Homemade Margherita Pizza (Blistered Crust, Fresh Mozzarella, Basil)

Homemade margherita pizza is the simplest pizza and, when it is done right, the best one. A blistered, chewy crust, bright crushed-tomato sauce, pools of fresh mozzarella, and basil torn over the top just out of the oven — that is the whole recipe, and it needs nothing else. The secret is heat: the hottest oven you have, and a preheated steel or stone.

Serve it with a crisp salad and a glass of something cold, or make it pizza night alongside Creamy Garlic Parmesan One-Pan Pasta and Honey Garlic Butter Chicken Mac Cheese.

Why This Recipe Works

• A very hot oven: Baking at 500 degrees F (260 degrees C) or higher gives the blistered crust and leopard-spotted edge of a real pizzeria pizza.
• Less sauce, better pizza: A thin layer of crushed tomatoes keeps the center crisp instead of soggy.
• Low-moisture spots plus fresh mozzarella: Torn fresh mozzarella melts into creamy pools without flooding the crust.
• Basil goes on last: Adding basil after baking keeps it bright green and fragrant instead of blackened.

Ingredients

• 3 1/4 cups (410 g) bread flour or all-purpose flour, plus more for dusting
• 1 1/2 teaspoons (9 g) fine salt
• 1 teaspoon (4 g) instant yeast
• 1 1/4 cups (300 ml) warm water (about 105 degrees F / 40 degrees C)
• 1 tablespoon (15 ml) olive oil, plus more for the bowl
• 1 cup (240 g) crushed San Marzano tomatoes, drained slightly
• 1 clove garlic, grated (optional)
• 1/2 teaspoon (3 g) fine salt, for the sauce
• 8 oz (225 g) fresh mozzarella, torn and patted dry
• 1 large handful fresh basil leaves
• 2 tablespoons (30 ml) extra-virgin olive oil, for finishing
• Flaky salt, to finish

(full list in card)

Photos: Margherita Originale by Mario56, CC BY-SA 3.0, and Margherita pizza on plate by Shisma, CC BY 4.0, via Wikimedia Commons.

How to Make Homemade Margherita Pizza

Step 1: Mix and knead the dough

Whisk the flour, salt, and yeast in a large bowl. Stir in the warm water and olive oil until a shaggy dough forms. Knead on a floured surface for 8 to 10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for 60 minutes, until doubled.

Step 2: Heat the oven

Place a baking steel or stone on the lowest oven rack and heat the oven to 500 degrees F (260 degrees C) for at least 30 minutes. Stir the crushed tomatoes with the garlic and salt for the sauce.

Step 3: Shape the pizzas

Divide the dough in half. On a floured surface, press each piece from the center outward into a 12 inch (30 cm) round, keeping a slightly thicker rim. Transfer to parchment paper.

Step 4: Top and bake

Spread a thin layer of sauce over each round, leaving the rim bare. Scatter over the torn mozzarella. Slide one pizza, parchment and all, onto the hot steel and bake for 8 to 10 minutes, until the crust is blistered and golden and the cheese is bubbling. Repeat with the second pizza.

Step 5: Finish with basil and oil

Tear the basil over the hot pizzas, drizzle with extra-virgin olive oil, and sprinkle with flaky salt. Slice and serve at once.

Tips

• Dry the mozzarella: Pat torn mozzarella dry with paper towels, or let it drain for 15 minutes, so the pizza does not turn watery.
• Do not overload the toppings: Margherita is about restraint — sauce, cheese, and basil, nothing more.
• Parchment is your friend: Building the pizza on parchment makes it easy to slide onto a screaming-hot steel without a peel.
• Let the dough rest: If the dough springs back while shaping, cover it and rest for 10 minutes, then try again.

Storage

Refrigerate leftover slices in an airtight container for up to 3 days. Reheat in a dry skillet over medium heat with a lid on, or in a 400 degrees F (200 degrees C) oven until the cheese re-melts and the crust crisps. Freeze baked slices for up to 2 months; reheat from frozen in a hot oven.

Frequently Asked Questions

What flour is best for margherita pizza?

Bread flour gives the chewiest, most structured crust, but all-purpose flour works well too. For the most authentic result, use Italian 00 flour if you can find it.

Why is my pizza soggy in the middle?

The usual causes are too much sauce, wet mozzarella, or an oven that was not fully preheated. Use a thin sauce layer, dry the cheese, and heat your steel or stone for a full 30 minutes.

Can I make the dough ahead?

Yes. After kneading, refrigerate the dough in an oiled, covered bowl for up to 3 days. Bring it to room temperature for 1 hour before shaping.

Do I need a pizza stone?

A stone or steel helps a lot, but an upside-down heavy baking sheet, preheated in the oven, is a good substitute.