Classic Homemade Margherita Pizza
The perfect balance of crispy crust, fresh mozzarella, and aromatic basil
KEY INFO
- Prep Time: 15-30 minutes
- Cook Time: 8-12 minutes
- Total Time: 23-42 minutes
- Servings: 2-4 pizzas
- Difficulty: Easy to Moderate
- Cost: $10-15
- Diet: Vegetarian
EQUIPMENT NEEDED
- Pizza stone or baking sheet
- Pizza peel or large spatula
- Mixing bowl
- Sharp knife and cutting board
- Sauce bowl
Alternative: Cast-iron skillet can replace pizza stone
INGREDIENTS
For the Base:
- 1-2 balls pizza dough (400g/14oz each) [store-bought or homemade]
- 2-3 tbsp extra virgin olive oil (30-45ml)
For the Topping:
- 1 can (800g/28oz) San Marzano tomatoes [or high-quality plum tomatoes]
- 200g/7oz fresh mozzarella, sliced [or cubed]
- 5-6 fresh basil leaves
- Salt and pepper to taste
METHOD
- Place pizza stone in oven and preheat to 475-550°F (250-290°C) for at least 30 minutes
- Crush tomatoes by hand or blend briefly, mix with 1 tbsp olive oil and pinch of salt
- Stretch dough into 12-inch circle on floured surface
Should be thin enough to see light through the center - Transfer to parchment paper or pizza peel
- Spread thin layer of tomato sauce, leaving 1-inch border
Don’t oversauce – about 4-5 tablespoons per pizza - Add mozzarella pieces evenly
Less is more – leave spaces between cheese - Slide onto hot stone and bake for 8-12 minutes until crust is golden and cheese bubbles
- Add fresh basil leaves in final minute of baking
CRUCIAL TIPS
- Never use cold dough – bring to room temperature first
- Preheat oven thoroughly – temperature is key
- Pat mozzarella dry to prevent soggy pizza
- Don’t overload with toppings
STORAGE & VARIATIONS
Storage:
- Refrigerate up to 3 days
- Reheat in hot oven for 3-5 minutes
Common Mistakes:
- Overworking dough
- Using wet mozzarella
- Cold oven start
- Too much sauce
Variations:
- Add garlic to sauce
- Finish with grated Parmesan
- Drizzle with chili oil
- Top with prosciutto after baking
Remember: Margherita pizza is about simplicity – let quality ingredients shine through.
The best pizza comes from confidence and practice. Don’t worry if your first few aren’t perfect – focus on technique and temperature control.
