Enjoy the classic flavors (and colors) of Italy with a crispy thin-crust Margherita pizza that’s just as good as your favorite pizzeria!
Savor the classic flavors (and colors) of Italy with a crispy thin-crust Margherita pizza that rivals your favorite pizzeria!
Margherita pizza is a beloved Italian classic that traces its roots back to Naples, where it was first created in honor of Queen Margherita of Savoy. The story goes that during her visit to Naples in 1889, she was served a pizza featuring the colors of the Italian flag: red from tomatoes, white from mozzarella cheese, and green from fresh basil. This simple yet flavorful pizza quickly became a symbol of Italian pride and has since captured the hearts of pizza lovers around the world.
A traditional Margherita pizza is made with a few key ingredients: a rich tomato sauce, creamy mozzarella, fragrant basil leaves, and sometimes a sprinkle of grated Parmesan. While it's often baked in a wood-fired oven for that perfect crispy crust, you can easily recreate this delicious pizza at home with just a hot oven and a sheet pan. I recommend using a homemade pizza dough for the best results, though store-bought dough works just as well. The sauce is a quick, no-cook Neapolitan style made from canned San Marzano tomatoes, which you can prepare in just five minutes!
When making Margherita pizza, the key is simplicity. The magic is in the quality of the ingredients, so don't overload your pizza with too many toppings. A little sauce and cheese go a long way — too much can make the pizza soggy. Less is definitely more when it comes to this iconic pizza!
What You’ll Need To Make Margherita Pizza
- Homemade pizza dough is ideal, but store-bought may be substituted (these dough balls weigh about 1 pound each).
- San Marzano tomatoes are a variety of plum tomatoes that originate from the town of San Marzano sul Sarno, near Naples, Italy. They have a sweeter, less acidic, and more concentrated flavor than typical roma tomatoes. Many supermarkets carry them but don’t worry if you can’t find them; regular crushed tomatoes will work.
- Look for a fresh mozzarella ball that is not packed in water. (Or, if the cheese is packed in water, be sure to dry it well.) Also, it’s important to use authentic Parmigiano Reggiano, which you can identify by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano Reggiano,” not “Parmesan.”
Step-By-Step Instructions
Make the sauce by combining the crushed tomatoes, olive oil, garlic, salt, pepper, and sugar in a small bowl.
Mix to combine. Alternatively, if you prefer a smoother sauce, you can blend the ingredients in a food processor or blender. (Note: This recipe makes enough sauce for four pizzas. You can refrigerate extra sauce for up to one week, or freeze for up to three months.)
On a lightly floured surface, using your hands, stretch and press one ball of dough into an 12-inch round.
Transfer the dough to a cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
Spread 1/4 cup + 2 tablespoons of the sauce over the dough, leaving a 1/2-inch border around the edges.
Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked.
Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano.
Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more.
Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you’d like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don’t mind the crust a little thicker, you can form the two dough balls into 8×12-inch rectangles and place them side by side on the baking sheet.)
Please find original recipe link here.
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