizza. This one starts with my no-fail homemade pizza dough that gives a beautiful crisp edge. Then, I add homemade tomato sauce, fresh mozzarella, and basil leaves to finish it off.
Table of Content
I love a variety of toppings on my pizza, but I won't deny that this Italian classic is my absolute favorite. I love making homemade bread and I find it very therapeutic. And yet, the credit for me getting so good at homemade pizza goes to my son Aadi. I call him the pizza monster. He can eat pizza for three meals every day and still not have enough. In fact, he wants to live in Italy so he can eat pizza every day!
A Margherita is a thin crust naples-style pizza with a golden brown crust.
Why homemade pizza recipe
- This is the best pizza recipe because it can be as easy as you want it to be. Personally, for me, pizza means homemade pizza dough and homemade tomato sauce. And yet, you can certainly buy ready-made pizza dough.
- Most of the ingredients used are simple pantry staples so you can make it any time you want.
- You can use a pizza baking sheet like I am doing today. But, you can also make the dough on parchment paper and use a pizza peel to transfer the dough from the counter to the oven. And, you don't have to make a pizza round - use a sheet pan and spread the dough into a rectangle!
- One of the most important things about pizza is of course the using a very very hot oven. I use a pizza stone but you can also use a pizza oven.
- There are four components to making this margherita
- The dough - Today I am using my classic pizza dough but you can also use my overnight pizza dough or my no-knead pizza dough. This makes a soft chewy base with crusty edges.
- The sauce - Similarly, I have two tomato sauce recipes for you, one tomato sauce with fresh tomatoes and the other is my quick pizza sauce in 5 mins with canned tomatoes. Both are simple and easy to make
- The toppings - A classic Margherita is just tomato sauce, mozzarella, and basil. Though you can add some fresh tomato slices as well.
- Cheese - I like to top my cheese with a combination of mozzarella, parmesan, and other white cheese. But you can stick to just mozzarella.
Timeline and process
The process of making pizza is also simple and easy.
- Pizza dough - 20 mins
- Rise - 60 to 90 mins - up to overnight in the fridge
- Divide, shape, and top - 20 mins
- Bake - 10 to 12 minutes
Ingredients and substitutes
- Flour - Bread flour works best for pizza as it gives a wonderfully chewy texture. You can also use 50% bread and 50% all-purpose flour instead. Of course, if you can't get bread flour, go ahead, and use all-purpose flour as well.
- Yeast - You can use any yeast to make pizza dough.
- In this recipe, you can use the same amount of active dry or instant yeast
- And you can also use 21 g of fresh baker's yeast for every 7 grams of instant/active yeast.
- And of course, if you are a sourdough starter - go ahead and use my sourdough pizza recipe.
- Water - The temperature of the water you use for yeast has to be warm - not hot, nor cold. Almost the temperature of the liquid you give a baby. Approximately 105 to 115 F.
- Sugar - The sugar here is not for sweetness but to feed the yeast. This will help the yeast grow and nurture the bread. You can also use honey instead of sugar.
- Oil - It helps the yeast grow and develop flavor. We also use oil to brush the edges, which gives us a nice crust. I like to use extra virgin olive oil to enhance the flavor.
- Salt - Use fine-grain salt which will dissolve in the dough easily.
- Tomato sauce - I am using homemade pizza sauce made with homemade tomatoes but you can use canned tomatoes made with san Marzano tomatoes.
- Topping - a classic Margherita is made with just fresh mozzarella cheese over the pizza sauce. I do love a few roasted clove garlic along with fresh basil leaves.
Classic Pizza - Margherita
- Yeast ingredients - In a medium bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.
Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour. - Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
- Knead
- - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes
- Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- Bowl - When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Proof - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.
Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again. - Punch - When the dough is double in volume transfer to a lightly floured surface. Punch down and reshape into a ball. Then roll into a small log. Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).
Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour
Bake
- Oven - Preheat the oven with a pizza stone at 425°F/220°C/Gas Mark 6 for at least 20 minutes.
Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy, golden crust. - Shape - Roll one piece of dough to about 12 inches. The dough is soft and elastic you can stretch the dough with your hand or use a rolling pin. Transfer pizza to the pizza peel or pizza pan (see video).
Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).
- Rest - Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil. You can also drizzle olive oil on top of the pizza.
Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust. - Top - Spread the pizza sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.
- Bake - Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray). Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.
Tips for Success
- I have explained these tips in detail here, but I thought I'd give you just the main points as a takeaway.
- Use a pizza stone.
- Pizza peel or pizza tray work better.
- Use parchment paper on the pizza peel for a less messy affair.
- Work with soft, room-temperature dough.
- A well-preheated oven is best for pizza.
- Don't overdo the sauce and toppings.
- Choose the right toppings.
- Brush the edges with oil.
- Let the rolled pizza base rest.
- Hold on to the cheese for a crips pizza crust.
- For a crisp crust
- Prebake the pizza without the cheese.
- Bake for 7 minutes
- Then top with cheese and bake until crisp and golden
More pizza recipes
- 5 minutes Pizza sauce or Fresh Tomato sauce
- Mushrooms Pizza - assorted mushrooms
- Easy White Pizza Recipe - bechamel sauce and cheese.
- Olive Pizza with Red Onions - chopped olives and Spanish onions.
- Classic Margherita Pizza - classic tomato and cheese.
- 3 Cheese pizza - three kinds of cheese.
- Hawaiian pizza - pineapple and ham
- Red pesto pizza - roasted red pepper sauce
How long does this homemade Margherita pizza keep?
Pizza is always at its best fresh out of the oven. But it does have a long shelf-life and can be reheated and served again.
What do you top on this pizza Margherita?
A Margherita pizza has tomato sauce, mozzarella, and fresh basil leaves. You can also add fresh tomato slices.
What cheese do you use for Margherita pizza?
Traditionally, mozzarella is used. Personally, I like to use mozzarella and a sprinkle of parmesan,
Can I freeze this baked Margherita pizza?
You can bake the pizza, cut the slices, and cool them completely. Then, place the slices in a ziplock bag. You can freeze these for up to three months. They make a great snack for kids.
Printable Recipe
Best Homemade Pizza Margherita
Print Pin Rate Share by Email Share on FB Save GrowCalories: 169kcal
Adjust Servings Here: 2 Pizzas
Description
There is nothing like a classic Margherita pizza. This one starts with my no-fail homemade pizza dough that gives a beautiful crisp edge. Then, I add homemade tomato sauce, fresh mozzarella, and basil leaves to finish it off.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Total dough - 900 grams - 70% Hydration - Makes 2 x 12-inch Thick crust or 3 x 10-inch thin crust pizzas
- 360 g (1½ cups) Warm water (110 F / 38 C )
- 15 g (1 tablespoon) Sugar
- 15 g (1 tablespoon) Olive oil
- 7 g (2¼ teaspoon) Instant dry yeast ((1 packet))
- 500 cup (4 cups) All-purpose flour
- 9 g (1 teaspoon) Salt
For the Pizza Toppings
- 1 cup Tomato sauce
- ¼ cup (25 g) Parmesan cheese (grated)
- 2 cups (200 g) Mozzarella cheese (sliced)
- 6 Tomato slices (optional)
Instructions
- Yeast ingredients - In a mixing bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.Pro-tip- instant yeast does not need to be activated but if you are not sure about your yeast, leave this mixture to stand at room temperature for 3 to 5 minutes until it gets foamy360 g Warm water, 15 g Sugar, 15 g Olive oil, 7 g Instant dry yeast
- Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.500 cup All-purpose flour, 9 g Salt
- Knead- - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes- - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- Bowl - When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Proof - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.
- Punch - When the dough is double in volume transfer to a lightly floured surface. Punch down and reshape into a ball. Then roll into a small log. Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour
- Oven - Preheat the oven with a pizza stone at 425°F/220°C/Gas Mark 6 for at least 20 minutes.Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy, golden crust.
- Shape - Roll one piece of dough to about 12 inches. The dough is soft and elastic you can stretch the dough with your hand or use a rolling pin. Transfer pizza to the pizza peel or pizza pan (see video).Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).1 cup Tomato sauce, ¼ cup Parmesan cheese, 2 cups Mozzarella cheese, 6 Tomato slices
- Rest - Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil.Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust.
- Top - Spread the pizza sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.
- Bake - Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray). Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.
Recipe Notes & Tips
- I have explained these tips in detail here, but I thought I'd give you just the main points as a takeaway.
- Use a pizza stone.
- Pizza peel or pizza tray work better.
- Use parchment paper on the pizza peel for a less messy affair.
- Work with soft, room-temperature dough.
- A well-preheated oven is best for pizza.
- Don't overdo the sauce and toppings.
- Choose the right toppings.
- Brush the edges with oil.
- Let the rolled pizza base rest.
- Hold on to the cheese for a crips pizza crust.
- For a crisp crust
- Prebake the pizza without the cheese.
- Bake for 7 minutes
- Then top with cheese and bake until crisp and golden
Nutrition Information
Serving: 85- gCalories: 169- kcalCarbohydrates: 25.1- gProtein: 7.3- gFat: 4.3- gSaturated Fat: 1.9- gPolyunsaturated Fat: 2.4- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 10- mgSodium: 234- mgPotassium: 0- mgFiber: 1.2- gSugar: 1.6- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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