Why is it called Margherita pizza?

This pizza is named after Queen Margherita of Savoy. In 1889, a Neapolitan pizzaiolo created a pizza with tomatoes, mozzarella, and basil to represent the colors of the Italian flag. It was served to the queen during her visit to Naples, and the combination became known as Pizza Margherita.

How do I stop the basil from burning in the oven?

Fresh basil can burn quickly under high heat. To avoid this, add some basil after baking, or tuck the leaves slightly under the cheese before baking to protect them. You can also add more fresh basil just before serving for a brighter flavor.

Can I make Margherita pizza without a pizza stone or steel?

Yes, you can use an inverted baking sheet as a substitute. Preheat it in the oven just like a stone, and slide the pizza onto the hot surface. While it may not retain heat quite as well, it still delivers a nicely crisped crust.

Why does my Margherita pizza come out soggy in the center?

This is often caused by using too much sauce or cheese, not draining the mozzarella properly, or baking in an oven that’s not hot enough. Always pat the cheese dry, avoid overloading toppings, and make sure your oven and baking surface are fully preheated.

Can I make this recipe gluten-free?

Yes, the toppings and sauce are naturally gluten-free. For the crust, use a high-quality gluten-free pizza dough recipe or mix. Look for one that’s designed to handle high heat and still deliver a crisp, chewy base.

Classic Margherita Pizza Made Easy at Home

Name: Classic Margherita Pizza: A Timeless Recipe Straight from My Italian Roots
Prep time: 15 min
Cook time: 8 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 ½ cups (300 g) unbleached all-purpose flour; 1 teaspoon granulated sugar; ½ teaspoon active dry yeast or SAF instant yeast; ¾ teaspoon kosher salt; 7 ounces warm water (105°F to 115°F); 1 tablespoon extra virgin olive oil; Semolina and all-purpose flour, for dusting; 1 cup puréed or crushed canned San Marzano tomatoes; 2–3 garlic cloves, grated or pressed; 1 teaspoon extra virgin olive oil (plus more for drizzling); 2–3 pinches kosher salt, to taste; ¼ teaspoon freshly ground black pepper; 2–3 tablespoons finely grated Parmigiano-Reggiano cheese (plus more for serving); 7 ounces fresh mozzarella, cut into ½-inch cubes; 5–6 fresh basil leaves (plus more for garnish); Dried red pepper flakes (optional)

Ingredients

Scale

2 ½ cups (300 g) unbleached all-purpose flour

1 teaspoon granulated sugar

½ teaspoon active dry yeast or SAF instant yeast

¾ teaspoon kosher salt

7 ounces warm water (105°F to 115°F)

1 tablespoon extra virgin olive oil

Semolina and all-purpose flour, for dusting

1 cup puréed or crushed canned San Marzano tomatoes

2–3 garlic cloves, grated or pressed

1 teaspoon extra virgin olive oil (plus more for drizzling)

2–3 pinches kosher salt, to taste

¼ teaspoon freshly ground black pepper

2–3 tablespoons finely grated Parmigiano-Reggiano cheese (plus more for serving)

7 ounces fresh mozzarella, cut into ½-inch cubes

5–6 fresh basil leaves (plus more for garnish)

Dried red pepper flakes (optional)

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Instructions

1. In a bowl, whisk together flour, sugar, yeast, and salt. Add warm water and olive oil, and stir to form a shaggy dough.

2. Transfer to a floured surface and knead for about 3 minutes until smooth, elastic, and slightly tacky.

3. Place in a greased bowl, cover with a towel, and let rise for 2 hours or until doubled in size.

4. Preheat oven to 550°F (285°C) with a pizza stone or steel on the second-to-top rack for 30 to 60 minutes.

5. In a bowl, mix the San Marzano tomatoes, garlic, olive oil, salt, and pepper. Pat mozzarella dry with paper towels.

6. Divide dough into two balls, let rest for 5 to 10 minutes, and stretch one into a 10-inch round on a floured peel.

7. Brush with olive oil, spread ½ cup of sauce, sprinkle Parmigiano-Reggiano, distribute mozzarella, and tear basil on top.

8. Slide onto the hot stone and bake for 7 to 8 minutes until crust is golden and cheese is bubbly.

9. Optional: broil for 1 minute for a blistered top, watching closely.

10. Remove from oven, drizzle olive oil, garnish with basil and more cheese. Slice and serve hot.

Notes

Semolina flour helps prevent sticking and burning when transferring pizza to the stone.

If using dry yeast, make sure it’s fresh and not expired.

Dough can be refrigerated after rising for up to 24 hours or frozen for up to 3 months.

Avoid overloading with sauce or cheese to prevent sogginess.

You can substitute San Marzano tomatoes with high-quality canned crushed tomatoes if needed.

Author: Gianna Moretti
Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (1/8 of a pizza)
Calories: 260
Sugar: 2g
Sodium: 480mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 9g
Cholesterol: 20mg