Margherita pizza is a timeless classic that embodies simplicity and vibrant flavor. With a perfect balance of fresh tomatoes, creamy mozzarella, and fragrant basil, it’s a beloved choice for pizza lovers everywhere. This recipe captures the essence of Italian tradition, offering a delightful homemade version that’s as satisfying to make as it is to eat.
Ingredients Overview
This recipe calls for a handful of quality ingredients, each playing a vital role in creating an authentic Margherita pizza.
San Marzano tomatoes, prized for their naturally sweet and tangy flavor, form the base of the tomato sauce. Their vibrant taste shines through in every bite. Fresh mozzarella, ideally water-packed, melts beautifully to create a creamy, bubbly topping that pairs perfectly with the tomatoes.
Choosing the right pizza dough is crucial for the crust. Whether you opt for a homemade whole wheat dough or a store-bought version, aim for a dough that can bake into a crispy yet tender base. Enhancing the finished pizza are optional garnishes like a drizzle of extra-virgin olive oil for richness, flaky sea salt for a touch of texture, and red pepper flakes for a gentle heat.
Step-by-Step Preparation Guide
Preheating the Oven and Pizza Stone
Begin by setting your oven to 500°F and positioning the rack in the upper third. This high temperature is essential for achieving a crust that’s both crisp and airy. If using a baking stone or steel, preheat it alongside the oven to ensure even heat distribution during baking.
Making the Tomato Sauce
To prepare the sauce, pour the canned San Marzano tomatoes into a bowl, including their juices. Crush them by hand to create a chunky, rustic consistency. The sauce should be thick enough to spread easily without seeping into the dough, helping to avoid a soggy crust.
Preparing the Mozzarella
If your mozzarella is water-packed, drain it thoroughly and pat it dry with a clean tea towel. For larger mozzarella balls, tear them into smaller, uniform pieces. This step ensures even melting and distribution across the pizza, creating pockets of creamy goodness.
Assembling the Pizza
Spread approximately ¾ cup of tomato sauce evenly across the surface of the dough, leaving about an inch around the edges to form the crust. Arrange the mozzarella pieces over the sauce, focusing slightly more in the center to allow for natural spreading as it melts.
Baking and Finishing Touches
Bake each pizza individually on the upper rack for 10 to 12 minutes or until the crust turns golden and the cheese develops light golden spots. Using a baking stone or steel can shorten this time, so keep a close watch. Once out of the oven, top the pizza generously with fresh basil leaves. Add a light drizzle of olive oil, a sprinkling of sea salt, and optional red pepper flakes for a burst of flavor.
Recipe Tips
Use a pizza peel to transfer the pizza easily onto a baking stone or steel.
Allow the dough to rest at room temperature before rolling it out to make it easier to work with.
To avoid a soggy crust, make sure the sauce is thick and the mozzarella is well-drained.
What to Serve With This Recipe
Pair this pizza with a refreshing arugula salad dressed with lemon vinaigrette or a light caprese salad featuring fresh tomatoes and mozzarella. For beverages, crisp white wines like Sauvignon Blanc or sparkling water with a twist of lemon are excellent choices. An Italian soda can also add a playful touch to the meal.
Frequently Asked Questions
Can I use a different type of tomato for the sauce?
While San Marzano tomatoes are preferred for their flavor, you can use plum or Roma tomatoes as a substitute.
What are some alternative cheeses if fresh mozzarella is unavailable?
Burrata, bocconcini, or even shredded mozzarella can work in a pinch.
How can I reheat leftover pizza without compromising texture?
Reheat in a skillet over medium heat to crisp the crust while gently warming the toppings.
Storage and Reheating Instructions
Store leftover slices in an airtight container in the refrigerator for up to four days. To reheat, use an oven preheated to 375°F, a skillet on the stove, or an air fryer for a few minutes to retain the pizza’s crispness and freshness.
This Margherita pizza is a versatile dish that’s perfect for any occasion, whether it’s a casual weeknight dinner or a festive gathering with friends. Feel free to experiment by adding fresh garlic, a drizzle of balsamic glaze, or even a sprinkle of Parmesan cheese for a personalized twist. With its simple yet bold flavors, this pizza is sure to become a favorite in your kitchen.
Ingredients
12 ounces (dry weight) ovoline-type mozzarella or other fresh mozzarella balls, ideally water-packed
1 large can (28 ounces) whole San Marzano tomatoes
1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
Handful of fresh basil, thinly sliced, plus small leaves for garnish
Additional garnishes: Drizzle of extra-virgin olive oil, flaky sea salt or kosher salt, and optional red pepper flakes
Instructions
Preheat your oven to 500°F and position a rack in the upper third. For those using a baking stone or steel, place it on the rack to preheat along with the oven. If preparing homemade dough, complete it through step 5 before proceeding.
Place the canned San Marzano tomatoes, including their juices, in a medium bowl set in the sink. Using your hands, crush the tomatoes until they form a chunky sauce. Spread about ¾ cup of this fresh tomato sauce evenly over the surface of each pizza, leaving about an inch of bare dough along the edges for the crust.
If the mozzarella is packed in water, drain it thoroughly, then gently dry the cheese with a clean tea towel or paper towels. For larger mozzarella balls, tear them into smaller, roughly 1-inch pieces. Distribute the mozzarella over the tomato sauce, focusing more cheese in the center since it will naturally melt outward as it bakes.
Bake the pizzas one at a time on the upper rack of the oven. Let them cook until the crust turns golden and crisp, and the cheese begins to develop golden spots—this should take about 10 to 12 minutes. If using a baking stone or steel, monitor closely, as cooking times may be shorter.
After removing the pizza from the oven, generously scatter fresh basil leaves over the top. Drizzle lightly with high-quality extra-virgin olive oil and sprinkle with flaky sea salt or kosher salt for a touch of seasoning. If desired, add a pinch of red pepper flakes for some heat. Slice into portions and serve immediately. Leftover slices can be stored in the refrigerator for up to four days and reheated as needed.
Margherita Pizza Recipe
Ingredients
- 12 ounces dry weight ovoline-type mozzarella or other fresh mozzarella balls, ideally water-packed
- 1 large can 28 ounces whole San Marzano tomatoes
- 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
- Handful of fresh basil thinly sliced, plus small leaves for garnish
- Additional garnishes: Drizzle of extra-virgin olive oil flaky sea salt or kosher salt, and optional red pepper flakes
Instructions
- Preheat your oven to 500°F and position a rack in the upper third. For those using a baking stone or steel, place it on the rack to preheat along with the oven. If preparing homemade dough, complete it through step 5 before proceeding.
- Place the canned San Marzano tomatoes, including their juices, in a medium bowl set in the sink. Using your hands, crush the tomatoes until they form a chunky sauce. Spread about ¾ cup of this fresh tomato sauce evenly over the surface of each pizza, leaving about an inch of bare dough along the edges for the crust.
- If the mozzarella is packed in water, drain it thoroughly, then gently dry the cheese with a clean tea towel or paper towels. For larger mozzarella balls, tear them into smaller, roughly 1-inch pieces. Distribute the mozzarella over the tomato sauce, focusing more cheese in the center since it will naturally melt outward as it bakes.
- Bake the pizzas one at a time on the upper rack of the oven. Let them cook until the crust turns golden and crisp, and the cheese begins to develop golden spots—this should take about 10 to 12 minutes. If using a baking stone or steel, monitor closely, as cooking times may be shorter.
- After removing the pizza from the oven, generously scatter fresh basil leaves over the top. Drizzle lightly with high-quality extra-virgin olive oil and sprinkle with flaky sea salt or kosher salt for a touch of seasoning. If desired, add a pinch of red pepper flakes for some heat. Slice into portions and serve immediately. Leftover slices can be stored in the refrigerator for up to four days and reheated as needed.
