Homemade Margherita Pizza (Neapolitan-Style)

Craving a real-deal Margherita pizza but don't have a wood-fired oven? You're in the right place. This homemade Margherita pizza recipe shows you how to get a crisp, blistered crust and authentic flavor using just a regular oven and a baking pan. Say goodbye to soggy centers for good.

Why You'll Love This Recipe

This recipe is simple and real. You don't need special equipment or a fancy pizza oven, just a regular baking sheet, fresh ingredients, and a little bit of time.

No matter your skill level, this recipe gives you all the tips and tricks you need for a foolproof pizza night.

✨ Curious about the roots of this simple, beautiful Margherita pizza? Our recipe is inspired by the principles of the Associazione Verace Pizza Napoletana (AVPN), the official keepers of Neapolitan pizza traditions in Naples. We've adapted our recipe for home kitchens, but their spirit of simplicity, quality ingredients, and high heat is what inspired this one.

Notes on Ingredients

• Dough: If it's homemade, amazing. If not, store-bought works too. One pound of dough makes a large pizza or two smaller thin-crust pizzas. If frozen, thaw in the fridge overnight or on the counter for a couple of hours.
• Tomatoes: We use canned San Marzano tomatoes or Mutti Passata tomato puree. Fresh ones can be tricky to find, and these options give great flavor and texture.
• Mozzarella: The kind packed in water is best. Just pat it dry before using. Shredded works, but fresh melts better and gives that beautiful bubbling top.
• Basil: Use the smallest whole leaves you have, or roughly chop larger ones. Add the basil to your homemade Margherita pizza right before serving so the leaves stay fresh.
• Olive Oil: We love to finish our pizza with a drizzle of olive oil for added richness and depth. To elevate the flavor even more, use a garlic-infused oil or one with homemade Italian seasoning both before and after baking.

See the recipe card for full information on ingredients and quantities.

Substitutions

Tomatoes: For a quick and easy sauce that doesn't compromise on flavor, use a high-quality jarred tomato sauce. We love brands like Rao's for their rich, simple flavor that's perfect for pizza.

Mozzarella: Low-moisture mozzarella, the kind sold in a block, is a great substitute. It's a convenient and widely available option that still melts beautifully.

Flour: Bread flour is a great choice for a chewy crust. "00" flour, while more traditional for Neapolitan-style, gives a slightly softer, more tender result. Use what you have-even all-purpose flour will work, giving you a crispier crust.

Variations and Additions

This homemade Margherita pizza recipe is a great starting point for all kinds of variations. Get creative with your toppings!

• Vary the Cheese: Swap out the mozzarella for fresh burrata (added after baking), fontina, or a sprinkle of pecorino romano.
• Add Meat: Prosciutto, sliced pepperoni, or crumbled Italian sausage would all be delicious additions.
• Go Green: Add a handful of arugula, fresh spinach, or a drizzle of basil pesto after the pizza comes out of the oven.

How to Make Homemade Margherita Pizza

STEP 3: Shape Dough. Lightly oil a baking sheet. Dip your hands in a little water, then place the dough directly on the pan and begin to stretch it from the center outward using your fingertips.

Once the dough is shaped, let it rest for 15 minutes before adding your toppings.

STEP 4: Assemble. Spread a thin, even layer of sauce over the dough, leaving a 1-inch border without sauce. Add the mozzarella and drizzle with olive oil. Keep the toppings light to ensure a crisp crust.

STEP 5: Bake the Pizza. Carefully place the baking sheet on the lowest oven rack. Bake for 8-12 minutes, rotating the pan 180 degrees halfway through for even cooking.

The homemade Margherita pizza is done when the crust is golden and the cheese is bubbly and lightly browned.

STEP 6: Finish and Serve. Once done, carefully remove the pizza from the oven. Immediately top with fresh basil leaves and a final drizzle of olive oil.

Let it cool for a minute before slicing to let the cheese set. Enjoy!.

Pro-Tips for Homemade Margherita Pizza

These pro-tips will help you get the best possible result from your homemade pizza.

• The Secret to a Crisp Crust: For a perfectly golden bottom, bake your pizza on the lowest rack at the highest temperature. This simple trick brings the crust closer to the heating element for a direct blast of heat.
• Shaping: If the dough keeps springing back when you try to stretch it, let it rest for 10 minutes. The gluten needs to relax, and this short rest will make the dough much easier to work with.
• Choose Your Ingredients Wisely: For a truly classic Margherita, use fresh mozzarella (it melts better) and an uncooked sauce (it tastes fresher).
• Time Your Toppings: To prevent the basil from burning, always add it and a final drizzle of olive oil after the pizza comes out of the oven.

🍕 Download This! Pizza Night Prep Timeline

Want an easy printable version to keep on the counter while you cook?

Grab our free infographic with all the key steps and timing, from preheating the oven to adding basil at the end. It's like having a cheat sheet for homemade pizza success.

Serving Ideas

A homemade Margherita pizza pairs perfectly with a fresh side. Here are a few ideas to round out your meal:

• Roasted vegetables - broccoli, asparagus, or bell peppers.
• A simple green salad with a light vinaigrette.
• A classic Caesar salad.
• Garlic breadsticks or toasted crostini.
  
  ✨Want to round out pizza night with something cozy? Our Homemade Focaccia Bread is crisp on the outside, fluffy inside, and perfect for dipping in extra sauce.

More Pizza Recipes

✨ Love Homemade Pizza?
Try our Traditional White Pizza, Homemade Pizza Dough, and crowd-favorite Cheesy Pizza Casserole next. They're perfect for cozy nights at home!