This margherita pizza recipe tastes like a wood-fired oven pie from Italy! It features a flavorful pizza sauce and a perfectly moist pizza crust.
They can be fancy with pizza toppings, but let’s face it. The ultimate cake is the pure and simple Pizza Margarita. Stretchy mozzarella cheese, tangy tomatoes, and peppery basil all pile high on a chewy, charred crust. We’ve spent years researching authentic Italian pizza, traveling to the birthplace of pizza, Naples, Italy, and interviewing experts. And now we share it with you! Here are the secrets to making the best margherita pizza in the world.
Video: How to make margherita pizza
What is Pizza Margherita?
What is the origin of this popular pizza topping? Invented in the 19th century, the Pizza Margherita bears the colors of the Italian flag: the red of the tomato sauce, the white of the mozzarella and the green of the basil. It is widely believed that the Margherita is named after Queen Margherita of Savoy, a 19th-century Italian queen.
How do you pronounce Pizza Margherita? It basically sounds like Margarita (which is a common misspelling, btw). With a good Italian accent it looks pit-hundred mar-go-REE-ta.
Is it easy to make a margherita pizza? First you need some tools and tricks. To get that authentic Italian crispy crust on the outside, you need to cook it at a very high temperature. The key? A hot pizza stone. Here are the tools you need to make a really awesome cake:
- pizza stone: This makes the crust crispy on the outside and chewy on the inside. Here’s the pizza stone we recommend and a little more about how to care for it.
- pizza shovel: A scoop is a paddle used to slide a cake over the hot stone of the oven. We recommend this standard pizza peel or this conveyor pizza peel. The conveyor belt makes it incredibly easy to slide over the stone (worth the investment).
- Pizza oven (optional): Do you need a pizza oven? No way! But if you Really If you want to up your game, artisanal pizza is baked at much higher temperatures than your standard oven can reach. Here it is Ooni pizza door We use: It’s relatively inexpensive and heats up to 1000 degrees Fahrenheit in just 10 minutes.
How do you make pizza dough
A good Margherita pizza needs a good dough. Alex and I have been working on our recipe for over 10 years. These dough recipes feature tips from some of America’s top pizza makers who have themselves studied pizza in Naples. Here’s what you need to know:
- Use the best pizza dough recipe! Here are two options:
- For a higher dough, use Tipo 00 flour. The best flour is Enter 00: This is what Neapolitan pizzerias use. This results in a nice soft and fluffy dough. We buy our Tipo 00 flour online. All-purpose flour works just as well, so it doesn’t have to be!
Margherita pizza topping
What goes on a margherita pizza? The traditional ingredients for the Pizza Margherita are mozzarella, tomato sauce and basil. Because the toppings are so easy, they have to be superior quality. Here are the secrets of the best Margherita pizza toppings:
- Tomatoes: Prepare our Margherita pizza sauce in 5 minutes and be amazed! It is made from canned fire-roasted tomatoes, which have a sweeter flavor than most. They are readily available at most US grocery stores. Or substitute the best quality canned tomatoes you can find (look for San Marzano if possible).
- Cheese: Which is the best mozzarella for pizza? Use fresh mozzarella cheese, which is sold in balls, then cut into small pieces to cover completely (see below). A light garnish of grated parmesan adds complexity.
- Basil: Using fresh basil is essential. Add some after you’ve baked your pizza in the oven to keep it green or it’ll turn black!
It takes a little practice, but you’ll be making a homemade margherita pizza in no time! And you can also contribute your know-how to our other favorite pizza recipes.
This Homemade Margherita Pizza Recipe is…
Vegetarian.
The description
The most classic homemade pizza, this Margherita Pizza Recipe features flavorful pizza sauce, gooey mozzarella, and the perfect moist pizza crust.
For the pizza dough
For the pizza sauce
- 1 small clove of garlic (1/2 Middle)
- 15 ounces crushed fire-roasted tomatoes or high-quality organic canned tomatoes
- 1 tbsp Extra virgin olive oil
- ½ teaspoon dried oregano
- Few ½ teaspoon kosher salt
For the toppings
- 1/4 at 1/3 cup of pizza sauce
- ¾ cup grated mozzarella cheese or 2 at 3 ounces of fresh mozzarella cheese
- Parmesan cheese, for garnish
- Fresh basil leaves for garnish
- Prepare pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (It takes about 15 minutes and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (this is the pizza oven we use).
- Prepare pizza sauce: Cut the garlic into a few coarse pieces. Place garlic, tomatoes, olive oil, oregano, and kosher salt in a blender. Mix until fully combined. (You will use about ⅓ cup for the pizza; save the remaining sauce and refrigerate for up to 1 week.)
- Prepare cheese: If using fresh mozzarella cheese, cut into ¼-inch thick pieces (see pre-baked pizza photos above). If it’s incredibly watery fresh mozzarella (all brands vary), you can let it sit on a paper towel for about 15 minutes to remove the moisture, then blot the mozzarella with the paper towel to remove extra moisture.
- Bake pizza: When the oven is done, dust a pizza peel with corn or semolina flour. (If you don’t have a pizza peel, you can use a rimmed baking sheet or the back of a rimmed baking sheet. But a pizza peel is worth the investment!) Roll out the dough in a circle; For instructions, see How to stretch pizza dough. Then carefully place the dough on the pizza peel.
- Spread a thin layer of pizza sauce, about ¼ to ⅓ cup, over the dough. Add mozzarella cheese. Garnish with a thin layer of grated fresh Parmesan cheese 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 golden brown, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
- Let the pizza cool for a minute or two before adding the basil (whole, lightly torn, or thinly sliced leaves). Cut into pieces and serve immediately.
- Category: main course
- Method: Cooked
- Kitchen: Italian
Keywords: Margherita Pizza Recipe, Margarita Pizza, Homemade Margarita Pizza
Frequently Asked Questions about Pizza Margherita
You have further questions? Here are a few more facts about this delicious Italian cake:
Is Pizza Margherita Healthy? We wouldn’t call it a healthy food. But because the toppings are minimal and the crust is fairly thin, it’s healthier than the other varieties: especially delivery. You will be surprised to find this This margherita pizza is only 100 calories per slice. For full nutritional information, scroll down to the recipe below.
No. But there is an Italian vegan filling called Marinara Pizza: It’s pizza without cheese, just crunchy tomato sauce on it. Another option is this recipe for the best vegan pizza, topped with lots of veggies.
It simply refers to Neapolitan-style pizza, the classic style in Naples, Italy. Go to our Neapolitan pizza recipe.
No. We’re purists here, so our stance is: if there’s no sauce, it’s no margherita. Pizza without a sauce is traditionally referred to as white pizza white pizza.
More homemade pizza recipes
That being said, here are a few more of our favorite homemade pizza recipes:
