This margherita pizza recipe makes it easy to make artisan Italian-style pizza at home with the perfect balance of fresh mozzarella, basil, and fire-roasted tomato sauce. After years of research, here are my expert techniques for crispy, chewy crust and classic flavors! Video tutorial included.
The best pizza I ever ate was a slice of margherita pizza in Naples Italy: the cheese golden and stretchy, with tangy tomatoes, peppery basil, and a perfectly charred crust. Needless to say, Alex and I agreed on the spot we needed to figure out how to make it at home.
After spending over a decade perfecting my pizza-making skills, including several trips to Italy and interviews with experts, I can confidently say this recipe delivers that authentic Italian experience right in your home kitchen! Alex and I have tested this recipe countless times, tweaking everything from the flour type to the sauce consistency, and I’m thrilled to share what we’ve learned. This isn’t just another pizza recipe: it’s our foolproof method for margherita pizza that rivals what you’d find in Italy!
Featured reader comment
“I’ve used this recipe with the sauce and dough about 5 times now and every time in perfect! It tastes amazing and all my friends want it now. Super simple and not too time consuming. Love it!” -Christine
Tools you’ll need for homemade pizza
It’s easy to make margherita pizza with a few tools and tips! To get that authentic Italian crispy-on-the-outside crust, you need to bake it at a very high temperature on a blazing hot pizza stone. Here are the tools you’ll need:
- Pizza stone: This is what makes the crust crispy on the outside and soft on the inside. Here’s the pizza stone we recommend.
- Pizza peel: A pizza peel is a paddle used to slide a pie onto the hot stone in the oven. We recommend this standard pizza peel. A conveyor pizza peel is worth the investment: it’s handy for easily sliding the pizza onto the stone.
Try a pizza oven if you really want to step up your game! True artisan pizza is cooked at temperatures much hotter than your standard oven can achieve. The oven we recommend is relatively inexpensive and heats quickly to 1000°F.
Tips for the pizza dough
Alex and I worked on the pizza dough in this margherita pizza recipe for years, and it’s gotten lots of rave reviews from readers! The recipe incorporates what we’ve learned from some of the premiere pizza chefs in America, who themselves have studied the pizza in Naples. Here are a few tips:
- Use Tipo 00 flour when possible. What sets this recipe apart is my approach to the dough – I use Tipo 00 flour when possible, which creates that signature chewy-yet-crispy texture that makes authentic Italian pizza so irresistible. If you can’t find Tipo 00, bread flour works as a good substitute, but I highly recommend ordering some online or finding it at the grocery store for the authentic experience.
- The foundation is a great dough recipe. I always start with my best pizza dough recipe, which I’ve refined over years of testing. This thin crust pizza dough also works: it’s simpler to make since it’s rolled out using a rolling pin.
- Make the dough ahead, if there’s time. Here’s a pro tip I learned from a pizzaiolo in Naples: refrigerate your dough for up to 3 days. The longer fermentation actually improves the flavor and makes the dough easier to stretch.
Alternative dough options
If you’re intimidated by working with pizza dough, try sheet pan pizza or focaccia pizza, which makes a very large pizza in a sheet pan. You can also make cast iron pizza or pan pizza in a skillet.
Ingredients for the perfect margherita pizza toppings
Italian food is all about quality of ingredients, and that’s key in this margherita pizza recipe! In Italy, the traditional margherita pizza topping ingredients are fresh mozzarella cheese, basil leaves, and a sauce made from crushed tomatoes, garlic, salt and herbs. Often the cheese is mozzarella di bufala, a fresh cheese made from the milk of water buffalos that has a creamy texture. Here’s what you’ll need for this recipe:
- Tomatoes: Canned fire roasted or San Marzano tomatoes are the base in our fan-favorite pizza sauce recipe, along with olive oil, garlic, salt and dried oregano. The key is restraint – I use only about ¼ to ⅓ cup of sauce per pizza. Too much sauce will make your crust soggy, and the beautiful simplicity of margherita gets lost.
- Cheese: Fresh mozzarella is required for authentic margherita pizza. I buy the kind sold in large balls and cut it into ¼-inch pieces for even distribution. Sometimes the mozzarella can be quite watery, so I let it sit on paper towels for about 15 minutes to remove excess moisture and prevent soggy pizza. I also like to add a light sprinkle of freshly grated Parmesan cheese for extra depth of flavor.
- Basil: Fresh basil is key to the flavor of a great margherita pizza. Make sure to add to the pizza after baking so that is stays beautifully green. Basil turns black in minutes in a hot oven!
How to make margherita pizza: step by step
Here’s an overview of the basic process for homemade margherita pizza: jump to the full recipe if you’re ready to get started!
Make the pizza dough. You’ll need 15 minutes to make it, then allow it to rise for 45 minutes. (You can also make it ahead and refrigerate or freeze it.)
Step 2: Stretch the pizza dough and place it into a pizza peel (see to How to Stretch Pizza Dough). Top the pizza with pizza sauce and fresh mozzarella cheese, cut into small pieces.
Step 3: Bake the pizza on a pizza stone in a 500°F oven for 6 to 7 minutes, or in a pizza oven for 1 to 2 minutes. Remove from the oven and add fresh basil.
Storage and reheating tips
Leftover margherita pizza keeps in the refrigerator for up to 3 days. I store slices in an airtight container.
For reheating, skip the microwave. Instead, I place slices in a cold cast iron pan, cover, and heat over medium-low heat for 2-3 minutes with a small splash of water. This method re-crisps the bottom while gently warming the toppings. You can also reheat in a 350°F oven for 5-7 minutes, or an air fryer is perfect for reheating pizza!
Recipe variations to try
I have so many favorite pizza recipes—though this margherita pizza is my #1 favorite! If you like experimenting, try white pizza like pizza bianca or ricotta pizza. My pesto pizza is another nice alternative sauce, or you can go American-style and make a homemade cheese pizza. We also love non-traditional pizza toppings like taco pizza!
A few other margherita variations: you could add prosciutto for added salty flavor, or substitute up to a quarter of the flour with whole wheat flour for added nutty flavor.
Dietary notes
This margherita pizza recipe is vegetarian. For gluten-free, use our Gluten-Free Pizza Dough.
Frequently asked questions
San Marzano tomatoes are prized for their sweetness and acidity, making them ideal for Margherita pizza. We like using canned fire roasted tomatoes for a similar flavor profile.
Pizza margherita showcases the colors of the Italian flag: red from the tomato sauce, white from the mozzarella, and green from the basil. The story goes that it was named after Queen Margherita of Savoy, an Italian queen in the 1800’s.
With a proper Italian accent, it sounds like mar-geh-REE-ta. It sounds like the classic Mexican cocktail, the margarita, which incidentally is a common misspelling of this word!
A classic Neapolitan pizza dough made with Tipo 00 flour and cooked in a very hot oven is ideal. However, homemade or store-bought pizza dough can work too!
Aim for a high temperature (around 450°F to 500°F) to achieve a crispy crust. Baking on a preheated pizza stone can further enhance the crust’s texture.
Fresh basil is best added after baking. The heat wilts the leaves slightly, releasing their fragrant aroma without burning them.
The dough can be prepared in advance, but assemble and bake the pizza right before serving for optimal freshness and a crispy crust. Leftovers can be reheated in the oven or in a dry skillet on the stovetop (add a drop or two of water and heat covered for a nice way to reheat).
You can use a parchment paper “peel.” Slide the pizza onto a large piece of parchment paper dusted with flour. Then, carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.
Homemade Margherita Pizza
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Print RecipeThis margherita pizza recipe makes it easy to make artisan Italian-style pizza at home with the perfect balance of fresh mozzarella, basil, and fire-roasted tomato sauce. After years of research, here are my expert techniques for crispy, chewy crust and classic flavors!
- Prep Time: 1 hour
- Cook Time: 7 minutes
- Total Time: 1 hour 7 minutes
- Yield: 4 servings (2 slices each)
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Ingredients
For the pizza dough
- 1 ball Best Pizza Dough* (or Thin Crust Dough or KitchenAid Pizza Dough)
- Semolina flour or cornmeal, for dusting the pizza peel
For the pizza sauce
- 1 small garlic clove (1/2 medium)
- 15 ounces crushed fire roasted tomatoes or San Marzano tomatoes
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt (scant)
For the toppings
- 1/4 to 1/3 cup pizza sauce
- ¾ cup shredded mozzarella cheese or 2 to 3 ounces fresh mozzarella cheese
- Parmesan cheese, for topping (optional)
- Fresh basil leaves, for garnish
Instructions
- Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- Make the pizza sauce: Cut the garlic into a few rough pieces. Place the garlic, tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
- Prepare the cheese: If using fresh mozzarella cheese, slice it into ¼ inch thick pieces (see the photos of the pre-baked pizza above). If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
- Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
- Spread a thin layer of the pizza sauce over the dough, using about ¼ to ⅓ cup. Add the mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese (if using) and a few pinches of kosher salt.
- Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
- Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.
Notes
*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor. Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes. You can also freeze the dough: go to How to Freeze Pizza Dough.
**Make the pizza sauce up to 1 week in advance and refrigerate.
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