Homemade Margherita Pizza: A Simple Recipe That Always Works

There’s something about a Margherita pizza that never gets old. It’s not overloaded with toppings. It doesn’t try to prove anything. It’s just crisp bread, a light tomato base, soft cheese, and fresh basil. That’s all it takes. And when made at home, it becomes more than just food, it’s comfort, it’s a little weekend project, and it’s one of the easiest ways to enjoy good pizza without ordering out.

This guide will walk you through making a homemade Margherita pizza from scratch. You’ll see it’s not hard. It takes a bit of patience for the dough to rise, but most of the work is simple and hands-on. Along the way, I’ll cover ingredients, step-by-step instructions, and some tips to make sure your pizza turns out the way it should: thin, crisp on the outside, soft inside, with melted mozzarella and a light taste of basil.

Why Margherita Pizza?

Margherita isn’t just any pizza. It’s the base of all pizzas. If you can make this one well, you can make almost any kind. The classic version is said to have been first made in Naples in the late 1800s, named after Queen Margherita of Savoy. Legend says the chef made a pizza with red tomato, white mozzarella, and green basil to represent the Italian flag. Whether or not this exact story is true, the pizza itself became timeless.

It works because of balance. Tomato brings acidity, mozzarella gives creaminess, and basil adds freshness. The dough ties it all together with a little chew and crunch. No single thing overwhelms the other. That’s why even people who usually prefer loaded pizzas often find themselves satisfied with just this one.

Ingredients You’ll Need

This pizza doesn’t ask for many ingredients, but the quality of each one matters.

• Flour: All-purpose flour works fine, but if you can find strong bread flour, even better. It will give your dough more structure.
• Yeast: Dry yeast is easiest to use. Fresh yeast also works if you’re familiar with it.
• Tomato sauce: Go with something basic. Either use canned tomatoes blended smoothly with a pinch of salt and olive oil, or a plain ready-made sauce without too many extra spices. You don’t want it heavily seasoned.
• Cheese: Fresh mozzarella makes a big difference. The kind that comes in a little ball, stored in brine, melts beautifully and gives the right texture.
• Basil: Fresh leaves only. Dried basil won’t give the same flavor.
• Olive oil, salt, and sugar: All small but essential.

For one medium pizza, here’s a simple breakdown:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tsp dry yeast
• ¾ cup warm water
• 2 tbsp olive oil
• ½ cup tomato sauce
• 1 ½ cups mozzarella cheese
• A handful of fresh basil leaves

Step 1: Making the Dough

This step takes the most waiting, but not much effort.

1. Mix warm water with sugar and yeast. Let it sit for about 5–10 minutes. The surface should get foamy—that’s how you know the yeast is active.
2. Combine the flour and salt in a bowl. Add the yeast mixture and olive oil. Mix until the dough comes together.
3. Sprinkle some flour on your counter and knead the dough for about 8–10 minutes. You want it smooth and stretchy.
4. Place it in a bowl, cover it with a cloth, and let it rise for 1–2 hours. The dough should double in size.

Tip: If your kitchen is cold, the dough may take longer to rise. You can place it inside an oven that’s turned off but with the light on—this creates a warm spot.

Step 2: Preparing the Base

Once your dough doubles, it’s time to shape it.

1. Punch down the dough to release air.
2. Roll it out on a floured surface. Keep it thin if you like a crisp texture, or a bit thicker if you prefer soft.
3. Place the base on a greased baking tray or pizza stone. Make sure the dough isn’t sticking before you add toppings.

Home ovens usually can’t reach the extreme heat of a wood-fired oven, but shaping your base thinner helps replicate that crisp Neapolitan style.

Step 3: Assembling the Pizza

This step is quick. Once you spread sauce and cheese, your pizza should go straight into the oven so the dough doesn’t get soggy.

1. Spread an even layer of tomato sauce over the base. Don’t add too much—just enough to lightly cover.
2. Place mozzarella slices across the top. Don’t overload. Less is more here.
3. Tear a few basil leaves and scatter them. Save some fresh basil to add after baking—it keeps the aroma sharp.
4. Drizzle a little olive oil around.

Step 4: Baking

1. Preheat your oven as high as it will go. Usually, that’s around 230–250°C (450–480°F). The hotter, the better.
2. Slide your pizza in and bake for 8–12 minutes, depending on thickness. Keep an eye on it—once the crust turns golden and the cheese bubbles, it’s ready.

Note: If you have a pizza stone, heat it in the oven beforehand. It makes the crust crispier.

Step 5: Serving

When the pizza is done, remove it carefully and let it cool for just a minute. Top with a few fresh basil leaves and maybe another light drizzle of olive oil. Slice it and serve while warm. That’s it. Nothing complicated.

Common Mistakes and How to Avoid Them

Even a simple pizza can go wrong if you miss a detail. A few things to watch out for:

• Too much sauce: It can make the base soggy. Keep it to a thin layer.
• Cold cheese straight from the fridge: Let mozzarella drain a bit on paper towels before adding, or else excess water may pool on the pizza.
• Overbaking: Cheese that cooks too long becomes rubbery. As soon as it melts and browns a little, take it out.
• Rushing the dough rise: If you don’t give it time, the crust will taste flat.

Variations and Shortcuts

Some days you won’t want to wait for dough to rise. That’s fine. Here are a few adjustments:

• Using store-bought pizza bases or flatbreads: Not the same as homemade, but good for a fast version.
• Instant dough: Some recipes let you make a no-rise dough by using more yeast and baking powder. This works if you’re short on time, though flavor develops better with slow rising.
• Cheese swaps: If fresh mozzarella isn’t handy, you can use shredded mozzarella blocks. The texture will be different but still tasty.

The Joy of Homemade Pizza

Making pizza at home is more than just saving money compared to delivery. It gives you control. You decide how thin or thick the base should be. You balance the sauce and cheese the way you like. And it doesn’t need to be perfect—slightly uneven shapes or charred edges just give it character.

There’s also a sense of process. While the dough rises, you wait. You prepare sauce, maybe tidy the kitchen a bit, or sip some tea. And then, when it’s ready, you pull a golden, bubbling pizza from your own oven. That small satisfaction is worth it.

Final Thoughts

Homemade Margherita pizza isn’t complicated. It’s about slowing down for a couple of hours and enjoying a simple recipe that works every time. With just flour, water, cheese, tomato, and basil, you get something that feels whole on its own.

Try it once and you’ll see it’s not nearly as daunting as it seems. And after that, you might find yourself making it again and again, sometimes exactly the same, sometimes with little changes here and there. But at its heart, it’s always the same: a crisp base, soft cheese, fresh basil, and a taste that never gets old.

Homemade Margherita Pizza: A Simple Recipe That Always Works

Course: MainCuisine: ItalianDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

12

minutes

Calories

480

kcal

Total time

2

hours 

15

minutes

Rise time: 60–120 minutes

A simple, honest Margherita pizza with a thin, crisp crust, light tomato sauce, fresh mozzarella, and basil. No fuss, just the basics done right.

Ingredients

Dough

• 2 cups all-purpose flour (250g)

• 1 tsp salt (6g)

• 1 tsp sugar (4g)

• 1 tsp instant or active dry yeast (3g)

• 3/4 cup warm water, 40–43°C/105–110°F (180ml)

• 2 tbsp olive oil (28g), plus more for greasing

• Toppings

• 1/2 cup smooth tomato sauce (120ml) – simple: pureed canned tomatoes + pinch of salt + 1 tsp olive oil

• 1 1/2 cups fresh mozzarella, sliced or torn (about 170–200g), drained

• 8–10 fresh basil leaves

• 1–2 tsp olive oil for drizzling

• Pinch of salt, optional

Directions

• In a small bowl, mix warm water with sugar and yeast. Stir and let sit 5–10 minutes until foamy.
  If using instant yeast, you can skip proofing and add it directly to flour; still use warm water.
  
• Make the dough
  In a large bowl, combine flour and salt.
  Add the foamy yeast mixture (or warm water if using instant yeast) and olive oil.
  Mix until a rough dough forms. If dry, add 1–2 tsp water; if sticky, dust with a little flour.
  
• Knead
  Turn the dough onto a lightly floured surface.
  Knead 8–10 minutes until smooth and elastic. It should spring back when pressed.
• First rise
  Lightly oil a clean bowl. Place dough in, turn to coat, and cover with a damp towel or plastic wrap.
  Let rise at room temperature until doubled, 60–120 minutes. If the kitchen is cool, place in an off oven with the light on.
• Preheat the oven
  Place a pizza stone/steel in the oven if using. Preheat to the highest setting: 230–250°C (450–480°F) for at least 30 minutes.
  If using a baking tray, preheat the oven the same way; you can build the pizza on parchment on the tray.
• Prepare toppings
  If using fresh mozzarella packed in brine, drain well and pat dry. This prevents a watery top.
  Tear or slice mozzarella into modest pieces. Keep basil leaves whole or tear just before baking.
• Shape the base
  Punch down the risen dough to release air.
  On a lightly floured surface, roll or hand-stretch into an 11–12 inch round. Keep it thin for a crisper finish.
  Transfer to a floured peel or parchment on a baking tray. Make sure it isn’t sticking.
• Assemble
  Spread 1/2 cup of tomato sauce in a thin, even layer—don’t flood the dough.
  Distribute mozzarella pieces evenly. Less is more; leave some gaps to show sauce.
  Scatter a few torn basil leaves (save some fresh for after baking).
  Drizzle 1–2 tsp olive oil, especially around the outer edge. Lightly salt if desired.
• Bake
  Slide the pizza onto the preheated stone/steel, or place the tray on the middle rack.
  Bake 8–12 minutes, depending on oven and thickness. Look for a golden, lightly blistered crust and bubbling cheese with a few brown spots.
• Finish and serve
  Remove from oven. Add a few fresh basil leaves on top and another light drizzle of olive oil.
  Rest 1 minute. Slice and serve warm.

Notes

• Notes and tips:
  Sauce restraint: Too much sauce makes the base soggy. Aim for a thin coat.
  Cheese moisture: Draining fresh mozzarella keeps the surface from pooling water.
  Heat matters: A hotter oven gives better oven spring and light charring. Preheat well.
  Texture control: Thinner dough = crisper bite; slightly thicker = softer chew.
  No stone? Use an inverted preheated baking sheet as a makeshift stone.
  Shortcuts: Store-bought dough or flatbread works on busy days. It won’t taste the same, but it’s still good.
  Leftovers: Cool completely, store in an airtight container in the fridge up to 2 days. Reheat on a hot pan or in a 200°C/400°F oven for 5–7 minutes.