There's a reason Margherita pizza is a timeless classic: a blistered, chewy crust topped with bright tomato sauce, milky mozzarella, and fresh basil is simplicity at its most delicious. Making it at home is easier than you'd think, and the results rival your favorite pizzeria — especially when that cheese gets bubbly and the basil goes in fresh.
Whether you make the dough from scratch or use a store-bought ball, this is the recipe that turns pizza night into a celebration.
Why you'll love this recipe
- Pizzeria-quality. Blistered crust and bubbly cheese at home.
- Simple ingredients. A handful of good components, big flavor.
- Fun to make. A perfect hands-on family dinner.
Tips for the best results
Get your oven as hot as it will go (use a pizza stone or steel if you have one) for a crisp, blistered crust. Stretch the dough by hand rather than rolling to keep it airy, go light on the sauce so it doesn't get soggy, and add the fresh basil after baking so it stays vibrant.
Homemade Margherita Pizza
A chewy, blistered crust topped with tomato sauce, fresh mozzarella, and basil.
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Ingredients
- 1 lb (450 g) pizza dough (homemade or store-bought)
- 3/4 cup pizza sauce or crushed San Marzano tomatoes
- 8 oz (225 g) fresh mozzarella, torn
- 2 tbsp olive oil
- 1/2 tsp salt
- Fresh basil leaves
- Flour or semolina, for dusting
Instructions
- Step 1. Place a pizza stone or inverted baking sheet in the oven and preheat to its highest setting (500°F / 260°C) for at least 30 minutes.
- Step 2. Divide the dough in two and stretch each into a round on a floured surface or parchment.
- Step 3. Spread a thin layer of sauce, leaving a border, and dot with torn mozzarella. Drizzle with olive oil and sprinkle with salt.
- Step 4. Slide onto the hot stone and bake 8-12 minutes until the crust is golden and blistered and the cheese is bubbly.
- Step 5. Scatter with fresh basil, drizzle with a little more olive oil, slice, and serve.
Make it your own
Add cherry tomatoes, a drizzle of pesto, or chili flakes; swap in burrata for an extra-creamy version; or turn it into a white pizza with ricotta and garlic. The same method works for any toppings you love.
Frequently asked questions
No pizza stone? An inverted heavy baking sheet, preheated, works well. Cast iron also makes a great crust.
Can I make the dough ahead? Yes — homemade dough actually improves after a slow rise in the fridge overnight. Bring it to room temperature before stretching.
Why is my crust soggy? Usually too much sauce or cheese, or an oven that isn't hot enough. Go light on toppings and bake hot.
