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Classic Margherita Pizza Recipe | Easy Homemade Italian Pizza
Italian · Lunch

Classic Margherita Pizza Recipe | Easy Homemade Italian Pizza

Learn how to make authentic Margherita pizza at home with fresh mozzarella, basil, and tomato sauce. This easy Italian recipe delivers a crispy crust and rich flavor.

Prep
15 min
Cook
15 min
Serves
2
Difficulty
Medium

Method

1

Prep Yeast Mixture

In a large bowl, combine flour, salt, sugar, and yeast. Mix well, ensuring the yeast is evenly distributed for proper rising.
2

Knead Dough

Gradually add warm water and olive oil while mixing to form a soft dough. Knead for about 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky.
3

First Proof

Cover the dough with a damp cloth and let it rise in a warm place for 1–1.5 hours until it doubles in size.
4

Shape Ball

Punch down the risen dough gently to release air, then transfer it to a floured surface and shape it into a round ball.
5

Stretch Dough

Roll or stretch the dough into a thin circle (about 10–12 inches), keeping the edges slightly thicker for the crust.
6

Preheat Oven

Preheat the oven to 220°C (430°F) and place a baking tray or pizza stone inside to heat up for a crisp base.
7

Spread Sauce

Spread tomato sauce evenly over the dough, leaving a small border around the edges.
8

Add Cheese

Tear fresh mozzarella into pieces and distribute evenly over the sauce for even melting.

Chef tearing fresh mozzarella over pizza dough
9

Final Seasoning

Drizzle a little olive oil on top and add a pinch of salt for enhanced flavor.
10

Bake

Transfer the pizza carefully onto the hot tray or stone and bake for 12–15 minutes until the crust is golden and the cheese is bubbly and slightly browned.
11

Add Basil

Remove from the oven and immediately place fresh basil leaves on top to retain their aroma and color.

Pizza Margherita on a rustic table with cooling steam
12

Slice and Serve

Let the pizza cool for a couple of minutes, slice, and serve hot.

Cook’s tips

  • For a thinner, crispier crust, stretch the dough as thin as possible without tearing.
  • Using fresh mozzarella instead of processed cheese makes a world of difference.
  • Let the pizza stone or tray preheat for at least 30 minutes for a professional result.

Recipe notes

Experience a true taste of Naples from your own kitchen! Homemade Margherita pizza with fresh basil and tomatoes

Master the art of dough with our Authentic French Croissants for a perfect European baking weekend!

Frequently asked questions

Can I use whole wheat flour?

Yes, but the dough will be denser and require slightly more water.

Can I use dry basil?

You can, but the fresh aroma of authentic Margherita comes from fresh leaves added at the end.

Pairs well with

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