Shortly after my 18th birthday, my grandparents celebrated their 50th anniversary and took the family on a trip to Italy. I was a picky eater at the time, but couldn’t wait to visit the birthplace of my favorite food: pizza. When I ordered my first margherita pizza, I thought jet lag must have muddled my brain. It didn’t look anything like the New York-style pizza I ate at home. There was a lot of red sauce on that pie. Bright green leaves everywhere. And so little cheese!
I reluctantly took a bite, and I was transformed. Crisp, chewy crust. Tangy sauce. Milky cheese and a burst of herbaceous flavor. The margherita pizza was simple but showcased all the ingredients. It was proof that, sometimes, less is more.
You don’t have to go to Italy to experience this masterpiece. Our recipe is designed around the ingredients you already have in the pantry and bakes in a standard oven. So grab your favorite pizza-making tools, and dive into how to make margherita pizza.
What is margherita pizza?
Margherita pizza is a simple pizza that’s said to be named for Italy’s Queen Margherita. When the queen visited Naples, people presented her with a pizza that showcased the colors of the Italian flag: red tomatoes, white mozzarella and fresh green basil.
What’s on a margherita pizza?
Traditionally, margherita pizza is made with few ingredients: thin-crust pizza dough, San Marzano tomatoes, fresh mozzarella and fresh basil leaves. Some people add sliced tomatoes, but traditionalists maintain that tomatoes are used in the sauce only. The pizza is often finished with a light drizzle of olive oil and a pinch of salt to bring out the fresh flavors.
Margherita Pizza Ingredients
- Homemade pizza dough: We make a simple, all-purpose pizza dough with standard pantry staples. It’s great for pizza margherita and also works for calzone and stromboli recipes. If you’re short on time, swap in store-bought premade pizza crust.
- San Marzano tomatoes: These Italian tomatoes are the star of our no-cook tomato sauce. San Marzano tomatoes are a type of plum tomato renowned for their sweet flavor and mild acidity.
- Sliced mozzarella: A true margherita pizza uses fresh mozzarella, not shredded mozzarella. This semi-soft cheese has a more delicate flavor and a softer texture. It’s similar to burrata cheese, but there are a few key differences between burrata vs. mozzarella.
- Basil: Margherita pizza wouldn’t taste the same with dried basil, so make sure to use fresh leaves for this recipe.
Directions
Step 1: Mix the dough
Preheat the oven to 450°F.
In a large bowl, mix the sugar, yeast, salt and 1 cup of the flour. In a small saucepan, heat the water and oil to 110° to 115°. Stir the warm water into the bowl with the dry ingredients. Stir in enough of the remaining flour to form a soft dough.
Editor’s Tip: Instead of all-purpose flour, use double zero flour (also known as “00 flour”). This specialty flour is commonly used in pizza dough recipes because of its fine texture. It creates a super-smooth dough that’s easy to work with.
Step 2: Knead the dough and let rise
Turn the dough onto a floured surface. Knead for six to eight minutes or until smooth and elastic. Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about one hour.
Step 3: Roll the dough
Punch the dough down. Roll it into a 13-inch circle. Then, transfer it to a greased 14-inch pizza pan, and build up the edges slightly. Cover the pan with a clean kitchen towel, and let the dough rest for 10 minutes.
Step 4: Assemble the pizza
Meanwhile, in a small bowl, combine the tomatoes, olive oil, sugar, dried oregano, salt and minced garlic. Spoon the sauce over the dough.
Top it with the fresh mozzarella cheese slices.
Editor’s Tip: If you bought mozzarella packed in water, let the cheese slices drain for 15 minutes. Drying the mozzarella will prevent excess liquid from diluting the tomato sauce or making the crust soggy.
Step 5: Bake the pizza
Bake for 13 to 15 minutes or until the crust is golden brown. Remove the pizza from the oven and top it with fresh basil.
Pizza Margherita Variations
- Use a pizza stone: Instead of using a pizza pan, bake the pie directly on a pizza stone.
- Grill the pizza: You don’t have to buy any special tools to make pizza on the grill. Simply prepare the grill for indirect heat, and bake the pizza as directed.
- Take it outside: For a truly authentic experience, use an outdoor pizza oven. These gadgets get hotter than indoor ovens, so the pizza will look as authentic as your favorite Neapolitan pizzeria.
Can you make margherita pizza ahead of time?
It’s easy to prepare this pizza dough ahead of time. Once you knead the dough, place it into an oiled bowl. Wrap it tightly and let it hang out in the fridge overnight. To use, let the dough come to room temperature.
You can also make the tomato sauce in advance. Store it in an airtight container in the refrigerator for up to a week.
How to Store Margherita Pizza
Leftover margherita pizza is good for up to four days. Store it in an airtight container in the refrigerator. To reheat pizza, bake it on a preheated baking sheet in the oven or warm it gently in a skillet on the stovetop.
Margherita Pizza Tips
What can you do if the dough springs back when you roll it out?
If the dough is too tight, it will spring back as you stretch it. Let the dough rest on the counter for a few minutes, then use a rolling pin or your fingers to stretch the dough to your desired size. If you’ve refrigerated the dough, make sure it’s at room temperature or it will continue to spring back. Read more tricks for making the best homemade pizza.
Can you put other toppings on pizza margherita?
It wouldn’t be a true margherita pizza with more toppings. Of course, you don’t have to let tradition constrain you. Feel free to use pepperoni, sausage or any other pizza toppings that call to you. Just don’t overload the pizza with extras. Remember: Less is more, and a weighed-down dough will become soggy.
