Classic Margherita Pizza: Simple, Authentic, and Irresistibly Delicious

There’s something almost magical about the perfect Margherita pizza—a golden, blistered crust topped with rich tomato sauce, fresh mozzarella, and fragrant basil leaves. This pizza is proof that sometimes, less truly is more. No heavy toppings, no extra cheese blends—just three classic ingredients layered with care.

The Margherita pizza traces its origins to Naples, Italy, where it’s said to have been created in honor of Queen Margherita in the late 1800s. With the colors of the Italian flag—red (tomatoes), white (mozzarella), and green (basil)—it quickly became a national treasure and a symbol of culinary simplicity at its finest.

I was first inspired to make my own Margherita pizza after tasting a traditional Neapolitan-style version baked in a wood-fired oven in Rome. It was unlike anything I’d had before: crisp on the outside, chewy in the center, and bursting with fresh, balanced flavor. After many trials, this homemade version captures that same essence—and you don’t need a brick oven to get close.

Why You’ll Love This Margherita Pizza

• Minimalist Ingredients: Only five components and tons of flavor.

• Crispy Yet Chewy Crust: Made with classic dough for the perfect texture.

• Authentic Taste: Just like in Italy—fresh, balanced, and vibrant.

• Great for Beginners: Simple to make, yet delivers gourmet results.

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Ingredients for Classic Margherita Pizza

For the Pizza Dough (Makes 2 12-inch pizzas):

• 3½ cups (450g) all-purpose or bread flour

• 1¼ cups (300ml) warm water

• 2 teaspoons salt

• 1 teaspoon sugar

• 2¼ teaspoons (1 packet) active dry yeast

• 2 tablespoons olive oil

For the Sauce:

• 1 cup canned San Marzano tomatoes (whole or crushed)

• 1 clove garlic (optional), minced

• Salt, to taste

• 1 teaspoon olive oil

For the Toppings:

• 8 oz fresh mozzarella cheese (preferably mozzarella di bufala or bocconcini)

• Fresh basil leaves

• Extra-virgin olive oil, for drizzling

• Flour or cornmeal, for dusting the pizza peel or pan

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How to Make Margherita Pizza from Scratch

Step 1: Prepare the Dough

1. In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Add flour, salt, and olive oil. Stir until dough begins to come together.

3. Knead the dough on a floured surface for 8–10 minutes, until smooth and elastic.

4. Place in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1–2 hours, or until doubled in size.

5. Once risen, punch down the dough and divide into two equal portions. Let rest for 10–15 minutes before shaping.

Pro Tip: Make the dough the night before and let it rise slowly in the fridge for better flavor.

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Step 2: Make the Simple Tomato Sauce

Crush San Marzano tomatoes by hand or with a blender. Add a pinch of salt, minced garlic (optional), and a drizzle of olive oil. No cooking needed—this raw sauce bakes beautifully in the oven, keeping the flavor fresh and vibrant.

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Step 3: Preheat Your Oven

Preheat your oven to 475–500°F (245–260°C) at least 30 minutes before baking. If you have a pizza stone or steel, place it in the oven to heat fully. A preheated surface is key for a crisp crust.

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Step 4: Shape the Dough

On a floured surface, stretch or roll one dough ball into a 12-inch circle. Don’t worry if it’s not perfectly round—rustic is beautiful! Transfer to a pizza peel, parchment paper, or baking sheet dusted with flour or cornmeal.

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Step 5: Assemble the Pizza

1. Spread a thin layer of tomato sauce across the dough—less is more.

2. Tear the fresh mozzarella into chunks and scatter evenly over the pizza.

3. Add fresh basil leaves—you can add some before baking and more afterward for brightness.

4. Drizzle with a bit of olive oil.

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Step 6: Bake Until Golden and Bubbly

Slide the pizza onto your hot stone, steel, or baking sheet. Bake for 7–10 minutes, or until the crust is puffed and golden, and the cheese is melted and bubbling.

Optional: Broil for 1–2 minutes at the end for extra char and crisp edges.

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Step 7: Garnish and Serve

Let the pizza cool for a minute, then top with more fresh basil, an extra drizzle of olive oil, and a sprinkle of flaky sea salt if desired. Slice and enjoy immediately.

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What Makes a Margherita Pizza “Classic”?

1. The Dough

Traditional Neapolitan pizza uses a lean dough—just flour, water, yeast, and salt. It’s fermented for flavor and baked at high heat for that characteristic chewy, blistered crust.

2. The Sauce

A raw tomato sauce made from high-quality San Marzano tomatoes is a must. No need for heavy seasoning—the tomatoes should shine.

3. The Cheese

Use fresh mozzarella—preferably mozzarella di bufala or cow’s milk bocconcini. Shred it by hand or tear it into chunks to prevent sogginess.

4. The Basil

Fresh basil adds color and aroma. Add some before baking (for a roasted note) and more after (for brightness).

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Toppings to Avoid on a Margherita Pizza

To preserve the authenticity, skip these common add-ons:

• Shredded mozzarella blends

• Pre-cooked or over-seasoned meats

• Excess sauce or cheese

• Heavy vegetables

Keep it light, fresh, and balanced. That’s the beauty of a Margherita.

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Tips for the Best Homemade Margherita Pizza

• Use a pizza stone or steel: These retain heat and help the crust cook quickly and evenly.

• Don’t overload: A thin layer of each topping prevents sogginess.

• Dry your mozzarella: If it’s too wet, pat it dry with a paper towel before using.

• Let your dough rest: It’s easier to stretch and develops better flavor.

• High heat = better crust: The hotter your oven, the closer you’ll get to Neapolitan texture.

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Variations on the Classic

While traditional Margherita pizza is perfect as is, here are a few subtle variations you can try:

White Margherita (No Sauce)

Skip the tomato sauce and add a brush of garlic-infused olive oil before topping with mozzarella and basil.

Burrata Upgrade

Top the baked pizza with torn burrata cheese and fresh basil just before serving for an ultra-creamy finish.

Spicy Margherita

Add thin slices of fresh chili or a pinch of red pepper flakes for heat.

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Serving Suggestions

This pizza pairs beautifully with:

• Arugula salad with lemon vinaigrette

• Antipasto platter with olives, prosciutto, and marinated veggies

• Glass of Chianti or Pinot Grigio

• Sparkling water with lemon

It’s the perfect centerpiece for a cozy dinner, date night, or weekend pizza party.

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Storing and Reheating Leftovers

Storage:

• Let pizza cool completely.

• Store in an airtight container in the fridge for up to 3 days.

Reheating:

• Oven: Bake at 375°F (190°C) for 7–10 minutes.

• Skillet: Heat on medium in a covered skillet for 3–4 minutes.

• Avoid the microwave—it softens the crust.

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Frequently Asked Questions (FAQ)

Can I use store-bought dough?

Yes! Many grocery stores and bakeries sell quality pizza dough. Let it come to room temperature before stretching.

What’s the best type of tomato for sauce?

San Marzano tomatoes are ideal—low in acidity, naturally sweet, and richly flavored. Look for certified DOP varieties if possible.

Can I make this gluten-free?

Yes—just use a gluten-free pizza crust or dough. Many homemade and store-bought options work well.

How do I make this pizza vegan?

Use vegan mozzarella and skip the cheese entirely in favor of roasted cherry tomatoes and more basil.

Can I cook this on a grill?

Definitely. Preheat your grill with a pizza stone or cast-iron pan inside. Cook covered until the crust is crisp and cheese is melted.

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Conclusion: A Timeless Italian Favorite

Classic Margherita Pizza is more than just a meal—it’s an ode to simplicity, balance, and time-honored culinary tradition. Whether you’re a first-time pizzaiolo or a seasoned home cook, mastering this recipe brings the soul of Italy into your kitchen.

Every bite is a celebration of fresh ingredients, minimal fuss, and maximum flavor.

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