This margherita pizza recipe is straightforward once you have got the technique down.
A margherita pizza is the foundation of everything. Get this right and every other pizza you make will be better for it. The best margherita uses just three toppings – tomato, mozzarella and basil – and relies entirely on quality ingredients and a properly hot oven.
Ingredients (makes 2 pizzas)
For the Dough
- 300g 00 flour
- 195ml warm water
- 4g fast-action dried yeast
- 6g fine salt
- 1 tsp sugar
- 1 tbsp olive oil
For the Topping
- 200g good quality passata or tinned San Marzano tomatoes, crushed by hand
- 125g fresh mozzarella (fior di latte or buffalo)
- Fresh basil leaves
- Extra virgin olive oil
- Pinch of sea salt
Make the Dough
Mix the yeast and sugar into the warm water and leave for 5 minutes until frothy. Combine the flour and salt in a large bowl. Pour in the yeast mixture and olive oil, then mix until a rough dough forms. Knead for 10 minutes until smooth and elastic.
Divide into 2 equal balls, place on a floured tray, cover and refrigerate overnight (or rise at room temperature for 2 hours if cooking same day). For the full method and tips, see our pizza dough recipe.
Make the Tomato Sauce
The sauce for a margherita should be uncooked – this is important. Simply crush the tinned tomatoes by hand or blitz passata with a pinch of salt and a drizzle of olive oil. That’s it. No cooking, no garlic, no herbs in the sauce. The heat of the pizza oven does all the work. For a full recipe and variations, see our pizza sauce recipe.
Prepare the Mozzarella
This step is often skipped but makes a real difference. Tear the mozzarella into pieces and lay them on kitchen paper. Pat dry and leave to drain for 20-30 minutes. Wet mozzarella releases water during cooking and makes the pizza soggy. Draining it properly means you get creamy, melted cheese rather than a watery pool.
Preheat the Pizza Oven
Light your pizza oven and preheat to 450-500°C. The stone floor should be at full temperature before you launch the pizza. Use an infrared thermometer to check the stone temperature – aim for 430-480°C on the stone surface. This takes around 15-20 minutes on gas, 25-35 minutes on wood.
Stretch the Dough
Remove a dough ball from the fridge 30-60 minutes before cooking. On a lightly floured surface, press the ball flat with your fingertips, pushing from the centre out. Leave a thicker rim for the crust. Then lift the dough and stretch it gently over your knuckles, rotating as you go, until you have a 10-12 inch round. For full technique, read our guide on how to stretch pizza dough.
Place the stretched dough on a lightly floured or semolina-dusted pizza peel.
Top the Pizza
Work quickly once the dough is on the peel – it will start to stick if you leave it too long.
- Spoon 80-100g of tomato sauce onto the dough and spread thinly, leaving a 2cm border
- Scatter the drained mozzarella pieces evenly across the sauce
- Add a small pinch of sea salt
- Do not add the basil yet – it goes on after cooking
Cook the Pizza
Slide the pizza off the peel and onto the hot stone in one confident motion. In a pizza oven at 450-500°C, the margherita will be done in 60-90 seconds. Watch it carefully – the crust will puff and char slightly, the cheese will bubble and the tomato will darken.
Rotate the pizza 180 degrees after 30-40 seconds if one side is cooking faster. Use your peel to check the base – it should be golden and slightly charred in spots.
Finish and Serve
Remove the pizza to a board or wire rack. Immediately tear fresh basil leaves over the top and drizzle with good extra virgin olive oil. Serve straight away – pizza is at its best in the first 2-3 minutes out of the oven.
Tips for the Perfect Margherita
- Use San Marzano tomatoes if you can find them. They’re sweeter and less acidic than standard tinned tomatoes.
- Buffalo mozzarella has more flavour than fior di latte but is wetter – always drain it thoroughly.
- Less is more with toppings. The margherita is a lesson in restraint.
- Don’t cook the basil – add it fresh after the pizza comes out. Cooked basil turns black and bitter.
- A hot oven is non-negotiable. The difference between a pizza cooked at 300°C and one cooked at 480°C is not subtle.
Also see our guide to the best mozzarella for pizza and best pizza peels.
