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This Classic Margherita Pizza captures the essence of Naples with just five simple ingredients – San Marzano tomatoes, fresh mozzarella, fragrant basil, olive oil, and hand-stretched dough. Master this iconic restaurant staple at home and discover why sometimes the simplest dishes are the most unforgettable.

Classic Margherita Pizza

Authentic Neapolitan-style pizza with San Marzano tomatoes, fresh mozzarella, basil, and extra virgin olive oil on a perfectly charred crust. Simple ingredients, extraordinary flavor.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 42 minutes mins

Course Main Course

Cuisine Italian, Restaurant Classics

Servings 4 pizzas

Calories 620 kcal

Equipment

Mixing bowl

Baking sheet

Cutting board

Sharp knife

Ingredients

  

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Pizza Dough

• 4 cups bread flour plus more for dusting
• 1 1/2 cups warm water 110°F
• 2 1/4 tsp active dry yeast 1 packet
• 2 tsp kosher salt
• 1 tsp sugar
• 2 tbsp olive oil

Pizza Sauce

• 28 oz San Marzano tomatoes whole peeled, crushed by hand
• 2 cloves garlic minced
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp dried oregano
• fresh basil leaves 6-8 leaves, torn

Toppings

• 16 oz fresh mozzarella torn into pieces
• 1 cup fresh basil leaves whole
• extra virgin olive oil for drizzling
• sea salt for finishing

Instructions

 

• Make the dough: In a mixing bowl, combine warm water, yeast, and sugar. Let stand 5 minutes until foamy.
• Add flour, salt, and olive oil. Mix until a shaggy dough forms, then knead on a floured cutting board for 8-10 minutes until smooth and elastic.
• Place dough in an oiled mixing bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
• Make the sauce: In a mixing bowl, combine crushed tomatoes, garlic, olive oil, salt, and oregano. Add torn basil and stir gently. Set aside.
• Preheat oven to 500°F (or as high as it goes). If using a pizza stone, place it in the oven now. If using a baking sheet, lightly oil it.
• Divide dough into 4 equal pieces. On a floured cutting board, stretch each piece into a 10-inch round, leaving edges slightly thicker.
• Transfer dough to baking sheet (or use a pizza peel if using a stone). Spread 1/4 cup sauce on each pizza, leaving a 1/2-inch border.
• Top with torn mozzarella pieces. Bake for 10-12 minutes until crust is golden and cheese is bubbling with brown spots.
• Remove from oven and immediately top with fresh basil leaves, drizzle with olive oil, and sprinkle with sea salt. Slice and serve hot.

Notes

For the best results, use high-quality San Marzano tomatoes and fresh mozzarella (not pre-shredded). The dough can be made ahead and refrigerated overnight – bring to room temperature before stretching. A pizza stone gives the best crust, but a baking sheet works well too. Don’t overload with sauce or toppings – less is more for authentic Margherita pizza. Fresh basil should be added after baking, not before, to preserve its bright flavor.

ALLERGEN INFORMATION: Contains gluten (wheat flour) and dairy (mozzarella cheese). This recipe contains yeast which some individuals may be sensitive to. Always check ingredient labels if you have food allergies.

Nutrition

Serving: 1gCalories: 620kcalCarbohydrates: 78gProtein: 24gFat: 22gSaturated Fat: 9gCholesterol: 45mgSodium: 1240mgFiber: 4gSugar: 6g

Keyword Baked, Basil, Cheese, Dinner, Italian, Mozzarella, Pizza, Restaurant Classics, Tomato, Vegetarian

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