Margherita Pizza
Margherita pizza is the pure classic: a thin chewy crust topped with tomato sauce, fresh mozzarella and basil. A very hot oven gives a crisp base and bubbling cheese. Born in Naples, its red, white and green toppings are said to echo the colours of the Italian flag.
Why You Will Love This Margherita Pizza
- Chewy, blistered crust with simple, fresh toppings
- Only a few ingredients, so quality shines through
- Easy to make at home with a basic dough
Ingredient Notes
Pizza dough: Made from flour, yeast, water, salt and olive oil, and best after a slow rise. Tomato sauce: Crushed tomatoes with a pinch of salt keep it fresh. Mozzarella: Fresh mozzarella gives the classic creamy melt. Basil and olive oil: Added for aroma and finish.
Tips for a Crisp Crust
A very hot oven and a preheated tray are key to a crisp base. Do not overload with toppings, as too much sauce or cheese makes the pizza soggy. Pat fresh mozzarella dry before using, and add the basil after baking.
Serving and Storage
Serve straight from the oven with a drizzle of olive oil. Leftover slices keep for two days in the refrigerator and crisp up well in a hot pan or oven.
Frequently Asked Questions
What makes a pizza Margherita?
A true Margherita has just tomato, mozzarella, fresh basil and olive oil on a thin crust. The red, white and green are said to reflect the Italian flag.
How do I get a crisp crust at home?
Preheat your oven and a baking steel, stone or tray as hot as possible. Bake on the hot surface so the base cooks quickly and blisters.
Which mozzarella is best?
Fresh mozzarella tastes best but releases moisture, so drain and pat it dry. Low-moisture mozzarella melts well and is more forgiving.
Can I make the dough ahead?
Yes. Dough rested slowly in the refrigerator for one to three days develops better flavour. Bring it to room temperature before shaping.
Why is my pizza soggy in the middle?
Too much sauce, wet cheese or a cool oven are common causes. Use a thin layer of sauce and bake hot.
Can I freeze pizza dough?
Yes. Freeze portioned dough balls for up to three months and thaw in the refrigerator overnight.
More Recipes You Will Love
- Classic Beef Lasagna: layered baked pasta with rich meat sauce
- Spaghetti Bolognese: slow-cooked meat sauce over pasta
- Classic Tomato Bruschetta: crisp toasts with tomato and basil
- Roasted Tomato Basil Soup: roasted soup with fresh basil
- 2.5 cups bread flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
- 1 tablespoon olive oil
- 1 cup tomato passata
- 200 g fresh mozzarella
- Fresh basil leaves
- Olive oil (to drizzle)
- 1 Mix the Dry IngredientsIn a large mixing bowl, whisk together 2.5 cups of bread flour, 1 teaspoon of instant yeast, 1 teaspoon of salt and 1 teaspoon of sugar until evenly combined.Tip: Bread flour has more protein than plain flour, which gives the crust its chewy bite. All-purpose flour works too, but the crust will be a little softer.
- 2 Add the Warm Water and Olive OilMake a well in the centre of the flour. Pour in 1 cup of warm water, about 38 to 40 C or comfortably warm to the touch, and 1 tablespoon of olive oil.Tip: Water that is too hot will kill the yeast, and water that is too cold will make the dough rise very slowly. If you can comfortably hold your finger in it, it is the right temperature.
- 3 Stir to a Shaggy DoughStir with a wooden spoon or your hand for 1 to 2 minutes, until there is no dry flour left and the mixture forms a rough, sticky, shaggy dough.Tip: It will look messy at this stage, and that is fine. The kneading will bring it together.
- 4 Knead for 8 MinutesTurn the dough onto a lightly floured surface and knead for about 8 minutes, pushing it away with the heel of your hand and folding it back. It is ready when it feels smooth and elastic and springs back slowly when you press it with a finger.Tip: The dough should be slightly tacky but not sticky. Add flour only 1 tablespoon at a time if it sticks, as too much flour makes a dry, dense crust.
- 5 Let the Dough Rise for 1 HourPut the dough in a lightly oiled bowl and turn it once to coat. Cover with a damp cloth or cling film and leave in a warm place for about 1 hour, until it has doubled in size.Tip: In a cool kitchen, put the bowl in an oven that is switched off with only the light on. The dough is ready when a finger pressed in leaves a dent that fills back slowly.
- 6 Preheat the Oven and TrayAt least 30 minutes before baking, put a heavy baking tray upside down on the middle rack of the oven and preheat to the highest setting, about 250 C.Tip: A very hot surface is what gives a crisp, blistered base. A pizza stone or steel works even better if you have one. Use oven gloves, as the tray gets extremely hot.
- 7 Knock Back and Divide the DoughGently press the risen dough down to release the large air bubbles. Turn it onto a floured surface, cut it into 2 equal pieces and shape each into a smooth ball. Cover and rest for 10 minutes.Tip: Resting lets the gluten relax, so the dough stretches easily without springing back.
- 8 Prepare the ToppingsSeason 1 cup of tomato passata with a pinch of salt. Tear the 200 g of fresh mozzarella into rough chunks and pat them dry with paper towels. Pick the basil leaves from their stems.Tip: Fresh mozzarella holds a lot of water, so drying it stops the pizza turning soggy. Do not cook the passata first, as it cooks on the pizza and stays fresh and bright.
- 9 Stretch the Dough ThinPlace one dough ball on a sheet of floured baking parchment. Press it out from the centre with your fingertips, leaving the outer edge slightly thicker, then stretch it with your hands into a thin round about 25 cm wide.Tip: Avoid a rolling pin, as it pushes the air out of the crust. If the dough keeps springing back, cover it and rest it for 5 minutes, then try again.
- 10 Spread the SauceSpoon about half of the passata, roughly 1/2 cup, onto the centre of the dough and spread it outwards in a spiral with the back of the spoon, leaving a 1.5 cm border around the edge.Tip: Use a thin layer only. Too much sauce makes the middle of the pizza wet and soggy.
- 11 Add the MozzarellaScatter half of the torn mozzarella, about 100 g, evenly over the sauce, leaving small gaps between the pieces.Tip: Do not overload the pizza with toppings. The gaps let the cheese melt and bubble without turning the base soggy.
- 12 Bake for 10 to 12 MinutesCarefully slide the pizza, still on its parchment, onto the hot tray in the oven. Bake for 10 to 12 minutes, until the crust is puffed and golden with dark blisters and the cheese is bubbling and lightly browned in places.Tip: Bake one pizza at a time and check at 8 minutes, as ovens vary. The parchment may darken at the edges, which is normal at this temperature.
- 13 Finish with Basil and Olive OilRemove the pizza from the oven. Immediately scatter over a handful of fresh basil leaves and drizzle with a little olive oil.Tip: Add the basil after baking so it stays bright green and fragrant, as it turns black and bitter in a very hot oven.
- 14 Rest, Slice and RepeatLeave the pizza to rest for 2 minutes, then slice it into 6 or 8 wedges with a pizza cutter or sharp knife. While you eat, let the tray reheat for 5 minutes, then make and bake the second pizza in the same way.Tip: Resting lets the cheese settle so it does not slide off when you slice. Make the second pizza while the first one is in the oven, so it is ready to go.
- 15 Serve and StoreServe the pizza hot, straight from the oven. Keep any leftover slices in a covered container in the fridge for up to 2 days.Tip: Reheat slices in a hot dry frying pan for 2 to 3 minutes to bring back a crisp base, instead of using a microwave, which makes the crust soft.