Kitchen Recipe Collection
Homemade Margherita Pizza
A classic Neapolitan-style pizza with a chewy crust, San Marzano tomato sauce, fresh mozzarella, and basil.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 2
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 2 servings
- pizza dough
- san marzano tomatoes
- fresh mozzarella
- fresh basil
- olive oil
- salt
Equipment
- Pizza stone or steel
- Pizza peel
- Blender
Instructions
- 1
Preheat
Place a pizza stone in the oven and preheat to your oven's absolute highest setting (usually 500°F - 550°F) for at least 45 minutes.
- 2
Prepare Sauce
Hand-crush the San Marzano tomatoes or pulse them quickly in a blender with a pinch of salt. Do not cook the sauce.
- 3
Stretch Dough
On a floured surface, gently stretch the pizza dough into a 10-12 inch circle. Transfer to a floured pizza peel.
- 4
Top Pizza
Spread a thin layer of tomato sauce over the dough. Distribute torn pieces of fresh mozzarella evenly.
- 5
Bake
Slide the pizza onto the hot stone. Bake for 8-12 minutes until the crust is blistered and cheese is bubbling. Garnish with fresh basil and a drizzle of olive oil.
Cooking Tips
- Less is more with authentic Neapolitan pizza. Do not overload it with sauce or cheese, or the center will become soggy.
- Dry the fresh mozzarella lightly with paper towels before using to prevent a watery pizza.
Variations
- Spicy: Add a pinch of red pepper flakes to the tomato sauce.
- Garlic: Brush the crust edges with garlic-infused olive oil right before baking.
Chef's Notes & Storage
- Always add the fresh basil *after* baking so it doesn't burn in the intense heat of the oven.
- Storage: Leftovers can be kept in the fridge for up to 3 days. Reheat in a dry skillet over medium heat to crisp the crust.
Nutrition Estimate
450 calories · 18g protein · 55g carbs · 16g fat · 4g fiber per serving
