Homemade Margherita Pizza

Discover the art of Homemade Margherita Pizza—a culinary masterpiece. Master the delicate thin crust, vibrant tomato sauce, fresh basil, and creamy mozzarella for an authentic taste of Italy. Elevate your pizza game and gather loved ones around the table to savor this timeless classic.

There’s something truly magical about creating this classic Italian dish from scratch in the comfort of your own kitchen. With a few simple ingredients and a little bit of love, you can craft a mouthwatering Margherita pizza that rivals those from your favorite pizzerias. In this guide, we’ll walk you through the step-by-step process, share expert tips and tricks, and highlight the key elements that make a Margherita pizza truly exceptional.

I also recommend trying the Roasted Red Pepper Pizza next!

What You’ll Need to Make Margherita Pizza

• Pizza Dough – The ideal pizza dough is a thin crust that perfectly balances crispiness and chewiness. You have two options for dough make your own from scratch or purchase store-bought. Just roll it out to a thin crust, whichever method you choose.
• Canned Whole Tomatoes – Canned whole tomatoes are preferred for Margherita pizza sauce due to their superior flavor, texture, and convenience. You’ll use them to make a simple sauce. My preferred brand to use is San Marzano.
• EVOO – The inclusion of EVOO (extra virgin olive oil) brings a range of benefits to both the sauce and the pizza itself. The fruity and peppery notes of the oil enhance the overall taste, providing a robust and well-rounded sauce. You’ll also brush it onto the pizza dough for a crispier crust.
• Mozzarella – The best choice of mozzarella is fresh mozzarella. Its creamy texture and delicate flavor perfectly complement the other ingredients, allowing their flavors to shine. Choose a low-moisture version so you don’t end up with a watery pizza.
• Fresh Basil – Fresh basil is essential for Margherita pizza due to its distinctive flavor, traditional authenticity, visual appeal, fragrance, and final touch.

How to Make Margherita Pizza

1. Prepare the pizza dough. Preheat the oven: Preheat your oven to the highest temperature possible (usually around 475°F to 500°F or 245°C to 260°C) and if using a pizza stone place it in the oven. Make the pizza dough or use store-bought. On a lightly floured surface, push the dough out until it’s thin (about a 10″ – 12″ circle). Transfer the dough to a baking sheet or a pizza stone and brush the edges with EVOO.
2. Add seasoning. Sprinkle the dough with cornmeal all over.

3. Make the sauce. Place all the sauce ingredients into a food processor and pulse until smooth. Pour about 1/4 to 1/2 cup of the sauce into the center of the pie and use the back of a spoon to spread it around, stopping approximately 1 inch from the edge.
4. Arrange the pizza. Break or tear the cheese into large chunks and spread it around on top of the sauce. Drizzle the remaining olive oil on top and sprinkle the red pepper flakes on if using.

5. Bake. If using a pizza stone take a pizza peel and pick up the pie. Slide it onto the prepared stone in the oven. If using a baking sheet place the baking sheet into the oven on the middle rack. Bake until the crust is golden brown and the cheese is bubbling (about 10 to 18 minutes, depending on the oven temperature).

6. Add the basil. Let the pizza cool for 1 to 2 minutes before sprinkling fresh basil leaves on top.

FAQS

Recipe Notes and Tips

• You want a thin and crispy crust. Roll out the pizza dough thinly to achieve a crispy crust. Preheat your oven and bake the pizza at a high temperature to ensure a golden and crispy result.
• Use low-moisture mozzarella. When choosing your mozzarella cheese you’ll want to get one that is a low-moisture version whether it’s shredded mozzarella or in a ball. Other versions of mozzarella will expel too much water when cooked and you’ll end up with a watery pizza center.
• Basil Garnish: Add fresh basil leaves after baking the pizza to preserve their vibrant green color and aromatic flavor. This way, the basil maintains its freshness and adds a burst of freshness to each bite.
• Timing is Key: Keep a close eye on the pizza while it bakes to prevent it from burning. The baking time may vary depending on your oven and the desired level of crispness.

Homemade Margherita Pizza Recipe

Discover the art of Homemade Margherita Pizza—a culinary masterpiece. Master the delicate thin crust, vibrant tomato sauce, fresh basil, and creamy mozzarella for an authentic taste of Italy. Elevate your pizza game and gather loved ones around the table to savor this timeless classic.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 10 Slices

Calories: 167kcal

Author: Aimee Mars

Equipment

• ▢
  Rolling Pin
• ▢
  Food Processor or blender

Ingredients

Margherita Pizza Sauce

• ▢ 1 28 ounce can Whole Peeled Tomatoes drained
• ▢ 1 tablespoon Olive Oil
• ▢ 1 Garlic Clove minced
• ▢ pinch Salt

Pizza

• ▢ 1 ball Pizza Dough
• ▢ 2 tablespoons Cornmeal for dusting
• ▢ 2 tablespoons EVOO
• ▢ 3 ounces Fresh Mozzarella
• ▢ 4 to 5 leaves Fresh Basil

Instructions

• Prepare the pizza dough. Preheat the oven: Preheat your oven to the highest temperature possible (usually around 475°F to 500°F or 245°C to 260°C) and if using a pizza stone place it in the oven. Make the pizza dough or use store-bought. On a lightly floured surface, push the dough out until it's thin (about a 10" – 12" circle).
• Transfer the dough to a baking sheet or a pizza stone and brush the edges with EVOO.
• Add seasoning. Sprinkle the dough with cornmeal all over.
• Make the sauce. Place all the sauce ingredients into a food processor and pulse until smooth. Pour about 1/4 to 1/2 cup of the sauce into the center of the pie and use the back of a spoon to spread it around, stopping approximately 1 inch from the edge.
• Arrange the pizza. Break or tear the cheese into large chunks and spread it around on top of the sauce. Drizzle the remaining olive oil on top and sprinkle the red pepper flakes on if using.
• Bake. If using a pizza stone take a pizza peel and pick up the pie. Slide it onto the prepared stone in the oven. If using a baking sheet place the baking sheet into the oven on the middle rack. Bake until the crust is golden brown and the cheese is bubbling (about 10 to 18 minutes, depending on the oven temperature).
• Add the basil. Let the pizza cool for 1 to 2 minutes before sprinkling fresh basil leaves on top.

Notes

• You want a thin and crispy crust. Roll out the pizza dough thinly to achieve a crispy crust. Preheat your oven and bake the pizza at a high temperature to ensure a golden and crispy result.
• Use low-moisture mozzarella. When choosing your mozzarella cheese you’ll want to get one that is a low-moisture version whether it’s shredded mozzarella or in a ball. Other versions of mozzarella will expel too much water when cooked and you’ll end up with a watery pizza center.
• Basil Garnish: Add fresh basil leaves after baking the pizza to preserve their vibrant green color and aromatic flavor. This way, the basil maintains its freshness and adds a burst of freshness to each bite.
• Timing is Key: Keep a close eye on the pizza while it bakes to prevent it from burning. The baking time may vary depending on your oven and the desired level of crispness.

Nutrition

Serving: 1serving | Calories: 167kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 336mg | Potassium: 15mg | Fiber: 1g | Sugar: 3g | Vitamin A: 68IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg

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