Homemade Margherita Pizza

Make Margherita pizza with a crisp crust, bright tomato sauce, creamy mozzarella, and fresh basil—a classic Italian-inspired favorite.

Ingredients

Gather and measure the ingredients before you begin.

• 1 ball (about 250 g) pizza dough, room temperature
• 1/3 cup tomato passata or pizza sauce
• 5 oz (140 g) fresh mozzarella, drained and torn
• 1 tbsp olive oil
• Fresh basil leaves
• Fine salt
• Flour or semolina for shaping

Instructions

1. Place a baking stone or heavy inverted tray in the oven. Preheat to 475–500°F (245–260°C) for at least 25 minutes if possible.
2. Lightly flour a work surface and stretch dough into a 10–12 inch round, leaving a slightly thicker rim.
3. Spread sauce thinly, leaving a border. Add mozzarella and drizzle with olive oil.
4. Transfer carefully to the hot stone or tray. Bake 8–12 minutes until crust is browned and cheese bubbles.
5. Rest 1 minute, add basil and a pinch of salt if needed.
6. Slice and serve immediately.

Tips for the best results

• Drain fresh mozzarella well to avoid a watery center.
• Use a light layer of sauce and cheese for a crisper crust.
• Watch closely because oven temperatures vary.

Storage and serving

For best flavor and texture, serve as recommended above. Refrigerate perishable leftovers promptly in a clean, covered container and generally use cooked leftovers within 3–4 days. Reheat cooked dishes thoroughly. Salads and baked goods may require different storage based on their ingredients.

Recipe notes

Cooking times vary with equipment, ingredient size, and kitchen conditions. Adjust seasoning to taste and follow reliable food-safety guidance for meat, eggs, and other perishable ingredients.

Recipe by Imad Limrani · Browse more recipes