Pizza Margherita|
Pizza Margherita pairs a crisp, hot-baked base with tomato sauce, melted mozzarella and fresh basil. It is a simple choice when you want a classic pizza with a short list of toppings.
Ingredients
- ½ pizza dough recipepizza dough
- 120 ml (½ cup)basic tomato sauce
- 85 g (¾ cup)shredded mozzarella cheese
- 6fresh basil leaves
- al gustocornmeal, for the pizza peel
Instructions
- 1
Heat the stone
Place a pizza stone on the middle oven rack and preheat the oven to 230°C (450°F).
- 2
Dust the peel
Sprinkle cornmeal over the pizza peel.
- 3
Shape the dough
On a floured surface, roll out the dough and transfer it to the prepared peel.
- 4
Spread the sauce
Distribute the tomato sauce evenly over the dough.
- 5
Add the cheese
Sprinkle the mozzarella evenly over the sauce.
- 6
Bake the pizza
Slide the pizza onto the stone and bake for 9–10 minutes.
- 7
Finish with basil
Remove the pizza from the oven and spread the basil leaves evenly over the top.
What is Pizza Margherita?
Pizza Margherita is a classic Italian pizza, associated with Naples, made with tomato, mozzarella and basil. Its appeal is in the balance between a savoury, tangy topping, creamy cheese and fragrant herbs.
This version keeps the topping simple and bakes it on a preheated stone. That hot surface helps the base cook quickly while the cheese melts.
Nutrition and macros by portion
The nutrition label shows one serving as written: 650 calories, 28g protein, 77g carbs, 24g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Less mozzarella, extra basil | 455 kcal | 20g | 54g | 17g |
| This serving | As written | 650 kcal | 28g | 77g | 24g |
| Hungry | Add a side salad | 975 kcal | 42g | 116g | 36g |
Most of the carbohydrates come from the dough, while mozzarella contributes much of the fat and protein. Tomato sauce adds some carbohydrates, and basil contributes very little to the overall macros. Pair a slice with a green salad or extra vegetables for a more balanced plate.
Why use a pizza stone?
Preheating: The stone needs to be hot before the pizza goes on, so it can transfer heat to the base as soon as the dough lands. Allow time for the oven and stone to heat fully, even though the listed baking time is only 9–10 minutes.
Getting the dough onto the peel
Floured surface: Roll the dough out on a lightly floured work surface so it is easier to shape and lift.
Cornmeal: A dusting on the peel helps the dough slide towards the stone. Use enough to cover the surface lightly rather than piling it up.
Keep the toppings balanced
Tomato sauce: Spread it evenly over the dough so each slice gets some, while keeping the topping layer light enough for the base to bake.
Mozzarella: Scatter the shredded cheese across the sauce for an even melt. Fresh basil goes on after baking, which preserves its bright aroma.
How to tell when it is ready
Check the pizza at the 9-minute mark. The cheese should be melted and the dough should look cooked, with a lightly browned edge; bake for the remaining minute if it needs more colour.
What to serve alongside
A crisp green salad or simply dressed leaves make a fresh contrast to the warm, cheesy pizza. If serving it as a main meal, cut it into slices and add vegetables on the side.
Recipe notes & tips
- Preheat the stone thoroughly before shaping and topping the dough.
- Keep the peel lightly dusted so the pizza can slide off more easily.
- Spread the sauce in an even layer rather than concentrating it in the centre.
- Check the base and crust near the end of the baking time, as ovens can vary.
- Add the basil after baking so it stays fragrant.
Variations
- Add sliced tomatoes: Arrange a few thin slices over the sauce before adding the mozzarella.
- Use fresh mozzarella: Drain it well and tear it into small pieces to limit excess moisture.
- Add black pepper: Grind a little over the finished pizza for a gentle peppery note.
- Try a wholemeal base: Use wholemeal pizza dough for a nuttier flavour.
- Finish with olive oil: Drizzle a little over the pizza just before serving.
Common mistakes to avoid
- Cold pizza stone: The base may cook unevenly; preheat the stone in the oven before baking.
- Too much cornmeal: Excess can taste gritty; dust the peel in a thin, even layer.
- Too much sauce: A heavy layer can leave the centre soft; spread it evenly without piling it on.
- Overloading with cheese: A thick topping can make the base harder to bake through; distribute the mozzarella in a moderate, even layer.
- Basil baked from the start: It can lose its fresh aroma; add the leaves after the pizza comes out.
How to store
Refrigerate leftover slices in an airtight container for up to 3 days. Reheat in a hot oven or a covered frying pan until warmed through; the microwave will soften the base.
Frequently asked questions
Can I make this without a pizza stone?
Yes. Use a preheated, heavy baking tray instead, placing the pizza on the hot tray carefully. The base may bake a little differently, so check it as it cooks.
Can I prepare the pizza ahead?
You can roll out the dough and prepare the toppings ahead, but assemble the pizza just before baking so the dough does not become soggy.
When should I add the basil?
Add the basil after baking, as in this method. The residual heat will warm the leaves without cooking away their fresh aroma.
How do I stop the dough sticking to the peel?
Dust the peel with cornmeal and make sure the dough can move before you add the toppings. If it sticks, lift an edge gently and add a little more cornmeal underneath.
How can I tell whether the pizza is baked?
The mozzarella should be melted and the crust should look cooked and lightly browned. Start checking at 9 minutes, then bake up to 10 minutes if needed.
Cook it from the original
This recipe comes from enrilemoine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on enrilemoine.com