Can I use other types of tomatoes?

San Marzano tomatoes are prized for their sweetness and acidity, making them ideal for Margherita pizza. We like using canned fire roasted tomatoes for a similar flavor profile.

Why is it called pizza margherita?

Pizza margherita showcases the colors of the Italian flag: red from the tomato sauce, white from the mozzarella, and green from the basil. The story goes that it was named after Queen Margherita of Savoy, an Italian queen in the 1800's.

How to pronounce margherita?

With a proper Italian accent , it sounds like mar-geh-REE-ta . It sounds like the classic Mexican cocktail, the margarita , which incidentally is a common misspelling of this word!

What kind of pizza dough is best?

A classic Neapolitan pizza dough made with Tipo 00 flour and cooked in a very hot oven is ideal. However, homemade or store-bought pizza dough can work too!

What temperature should I bake my margherita pizza at?

Aim for a high temperature (around 450°F to 500°F) to achieve a crispy crust. Baking on a preheated pizza stone can further enhance the crust's texture.

When is the best time to add the basil?

Fresh basil is best added after baking. The heat wilts the leaves slightly, releasing their fragrant aroma without burning them.

Can I make this pizza ahead of time?

The dough can be prepared in advance, but assemble and bake the pizza right before serving for optimal freshness and a crispy crust. Leftovers can be reheated in the oven or in a dry skillet on the stovetop (add a drop or two of water and heat covered for a nice way to reheat).

How can I transfer the pizza to the hot oven without a pizza peel?

You can use a parchment paper "peel." Slide the pizza onto a large piece of parchment paper dusted with flour. Then, carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.

Homemade Margherita Pizza Recipe

Name: Homemade Margherita Pizza
Prep time: 1 h
Cook time: 7 min
Total time: 1 h 7 min
Cuisine: Italian
Ingredients: 1 ball Best Pizza Dough* (or Thin Crust Dough or KitchenAid Pizza Dough); Semolina flour or cornmeal, for dusting the pizza peel; 1 small garlic clove (1/2 medium); 15 ounces crushed fire roasted tomatoes or San Marzano tomatoes; 1 tablespoon extra virgin olive oil; 1/2 teaspoon dried oregano; 1/2 teaspoon kosher salt (scant); 1/4 to 1/3 cup pizza sauce; 3/4 cup shredded mozzarella cheese or 2 to 3 ounces fresh mozzarella cheese; Parmesan cheese, for topping (optional); Fresh basil leaves, for garnish

Homemade Margherita Pizza

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This margherita pizza recipe makes it easy to make artisan Italian-style pizza at home with the perfect balance of fresh mozzarella, basil, and fire-roasted tomato sauce. After years of research, here are my expert techniques for crispy, chewy crust and classic flavors!

Author: Sonja Overhiser
Prep Time: 1 hour
Cook Time: 7 minutes
Total Time: 1 hour 7 minutes
Yield: 4 servings (2 slices each) 1x
Category: Main Dish
Method: Baked
Cuisine: Italian

Ingredients

Scale

For the pizza dough

1 ball Best Pizza Dough* (or Thin Crust Dough or KitchenAid Pizza Dough)
Semolina flour or cornmeal, for dusting the pizza peel

For the pizza sauce

1 small garlic clove (1/2 medium)
15 ounces crushed fire roasted tomatoes or San Marzano tomatoes
1 tablespoon extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt (scant)

For the toppings

1/4 to 1/3 cup pizza sauce
3/4 cup shredded mozzarella cheese or 2 to 3 ounces fresh mozzarella cheese
Parmesan cheese, for topping (optional)
Fresh basil leaves, for garnish

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Instructions

Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
Make the pizza sauce: Cut the garlic into a few rough pieces. Place the garlic, tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about 1/3 cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
Prepare the cheese: If using fresh mozzarella cheese, slice it into 1/4 inch thick pieces (see the photos of the pre-baked pizza above). If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Spread a thin layer of the pizza sauce over the dough, using about 1/4 to 1/3 cup. Add the mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese (if using) and a few pinches of kosher salt.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.

Notes

*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor. Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes. You can also freeze the dough: go to How to Freeze Pizza Dough.

**Make the pizza sauce up to 1 week in advance and refrigerate.

Find it online: https://www.acouplecooks.com/margherita-pizza-recipe/