Margherita Pizza

Margherita pizza is the queen of Neapolitan pizzas, topped simply with San Marzano tomatoes, creamy fresh mozzarella, basil, and olive oil. The crust bakes up blistered and chewy with a soft, airy center. It tastes like a pizzeria in Naples, straight from your home oven.

Prep time

1 hr 20 mins

Cook time

12 mins

Total time

1 hr 32 mins

Servings

4 servings

Calories

850

Ingredients

• 3 1/2 cups bread flour, plus extra for dusting
• 1 1/2 cups warm water (about 110°F / 43°C)
• 2 1/4 teaspoons instant yeast (1 packet)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon sugar
• 1 can (28 oz / 800g) San Marzano tomatoes, hand-crushed
• 2 cloves garlic, minced
• 1 lb (450g) fresh mozzarella, sliced and patted dry
• 1 large handful fresh basil leaves
• 1/2 teaspoon dried oregano (optional)
• Flaky sea salt and cracked black pepper, to taste

Instructions

1. Make the dough: In a large bowl, whisk the warm water, sugar, and yeast; let sit 5 minutes until foamy. Stir in the flour, olive oil, and salt, then knead on a floured surface for 8-10 minutes until smooth and elastic.
2. Let it rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
3. Heat the oven: Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to its hottest setting, 500-550°F (260-290°C), for at least 45 minutes.
4. Prepare the sauce: Stir the crushed San Marzano tomatoes with the minced garlic, a pinch of salt, and a drizzle of olive oil. Keep the sauce uncooked for the freshest flavor.
5. Shape the pizzas: Divide the dough into 2 balls. On a floured surface, stretch each into a 10-12 inch round, leaving a puffy 1-inch border for the crust.
6. Top sparingly: Spread 1/3 cup sauce over each base, scatter half the mozzarella slices, and add a pinch of oregano if using. Less is more here.
7. Bake: Slide one pizza onto the hot stone and bake 8-12 minutes until the crust is golden with charred spots and the cheese is bubbling.
8. Finish and serve: Top with fresh basil, a drizzle of olive oil, and flaky sea salt. Slice and serve immediately while the cheese is still molten.

Pro tips

• Pat the fresh mozzarella dry with paper towels before topping; excess moisture is the top cause of a soggy center.
• The hotter your oven, the better the crust. Give the stone a full 45 minutes to heat through.
• Use half the sauce you think you need. A thin layer lets the crust stay crisp underneath.
• Let the baked pizza rest 1-2 minutes before slicing so the cheese sets and slices stay neat.

Frequently asked questions