Best Margherita Pizza Recipe: Authentic Italian Classic

A vibrant Margherita pizza showcasing fresh red San Marzano tomatoes, white melted mozzarella cheese, and bright green basil leaves, with a crispy golden crust, styled in an authentic Italian rustic setting.

Best Margherita Pizza Recipe: An Authentic Italian Classic

Estimated reading time: 7 minutes

  • Discover the secrets to making the best Margherita pizza with crispy crust and fresh toppings.
  • Use quality ingredients like San Marzano tomatoes and fresh mozzarella for authentic flavor.
  • Learn step-by-step instructions to create an Italian classic from dough to oven.
  • Explore tips for perfect dough, proper baking temperature, and finishing touches.
  • Get answers to common questions about Margherita pizza making and storage.

Table of Contents

Table of Contents

An arrangement of fresh ingredients on a kitchen counter: San Marzano tomatoes, torn fresh mozzarella, fresh basil leaves, a bottle of extra-virgin olive oil, flour, yeast, and a bowl of pizza dough being prepared.

Why This Margherita Pizza Stands Out

Margherita pizza is the original classic, embodying the Italian flag with its fresh red tomato, white mozzarella, and vibrant green basil. This culinary masterpiece combines simplicity and fresh ingredients to create a truly unforgettable experience.

The secret to authenticity lies in using high-quality components like San Marzano tomatoes, which form the sweet and tangy base of your sauce, and fresh mozzarella that melts perfectly and elevates your pizza beyond typical store-bought crusts. For a deep dive into dough techniques that complement this recipe perfectly, visit our deep dive into dough guide.

Ingredients for Margherita pizza including San Marzano tomatoes, fresh mozzarella, basil, olive oil, flour, yeast, and water.

Ingredients You’ll Need

Before you start, gather these fresh and quality ingredients that are essential to crafting the best Margherita pizza.

For the Dough:

  • 2½ cups all-purpose or Italian “00” flour
  • 1 tsp sugar
  • ½ tsp instant yeast
  • ¾ tsp salt
  • 7 oz warm water (about 100°F/38°C)
  • 1 tbsp extra-virgin olive oil

For the Sauce:

  • 1 cup canned San Marzano tomatoes, crushed
  • Pinch of salt
  • 1 tsp olive oil
  • Optional: 1 small garlic clove, minced

For the Topping:

  • 7 oz fresh mozzarella, torn into pieces
  • Fresh basil leaves
  • Extra-virgin olive oil for drizzling
  • Optional: Flaky sea salt

Step-by-step process scene: hands stretching pizza dough into a round shape on a floured surface, spreading tomato sauce evenly, placing torn mozzarella pieces, and drizzling olive oil, with a preheated pizza stone and oven in the background.

Step-By-Step Instructions

1. Make the Dough

Begin your pizza journey by mixing flour, sugar, yeast, and salt. Slowly add warm water and olive oil, stirring until combined. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let it rise for 1.5–2 hours until doubled in size. For more on kneading and dough preparation, check our dough preparation tips.

2. Prepare the Sauce

Combine crushed San Marzano tomatoes with a pinch of salt and olive oil. Add minced garlic if desired. Blend until smooth for a thick, flavorful sauce that serves as the perfect base.

3. Preheat Your Oven

Place a pizza stone or heavy baking sheet in the oven and set temperature to maximum (ideally 500°F/260°C). Allow it to heat for at least 30 minutes for that crispy crust your taste buds crave.

4. Shape the Dough

Lightly flour your work surface and gently stretch the dough into a 10-12 inch circle, keeping edges thicker to hold toppings.

5. Assemble the Pizza

Spread a thin layer of tomato sauce, leaving a crust edge. Evenly distribute torn mozzarella and drizzle extra-virgin olive oil for that perfect finish.

6. Bake

Place your pizza on the hot stone or baking sheet. Bake for 8-12 minutes until the crust is golden and the cheese is bubbling beautifully.

7. Finish and Serve

Remove from oven and top with fresh basil leaves. Drizzle more olive oil and sprinkle flaky sea salt if desired. Serve immediately to enjoy the full flavor.

8. Enjoy!

Savor each slice of your authentic Margherita pizza creation and impress your guests with this timeless Italian classic.

A freshly baked Margherita pizza on a wooden board, topped with fresh basil leaves and a drizzle of olive oil, with steam rising, golden crust, bubbling cheese, and a rustic Italian kitchen atmosphere.

Helpful Tips From the Author

  • Patience is key: Slow dough rises (even overnight in the fridge) enhance flavor and texture.
  • Choose fresh mozzarella over shredded: It’s the creamy, tasty star here.
  • Use quality olive oil: Drizzling at the end adds aroma and richness.
  • High heat is crucial: Max out your oven and preheat your pizza stone for a crisp crust.

Frequently Asked Questions (FAQ)

Q: What is a Margherita pizza?

A: Classic Italian pizza topped with tomato sauce, fresh mozzarella, and basil — a delicious homage to the Italian flag.

Q: No pizza stone, no problem?

A: Absolutely! Use a heavy baking sheet, preheat well, and you’ll still achieve a satisfying crispy crust.

Q: How should I store leftovers?

A: Refrigerate for up to 3 days and reheat in the oven or cast iron pan. Avoid microwaving to maintain crispiness.

Q: Is fresh mozzarella necessary?

A: Yes! Fresh mozzarella provides the creamy texture and flavor that shredded cheese can’t match.

Ready to impress? Head over to our blog for more on Italian pizza traditions and share your masterpiece with the hashtag #BestMargheritaPizza. Buon appetito!