Classic Homemade Margherita Pizza
A traditional Neapolitan-style pizza with a crispy crust, fresh tomatoes, and melted mozzarella.
Key Info
Prep Time: 30 minutes
Cook Time: 8-12 minutes
Total Time: 45 minutes
Servings: 2-4
Difficulty: Moderate
Dietary: Vegetarian
Equipment Needed
- Pizza stone or baking steel (or heavy baking sheet)
- Pizza peel or large spatula
- Parchment paper
- Large bowl
- Measuring cups and spoons
Ingredients
For the Base:
- 1 pound (450g) pizza dough, room temperature
- 2 tablespoons (30ml) extra virgin olive oil
- 1/4 cup (30g) semolina flour for dusting
For the Toppings:
- 1 cup (240ml) San Marzano tomato sauce
- 8 ounces (225g) fresh mozzarella, torn into chunks
- Fresh basil leaves
- Sea salt and black pepper to taste
- Extra virgin olive oil for drizzling
Method
- Place pizza stone in oven and preheat to 500°F/260°C for at least 30 minutes.
- Stretch dough on floured surface into a 12-inch circle.
- Transfer to parchment paper and brush with olive oil.
- Spread sauce in a thin layer, leaving a 1/2-inch border.
- Add mozzarella pieces evenly.
- Slide onto preheated stone and bake for 8-12 minutes until crust is golden and cheese bubbles.
- Remove from oven, add fresh basil, drizzle with olive oil.
Crucial Tips
- Don’t overload with toppings – less is more.
- Use room temperature dough for best stretching.
- Pat mozzarella dry to prevent soggy spots.
Storage & Variations
Storage: Wrap cooled leftovers in foil, refrigerate up to 3 days.
Reheating: 375°F/190°C for 5-7 minutes on pizza stone.
Common Mistakes:
- Not preheating stone long enough.
- Using cold dough.
- Adding too much sauce.
Variations:
- Add cherry tomatoes.
- Try different fresh herbs.
- Finish with aged Parmesan.
- Use buffalo mozzarella for authentic taste.
