If you’ve ever dreamed of biting into a pizza that tastes exactly like it came from a classic pizzeria in Naples, you’re in for a treat with this Authentic Margherita Pizza Recipe. Bursting with the fresh, vibrant flavors of San Marzano tomatoes, creamy mozzarella, fragrant basil, and a perfectly crisp crust, this recipe captures the heart and soul of Italian cooking in every bite. It’s simple, elegant, and absolutely irresistible—perfect for sharing with friends or indulging in on your own.
Ingredients You’ll Need
The magic of this Authentic Margherita Pizza Recipe lies in its simplicity. Each ingredient plays a special role, from the sweet tang of the San Marzano tomatoes to the rich creaminess of fresh mozzarella, giving the pizza its iconic balance of flavor, texture, and color.
- Pizza dough: A well-made dough is the foundation, providing a pillowy yet slightly crisp crust that holds all the toppings beautifully.
- San Marzano tomatoes (14 oz can): These tomatoes are prized for their sweet, low-acid flavor, making the perfect sauce base.
- Fresh mozzarella cheese (8 oz): Soft and mild, it melts wonderfully to create those irresistible gooey pockets.
- Fresh basil leaves: They add a fragrant herbal touch that brightens every bite.
- Extra virgin olive oil: A drizzle at the end lends a luxurious richness and depth.
- Salt: Just a pinch enhances and brings out the natural flavors of the tomatoes and cheese.
How to Make Authentic Margherita Pizza Recipe
Step 1: Preheat your oven
Start by cranking your oven up to 475°F (245°C). If you have a pizza stone, place it inside as it heats; this key step helps achieve that beautifully crisp and airy crust reminiscent of wood-fired pizzas.
Step 2: Prepare the tomato sauce
Drain the canned San Marzano tomatoes into a bowl and crush them gently by hand or with a fork. Season the sauce lightly with salt—this simple step lets the tomatoes’ natural sweetness shine through without overpowering it.
Step 3: Roll out the dough
Lightly flour your clean work surface and roll the pizza dough into a roughly 12-inch circle. Don’t worry about perfection—slightly rustic edges add charm and character to your pizza.
Step 4: Add sauce and cheese
Spread an even layer of your homemade tomato sauce on the dough, leaving a small border for the crust. Tear the fresh mozzarella into bite-sized pieces and scatter them evenly over the sauce, ensuring every slice has a perfect balance of cheese.
Step 5: Bake until perfect
Transfer the pizza carefully to your hot pizza stone or baking tray. Bake for 10 to 12 minutes until the crust turns golden and the cheese bubbles enticingly. The aroma in your kitchen by this point will be nothing short of heavenly.
Step 6: Garnish and serve
Pull your pizza from the oven and immediately dress it with fresh basil leaves and a generous drizzle of extra virgin olive oil. Slice it up and prepare to enjoy the culmination of your efforts—a true pizza masterpiece!
How to Serve Authentic Margherita Pizza Recipe
Garnishes
Fresh basil is essential, lending its signature herbal brightness atop the melted cheese. For an extra touch, a sprinkle of flaky sea salt or a drizzle of aged balsamic vinegar can elevate the experience, but keep it simple so the flavors remain authentic and harmonious.
Side Dishes
This pizza pairs wonderfully with a crisp green salad dressed lightly in lemon and olive oil or a bowl of marinated olives on the side. Light, fresh accompaniments keep the focus on the pizza while creating a balanced and satisfying meal.
Creative Ways to Present
Serve your Authentic Margherita Pizza Recipe on a wooden board to bring that rustic pizzeria charm right to your table. You can also add small bowls of fresh basil and chili flakes so guests can customize their slices just the way they like.
Make Ahead and Storage
Storing Leftovers
Place leftover slices in an airtight container and refrigerate for up to two days. To keep the crust from getting soggy, separate layers of pizza with parchment paper.
Freezing
If you want to make this Authentic Margherita Pizza Recipe ahead of time, freeze fully cooled slices in a zip-top freezer bag. When wrapped well, they’ll keep their flavor and texture for up to one month.
Reheating
To revive your pizza slices, pop them in a hot skillet over medium heat for a few minutes or bake in a preheated oven at 375°F (190°C) until the cheese is melty and the crust regains its crispness—avoiding the dreaded soggy leftover effect.
FAQs
Can I use a regular tomato can instead of San Marzano tomatoes?
While San Marzano tomatoes are the gold standard for authenticity, you can use good-quality plum tomatoes as a substitute. Just be sure to balance the seasoning well to mimic that sweet and tangy flavor.
Do I need a pizza stone to make this recipe?
A pizza stone is highly recommended for the best crispy crust, but a preheated baking sheet or steel will work just fine if you don’t have one.
Can I make the dough from scratch?
Absolutely! Fresh homemade dough elevates this Authentic Margherita Pizza Recipe even more, but store-bought dough can be a convenient and tasty shortcut.
What type of mozzarella is best?
Fresh mozzarella balls, particularly the kind packed in water, melt beautifully and provide that creamy texture classic to Margherita pizza. Avoid pre-shredded mozzarella for the best results.
How do I get a crispy crust at home?
High heat and a well-preheated pizza stone or baking sheet are key. Also, don’t overload the pizza with toppings to keep the crust from becoming soggy.
Final Thoughts
Making this Authentic Margherita Pizza Recipe at home is more than just cooking—it’s a delightful way to connect with the rich culinary traditions of Italy. The harmony of fresh ingredients, simple preparation, and that unforgettable flavor makes every step worth it. So grab your ingredients, roll up your sleeves, and bring a slice of Naples to your kitchen today!
Print
Authentic Margherita Pizza Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
Description
Enjoy a classic Italian favorite with this Authentic Margherita Pizza recipe. Featuring a crisp, golden crust topped with fresh San Marzano tomato sauce, creamy mozzarella, fragrant basil leaves, and a hint of extra virgin olive oil, this pizza delivers simple, fresh flavors that highlight the best of traditional Neapolitan pizza. Perfect for a quick homemade dinner that satisfies both your taste buds and your craving for authentic Italian cuisine.
Ingredients
Pizza Dough
- 1 batch pizza dough (about 12 inch diameter)
Tomato Sauce
- 1 can (14 oz) San Marzano tomatoes
- Salt to taste
Toppings
- 8 oz fresh mozzarella cheese
- Fresh basil leaves (a handful)
- Extra virgin olive oil (for drizzling)
Instructions
- Preheat the Oven: Set your oven to 475°F (245°C) and place a pizza stone inside if you have one to ensure a crispy crust.
- Prepare the Sauce: Crush the San Marzano tomatoes gently in a bowl and season them with salt to taste, creating a simple, fresh tomato sauce.
- Roll Out the Dough: On a floured surface, roll your pizza dough to about 12 inches in diameter, aiming for an even thickness.
- Assemble the Pizza: Spread an even layer of your tomato sauce over the stretched dough. Tear the fresh mozzarella into pieces and distribute them evenly across the surface.
- Bake: Transfer the pizza to the hot pizza stone or a baking tray. Bake for 10-12 minutes until the crust turns golden and the cheese bubbles beautifully.
- Finish and Serve: Remove the pizza from the oven, then garnish with fresh basil leaves and drizzle with extra virgin olive oil. Slice and enjoy immediately.
Notes
- Using a pizza stone helps achieve a crispier crust; preheat it properly for best results.
- Fresh mozzarella can be quite moist; pat it lightly with paper towels to prevent sogginess.
- If you don’t have San Marzano tomatoes, use any high-quality canned whole peeled tomatoes as a substitute.
- For a slightly thinner crust, roll the dough a bit thinner, but be careful not to tear it.
- Allow the dough to come to room temperature before rolling for easier handling.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
