Savor the classic flavors (and colors) of Italy with a crispy thin-crust Margherita pizza that rivals your favorite pizzeria!
Margherita pizza, a classic thin-crust Italian pizza from Naples, owes its name to Queen Margherita of Savoy. Legend has it that during her visit to Naples in 1889, she was served a pizza that was made with the colors of the Italian flag: red (tomatoes), white (mozzarella cheese), and green (basil leaves). This marked the creation of the now universally loved Margherita pizza.
Though this pizza is traditionally baked in a wood-fired oven, you can easily recreate it at home without one. I use a rich homemade pizza dough (store-bought works too), a blazing hot oven, and a sheet pan to produce a crisp yet chewy pizza crust. The no-cook Neapolitan pizza sauce is made made from canned San Marzano crushed tomatoes and can be whipped up in just 5 minutes! Pro tip: when making Margherita pizza, it’s essential to use high-quality ingredients and not overload the pizza with too many toppings. Less is more here—too much sauce and cheese will make the crust soggy.
“Made the sauce, dough, and pizza. It’s the best pizza I’ve had or made and I’ve tried many.”
What You’ll Need To Make Margherita Pizza
- Pizza dough: Homemade pizza dough is ideal, but store-bought may be substituted (these dough balls weigh about 1 pound each).
- San Marzano crushed tomatoes: A variety of plum tomatoes that originate from the town of San Marzano sul Sarno near Naples, Italy, these tomatoes have a sweeter, less acidic, and more concentrated flavor than typical roma tomatoes. Many supermarkets carry them but don’t worry if you can’t find them; regular crushed tomatoes will work.
- Fresh Mozzarella: Look for a fresh mozzarella ball that is not packed in water. (Or, if the cheese is packed in water, be sure to dry it well.)
- Parmigiano Reggiano: Use authentic Parmigiano Reggiano, which you can identify by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano Reggiano,” not “Parmesan.”
Step-By-Step Instructions
Step 1
Make the sauce by combining the crushed tomatoes, olive oil, garlic, salt, pepper, and sugar in a small bowl.
Step 2
Mix to combine. Alternatively, if you prefer a smoother sauce, you can blend the ingredients in a food processor or blender. (Note: This recipe makes enough sauce for four pizzas. You can refrigerate extra sauce for up to one week, or freeze for up to three months.)
Step 3
On a lightly floured surface, using your hands, stretch and press one ball of dough into an 12-inch round.
Step 4
Transfer the dough to a cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
Step 5
Spread 1/4 cup + 2 tablespoons of the sauce over the dough, leaving a 1/2-inch border around the edges.
Step 6
Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked.
Step 7
Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano.
Step 8
Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more.
Step 9
Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you’d like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don’t mind the crust a little thicker, you can form the two dough balls into 8×12-inch rectangles and place them side by side on the baking sheet.)
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Margherita Pizza Recipe
Ingredients
- 1 400-g can crushed tomatoes, preferably San Marzano
- 3 medium garlic cloves minced
- ¾ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Flour for stretching the dough
- 2 1-lb homemade pizza doughs
- 226 g fresh mozzarella not packed in water, cubed
- 55 g freshly grated Parmigiano-Reggiano
- 15 g roughly chopped fresh basil lightly packed
- 1 tablespoon cornmeal for baking
Instructions
- Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
- Preheat the oven to 260°C and set an oven rack in the bottom position. Dust a 33x46-cm baking sheet with half of the cornmeal.
- On a lightly floured surface, using your hands, stretch and press one ball of dough into an 30-cm round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
- Spread about 90 ml of the sauce over the dough, leaving a 1.25-cm border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you'd like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don't mind the crust a little thicker, you can form the two dough balls into 20x30-cm rectangles and place them side by side on the baking sheet.)