Classic Margherita Pizza
A timeless Italian classic with San Marzano tomatoes, fresh mozzarella, and basil on a perfectly charred crust.
A timeless Italian classic with San Marzano tomatoes, fresh mozzarella, and basil on a perfectly charred crust.
Instructions
- 1
Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes.
Tip: The hotter the better — a pizza stone retains heat for a crispier crust. - 2
Stretch the dough on a floured surface into a 12-inch round. Transfer to a floured pizza peel or parchment paper.
- 3
Spread crushed tomatoes over the dough, leaving a 1-inch border. Tear mozzarella evenly on top and season with sea salt.
- 4
Slide the pizza onto the hot stone and bake 8-12 minutes until the crust is golden and cheese is bubbly with brown spots.
- 5
Remove from oven, scatter fresh basil leaves, drizzle with olive oil, and serve immediately.
About This Recipe
The Margherita pizza was created in 1889 by chef Raffaele Esposito to honor Queen Margherita of Savoy. The red tomatoes, white mozzarella, and green basil represent the colors of the Italian flag.
Pro Tips
- Cold ferment your dough in the fridge for 24-48 hours for better flavor development.
- Use your hands to crush the tomatoes — a blender over-processes them and ruins the rustic texture.
- Don’t overload with toppings — Neapolitan pizza is all about balance.