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Few dishes prove that less really is more quite like a Classic Margherita Pizza. With just a handful of high-quality ingredients—fresh dough, ripe tomatoes, creamy mozzarella, fragrant basil, and good olive oil—this iconic Italian pizza delivers big flavor without fuss.

Whether you’re hosting pizza night, testing your homemade dough skills, or just craving something simple and satisfying, this Margherita pizza recipe is the gold standard.

For this, you can use pre-made pizza dough that you can get at the store in the refrigerated section.

For me, I used my homemade pizza crust. It whips up in less than 10 minutes and can be frozen until you are ready to use them.

Why You’ll Love This Recipe

• Authentic and timeless
• Made with pantry-friendly ingredients
• Perfect for weeknights or entertaining
• Customizable while staying true to tradition

Once you master this classic, it becomes the foundation for endless pizza creativity—but honestly, it’s hard to beat perfection.

What Is a Margherita Pizza?

A traditional Margherita pizza is known for its simplicity and balance. It features:

• Tomato sauce made from crushed tomatoes
• Fresh mozzarella cheese
• Fresh basil leaves
• Extra virgin olive oil

The red, white, and green ingredients famously represent the colors of the Italian flag, and the result is a pizza that’s light, fresh, and incredibly flavorful.

Ingredients You’ll Need

For the Pizza

• 1 ball pizza dough (homemade or store-bought, room temperature)
• ½ cup crushed San Marzano tomatoes (or high-quality canned crushed tomatoes)
• 6–8 ounces fresh mozzarella, sliced or torn
• Fresh basil leaves
• 1–2 tablespoons extra virgin olive oil
• Salt, to taste

Optional Extras

• Pinch of red pepper flakes
• Freshly ground black pepper
• Finely grated Parmesan (non-traditional but delicious)

How to Make Classic Margherita Pizza

1. Preheat Your Oven

Preheat your oven to 475–500°F. If using a pizza stone or steel, place it in the oven while it heats for best results.

2. Prepare the Dough

On a lightly floured surface, stretch the pizza dough into a 10–12 inch round. Avoid using a rolling pin if possible—stretching by hand helps maintain those airy bubbles in the crust.

Transfer the dough to a parchment-lined pizza peel or baking sheet.

3. Add the Sauce

Spread the crushed tomatoes evenly over the dough, leaving about a ½-inch border around the edges. Sprinkle lightly with salt.

Tip: Margherita pizza sauce is intentionally simple—no cooking, no sugar, no heavy seasoning.

4. Add the Cheese

Evenly distribute the fresh mozzarella slices over the sauce. Don’t overcrowd—less cheese allows the pizza to bake properly and keeps it authentic.

5. Bake

Carefully slide the pizza into the oven (or place the baking sheet inside). Bake for 8–12 minutes, until the crust is golden and the cheese is bubbly with light browning.

6. Finish with Basil & Olive Oil

Remove the pizza from the oven. Immediately top with fresh basil leaves and drizzle with extra virgin olive oil.

Slice and serve while hot.

Tips for the Best Margherita Pizza

• Use fresh mozzarella packed in water for the creamiest texture
• Drain the mozzarella well to avoid excess moisture
• High heat is key for a crisp yet chewy crust
• Keep toppings minimal—this pizza shines because of restraint

Serving Suggestions

Classic Margherita pizza pairs beautifully with:

• A simple arugula salad with lemon vinaigrette
• A glass of red wine or sparkling water
• Garlic knots or a light antipasto platter

Check out all my other pizza recipes

• Heart-Shaped Pizzas
• English Muffin Pizzas
• Pizza Pinwheels
• Easy 3 Meat Pizza