The classic margherita pizza – crisp, blistered crust with juicy tomatoes, creamy mozzarella, and fresh basil, all from a regular home oven.
There is a specific kind of comfort that only pizza night delivers: flour on the counter, a warm oven humming, and that first slice that folds just right without dripping everywhere. But if you have ever tried to make a classic Margherita at home and ended up with a soggy center or pale crust, you are not alone. Home ovens can struggle to mimic the fierce heat of a pizza oven, and that is exactly where this recipe shines.
This Classic Margherita Pizza is inspired by the simplicity of Neapolitan tradition, but adapted for real kitchens. The goal is a crisp underside, a tender, airy rim, and toppings that taste bright and clean, not heavy. We use a hot preheated baking surface (pizza stone or steel), a light hand with sauce, and a quick finish with basil and olive oil so the flavors stay fresh.
Margherita is all about balance: sweet tomato, milky mozzarella, aromatic basil, and a little salt to make everything pop. It is also the kind of recipe that teaches you the small moves that make a big difference. Once you learn the rhythm, you can make restaurant-worthy pizza whenever the craving hits, without fancy gadgets or complicated steps.
Why you’ll love it
- Big pizzeria texture in a standard oven using simple tricks
- Short ingredient list with maximum flavor
- Customizable dough options, from homemade to store-bought
- Quick cook time, so dinner feels special but not stressful
- Naturally vegetarian and easy to adapt for dietary needs
Ingredients
Dough (choose one)
- Pizza dough ball, 12 to 14 oz (340 to 400 g), room temperature (homemade or store-bought)
Quick Margherita sauce
- Canned whole peeled tomatoes, 1 cup (240 g) crushed by hand
- Fine sea salt, 1/2 tsp (3 g)
- Extra-virgin olive oil, 1 tbsp (15 ml)
- Garlic, 1 small clove, finely grated (optional)
- Dried oregano, 1/4 tsp (optional)
Toppings
- Fresh mozzarella (preferably low-moisture for less watery pizza), 6 oz (170 g), torn or sliced
- Parmesan, 2 tbsp (10 g), finely grated (optional)
- Fresh basil leaves, 8 to 12
- Extra-virgin olive oil, 1 to 2 tsp (5 to 10 ml)
- Semolina or cornmeal for dusting, 1 to 2 tbsp (optional)
- Red pepper flakes, to taste (optional)
💡 Shopping tip: If you can only find fresh mozzarella in water, pat it very dry and slice it ahead of time, then chill on paper towels to reduce puddles on the pizza.
Step-by-Step Instructions
- Preheat the oven and baking surface (45 minutes). Place a pizza stone or steel on the top third rack. Preheat to 550°F (290°C), or your oven’s hottest setting, for at least 45 minutes. You want the surface screaming hot.
- Make the sauce (5 minutes). In a bowl, crush the tomatoes by hand (or pulse briefly). Stir in salt, olive oil, and optional garlic and oregano. The sauce should look loose and rustic, not thick.
- Prep the mozzarella (5 minutes). Tear or slice the mozzarella. If it looks wet, blot with paper towels. Set aside so it is ready to go.
- Shape the dough (3 to 5 minutes). On a lightly floured surface, press the dough from the center outward, leaving a thicker rim. Stretch into a 12-inch (30 cm) round. If it springs back, rest it 5 minutes, then stretch again.
- Transfer to a peel or sheet (2 minutes). Dust a pizza peel with flour or semolina (or use the back of a sheet pan lined with parchment for an easy slide). Lay the dough down and jiggle it to ensure it moves freely.
- Top lightly (2 to 3 minutes). Spoon on 1/3 to 1/2 cup sauce (80 to 120 g) and spread thinly, leaving the rim bare. Add mozzarella evenly. Sprinkle Parmesan if using. Drizzle a small amount of olive oil.
- Bake (7 to 10 minutes). Slide onto the hot stone/steel. Bake until the crust is deeply golden with dark spots and the cheese is bubbling. Start checking at 7 minutes. If needed, rotate at the halfway mark for even browning.
- Finish (1 minute). Remove the pizza. Top with fresh basil, another tiny drizzle of olive oil, and optional red pepper flakes. Rest 1 to 2 minutes before slicing so the cheese sets slightly.
💡 Tip: If your crust browns before the cheese bubbles, move the pizza down one rack for the last 1 to 2 minutes. If the cheese browns too fast, add the mozzarella halfway through baking.
Variations & Substitutions
- Gluten-free: Use a gluten-free pizza dough and bake on a steel if possible for better browning.
- Pantry swap: Replace fresh mozzarella with low-moisture mozzarella (shredded or sliced) for a drier, more consistent melt.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix sauce up to 3 days ahead. Dough can be cold-fermented in the fridge 24 to 72 hours (bring to room temp before shaping).
- Storage: Refrigerate leftover slices up to 4 days in an airtight container.
- Freezing: Freeze slices up to 2 months, wrapped tightly and stored in a freezer bag.
- Reheat: Best on a skillet over medium heat 2 to 3 minutes, then cover 1 minute to melt. Or oven at 425°F (220°C) for 6 to 8 minutes (from frozen, 10 to 12 minutes).
Nutritional Info (Estimated, per serving)
(Assumes 1 pizza cut into 4 slices.)
- Calories: ~520
- Protein: ~22 g
- Carbs: ~62 g
- Fat: ~20 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Arugula salad with lemon and olive oil
- Balsamic-dressed tomatoes and cucumbers
- Garlicky sautéed broccolini or roasted asparagus
- A sprinkle of flaky salt and extra basil right before serving
- Chili oil or red pepper flakes for gentle heat
- A glass of sparkling water with citrus, or a light Italian-style red
Recipe FAQs
Can I make this without a pizza stone or steel?
Yes. Preheat an inverted sheet pan for 30 to 45 minutes. It will not be quite as crisp as a steel, but it still works well.
Why is my Margherita pizza watery in the middle?
Usually it is wet mozzarella or too much sauce. Use less sauce, blot the cheese, and avoid piling toppings in the center.
Can I use tomato sauce from a jar?
You can, but choose one with minimal added sugar and keep it thin. Margherita tastes best with a simple, bright tomato base.
How do I get more bubbles and char on the crust?
Bake as hot as possible on a preheated stone/steel, and make sure the dough is relaxed at room temperature. A longer fermentation (24 to 72 hours in the fridge) also helps.
Is Margherita pizza spicy?
Not traditionally. Add red pepper flakes or a drizzle of chili oil if you want heat.
Fresh mozzarella or low-moisture mozzarella?
Fresh mozzarella tastes classic and creamy, but low-moisture is more forgiving in home ovens. If you use fresh, dry it well.
Final Notes
Margherita pizza is proof that simple ingredients can feel wildly satisfying when the technique is right. Once you try the hot stone or steel method and keep the toppings light, you will start noticing the little wins: the airy rim, the crisp bottom, the tomato that tastes like summer even in winter, and basil that stays green and fragrant because it goes on at the end.
If you make this, I would love to hear how it went in your oven. Did you use a stone, a steel, or the flipped sheet pan trick? And if you experimented with fresh mozzarella versus low-moisture, tell me which one you liked best. Drop a comment with your setup, your bake time, and any tweaks, because pizza night gets better when we compare notes. If this recipe helped you get that pizzeria-style bite at home, share it with a fellow pizza fan and save it for your next cozy weeknight.
