Margherita Pizza Recipe

Overview

This margherita pizza recipe makes two 12-inch pizzas with a thin, chewy crust and a lightly crisp underside. Each pizza is topped with a simple seasoned tomato sauce, mozzarella, fresh basil and a small drizzle of olive oil.

For the best result, preheat a pizza stone or steel thoroughly before baking. A very hot surface sets the base quickly, while using a light hand with sauce and cheese keeps the center from becoming wet.

Ingredients

• 500 g bread flour or strong white flour, plus extra for shaping
• 325 g lukewarm water
• 2 g instant yeast, about 1/2 teaspoon
• 10 g fine salt, about 1 3/4 teaspoons
• 15 g olive oil, 1 tablespoon, plus extra for finishing
• 240 g strained tomatoes or passata
• 1/2 teaspoon fine salt, for the sauce
• 250 g low-moisture mozzarella, grated or torn into small pieces
• 125 g fresh mozzarella, optional, well drained and torn into small pieces
• 20 to 24 fresh basil leaves
• Semolina or flour, for launching the pizzas

How to make it

1. Mix the dough. Add the flour and yeast to a large bowl and stir to combine. Pour in the water and olive oil, then mix until no dry flour remains. Cover and leave for 15 minutes.

2. Add the salt and knead. Sprinkle in the salt and knead by hand for 5 to 7 minutes, either in the bowl or on a lightly floured surface. The dough should become smoother and elastic, though it may still feel slightly tacky. If it feels stiff, wet your hands rather than adding a lot of flour.

3. Let the dough rise. Shape the dough into a ball, place it in a lightly oiled bowl and cover. Leave at room temperature for 1 1/2 to 2 hours, until visibly puffy and roughly doubled. For more developed flavor, refrigerate it for 12 to 24 hours after the first 30 minutes at room temperature, then let it warm for 1 1/2 to 2 hours before shaping.

4. Divide and rest. Turn the dough onto a lightly floured surface and divide it into two equal pieces, about 425 g each. Shape each piece into a tight ball by folding the edges underneath. Place the balls in covered containers or on a tray, leaving space between them, and rest for 45 to 60 minutes. They should relax and spread slightly.

5. Prepare the oven and sauce. Put a pizza stone or steel on a high oven rack and preheat the oven to its highest setting, ideally 250 to 260°C, for at least 45 minutes. Mix the passata with the 1/2 teaspoon salt. Keep the sauce uncooked; it will cook on the pizza.

6. Shape the first base. Sprinkle a work surface with a little flour. Place one dough ball on it and press from the center outward with your fingertips, leaving a border about 2 cm wide. Lift the dough and gently stretch it over the backs of your hands, turning as you go, until it is about 30 cm wide. Do not use a rolling pin, which can press out the air in the rim.

7. Top lightly. Transfer the dough to a semolina-dusted pizza peel or a sheet of baking paper. Spread 120 g of sauce over the center, leaving the rim uncovered. Add half of the mozzarella and a few basil leaves. If using fresh mozzarella, drain and pat it dry first. Keep the toppings in a single light layer.

8. Bake the pizza. Slide the pizza onto the heated stone or steel. Bake for 6 to 10 minutes at 250 to 260°C, or until the rim is puffed with browned spots, the cheese is melted and bubbling, and the underside is firm and browned. If your oven reaches only 220°C, expect about 10 to 14 minutes. Use the visual cues rather than time alone.

9. Finish and repeat. Add a few fresh basil leaves and a small drizzle of olive oil to the hot pizza. Rest it for 1 to 2 minutes, then slice. Shape, top and bake the second dough ball in the same way.

Expert tips

• Prevent a soggy center: Drain fresh mozzarella for at least 30 minutes, use only 120 g sauce per pizza, and avoid piling on toppings.
• If the dough keeps shrinking: Cover it and let it rest for another 15 to 20 minutes. The gluten needs time to relax.
• If the dough tears: It may be stretched too thin or handled before it has rested enough. Gather it gently, rest it for 10 minutes and try again.
• If the pizza sticks to the peel: Lift an edge and add a little more semolina underneath. Assemble quickly; sauce left on the peel for several minutes can make the dough stick.
• If the crust is pale underneath: Extend the stone or steel preheating time and bake directly on it rather than on a cool tray.
• For a crispier finish: Use low-moisture mozzarella and place the baked pizza on a wire rack for a minute instead of leaving it on a solid plate.

Serving and storage

Serve margherita pizza hot, as soon as the cheese has settled slightly. It pairs well with a simple green salad or roasted vegetables.

Cool leftovers promptly, cover them and refrigerate within 2 hours. Use refrigerated pizza within 3 to 4 days. Reheat slices in a hot skillet with a lid, or in a 220°C oven, until the crust is hot and the cheese is bubbling again. Baked slices can also be frozen in an airtight container for up to 2 months; reheat from frozen in a hot oven for the firmest crust.

Frequently asked questions

Can I make the pizza dough the day before?

Yes. After mixing and kneading, let the dough sit at room temperature for 30 minutes, then refrigerate it in a covered container for 12 to 24 hours. Let it warm for 1 1/2 to 2 hours before dividing and shaping.

What mozzarella is best for margherita pizza?

Low-moisture mozzarella gives the most reliable melt and a firmer crust. Fresh mozzarella has a softer, creamier texture, but it should be drained and patted dry before use so it does not release excess water onto the pizza.

Why is my pizza base soggy?

The usual causes are too much sauce, wet mozzarella, a cool baking surface or too many toppings. Use a thin layer of sauce, dry the cheese well and preheat the stone or steel for at least 45 minutes.

Can I bake margherita pizza without a pizza stone or steel?

Yes. Preheat a heavy baking sheet upside down in the oven for at least 30 minutes, then slide the pizza onto it. The base may be slightly less blistered, but it will still bake successfully.

Can I use dried basil instead of fresh basil?

Fresh basil gives the classic aroma and should be added after baking as well as before, if desired. If you only have dried basil, sprinkle up to 1/2 teaspoon over the sauce before adding the cheese.