Classic Neapolitan pizza with San Marzano tomatoes, mozzarella, and basil
Homemade Margherita Pizza
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
2 pizzas (12-inch)
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
A thin, chewy crust topped with crushed San Marzano tomatoes, fresh mozzarella, extra virgin olive oil, and torn basil. The simplest pizza done right is the best pizza there is.
Cuisine: Italian
Category: Main Course
Difficulty: Medium
Cost: $
Dietary: Vegetarian
Quick Summary
30 min total time|4 servings|Medium difficulty
A thin, chewy crust topped with crushed San Marzano tomatoes, fresh mozzarella, extra virgin olive oil, and torn basil. The simplest pizza done right is the best pizza there is.
ItalianVegetarian
Sarah Chen
(Updated )
The Margherita pizza is the purest expression of pizza — three simple toppings on a well-made crust that come together to create something transcendent. There is nowhere to hide, which means every component must be excellent. Good tomatoes, real mozzarella, fresh basil, and a crust with just the right balance of chew and char.
This recipe produces a thin, slightly charred crust with a pillowy edge (the cornicione) that rivals your favorite pizzeria. The key is a very hot oven and a simple, well-fermented dough. Once you master this, you will never call for delivery again.
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- 1 can (14 oz) San Marzano tomatoes, hand-crushed
- 8 oz fresh mozzarella, torn into pieces
- 2 tablespoons extra virgin olive oil
- Fresh basil leaves
- 1 clove garlic, grated into the sauce
- Fine semolina or cornmeal for dusting
- Flaky sea salt
Instructions
- 1
Place a pizza stone or inverted baking sheet on the middle rack of your oven. Preheat to the highest temperature (500-550°F) for at least 30 minutes.
- 2
Make sauce: crush San Marzano tomatoes by hand and mix with grated garlic, a drizzle of olive oil, and salt. Do not cook the sauce.
- 3
Stretch dough on a floured surface into a 12-inch round, leaving the edges slightly thicker for the crust.
- 4
Transfer dough to a semolina-dusted pizza peel or parchment paper. Spread a thin layer of sauce, leaving a 1-inch border.
- 5
Scatter torn mozzarella over the sauce. Drizzle with olive oil.
- 6
Slide pizza onto the hot stone and bake 8-10 minutes until crust is puffed and charred in spots and cheese is bubbly.
- 7
Top with fresh basil leaves and flaky salt. Slice and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
San Marzano tomatoesAny quality whole canned tomatoes
San Marzano are preferred but not essential.
Fresh mozzarellaBurrata
Add torn burrata after baking for an ultra-luxurious topping.
Pizza doughNaan bread or pita
For a quick flatbread pizza shortcut.
Tips & Storage
Pro Tips
Let store-bought dough come to room temperature for at least 1 hour before stretching.
Less sauce is more — a thin, even layer prevents a soggy center.
Add basil after baking to keep it bright green and fresh.
Storage
Pizza is best fresh. Leftover slices can be refrigerated for up to 2 days.
Reheating
Reheat in a hot skillet with a lid for 3-4 minutes to crisp the bottom and melt the cheese.
Nutrition Facts
Per serving (2 slices) · 4 servings
Calories350
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates40g
Fat14g
Fiber2g
Sugar5g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need a pizza stone?
- A stone gives the best results but an inverted preheated baking sheet also works well.
- Can I use pre-shredded mozzarella?
- Fresh mozzarella is essential for Margherita pizza. Pre-shredded will melt differently and lacks the same flavor.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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