Pizza always makes a bad day feel better, and there’s nothing nicer than a perfect slice of margherita pizza. Now you can make this recipe at home any time the craving strikes!
Pizza margherita, as the Italians call it, is a simple pizza hailing from Naples. When done right, margherita pizza features a bubbly crust, crushed San Marzano tomato sauce, fresh mozzarella and basil, a drizzle of olive oil, and a sprinkle of salt. That is all.
If the tomato is truly ripe, red and worthy. Authentic Neapolitan pizza margherita doesn’t require fresh tomato. Try making this pizza as written, and you won’t miss the tomato on top. Sometimes less is more.
Cheesy Margherita Pizza
This pizza is simple, fresh and a guaranteed crowd pleaser. It’s a delight to make and even better to eat. How about pizza tonight?
As usual, I used my go-to whole wheat pizza dough. When made with white whole wheat flour, it doesn’t even taste like whole wheat!
San Marzano tomatoes are a special variety of plum tomato originating from the San Marzano region near Naples, Italy. San Marzano tomatoes are tender and rich in flavor. Even the tomato sauce inside the can is thicker than most other whole canned tomatoes. They are special.
Homemade Pizza Dough
San Marzano tomatoes are the traditional choice for pizza margherita and yield the perfect sauce. Simply pour the whole can into a bowl and crush the tomatoes by hand before using.
Look for mozzarella balls packed in water, rather than vacuum-sealed. Water-packed mozzarella is superior in flavor and texture; vacuum-sealed mozzarella can taste rubbery.
Ovoline mozzarella balls are my favorite for pizza margherita since they are the perfect size (about 1-inch in diameter). Larger or smaller mozzarella balls will work, too. Just tear them into smaller pieces as necessary.
How To Make Pizza Dough
Whole Foods offers water-packed ovoline mozzarella, and one container is the perfect amount for two pizzas (12 ounces dry weight). Bocconcini mozzarella balls work well, too.
Fresh basil is absolutely essential. Once the pizza is out of the oven, sprinkle a handful of finely sliced basil on each pizza. I like to add a few small basil leaves for accents, too. Cute!
Margherita pizza is not complete without a light drizzle of extra-virgin olive oil. Be careful as you pour so you don’t accidentally overdo it.
Margherita Pizza (easy Homemade Recipe) » Dassana's Veg Recipes
Lastly, add a sprinkle of flaky sea salt or kosher salt. Our sauce doesn’t contain any added salt, so a light sprinkle of salt helps bring out the best flavors in this pizza.
Make classic margherita pizza at home with this simple recipe! This Neapolitan pizza is fresh, delicious and easy to make. Recipe yields 2 medium (11-inch diameter) pizzas.
Make it dairy free/vegan: While untraditional, this pizza would be good with vegan sour cream drizzled across the pizza both before and after baking. Simply omit the Parmesan in the pizza crust recipe.
Gino D'acampo's Classic Margherita Pizza
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #.
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Pizza Margherita Authentic Recipe
© Cookie and Kate 2010 - 2024. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.Margherita pizza, a classic thin-crust Italian pizza from Naples, owes its name to Queen Margherita of Savoy. Legend has it that during her visit to Naples in 1889, she was served a pizza that was made with the colors of the Italian flag: red (tomatoes), white (mozzarella cheese), and green (basil leaves). This marked the creation of the now universally loved Margherita pizza.
Though this pizza is traditionally baked in a wood-fired oven, you can easily recreate it at home without one. I use a rich homemade pizza dough (store-bought works too), a blazing hot oven, and a sheet pan to produce a crisp yet chewy pizza crust. The no-cook Neapolitan pizza sauce is made made from canned San Marzano crushed tomatoes and can be whipped up in just 5 minutes! Pro tip: when making Margherita pizza, it’s essential to use high-quality ingredients and not overload the pizza with too many toppings. Less is more here—too much sauce and cheese will make the crust soggy.
Mix to combine. Alternatively, if you prefer a smoother sauce, you can blend the ingredients in a food processor or blender. (Note: This recipe makes enough sauce for four pizzas. You can refrigerate extra sauce for up to one week, or freeze for up to three months.)
Margherita Pizza Mozzarella
Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more.
Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you’d like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don’t mind the crust a little thicker, you can form the two dough balls into 8×12-inch rectangles and place them side by side on the baking sheet.)
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
Best Homemade Pizza Dough Recipe (authentic Neapolitan Style)
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.My search for the besthomemade margherita pizza (made in a standard oven with everydayingredients) is over! You’ll want to make this homemadepizza recipe over and over again. For step-by-step dough instructions, checkout themargherita pizzavideo below!
The time has come! I’ve been teasing you on Instagram for weeks, and I sincerely apologize. I was busy eating this margherita pizza.
. Let alone, put it in caps! Sure, I’ll say that something is delicious, but declaring such bold statementsgenerally makes me extremely uncomfortable. I’m terrified that you will go home andmake
Four Cheese Margherita Pizza Recipe
I’m not an authority on homemade pizza by any means, but I’ve definitely eaten my share of pizza, both excellentandnot so great.
Margherita pizza that I’ve ever eaten in my entire life was in Naples, Italy a few years ago during our trip to the Amalfi Coast. We stood in line in acobblestone street just off ofVia Tribunali in the historic neighborhood(known for having the best pizza places in the entire world), andsnaggedatable at the famousGino Sorbillo.
It’s always a good sign when you’re in Italy and a million other Italians are standing in line for the exact same pizza. No tourists, just Italians. It wasn’t fancy in the slightest. There was a disco light hanging from the ceiling and the cups were of the flimsy plastic variety.
Classic Pizza Margherita With Homemade Pizza Dough
Homemade margherita pizza, I’m taking all of these pizza-eating experiences into account. I’m not going to claim that this pizza tastes identical to a true Neapolitan pizza or that you’ll never taste a better pizza outside of your kitchen again. That would be ludicrous (and slightly obnoxious) and just not true.
But I do believe that this is thebestmargherita pizza that you’ll be able to make in your own kitchen, with a standard oven, with normal everyday ingredients (no fancy flours required), and without preparing anincredibly time-intensive pizza dough days in advance.
First things first. Let’s talk equipment. A baking stone or steel is amust for great pizza at home.A few years ago, I replaced my traditional baking stone with a baking steel. It is a game-changer.
Authentic Pizza Margherita Recipe
Bread at home. Baking steels absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800degrees Fahrenheit. They help you achieve crispycrustsby pulling moisture from whatever dough you are baking, includingpizza crusts.
Wooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easierto remove thepizza from theoven once it is done.
If you don’t own a pizza peel (or don’t want to own a pizza peel), you can use the back of a large baking sheet or flat cookie sheet to transfer the pizza onto the stone – but it is tricky!
Best Homemade Margherita Pizza Recipe (5 Ingredients)
For the best margheritapizza, you will want to preheat your oven
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