Are you ready to create the queen of all pizzas, the most iconic and beloved pizza in the entire world, right in your own kitchen? This incredible, from-scratch Margherita Pizza is your ultimate guide to mastering the simple, perfect, and unbelievably delicious Italian classic. We’ll show you how just a handful of simple, high-quality ingredients—San Marzano tomatoes, creamy fresh mozzarella, and fragrant fresh basil—come together with the right technique to create a true masterpiece that is so much better than any delivery you can order.
This isn’t just a recipe; it’s a celebration of simplicity and quality. The beauty of a true Pizza Margherita lies in its perfect, harmonious balance of flavors. Forget pizzas weighed down with a dozen toppings. This is a return to the essentials, proving that when you start with the best ingredients, you don’t need much to create something truly extraordinary.
Table of Contents
Table of Contents
Recipe Overview: The Queen of All Pizzas
What makes a Margherita Pizza so spectacularly delicious and timeless is its elegant simplicity. Named in 1889 for Queen Margherita of Savoy, its toppings—red tomato, white mozzarella, and green basil—famously represent the colors of the Italian flag. This authentic-style recipe honors that tradition. The “sauce” is a brilliant, no-cook purée of sweet San Marzano tomatoes, which keeps the flavor bright and fresh. This is topped with pools of creamy, milky fresh mozzarella cheese and baked in a super-hot oven to create a beautifully blistered, crispy-chewy crust. The final, non-negotiable step is to finish the hot pizza with fresh, aromatic basil leaves.
| Metric | Time / Level |
| Total Time | 30 minutes (plus dough resting time) |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for an Authentic Margherita
The simplicity of this pizza means that the quality of your three key ingredients is absolutely paramount.
- The Tomatoes (San Marzano are a MUST!):
- For the most authentic, sweet, and vibrant flavor, it is essential to use a can of whole peeled San Marzano tomatoes. These are a specific variety of plum tomato grown in the rich, volcanic soil near Mount Vesuvius in Italy. They are prized by chefs for their lower acidity, fewer seeds, and a sweet, intense tomato flavor that is perfect for a simple, no-cook sauce.
- The Mozzarella:
- Fresh Mozzarella: You must use fresh mozzarella cheese, which is the soft, white ball of cheese that is typically sold packed in water. It has a wonderfully soft, creamy, and milky texture and melts into beautiful, luscious pools on the pizza.
- Pro Tip: Fresh mozzarella has a high water content. To avoid a soggy pizza, it is a great idea to thinly slice or tear your mozzarella and let it drain on a paper towel for about 15-20 minutes to remove excess moisture before you add it to your pizza.
- The Basil: A generous amount of fresh, fragrant, and vibrant green basil leaves is non-negotiable. The secret to an authentic Margherita is to add the fresh basil after the pizza comes out of the oven to preserve its sweet, peppery aroma.
- The Crust: A 1-pound ball of your favorite store-bought pizza dough is a fantastic shortcut. For the ambitious home chef, you can also use our simple
Step-by-Step to the Perfect Margherita Pizza
This iconic meal comes together in just a few simple stages.
Step 1: Make the Authentic No-Cook Tomato Sauce
In a food processor or a blender, combine the 28-ounce can of whole San Marzano tomatoes with their juices, the 2 teaspoons of extra-virgin olive oil, the 2 small garlic cloves, and the 1/2 teaspoon of sea salt.
Process the mixture until it is smooth. This recipe makes more sauce than you will need; you can store the extra in an airtight container in the refrigerator for a week or in the freezer for months.
Part 2: Prepare the Dough and the Oven
Step 1: First, preheat your oven to 500°F (or as high as your oven will go). If you have a pizza stone or a pizza steel, place it in the oven to preheat.
Pro Tip: A super-hot oven is the number one secret to a great, pizzeria-style crust at home!
Step 2: If you are using store-bought dough, be sure to let it sit out at room temperature for about an hour. This will relax the gluten and make the dough much easier to stretch without tearing.
Step 3: Sprinkle a little bit of cornmeal in the center of a large baking sheet or a pizza peel.
Step 4: Place your ball of pizza dough on the prepared surface and use your hands to gently stretch and press it into a large oval or a circle.
Part 3: Assemble and Bake to Perfection
Step 1: Spread a heaping 1/2 cup of your prepared San Marzano tomato sauce evenly onto the dough, leaving a 1-inch border around the edges for the crust.
Step 2: Top the sauce with your 8 ounces of torn or thinly sliced fresh mozzarella.
Step 3: Carefully transfer the pizza to the hot oven (either on the baking sheet or slid onto the hot pizza stone). Bake for 10 to 12 minutes.
You will know the pizza is perfectly done when the crust is a deep golden brown and beautifully puffed up, and the cheese is completely melted and bubbly.
Step 4: Carefully remove the pizza from the oven. Top it with a generous amount of fresh basil leaves and a pinch of red pepper flakes, if you are using them. A final, beautiful drizzle of a good quality extra-virgin olive oil is also highly recommended.
Slice the pizza and serve it immediately while it is hot and cheesy.
The Best Authentic Margherita Pizza (Classic & Easy Recipe!)
A classic and simple recipe for an authentic Margherita Pizza. This dish features a simple, fresh, no-cook tomato sauce made in a food processor with high-quality San Marzano tomatoes, olive oil, and garlic. A homemade or store-bought pizza dough is stretched, topped with the sauce and pieces of fresh mozzarella cheese, and then baked in a very hot oven until the crust is crisp and browned. The pizza is finished with a garnish of fresh basil leaves, a sprinkle of red pepper flakes, and a drizzle of olive oil after it comes out of the oven.
Ingredients
- 1 (28-ounce) can whole San Marzano tomatoes
- 2 teaspoons extra-virgin olive oil, plus more for drizzling
- 2 small garlic cloves
- ½ teaspoon sea salt
- Cornmeal, for dusting the baking sheet
- 1 pound pizza dough (store-bought or homemade)
- 8 ounces fresh mozzarella cheese, torn or thinly sliced
- Fresh basil leaves
- Red pepper flakes, for sprinkling
Instructions
- Preheat the oven to 500°F. If using store-bought dough, let it sit at room temperature for at least 30 minutes to make it easier to stretch.
- Make the Sauce: In a food processor, combine the tomatoes and their juices, 2 teaspoons of olive oil, the garlic, and the salt. Process until smooth.
- Dust a baking sheet with cornmeal. Place the pizza dough on the baking sheet and stretch it into a large oval or circle.
- Spread a heaping ½ cup of the prepared tomato sauce evenly over the pizza dough, leaving a 1-inch border for the crust.
- Top the sauce with the pieces of mozzarella cheese.
- Transfer the baking sheet to the hot oven and bake for 10 to 12 minutes, or until the crust is browned and the cheese is bubbly.
- Remove the pizza from the oven. Top with fresh basil leaves and a sprinkle of red pepper flakes.
- Drizzle with a little more olive oil before slicing and serving.
Notes
- Baking the pizza at a very high temperature is a key technique for achieving a crisp, pizzeria-style crust.
- Using high-quality San Marzano tomatoes will result in a sweeter, more flavorful sauce.
- The fresh basil is added after the pizza is baked to preserve its delicate, fresh flavor and prevent it from burning.
- The recipe makes more sauce than is needed for one pizza; the extra can be refrigerated or frozen for later use.
Storage and Make-Ahead Tips
Pizza is at its absolute crispiest and best when it is served fresh and hot from the oven.
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by preparing the entire no-cook tomato sauce up to 5 days in advance. Store it in an airtight container or a jar in the refrigerator. You can also prepare your pizza dough and let it proof in the refrigerator.
- Storage: Store any leftover pizza, well-wrapped, in the refrigerator for up to 4 days.
- Reheating: The absolute best way to reheat pizza and bring back its original crispy crust is on a baking sheet in a hot 375°F oven for about 5-8 minutes, or in an air fryer.
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Creative (but Respectful) Recipe Variations
A true Margherita is a masterpiece of simplicity, but here are a few simple variations:
- Add Some Cherry Tomatoes: For an extra burst of sweet, juicy flavor, you can scatter a few halved cherry tomatoes over the top of the cheese before you bake the pizza.
- Add a Drizzle of Balsamic Glaze: For a delicious, sweet and tangy, restaurant-quality finish, you can give the hot, finished pizza a generous drizzle of your favorite balsamic glaze just before serving.
- Use a Different Cheese: While fresh mozzarella is classic, you could also add a final, light dusting of some salty, sharp Pecorino Romano or Parmigiano-Reggiano cheese over the top of the finished pizza.
Enjoy a True Taste of Italy!
You’ve just created a truly special dish that is a perfect harmony of simple, high-quality ingredients and classic, time-honored technique. This authentic Margherita Pizza is a testament to the power of a few perfect ingredients to create a meal that is truly extraordinary. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is ready to master a classic Italian dish!
Frequently Asked Questions (FAQs)
Q1: What is the real story behind the Margherita pizza?
Legend has it that in 1889, the famous Neapolitan pizza maker Raffaele Esposito was tasked with creating a pizza for the visiting Queen Margherita of Savoy. He created a pizza with the colors of the new Italian flag: red tomatoes, white mozzarella, and green basil. The queen loved it, and the Pizza Margherita was born!
Q2: What are San Marzano tomatoes, and do I really have to use them?
San Marzano is a special variety of plum tomato that is grown in the fertile, volcanic soil near Mount Vesuvius in Italy. They are prized by chefs and Italian home cooks for their wonderfully sweet flavor, low acidity, and dense, fleshy texture with very few seeds. For a truly authentic, vibrant, and not-watery sauce, they are highly recommended. Look for cans that have the “D.O.P.” seal, which certifies their origin.
Q3: How do I keep my pizza from getting a soggy middle?
There are a few key secrets! First, be sure to use a very hot oven. Second, do not use too much sauce—a thin, even layer is all you need. Third, and most importantly, if you are using fresh mozzarella that is packed in water, it is crucial to slice or tear it first and let it drain on a paper towel for about 15-20 minutes to remove as much of the excess moisture as possible.
Q4: Can I make this pizza ahead of time for a party?
This pizza is at its absolute best when it is baked and served fresh. However, you can prepare your pizza dough and your tomato sauce ahead of time and store them in the refrigerator. This makes the final assembly incredibly fast.
Q5: Can I make this recipe vegan?
Yes! To make this recipe vegan, simply be sure to use a brand of pizza dough that does not contain any eggs or dairy. Then, you can substitute the fresh mozzarella cheese with your favorite brand of high-quality, dairy-free, shredded or sliced mozzarella substitute.