A classic Margherita with a shatteringly crisp base, gooey mozzarella, and bright basil, all without a pizza oven.
If you have ever ordered a Margherita and wished the crust had more crunch, this one is for you. There is something about that first bite: the crackle of a crisp underside, the warm pull of melted mozzarella, and the pop of tomato and basil that tastes like summer even in the middle of winter. This recipe is my weeknight answer to the pizza craving that usually sends people to delivery apps, because it hits that pizzeria vibe with simple grocery-store ingredients and a very hot oven.
Margherita pizza is famously tied to Naples and the colors of the Italian flag: red tomato, white mozzarella, green basil. While the origin story is often repeated in different versions, the combination itself has earned its place for a reason: it is balanced, uncomplicated, and lets good ingredients shine. The only “trick” here is technique. A preheated pizza stone or steel (or even a flipped sheet pan) plus a slightly drier cheese approach gets you that crisp base and those tasty little browned spots on top.
The flavor profile is straightforward and satisfying: tangy tomato sauce, milky mozzarella, peppery basil, and a whisper of garlic and olive oil. It is also endlessly adaptable, which makes it a great “learn once, use forever” recipe. Once you see how easy it is to build a crisp crust at home, Margherita becomes the starting point for a lot of other pizzas too.
Why you’ll love it
- Crispy crust without deep frying or fancy equipment
- Simple, classic ingredients with big payoff
- Faster than delivery once your oven is hot
- Easy to scale for family dinner or casual entertaining
- Fresh basil added at the end keeps it bright, not bitter
Ingredients
Dough and base
- Pizza dough, room temp: 1 lb (450 g) store-bought or homemade
- All-purpose flour or semolina, for dusting: 2 to 3 tbsp (15 to 25 g)
- Olive oil: 1 tbsp (15 ml)
Quick pizza sauce
- Crushed tomatoes (preferably San Marzano style): 3/4 cup (180 g)
- Olive oil: 2 tsp (10 ml)
- Garlic, finely grated: 1 small clove (optional)
- Dried oregano: 1/2 tsp (optional)
- Salt: 1/2 tsp, plus to taste
- Black pepper: a few twists
Toppings
- Low-moisture mozzarella, shredded: 6 oz (170 g)
- Fresh mozzarella, torn and well-drained: 4 oz (115 g) (optional but lovely)
- Parmesan, finely grated: 2 tbsp (10 g) (optional)
- Fresh basil leaves: 1 packed cup (about 20 g)
- Extra-virgin olive oil, for finishing: 1 to 2 tsp (5 to 10 ml)
- Pinch of flaky salt (optional)
💡 Shopping tip: If you can only buy one mozzarella, choose low-moisture mozzarella for the crispiest pizza and less soggy topping.
Step-by-Step Instructions
- Preheat the oven and your surface (30 to 45 min). Place a pizza stone or steel on the middle rack and preheat to 500°F (260°C). Let it heat for at least 30 minutes so it is screaming hot.
- Make the sauce (5 min). In a bowl, stir together crushed tomatoes, olive oil, garlic (if using), oregano (if using), salt, and pepper. It should look spoonable, not watery.
- Prep the cheese (5 min). Shred the low-moisture mozzarella. If using fresh mozzarella, tear it into small pieces and press gently with paper towels until the surface feels dry.
- Stretch the dough (5 to 7 min). On a lightly floured surface, stretch dough into a 12-inch (30 cm) round. Aim for a slightly thicker rim and a thinner center. If it springs back, let it rest 5 minutes, then continue.
- Build the pizza (3 min). Dust a pizza peel or the back of a sheet pan with flour or semolina. Transfer the dough over. Spread 1/2 to 2/3 cup sauce in a thin layer, leaving a 3/4-inch (2 cm) border. Sprinkle on low-moisture mozzarella, then add fresh mozzarella pieces (if using). Finish with Parmesan (if using).
- Bake (8 to 11 min). Slide the pizza onto the hot stone or steel. Bake until the crust is deep golden with browned bubbles and the cheese has caramelized spots. For extra blistering, broil for 30 to 60 seconds at the end, watching closely.
- Finish (2 min). Drizzle with extra-virgin olive oil. Scatter basil over the top and add a pinch of flaky salt if you like. Rest 1 minute, slice, and serve.
💡 Tip: If your pizza sticks to the peel, lift the edge and toss a little more semolina or flour underneath, then give it a quick shimmy before sliding into the oven.
Variations & Substitutions
- Gluten-free: Use a quality gluten-free pizza dough and bake on a preheated steel or cast-iron pan for better browning.
- Dairy-light or dairy-free: Use a meltable plant-based mozzarella and add 1 to 2 tsp nutritional yeast to the sauce for extra savoriness.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix the sauce up to 3 days ahead (fridge). Dough can cold-proof 24 to 72 hours (follow package or recipe guidance).
- Storage: Refrigerate leftover slices up to 4 days in an airtight container.
- Freezing: Freeze baked slices up to 2 months wrapped tightly, then placed in a freezer bag.
- Reheat: Best method is a skillet: warm slice in a dry pan 3 to 5 min on medium, then cover 1 to 2 min to melt the top. Or bake at 400°F (205°C) for 6 to 9 min.
Nutritional Info (Estimated, per serving)
(Assumes 1 pizza cut into 4 servings.)
- Calories: ~520
- Protein: ~24 g
- Carbs: ~58 g
- Fat: ~21 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Simple arugula salad with lemon and olive oil
- Balsamic-glazed roasted vegetables
- A bowl of minestrone or tomato basil soup
- Chili flakes or Calabrian chili paste on the side (optional heat)
- Sparkling water with citrus, or a light Italian red
- Extra basil and a dusting of Parmesan at the table
Recipe FAQs
Can I use fresh mozzarella only?
You can, but it can make the pizza watery. If you want all fresh mozzarella, drain it very well and use less, keeping pieces small.
What if I do not have a pizza stone or steel?
Use an inverted sheet pan preheated in the oven, or bake in a preheated cast-iron skillet. You want a hot surface to set the crust fast.
How do I get the bottom crisp without burning the top?
Bake on the middle rack first. If the top needs more color, finish with a short broil at the end. If the bottom needs more, move the stone/steel slightly lower next time.
Can I make this on a grill?
Yes. Preheat the grill to high, cook the stretched dough for 1 to 2 minutes on one side, flip, add toppings quickly, and cook covered 3 to 5 minutes until melted and crisp.
Is this spicy?
Not at all. For heat, add crushed red pepper, thin-sliced jalapeño, or a small drizzle of chili oil after baking.
Why add basil after baking?
Basil burns fast at high heat. Adding it at the end keeps it fragrant, green, and fresh-tasting.
Final Notes
A crispy Margherita is one of those recipes that feels like a small kitchen win every time you make it. The ingredient list is short, so the details matter: a properly preheated stone or steel, a restrained swipe of sauce, and mozzarella that is not too wet. Once you nail those, you get that ideal contrast of crackly crust and soft, stretchy cheese that makes Margherita so iconic.
If you try it, I would love to hear what setup you used, stone, steel, sheet pan, or skillet, and how crisp your crust turned out. Share your favorite topping twist too, because this pizza is the best kind of blank canvas. And if you are cooking for a group, double the sauce, keep extra dough in the fridge, and turn it into a build-your-own pizza night. It is cozy, a little hands-on, and somehow always ends with everyone hovering near the oven waiting for the next pie.
