Are you ready for the best Classic Margherita Pizza? This homemade Italian recipe features an easy pizza dough topped with traditional ingredients, including a fresh marinara sauce. It is seriously simple and absolutely delicious!
Sometimes I like to pile my pizza high with tons of toppings. Other times, I like the simple route, with only a few. And once again, the Italians prove that less is definitely more when it comes to the classic Margherita pizza. And you just can’t beat it.
Pizza Margherita (pronounced mahr-geh-ree-tah) is basically a Neapolitan pizza, typically made with tomatoes, mozzarella cheese, garlic, fresh basil, and extra-virgin olive oil. I think of it as a sophisticated version of your basic cheese pizza and also a wonderful Caprese salad, but with a crust. It’s so easy to make!
Margherita Pizza (easy Delicious Recipe!)
There’s only a short list of ingredients to this simple pizza, so use the freshest, best quality, so every single one shines.
I also add a few grinds of freshly cracked black pepper, which gives it a nice finishing touch, but that is optional.
Before you get started, make sure you use the best homemade pizza dough! << That recipe is quick and easy, tried and true!
Easy Margherita Pizza With Store Bought Pizza Dough
Purists, no need to chime in. I don’t claim this to be authentic – I think I read that you’re supposed to mix the olive oil with the garlic and let the flavors infuse for 15 minutes, and only use tomatoes that are in season, and the basil leaves should be kept whole, and blah blah blah… HA.
If you’re looking for some fun pizza variation in your life, check out this Dessert Fruit Pizza and this Spinach Artichoke French Bread Pizza – both different and delicious!
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook, Instagram, Pinterest, andYouTube!
Quick And Easy 15 Minute Meals: Tortilla Margherita Pizzavalerie Hoff
Calories: 589 kcal | Carbohydrates: 54 g | Protein: 28 g | Fat: 30 g | Saturated Fat: 13 g | Cholesterol: 67 mg | Sodium: 1401 mg | Potassium: 311 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 1221 IU | Vitamin C: 12 mg | Calcium: 430 mg | Iron: 3 mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Subscribe for free to receive new weekly recipes and instantly get a week’s worth of family meals that are quick, easy, and inexpensive to make!What if I told you you can make incredible, restaurant quality Pizza Margherita at home with just a handful of ingredients, even if you don't know how to bake or cook!? It is actually one of the easiest things you can make, and this is the best easy homemade Pizza Margherita recipe. This pizza only 90 minutes to make including the proofing time for the dough (15 minutes of active work), and is incredibly delicious with a thin, crispy crust and lots and lots of cheese.
Pizza Margherita Recipe
I was lucky enough to take a pizza making class in Naples from an old, renowned restaurant, and got to learn the ways of making an authentic Napoletana Pizza Margherita. However, as delicious as an authentic Pizza Margherita is, it takes quite a bit of time, with the dough proofed overnight, and requires a wood fire oven. I have carefully crafted this recipe to be an easier, quicker version which can be made at home by anyone!
Pizza Margherita is a classic Italian dish that embodies the simplicity and flavors of traditional Italian cuisine: a thin crust topped with vibrant red tomato sauce, creamy white mozzarella cheese, and aromatic green basil leaves. This tri-color combination not only represents the colors of the Italian flag but also reflects the essence of Italian culinary philosophy—celebrating the purity of ingredients and the beauty of uncomplicated flavors.
Classic Napoletana Margherita Pizza is made with a thin crust which is on the softer side (the slice should bend downwards when lifted), San Marzano tomato sauce, and cow's mozzarella (not buffalo's, since buffalo's mozzarella is too wet for pizza). It is drizzled with olive oil and baked in a high heat wood fire oven for just 1-2 minutes until the cheese melts and the crust chars.
Minute Easy Margherita Flatbread Pizza
The secret to the best, crispy homemade pizza crust is to use a pizza stone! A pizza stone is simply a circular sheet of stone (usually ceramic or clay) which helps mimic the surface inside a wood fire pizza oven by absorbing and retaining heat, and quickly cooking the pizza crust. This one on Amazon is under $20!
A pizza stone needs to get as hot as possible before you bake the pizza on top of it. First, place the stone on the middle rack of your oven. Then pre-heat the oven at the highest setting (usually between 450F and 500F) for ~20-30 minutes. Once the pizza is assembled, transfer it onto the pizza stone inside the oven and bake until cooked.
If you don't have a pizza stone, you can achieve a similar result by pre-heating a pizza pan inside the oven. Place the pan / sheet in the oven and pre-heat for ~20-30 minutes, then transfer the assembled pizza onto the sheet following the same options shared above.
Very Simple Margherita Pizza Recipe
You can also assemble the pizza directly onto a pizza pan and transfer to the oven if you don't want the hassle of transferring the pizza! It will still be good.
A lot of people think making pizza dough is complicated - I'm here to tell you it doesn't have to be! While there are more complex versions out there, this one is as simple as it gets.
You simply dump all ingredients into a bowl, and use a spoon to pull them together into a sticky dough. Even if you use active dry yeast, you don't need to worry about first activating it in water - it will still work and the dough will rise as long as the water is warm enough! As you mix, you can add more water a tablespoon at a time until you can see that you have a sticky dough (no dry lumps of flour).
Puff Pastry Margherita Pizza Recipe
Then, turn the dough onto a counter and knead it with a push-pull motion. The dough will be sticky at first, but you need to keep kneading it for 5-7 minutes and it will become less sticky over time. It is done when the dough is soft, smooth and stretchy.
If you have a stand mixer, you can also use that to knead the dough (although you may need to double the recipe as this recipe only makes enough for 1 pizza).
Here's how you can speed up the rise of the dough: turn on your oven at 100F for just ~2 minutes, which will make it warm. If it feels too warm, you can open and close the oven door a few times to bring down the temperature, but think about a hot summer day and try to get that temperature in there.
Next Level Margherita Pizza Recipe
Then, place the pizza dough into a clean bowl sprayed with oil, cover with plastic wrap, and place into the warm oven. Close the door, and your dough should double in size in ~30-45 minutes!
Once the dough is proofed, remove it from the oven and pre-heat your oven at 450F with the pizza stone inside for ~20-30 minutes. During this time, you can start assembling the pizza.
On a lightly floured surface, roll out the pizza dough into a thin large circle. You can make it larger or smaller based on how thin you want the crust to be, but I make mine ~9-10 in diameter.
Pizza Margherita In 4 Easy Steps Recipe
Transfer the crust onto a sheet of parchment paper and adjust the shape if it gets messed up. Use a fork to prick the dough a few times. Spread on the pizza sauce, and cover with shreds of mozzarella cheese (you can simply use your hands to tear the mozzarella into chunks). Lastly, drizzle over a small amount of olive oil (optional).
Carefully transfer the parchment paper with the pizza on top of it onto the pizza stone already inside the oven. Bake until the pizza reaches the level of doneness and crispiness that you like. For reference, I set my oven at 450F (no fan) and bake for about ~10 minutes for a crispy crust. If you want a crispy crust, you can also bake for around 9-11 minutes. If you want a softer crust, you can reduce the baking time. You can also broil at the end for a few seconds if you want the cheese to get charred.
Carefully take the pizza out of the oven (I usually take my serving board to the oven and use a large spatula to push the pizza onto the serving board right there). Garnish with fresh basil leaves, and slice right in!
Classic Margherita Pizza Recipe
Yes, you can. You can use a pizza pan as a pizza stone and pre-heat it in the oven before transferring the pizza
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