A perfectly crispy and chewy crust that is topped with a homemade tomato sauce, melty mozzarella cheese, fresh basil, a sprinkling of sea salt, and a drizzle of olive oil. This is the ultimate Margherita Pizza recipe! Crack out that Pizza Dough and try this delicious classic!
Ever since we moved out of NYC, Gordon and I have been dying to eat some amazing pizza. Since Margherita Pizza was our favorite, its the one we’ve been trying to perfect first and I’m so excited to be sharing this recipe with you today. New York knows they make pizza well and there are SO many pizzerias that have great pies. Our favorite pizzeria in the city was steps away from our last apartment and mama, was it good. So, we’ve been using our memories and tastebuds as a guide and gotten as close to the original as one can at home. I hope you come to love this recipe and become master pizza makers in the process.
Margherita Pizza is not to be confused with a margarita…as in the drink. Two totally different things! The name Margherita actually comes from Italian royalty, technically Margherita of Savoy, the Queen of Italy. Word on the street is she was tired of the French food she was being served on a trip to Naples, so the most famous pizza maker of the time in Naples, was then asked to make her a pizza. And thus the Margherita Pizza was born.
No Knead Thin Crust Margherita Pizza#breadbakers
While I tried making this recipe with just the San Marzano Tomatoes, I found adding a few simple ingredients to help bring out that tomato flavor was best.
Margherita Pizza is so so so good all on it’s own, but if you are looking to spice this recipe up, feel free to use some of these ideas:
Move the oven rack to the very bottom of the oven. Remove any extra racks from the oven. Add pizza stone to the bottom rack and preheat the oven to as hot as it will go: usually 500-525 degrees F. Once the oven is preheated, keep the stone in there for an extra 30 minutes to ensure it is hot.
Ny Style Margherita Pizza
Empty a can of tomatoes into the bowl of a food processor. Add olive oil, garlic, sugar, and salt. Pulse until mostly smooth, but still has a texture with a few small chunks.
The recipe for the fresh sauce makes plenty of sauce…more than you’ll need for this recipe. Store extras in the refrigerator for up to 2 weeks or in the freezer for up to two months.
Cut mozzarella into small cubes. Press between paper towels to remove any extra moisture. Set aside. Pick fresh basil leaves off stems and set aside or chop into smaller pieces.
Grilled Pizza Margherita
Stretch and roll pizza dough out to be 4 individual pizzas, or 2-12 inch pizzas. You want the crust to be about 1/4 inch straight across, with an optional thicker edge. It may take a few tries to get your crust perfect. Too thin and you’ll have a hard time getting the bottom crispy, especially if there is too much sauce.
Use extra flour and cornmeal to keep the dough from sticking to pizza peel/cutting board/plate/whatever you’re using to transfer the pizza directly onto the hot stone. Before you start adding the pizza toppings, shake the pizza peel gently to ensure the dough moves easily back and forth. If it’s stuck, add more flour and/or cornmeal underneath so it slides easily. Here is a great pizza peel that works perfectly.
Add a thin layer of pizza sauce to the dough (less is more). Again, you’ll have to test this out to see what you like best and how it bakes up for you with your oven and pizza stone.
Tomato Basil Margherita Pizza
Top with fresh mozzarella and transfer to the hot pizza stone. Bake until bottom crust is browned and crispy and cheese is hot and bubbly. For us, that was 7 minutes exactly.
Remove hot pizza off the stone and onto a cutting board. Top with fresh basil, a small little drizzle of olive oil, and a light sprinkling of sea salt. I used Maldon Sea Salt Flakes and they really did such a nice job! Do not use table salt..it won’t give you the same taste or effect. Cut and serve immediately.
While I still miss the classic Margherita Pizza slices I used to get weekly from the corner pizzeria shop in NYC, this is a close second. Use my directions to make some of the best homemade pizza ever.
Vegan Pizza Dough [margherita Pizza Recipe]
Pizza Stone. Take your pizza to the next level with a pizza stone! If you want that delicious crispy bottom you find at pizzerias, a pizza stone is the way to do it. This is the one I recommend. If you don’t have a pizza stone or don’t want to invest in one, consider getting large tiles from the hardware store. They work just the same. Upside down cookie sheets will also work in a pinch, but not in the same way because they don’t hold their heat quite as well as a thicker stone would.
Pizza Peel. This will make transferring pizza to the hot stone so much easier! Yes, you can absolutely get by without it, but one you have it you’ll wonder why you didn’t get one sooner. This is the one I recommend. Alternately, use a large, flat plate dusted with cornmeal for easy transferring. Once the pizza is baked, use a large spatula to remove to a cutting board.
Pizza Cutter. This obviously makes cutting pizza so much easier. Again, you don’t HAVE to get one to have success. It’s just nice to have. This is the one I recommend. Alternately, use a knife or kitchen shears.
Spelt Margherita Vegan Pizza Recipe With Cashew Ricotta
Homemade pizza crust topped with tomato sauce, mozzarella, fresh basil, sea salt and olive oil. This is the ultimate Margherita Pizza recipe!
*The recipe for the fresh sauce makes plenty of sauce…more than you’ll need for this recipe. Store extras in the refrigerator for up to 2 weeks or in the freezer for up to two months.
*If your oven only goes to 500 degrees, you’ll want to bake your pizza for a few extra minutes to make sure the bottom gets plenty crusty. Of course check the progress as you go since every oven is different.
Homemade Margherita Pizza
*If your crust it too thin, it won’t get very crispy because of the sauce and moisture in the cheese. It’s better to err on the side of thicker than thinner.
Calories: 547 kcal | Carbohydrates: 71 g | Protein: 25 g | Fat: 20 g | Saturated Fat: 9 g | Cholesterol: 45 mg | Sodium: 1438 mg | Potassium: 631 mg | Fiber: 6 g | Sugar: 17 g | Vitamin A: 873 IU | Vitamin C: 19 mg | Calcium: 357 mg | Iron: 6 mgMargherita 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.
How To Make Pizza From Scratch
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.)
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.)
Authentic Margherita Pizza
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 @.
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
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