Pizza Margarita Recipe: How to Make Classic Italian Pizza

Introduction

There’s something magical about a perfectly crafted Pizza Margherita – that glorious combination of a chewy, char-speckled crust, vibrant tomato sauce, creamy fresh mozzarella, and fragrant basil that somehow creates a masterpiece greater than the sum of its parts. This isn’t just pizza; it’s a edible piece of Italian history. Legend has it that in 1889, pizza maker Raffaele Esposito created this dish to honor Queen Margherita of Savoy, using tomatoes, mozzarella, and basil to represent the red, white, and green of the Italian flag. What makes this recipe truly special is its beautiful simplicity. Unlike more complex dishes like our popular spinach and ricotta stuffed shells, Pizza Margherita relies on just a few quality ingredients and straightforward technique, making it surprisingly simple to prepare and a fantastic, family-friendly cooking project. So, roll up your sleeves and get ready to bring the authentic taste of a Neapolitan pizzeria right into your own kitchen!

What is Pizza Margarita?

So, what’s the big deal about Pizza Margherita, you ask? Is it just a fancy name for a cheese pizza? Oh, far from it! This iconic dish is the gold standard of Italian pizzaing, a glorious tribute to the colors of the Italian flag with its red tomatoes, white mozzarella, and green basil. But why is it called “Margarita”? Well, the story goes that it was named after an Italian queen who fell in love with its taste during a visit to Naples. They say ‘the way to a person’s heart is through their stomach,’ and this pizza was the key to the queen’s heart! It’s a pizza fit for royalty, yet simple enough for any home cook to master. Ready to win some hearts with your own culinary masterpiece?

Why You’ll Love This Pizza Margarita Recipe

You’re going to be head over heels for this classic recipe, and here’s why. First and foremost, the highlight is the stunning simplicity. In a world of over-the-top, overloaded pizzas, the Margherita stands proud with its perfect trio of toppings, allowing each flavor to shine through without any competition. It’s a celebration of quality over quantity.

Second, let’s talk about the incredible cost-saving benefit. Making this pizza at home is significantly cheaper than ordering from a restaurant or, better yet, buying a plane ticket to Naples! A single homemade pizza costs a fraction of the price, making it an economical choice for a weeknight treat or even a fun pizza-making party with friends and family.

Finally, the fresh, high-quality ingredients are what make it truly special. From the tangy sweetness of San Marzano tomatoes to the luxurious stretch of fresh mozzarella and the peppery punch of fresh basil, every bite is a symphony of fresh, clean flavors. If you enjoy the fresh, vibrant tastes in our Classic Caprese Salad, you’ll adore how those same ingredients transform on a warm, crispy crust. So, preheat that oven and get ready to fall in love with making your own perfect Pizza Margherita at home!

How to Make Pizza Margarita Recipe

Quick Overview

Creating an authentic Pizza Margherita at home is an enjoyable process that yields incredibly satisfying results. This recipe focuses on a straightforward, no-fuss dough and a vibrant, no-cook tomato sauce, allowing the quality of your ingredients to be the star. The standout feature is the perfect textural contrast you’ll achieve: a crispy, chewy crust topped with melted cheese and fresh basil. The active preparation time is about 20 minutes, plus 1.5-2 hours for the dough to rise. The pizza itself bakes in a blisteringly hot oven in just 7-15 minutes .

Key Ingredients for Pizza Margarita Recipe

For the Pizza Dough:

300g strong bread flour
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil, plus extra for drizzling
200ml warm water

For the Tomato Sauce:

1 cup pureed or crushed canned San Marzano tomatoes – prized for their sweet, low-acidity flavor
1-2 fresh garlic cloves, minced or grated
1 tsp extra virgin olive oil
2-3 large pinches of kosher salt, to taste

For the Toppings:

7 ounces fresh mozzarella cheese, torn or sliced into ½-inch cubes
A handful of fresh basil leaves
2-3 tbsp grated Parmigiano-Reggiano cheese (optional)
Extra virgin olive oil, for drizzling

Step-by-Step Instructions

Make the Dough: In a large bowl, whisk together the bread flour, instant yeast, and salt. Make a well in the center and pour in the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm spot for 1-2 hours, or until it has doubled in size .
Preheat Oven and Surface: At least 30-45 minutes before you’re ready to bake, place a pizza stone or baking steel on a rack in the upper third of your oven and preheat it to the highest temperature possible, ideally 500-550°F (260-288°C). Giving your baking surface ample time to get scorching hot is the secret to a professional-quality crust .
Prepare the Sauce: While the oven heats, make the simple no-cook sauce. In a bowl, combine the pureed San Marzano tomatoes, minced garlic, olive oil, and salt. Stir until just combined. Avoid over-mixing; the sauce should be fresh and vibrant .
Shape the Dough: Once the dough has risen, punch it down gently and transfer it to a floured surface. If you made one large dough ball, you can divide it in half for two thinner pizzas. Using your fingertips, gently press and stretch the dough from the center outwards into a 10-12 inch circle. Avoid using a rolling pin, as it can crush the air bubbles you worked so hard to create. The goal is a circle with a thin center and a slightly thicker, puffy edge (the cornicione) .
Assemble the Pizza: Dust a pizza peel or the back of a baking sheet with semolina flour or cornmeal to prevent sticking. Transfer your stretched dough onto it. Spread a thin layer of the tomato sauce over the dough, leaving a 1-inch border around the edges. Scatter the fresh mozzarella pieces evenly over the sauce. If desired, add a light sprinkle of Parmigiano-Reggiano cheese. Finish with a drizzle of olive oil .
Bake to Perfection: Carefully slide the pizza from the peel onto the preheated pizza stone or steel. Bake for 7-10 minutes (or as little as 90 seconds in a professional pizza oven), until the crust is puffed and golden, and the cheese is bubbly and slightly spotted . For an extra boost of heat, some cooks like to blast the broiler for the final minute—just watch it closely! .
Add Finishing Touches: As soon as the pizza comes out of the oven, tear fresh basil leaves over the top. The residual heat will wilt the basil perfectly, releasing its aromatic oils without burning it. Add a final drizzle of olive oil, slice, and serve immediately .

What to Serve With Pizza Margarita Recipe

While this pizza is a star on its own, it pairs beautifully with light and complementary dishes. For a classic Italian trattoria experience, serve it with a fresh arugula salad dressed simply with lemon juice, olive oil, and shaved Parmesan. The peppery arugula provides a lovely contrast to the rich pizza. A bowl of marinated olives or a simple antipasto platter with cured meats and cheeses also makes a fantastic starter. For drinks, a light-bodied red wine like a Chianti, a crisp Prosecco, or even a chilled Italian lager are all perfect pairings that enhance the meal without overpowering the delicate flavors of the pizza.

Top Tips for Perfecting Pizza Margarita Recipe

Flour Power: For the most authentic, chewy-yet-crispy crust, use “Tipo 00” flour. If you can’t find it, bread flour is an excellent substitute because of its higher protein content .
Prevent Soggy Cheese: Fresh mozzarella often contains extra water. To avoid a soggy pizza, pat the cheese slices dry with a paper towel before placing them on the pizza .
Master the Launch: The most nerve-wracking part can be getting the pizza onto the hot stone. Do a “test jiggle” before adding toppings to ensure the dough moves freely on the peel. A liberal dusting of semolina flour is your best friend here .
Less is More: Resist the urge to over-sauce or over-cheese your pizza. Authentic Pizza Margherita is characterized by a light hand with toppings, which allows the crust to cook perfectly and each flavor to be distinct .
No Specialty Tools? No Problem! If you don’t have a pizza stone or peel, you can use a preheated inverted baking sheet as your cooking surface. To transfer the pizza, build it on a piece of parchment paper and slide the paper onto the hot sheet .

Storing and Reheating Tips

Storing Leftovers: Allow any leftover pizza to cool to room temperature (but don’t leave it out for more than 2 hours) . Then, store slices in an airtight container in the refrigerator for up to 3-4 days .

Freezing Pizza: You can freeze pizza for long-term storage. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag, removing as much air as possible. Properly stored, frozen pizza will maintain its quality for 1-2 months .

Reheating for Best Results:

Skillet Method (Recommended): This is the best way to recrisp the crust. Place a slice in a cold, non-stick or cast-iron skillet over medium-low heat. Cover the pan and heat for 2-3 minutes. For extra meltiness, add a few drops of water to the pan before covering to create steam .
Oven Method: Preheat your oven to 375°F (190°C). Place slices on a baking sheet (for a softer crust) or directly on the oven rack (for a crispier crust) and heat for about 10 minutes or until warm .
Avoid the Microwave: The microwave will make the crust soft, soggy, and chewy. It’s best used only as an absolute last resort .

Pizza Margarita Recipe: How to Make Classic Italian Pizza

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