Margherita Pizza Recipe

If you love true Italian pizza, this Homemade Pizza Margherita recipe is for you. Made with simple, high-quality ingredients—crushed San Marzano tomatoes, fresh mozzarella, and fragrant basil—this iconic Neapolitan pizza is light, flavorful, and easy to make at home. I’ll show you how to get that perfect chewy crust with my go-to homemade dough.

📝 Ingredients

• 600 ml water (2 1/2 cups, room temperature + 1 teaspoon warm water)
• 1 kg Pizza Flour (35 ounces, Tipo 00)
• 30 g salt (5 teaspoons)
• 1-2 g dry yeast (1/2 teaspoon)
• 2 cups pureed (crushed canned San Marzano tomatoes)
• 2-3 large pinches of kosher salt to taste
• 16 ounces fresh mozzarella cheese (sliced)
• 12 large fresh basil leaves (more for garnish)
• extra virgin olive oil (optional for garnish)

👨‍🍳 Instructions

1. 1--- Night Before Baking ---
2. 2In a large bowl, dissolve the salt in the water.
3. 3Add about 100g of the flour and mix until it forms a crepe-like batter.
4. 4Add the yeast and mix well with your fingers until dissolved.
5. 5Gradually add the remaining flour, mixing with one hand and scraping the sides of the bowl.
6. 6When the dough comes together, transfer it to a clean surface and knead for 10 minutes.
7. 7Cover and rest the dough for 10 minutes.
8. 8Knead again for another 10 minutes, until smooth and elastic. Let rest for 10 minutes to let the gluten relax.
9. 9Form the dough into a big smooth ball. Place it in a lightly floured bowl, cover with plastic wrap or a damp cloth, and let it rest overnight (8–12 hours) on the kitchen counter.
10. 10--- Next Day: Shaping Dough Balls and Cold Fermentation ---
11. 11After 8–12 hours, divide the dough into 8 equal pieces (about 250g/8.8oz each).
12. 12Form each piece into smooth dough balls (use the pinch-and-tuck method for a tight surface). SEE NOTES FOR MORE.
13. 13Place the dough balls on a lightly floured baking sheet, cover tightly with plastic wrap, or place in airtight dough containers.
14. 14Refrigerate for 6–48 hours. (The longer the cold ferment, the better the flavor!)
15. 15--- Day of Baking ---
16. 16Take the dough balls out of the fridge 3 hours before baking. Let them rest at room temperature, still covered.
17. 17--- Shape the Pizza ---
18. 18Lightly flour your work surface.
19. 19Gently flatten the dough with your fingertips, leaving a thicker outer rim (“cornicione” crust).
20. 20Carefully stretch the dough by lifting it over your forearm and flipping it back onto the surface. Shape into a 10–12-inch circle.
21. 21--- Preheat Oven ---
22. 22Preheat your oven to its highest setting (usually 550°F), with a pizza stone placed on the middle rack. Let the stone heat for at least 30 minutes.
23. 23For professional ovens: heat to 750–900°F.
24. 24--- Add Toppings ---
25. 25Sprinkle a little semolina flour on your pizza peel or baking sheet. Transfer the pizza douugh onto it.
26. 26Spoon ⅓ cup of crushed San Marzano tomato sauce over the stretched dough. Use the back of a spoon to spread it evenly, leaving a 1-inch border.
27. 27Spread a few slices of the fresh mozzrella over the top of the sauce -OR- tear about 3 oz of fresh mozzarella into small pieces and scatter them evenly over the sauce. Don’t overcrowd—leave space for melting. Drizzle 1–2 teaspoons of extra virgin olive oil over the top in a spiral motion. Add a couple leaves of basil. Transfer the pizza to a pizza hot pizza stone or steel and bake until the crust is puffed and golden.
28. 28--- Bake ---
29. 29In a home oven at 550°F: about 10–15 minutes.
30. 30In a pizza oven at 900°F: about 5-7 minutes.
31. 31Add fresh basil and a drizzle of extra virgin olive oil after baking.
32. 32For a fresh mozzarella topping: add cheese after the pizza comes out for a creamy, soft texture!
33. 33--- Serve ---
34. 34Remove the pizza from the oven with the pizza peel, transfer to a wooden cutting board or parchement paper. Slice and serve immediately and prepare the next pizza.