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Best Homemade Margherita Pizza Recipe

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4.4 from 14 reviews

This Best Homemade Margherita Pizza recipe features a tender, hand-stretched dough topped with a simple yet flavorful sauce made from pureed San Marzano tomatoes and fresh garlic. It’s layered with fresh mozzarella, grated parmigiano-reggiano, and vibrant basil leaves. Baked to perfection on a hot pizza steel or stone, this classic Italian pizza has a golden, bubbly crust with caramelized cheese and fragrant herbs, perfect for a traditional pizzeria-style pizza experience at home.

  • Total Time: 2 hours 35 minutes
  • Yield: 4 servings (2 pizzas)

Ingredients

For the Dough

  • 2½ cups (300 g) unbleached all-purpose flour
  • 1 teaspoon granulated sugar
  • ½ teaspoon active dry yeast (or SAF instant yeast)
  • ¾ teaspoon kosher salt
  • 7 ounces (105°F to 115°F) warm water
  • 1 tablespoon extra virgin olive oil
  • Semolina and all-purpose flour (for dusting the pizza peel)

For the Sauce and Toppings

  • 1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes)
  • 2-3 fresh garlic cloves (grated or pressed)
  • 1 teaspoon extra virgin olive oil (plus more for drizzling)
  • 2-3 large pinches kosher salt (to taste)
  • ¼ teaspoon freshly ground black pepper
  • 2-3 tablespoons finely grated parmigiano-reggiano cheese (plus more for serving)
  • 7 ounces fresh mozzarella cheese (not packed in water, cut into ½-inch cubes)
  • 5-6 large fresh basil leaves (plus more for garnishing)
  • Dried red pepper flakes (optional)

Instructions

  1. Prepare Pizza Dough: In a medium bowl, whisk together all-purpose flour, sugar, yeast, and salt. Add warm water and olive oil, stirring with a wooden spoon until the dough begins to come together, resulting in a shaggy and dry mixture.
  2. Knead the Dough: Scrape the dough onto a floured surface and knead for about 3 minutes until smooth, slightly elastic, and tacky, dusting with flour as needed to prevent sticking. Lightly grease a large mixing bowl, place the dough inside, and cover.
  3. Allow Dough to Rise: Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm, dry spot for 2 hours or until doubled in size. For colder kitchens, create a warm environment by heating water in the microwave and placing the dough inside the microwave while it rises.
  4. Preheat Oven and Pizza Steel/Stone: Place the pizza steel or stone on the second rack from the top (about 8 inches from the broiler) and preheat oven to 550°F (285°C) for at least 1 hour. Adjust to 500°F (260°C) if your oven doesn’t reach 550°F or if using a delicate stone.
  5. Prepare Sauce and Toppings: Mix pureed tomatoes, minced garlic, olive oil, salt, and pepper in a small bowl. Pat mozzarella cubes dry with paper towels. Have basil leaves and grated parmigiano-reggiano ready for assembling.
  6. Divide and Rest Dough: Separate the risen dough into two equal portions. Place on a floured surface or plate, cover loosely with plastic wrap, and rest for 5 to 10 minutes to relax the gluten.
  7. Shape the Pizza: Dust a pizza peel with semolina and flour. Gently stretch one dough ball into a roughly 10-inch circle with slightly thicker edges and a thin center. If the dough is too elastic, let it rest an additional 5 minutes. Transfer dough onto the prepared peel.
  8. Assemble the Pizza: Lightly drizzle or brush the dough with about 1 teaspoon olive oil. Spread ½ cup tomato sauce evenly, leaving a ½ to ¾-inch border. Sprinkle 1 tablespoon parmigiano-reggiano over sauce, distribute half the mozzarella cubes evenly, then tear and scatter a few basil leaves on top. Slide the pizza onto the preheated stone and bake for 7-8 minutes until crust is golden and cheese bubbly and slightly caramelized. Optionally finish under broiler for more color, watching closely.
  9. Serve: Use the pizza peel to remove pizza, transfer to a cutting board or foil, drizzle with olive oil, sprinkle extra parmigiano-reggiano and torn fresh basil. Slice and serve immediately. Repeat assembly and baking steps for the second pizza.
  10. Serving Tips: If making two pizzas, place the finished one on a baking sheet while preparing the second and keep warm by placing it in the oven on a lower rack for a few minutes before serving. The pizza is best enjoyed fresh from the oven.

Notes

  • If preparing dough ahead of time, it can be frozen after the first rise; thaw in the refrigerator before using and allow it to come to room temperature before shaping.
  • Using a pizza steel allows for higher heat transfer and better crust crispness compared to a stone.
  • Pat mozzarella dry to avoid soggy pizza.
  • If dough springs back when stretched, let it rest more to relax gluten for easier shaping.
  • Adjust oven temperature based on your equipment to avoid burning or undercooking.
  • Dried red pepper flakes can be added after baking for a spicy kick.
  • Keep remaining dough tightly covered to prevent drying out while assembling multiple pizzas.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/best-homemade-margherita-pizza-recipe/