This easy and authentic Margherita pizza is everything a classic pizza should be: crisp-edged, light in the center, and layered with the colors of the Italian flag—ruby red tomato sauce, creamy white bubbly mozzarella, and fresh green basil leaves. It’s a Neapolitan-style pizza—reminiscent of the classic wood-fired style pizza you’d find in Southern Italy—that you can make at home without any fancy tools, just a hot oven and a little love. If you’re drawn to easy recipes that deliver restaurant-quality flavor. This one’s for you. The result is a beautifully simple pizza that’s all about balance: charred and chewy crust, a bright tomato base, and just enough cheese.
Ian and I both got our start in a pizza kitchen. Me at a little Italian restaurant with a roaring wood-burning oven where we tossed the pizza dough in the air, and Ian in a fast-paced industrial kitchen where he made hundreds of dough balls each day. Between the two of us, we’ve spent over five years stretching dough and ladling sauce. These days, pizza night is a shared ritual, where we both quietly (and sometimes not-so-quietly) try to outdo each other. But when it comes to this authentic Margherita pizza, we don’t argue. We both agree it’s the one. The flavors are pure southern Italian at heart—bright tomato, creamy bubbly mozzarella, and fragrant basil—just like the pizzas we fell in love with while traveling in Southern Italy. In the end, the real secret is the sauce. High-quality San Marzano tomatoes, crushed by hand and seasoned only with salt, make all the difference.
If you’re craving more Italian-inspired flavors, try our Cold Pasta Salad with Italian Sausage or cozy up with a bowl of One Pot Spicy Sausage Pasta—both are easy, flavorful, and full of rustic charm.
Why You’ll Love this Authentic Margarita Pizza Recipe
- Just 6 Ingredients – You don’t need a long list to make the best traditional Italian pizza.. This recipe keeps it simple with just six simple ingredients—each one chosen for flavor and balance.
- Quick and Easy – No complicated steps or special tools here. This is a relaxed, weeknight-friendly recipe that delivers big flavor with minimal fuss.
- Transports You to Southern Italy – With its bright tomato sauce, creamy mozzarella, and fragrant basil, every bite of this margherita pizza recipe brings you back to a sun-soaked patio in Naples.
Ingredients (and Easy Swaps)
In true Italian fashion, this pizza is all about good ingredients, used simply. Choose the best quality ingredients you can find, and you’ll taste the difference in every bite.
- Pizza Dough – Homemade dough is the best if you have time to make it—we both really like the classic pizza dough recipe from Sally’s Baking Addiction for its texture and flavor. If you’re short on time, a good quality store-bought dough works just fine. If you can, try to grab some from a local bakery—it often has better flavor and stretch than the supermarket kind.
- San Marzano Tomatoes – These are naturally sweet tomatoes that are low in acidity and packed with flavor. They’re key to that bold, but simple tomato sauce. If you can’t find real San Marzanos, go for the best quality whole canned tomatoes you can find.
- Salt – This is the only seasoning in the sauce, so don’t skip it. If you’re using table salt instead of kosher, scale it back slightly to taste.
- Mozzarella – Fresh mozzarella melts into those signature creamy, bubbly pockets. Fior di latte is the classic choice. Alternatively, you can also use bocconcini, buffalo mozzarella, or even a torn-up mozzarella log in a pinch. Avoid shredded mozzarella cheese—it won’t melt the same way.
- Fresh Basil Leaves – Using fresh basil is key to getting the best pizza. If you don’t have fresh basil, a pinch of dried basil won’t hurt. However, it is no replacement for the real thing.
- Olive oil – A light drizzle over the crust or just before serving adds richness and sheen. Use a good extra-virgin one if you can.
How to Make the Best Authentic Margherita Pizza (with Photos)
This authentic margherita pizza is simple, but the technique matters. Here’s how to bring it all together—from sauce to golden brown pizza crust, bubbly mozzarella perfection.
Make the Pizza Sauce – Pour a can of whole San Marzano tomatoes (including the juices) into a small bowl. Using clean hands, gently crush the tomatoes into a loose, rustic sauce. Stir in the salt once everything is broken down. Why hands? Crushing by hand keeps the tomato seeds intact—blending or over-mashing can release bitterness, and you want the sauce to taste clean and bright.
Shape the Pizza Dough – Lightly flour your surface and hands. Flatten the dough ball into a disc, then stretch it gently from the center outward, rotating as you go. Aim for a 12-inch round with a thin, almost see-through center and puffier edges—just like the airy, chewy crust of a true Neapolitan-style pizza cooked in a wood-fired oven. Place on a circular baking sheet. If the dough springs back or resists, let it rest for 5 to 10 minutes and try again. Skip the rolling pin—it’ll knock out those lovely air bubbles that give your crust character.
Add the Toppings – Spoon a ½ cup of sauce into the center of the dough, then use the back of the spoon to swirl it outward in a spiral, stopping just before the edge. Add more if you like it saucy. Scatter slices of fresh mozzarella over the top, spacing them so they melt into creamy, golden pockets. You want that perfect balance between sauce and cheese—let a little tomato peek through.
Bake – Bake at 475°F for 13 to 15 minutes, or until the crust is golden and the cheese is bubbling and lightly browned. Let it cool for a minute or two, then brush the crust with olive oil and finish by placing fresh basil leaves over the top. Slice and serve while everything’s still warm and melty.
FAQs and Tips for Making the Best Authentic Margherita Pizza Recipe
What is the best way to shape pizza dough?
The best way to shape your dough is with your hands—lightly flour your surface and fingers, then gently press and stretch the dough from the center outward, rotating as you go. This helps keep those lovely air bubbles intact, giving you a light, bubbly crust. If the dough springs back, let it rest for 5 to 10 minutes before trying again.
If you prefer using a rolling pin, go gently—roll from the center outwards without pressing too hard to avoid squashing the bubbles. Just know that a rolling pin can make the crust a bit denser, so hand-stretching is ideal for that classic Italian pizza.
How should I adjust the recipe if I am using a pizza stone?
If you’re using a pizza stone, preheat it in your oven at 475°F for at least 30 minutes before baking. This ensures the stone is super hot and ready to crisp the crust from below. Use a pizza peel or a flat baking sheet to transfer your topped pizza onto the stone quickly and carefully. You may need to shave off a minute or two from the baking time, but keep an eye on the crust and cheese—once golden and bubbly, it’s done!
Can I make the pizza sauce ahead of time?
Yes! You can make the sauce a day or two in advance and store it in an airtight container in the fridge. Just give it a good stir before using. This recipe makes enough sauce for 4 or 5 pizzas—not just two—so we often save the leftovers for another pizza night later in the week or turn it into a simple marinara sauce for pasta or dipping.
If you’re looking for something a little sweeter or want a gourmet pairing for your Margherita Pizza, try serving it alongside our incredible Pear Pizza.
Authentic Margarita Pizza
Equipment
- 12 inch pizza pan
Ingredients
- 2 pizza dough balls approximately 2 pounds
- 1 28oz can whole San Marzano tomatoes
- 2 tbsp salt
- 1 10 oz ball mozzarella sliced
- handful fresh basil leaves
- 1 tbsp olive oil
Instructions
- Preheat: Preheat oven to 475℉
- Make Pizza Sauce: pour the whole can of San Marzano tomatoes, including the juices, into a small bowl. Using clean hands, gently crush the tomatoes until broken down into a loose sauce. Stir in the salt once the tomatoes are fully crushed. Note: It’s best to use your hands here—blenders or forks can break the seeds, which can make the sauce taste bitter.
- Shape Pizza Dough: on a lightly floured surface, start by gently flattening the dough ball into a round disc. Using your hands, press and stretch the dough outward from the center, rotating as you go. If possible avoid using a rolling pin—it flattens air bubbles and makes the crust dense. If the dough keeps springing back, let it rest for 5 to 10 minutes, then try again. For a Neapolitan-style base, aim for a thin, almost see-through center with a puffier edge.
- Add Toppings: spoon about ½ cup of sauce into the center of the stretched dough. Using the back of the spoon, gently swirl it outward in a spiral, stopping about ½ inch from the edge. Add more sauce if you like it saucy. Layer half the mozzarella slices over the top, spacing them out so they melt into little pockets of cheese as it bakes.
- Bake: bake for 13 to 15 minutes, or until the crust is golden brown and the cheese is bubbling and lightly browned. Let the pizza cool for a couple of minutes, then finish with a drizzle of olive oil on the crust and top with a a handful of fresh basil leaves just before serving.
I love margherita pizza and this is a really good one
I made this but added a little bit of fresh oregano to the sauce, so good!