Homemade Pizza Margherita (Authentic Italian)

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If you love authentic Italian pizza, this Homemade Pizza Margherita recipe is for you. Made with simple, high-quality ingredients—crushed San Marzano tomatoes, fresh mozzarella, and fragrant basil—this iconic Neapolitan pizza is light, flavorful, and easy to make at home. I’ll show you how to get that perfect chewy crust with my go-to homemade Neapolitan dough recipe.

You’ll also love my Pinsa Romana pizza and no-knead focaccia.

Two neapolitan pizzas with mozzarella and basil on a wooden cutting board.

What Makes a Margherita Pizza?

Pizza Margherita is a classic Neapolitan pizza made with just three toppings: crushed tomatoes, fresh mozzarella, and basil, which represent the colors of the Italian flag. It is simple, fresh, and deeply rooted in Italian tradition.

Trust me, you’ve never had pizza like this—light, airy crust with a golden brown finish, vibrant tomato flavor, and creamy mozzarella that melts just right. It’s simple, rustic, and straight from the heart of Naples, made to perfection in your kitchen.

Why you’ll love this family favorite!

This is the best Margherita pizza recipe! It captures everything I love about eating pizza in Naples—crispy, airy crust; sweet, vibrant tomato sauce; creamy pools of fresh mozzarella; and just a kiss of basil. It’s the kind of pizza you can eat with your hands, folded slightly, just like they do in a bustling Neapolitan pizzeria.

The secret isn’t in fancy toppings—it’s in the balance of flavor and texture, the quality of the ingredients, and the technique’s simplicity. Every bite takes me back to sitting outside in a sun-drenched piazza, watching life go by with a slice in hand. It is a taste of Italy at your table. I know you’ll love it.

Made With AmorE,

Simple Ingredients

This is the best homemade pizza recipe made with pure and simple ingredients.

Recipe ingredients for authentic pizza Margherita recipe.
  • Pizza dough – Traditional Neapolitan-style dough made with 00 flour for a light, chewy crust.
  • San Marzano tomatoes – Sweet, low-acid tomatoes that create the perfect rich, vibrant sauce.
  • Fresh mozzarella – Use Fior di Latte or mozzarella di bufala for creamy texture and meltability- drain any excess water.
  • Fresh basil – Adds aroma and the classic herbaceous flavor that Margherita pizza is known for.
  • Extra-virgin olive oil – A finishing drizzle enhances flavor and gives a beautiful golden sheen.
  • Sea salt – Brings out the natural flavors in the dough and sauce.

See the recipe card for exact quantities.

Substitutions and Variations

  • Flour: Use all-purpose or bread flour if you don’t have 00 flour (texture will be slightly different).
  • Mozzarella: Substitute with low-moisture mozzarella if fresh isn’t available— use less to avoid sogginess.
  • Tomatoes: Crushed canned tomatoes work if you can’t find San Marzano. Add a pinch of sugar to balance the flavor. Use my homemade tomato sauce.
  • Add-ons: Try sliced cherry tomatoes, garlic, a sprinkle of grated Parmigiano, or a drizzle of chili oil for a twist.
  • Herbs: If you’re out of basil, add fresh oregano, thyme, or homemade Italian seasoning for extra depth. Drizzle some Genovese pesto over the top.

How To Make Margherita Pizza

This is a step-by-step photo overview of the recipe; the full instructions are in the recipe card below. For a complete guide on the dough process, I highly recommend seeing the detailed guide for my Neapolitan pizza dough recipe.

Making the Pizza Dough

This is the most authentic pizza dough recipe straight from Italy!

A person's hand is holding a bowl of dough

Step #1: Make the Dough. You will want to see the post linked above for a full photo tutorial on this type of dough. Full instructions in recipe card below. It’s the best pizza dough recipe from Naples!

A ball of dough on a marble counter.

Step #2: Mix until a shaggy dough forms, then knead by hand or mixer until smooth and elastic—about 10 minutes. This builds the gluten structure essential for a chewy, airy crust

dough after it has risen and come to room temperature.

Step #3: This dough has two rises, one at room temperature and the other in the refrigerator for a long, cold fermentation.

marble surface with dough balls.

Step #4: Divide the dough into 8 equal parts and shape into dough balls gently stretching and folding each.

Shaping and Baking

Four balls of dough in a white container that are risen.

Step #5: Let the dough balls rise.

Hands of a woman kneading dough on a wooden table.

Step #6: Transfer each dough ball onto a floured surface and stretch into a 10 to 12-inch circle.

A dough ball rolled out on a wooden surface.

Step #7: The 1-inch border will help give that signature airy and slightly charred crust.

A pizza dough on a metal pan.

Step #8: Place the dough on a pizza peel or baking sheet dusted with semolina.

A wooden spoon is dipping into a sauce on a pizza

Step #8: Top with the crushed San Marzano tomatoes. Not too much, just enough to cover the dough in a thin layer.

A wooden spoon is dipping into a sauce on a pizza

Step #9: Place the mozzarella either before baking or halfway through baking.

A pizza with cheese and basil on top.

Step #10: Top with a little fresh basil and save some for garnish. Add a drizzle of olive oil if desired.

A pizza is being cooked in an oven.

Step #11: Preheat oven with pizza stone to 550°F for at least 30 mins (or 750–900°F for pizza oven). Add tomato puree and mozzarella or other desired toppings. The pizza crusts will get slightly charred. Bake: Home oven (550°F): 10–15 minutes. Pizza oven (900°F): ~5 minutes. Place on parchment paper, then slice and serve!

A pizza with cheese and basil leaves on a table cut into slices.

My Pro Tips

Best Tips for Margherita Pizza

Here are the best authentic tips for making truly amazing Pizza Margherita at home:

  • Use 00 flour for the dough. It creates a soft, elastic texture with just the right chew, like true Neapolitan pizza.
  • Cold ferment the dough – Let it rise slowly in the fridge for 24–72 hours for better flavor and texture.
  • Don’t cook the tomato sauce – Just crush San Marzano tomatoes by hand and season with salt. The fresh, raw sauce gives that signature bright flavor.
  • Use fresh mozzarella, not pre-shredded – Fior di Latte or mozzarella di bufala melts beautifully without making the pizza soggy.
  • Preheat your pizza stone or steel – Let it heat in a 500°F (260°C) oven for at least 45 minutes for a crisp bottom and airy crust.
  • Stretch, don’t roll the dough – Gently press and stretch it by hand to keep the airy texture.
  • Add basil after baking – Fresh basil added before baking will wilt and lose its flavor. Add it right when the pizza comes out of the oven.
  • Drizzle olive oil before serving – Just a touch of good-quality extra virgin olive oil enhances everything.

FAQ’s

What is the difference between Pizza Margherita and regular cheese pizza?

Pizza Margherita uses fresh mozzarella, raw tomato sauce (often no-cook), and fresh basil—keeping it simple and traditional, unlike American-style cheese pizza with shredded cheese and heavier toppings.

What type of cheese is best for Margherita pizza?

Fresh mozzarella—specifically Fior di Latte or mozzarella di bufala—melts beautifully and gives that soft, creamy bite traditional to Neapolitan pizza.

How do I keep Margherita pizza from getting soggy?

Use fresh, low-moisture mozzarella, don’t overload with sauce or cheese, and bake on a hot stone or steel for a crisp base.

A neapolitan pizza with tomato sauce and basil leaves

Make-Ahead Storage and Reheating

  • Make Ahead: Prepare the dough up to 3 days in advance and let it cold ferment in the fridge. You can also shape the dough into balls and freeze—thaw overnight in the fridge before using. Read: How Long Does Pizza Dough Last in the Fridge?
  • Storage: Store leftover slices in an airtight container in the fridge for up to 3 days. Keep slices stacked between parchment paper to avoid sticking.
  • Reheat: Reheat slices in a skillet over medium heat with a lid until the cheese melts and the crust crisps—this keeps it closest to a freshly baked texture.
  • Avoid the microwave if possible; it makes the crust rubbery. Oven at 375°F for 8–10 minutes works well too.

Serving Suggestions

Get a complete list of 75 Best Side Dishes for Pizza (sides and desserts).

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5 from 1 vote

Margherita Pizza Recipe

Servings: 8 pizzas
Prep: 1 hour
Total: 1 day 1 hour 30 minutes
A margherita pizza with cheese and basil leaves on a table cut into slices. Neapolitan pizza.
If you love true Italian pizza, this Homemade Pizza Margherita recipe is for you. Made with simple, high-quality ingredients—crushed San Marzano tomatoes, fresh mozzarella, and fragrant basil—this iconic Neapolitan pizza is light, flavorful, and easy to make at home. I’ll show you how to get that perfect chewy crust with my go-to homemade dough.

Ingredients 

For the Dough

  • 600 ml water, 2 ½ cups, room temperature + 1 teaspoon warm water
  • 1 kg Pizza Flour, 35 ounces, Tipo 00
  • 30 g salt, 5 teaspoons
  • 1-2 g dry yeast, ½ teaspoon

For the Sauce and Toppings

  • 2 cups pureed, crushed canned San Marzano tomatoes
  • 2-3 large pinches of kosher salt to taste
  • 16 ounces fresh mozzarella cheese, sliced
  • 12 large fresh basil leaves , more for garnish
  • extra virgin olive oil , optional for garnish

Instructions 

Night Before Baking

  • In a large bowl, dissolve the salt in the water.
  • Add about 100g of the flour and mix until it forms a crepe-like batter.
  • Add the yeast and mix well with your fingers until dissolved.
  • Gradually add the remaining flour, mixing with one hand and scraping the sides of the bowl.
  • When the dough comes together, transfer it to a clean surface and knead for 10 minutes.
  • Cover and rest the dough for 10 minutes.
  • Knead again for another 10 minutes, until smooth and elastic. Let rest for 10 minutes to let the gluten relax.
  • Form the dough into a big smooth ball. Place it in a lightly floured bowl, cover with plastic wrap or a damp cloth, and let it rest overnight (8–12 hours) on the kitchen counter.

Next Day: Shaping Dough Balls and Cold Fermentation

  • After 8–12 hours, divide the dough into 8 equal pieces (about 250g/8.8oz each).
  • Form each piece into smooth dough balls (use the pinch-and-tuck method for a tight surface). SEE NOTES FOR MORE.
  • Place the dough balls on a lightly floured baking sheet, cover tightly with plastic wrap, or place in airtight dough containers.
  • Refrigerate for 6–48 hours. (The longer the cold ferment, the better the flavor!)

Day of Baking

  • Take the dough balls out of the fridge 3 hours before baking. Let them rest at room temperature, still covered.

Shape the Pizza

  • Lightly flour your work surface.
  • Gently flatten the dough with your fingertips, leaving a thicker outer rim (“cornicione” crust).
  • Carefully stretch the dough by lifting it over your forearm and flipping it back onto the surface. Shape into a 10–12-inch circle.

Preheat Oven

  • Preheat your oven to its highest setting (usually 550°F), with a pizza stone placed on the middle rack. Let the stone heat for at least 30 minutes.
  • For professional ovens: heat to 750–900°F.

Add Toppings

  • Sprinkle a little semolina flour on your pizza peel or baking sheet. Transfer the pizza douugh onto it.
  • Spoon ⅓ cup of crushed San Marzano tomato sauce over the stretched dough. Use the back of a spoon to spread it evenly, leaving a 1-inch border.
  • Spread a few slices of the fresh mozzrella over the top of the sauce -OR- tear about 3 oz of fresh mozzarella into small pieces and scatter them evenly over the sauce. Don’t overcrowd—leave space for melting.
    Drizzle 1–2 teaspoons of extra virgin olive oil over the top in a spiral motion. Add a couple leaves of basil. Transfer the pizza to a pizza hot pizza stone or steel and bake until the crust is puffed and golden.

Bake

  • In a home oven at 550°F: about 10–15 minutes.
  • In a pizza oven at 900°F: about 5-7 minutes.
  • Add fresh basil and a drizzle of extra virgin olive oil after baking.
  • For a fresh mozzarella topping: add cheese after the pizza comes out for a creamy, soft texture!

Serve

  • Remove the pizza from the oven with the pizza peel, transfer to a wooden cutting board or parchement paper. Slice and serve immediately and prepare the next pizza.

Notes

Use 00 flour for the dough – It creates that soft, elastic texture with just the right chew, like true Neapolitan pizza.
Cold ferment the dough – Let it rise slowly in the fridge for 24–72 hours for better flavor and texture.
Top Tips: 
  • Don’t cook the tomato sauce – Just crush San Marzano tomatoes by hand and season with salt. The fresh, raw sauce gives that signature bright flavor.
  • Use fresh mozzarella, not pre-shredded – Fior di Latte or mozzarella di bufala melts beautifully without making the pizza soggy.
  • Preheat your pizza stone or steel – Let it heat in a 500°F (260°C) oven for at least 45 minutes for a crisp bottom and airy crust.
  • Stretch, don’t roll the dough – Gently press and stretch it by hand to keep the airy texture.
  • Add basil after baking – Fresh basil added before baking will wilt and lose its flavor. Add it right when the pizza comes out of the oven.
  • Drizzle olive oil before serving – Just a touch of good-quality extra virgin olive oil enhances everything.

Nutrition

Serving: 16gCalories: 567kcalCarbohydrates: 102gProtein: 21gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 1896mgPotassium: 489mgFiber: 5gSugar: 5gVitamin A: 691IUVitamin C: 7mgCalcium: 177mgIron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: Italian
Tried this recipe?Mention @cucinabyelena or tag #cucinabyelena!

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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