There is a certain kitchen light that makes the red of crushed tomatoes look like summer itself, I remember pulling a warm, slightly blistered pie from the oven on a slow Sunday and everyone gathering around the counter to tear off a wedge, which is how this Margarita Pizza Recipe became our easy, stylish weeknight ritual, cooked hot and fast with simple ingredients and a little patience.
Why You’ll Love It
This Margherita style pizza works because it is unfussy and photogenic at the same time, perfect for a casual dinner when you want something that looks like you spent more time than you did, great for small dinner parties or a cozy night at home, and loved by people who prefer bright tomato flavor, creamy fresh mozzarella, and glossy basil over heavy toppings.
Serves 4
Prep Time: 30 minutes |
Cook Time: 12 minutes |
Total Time: 42 minutes
Ingredients
- 500 g bread flour or 00 flour
- 325 ml lukewarm water
- 2 tsp instant dry yeast
- 2 tsp fine salt
- 1 tbsp extra virgin olive oil plus extra for drizzling
- 1 tsp sugar or honey
- 400 g canned crushed tomatoes, drained slightly
- 250 g fresh mozzarella, torn or thinly sliced
- 20 fresh basil leaves
- sea salt and freshly ground black pepper to taste
- semolina or extra flour for dusting the peel or baking surface
Instructions
- Mix the dough combine the flour, yeast, and sugar in a large bowl, add the water and olive oil, then mix until a rough dough forms.
- Knead the dough on a lightly floured surface for about 8 to 10 minutes until smooth and elastic, then stir in the salt and knead another minute.
- Place the dough in a lightly oiled bowl cover it with a clean towel and let it rest at room temperature for 1 hour or until doubled, for an overnight option refrigerate for up to 24 hours to develop flavor.
- While the dough is rising, season the crushed tomatoes with a pinch of salt and pepper and leave the sauce at room temperature; do not cook the sauce.
- Preheat the oven to the highest setting available with a pizza stone or heavy baking sheet inside for at least 30 minutes, aim for 260 to 290 degrees Celsius if possible.
- Divide the dough into two portions for two medium pizzas flatten each portion gently with your fingertips and stretch to a 10 to 12 inch round leaving a slightly thicker rim.
- Dust a pizza peel or sheet with semolina transfer the stretched dough and spread a thin layer of tomato sauce leaving the edge bare, top with slices of fresh mozzarella and a few basil leaves torn or whole.
- Slide the pizza onto the hot stone or baking sheet and bake for 8 to 12 minutes until the crust is blistered and cheese is bubbling and slightly golden.
- Remove the pizza, drizzle lightly with olive oil, scatter a few more fresh basil leaves, slice and serve immediately.
Recipe Variations
- Burrata Finish swap sliced mozzarella for torn burrata after baking for a creamy center and add basil just before serving.
- Prosciutto and Arugula add thin prosciutto slices and a handful of peppery arugula after the pizza comes out of the oven for a salty fresh contrast.
- Garlic Olive Oil Base skip the tomato and brush the dough with garlic infused olive oil, top with mozzarella and basil for a white Margherita.
- Gluten Free use a 1 to 1 gluten free flour blend and a shorter proofing time, bake on a preheated sheet and handle gently to avoid crumbling.
Make Ahead: Dough can be mixed and refrigerated for up to 24 hours in a lightly oiled bowl covered with plastic wrap or a lid, bring to room temperature before shaping; the tomato sauce can be made and stored in the refrigerator for up to 3 days; slice and drain mozzarella a few hours ahead and keep covered in the fridge on paper towels to remove moisture.
Frequently Asked Questions
What is the difference between Margarita and Margherita pizza
The classic name is Margherita named for Queen Margherita, many people spell it Margarita casually but the recipe is the same simple trio of tomato mozzarella and basil
Can I use store bought dough
Yes store bought dough or pre made bases work well and save time, let the dough come to room temperature before shaping for best results
How do I keep the crust from getting soggy
Use less sauce, drain mozzarella well, bake on a very hot preheated stone and avoid overloading toppings
What is the best way to reheat leftovers
Reheat in a hot oven or on a skillet for a few minutes to crisp the base and refresh the cheese avoid the microwave if you want a crisp crust
Margarita Pizza Recipe
This Margherita style pizza works because it is unfussy and photogenic at the same time, perfect for a casual dinner when you want something that looks like you spent more time than you did, great for small dinner parties or a cozy night at home, and loved by people who prefer bright tomato flavor, creamy fresh mozzarella, and glossy basil over heavy toppings.
Ingredients
- 500 g bread flour or 00 flour
- 325 ml lukewarm water
- 2 tsp instant dry yeast
- 2 tsp fine salt
- 1 tbsp extra virgin olive oil plus extra for drizzling
- 1 tsp sugar or honey
- 400 g canned crushed tomatoes, drained slightly
- 250 g fresh mozzarella, torn or thinly sliced
- 20 fresh basil leaves
- sea salt and freshly ground black pepper to taste
- semolina or extra flour for dusting the peel or baking surface
Instructions
- Mix the dough combine the flour, yeast, and sugar in a large bowl, add the water and olive oil, then mix until a rough dough forms.
- Knead the dough on a lightly floured surface for about 8 to 10 minutes until smooth and elastic, then stir in the salt and knead another minute.
- Place the dough in a lightly oiled bowl cover it with a clean towel and let it rest at room temperature for 1 hour or until doubled, for an overnight option refrigerate for up to 24 hours to develop flavor.
- While the dough is rising, season the crushed tomatoes with a pinch of salt and pepper and leave the sauce at room temperature; do not cook the sauce.
- Preheat the oven to the highest setting available with a pizza stone or heavy baking sheet inside for at least 30 minutes, aim for 260 to 290 degrees Celsius if possible.
- Divide the dough into two portions for two medium pizzas flatten each portion gently with your fingertips and stretch to a 10 to 12 inch round leaving a slightly thicker rim.
- Dust a pizza peel or sheet with semolina transfer the stretched dough and spread a thin layer of tomato sauce leaving the edge bare, top with slices of fresh mozzarella and a few basil leaves torn or whole.
- Slide the pizza onto the hot stone or baking sheet and bake for 8 to 12 minutes until the crust is blistered and cheese is bubbling and slightly golden.
- Remove the pizza, drizzle lightly with olive oil, scatter a few more fresh basil leaves, slice and serve immediately.
Conclusion
This Margarita Pizza Recipe is worth the small bit of effort because it rewards you with bright flavors and a picture ready pie that is both simple and special, trust the basics hot oven good dough and fresh ingredients and you will be slicing through a crisp crust and bubbling cheese with confidence, enjoy experimenting with small tweaks and make it your signature pie.
