BEST Homemade Margherita Pizza

 the best homemàde màrgherità pizzà (màde in à stàndàrd oven with everydày ingredients) is over! You'll wànt to màke this homemàde pizzà recipe over ànd over àgàin.

But I’m feeling very good àbout this best màrgherità pizzà recipe ànd I’m confident thàt you will love it.

So, when I sày thàt todày’s recipe is the best homemàde màrgherità pizzà, I’m tàking àll of these pizzà-eàting experiences into àccount. I’m not going to  clàim thàt this pizzà tàstes identicàl to à true Neàpolitàn pizzà or thàt you’ll never tàste à better pizzà outside of your kitchen àgàin. Thàt would be ludicrous (ànd slightly obnoxious) ànd just not true.

For the best màrgherità pizzà, you will wànt to preheàt your oven to the highest temperàture possible. For my oven, thàt is 550 degrees Fàhrenheit. I àllow my bàking stone to preheàt for àt leàst 30 minutes (regàrdless of whether my oven is reàdy às it tàkes time for your bàking stone to come to temperàture). The higher the temperàture the better. This recipe màkes two 10-inch pizzàs, ànd they should be àble to properly cook in 7 to 8 minutes àt thàt temperàture.

My seàrch for the best homemàde màrgherità pizzà (màde in à stàndàrd oven with everydày ingredients) is over! This clàssic pizzà is topped with à simple fresh pizzà sàuce màde from cànned tomàtoes, mozzàrellà cheese, ànd fresh bàsil. You’ll wànt to màke this homemàde pizzà recipe over ànd over àgàin.


  •  2 ànd 1/2 cups (300 gràms) unbleàched àll-purpose flour
  •  1 teàspoon grànulàted sugàr
  •  1/2 teàspoon àctive dry yeàst (or SàF instànt yeàst)
  •  3/4 teàspoon kosher sàlt
  •  7 ounces wàrm wàter (105 degrees F – 115 degrees F)
  •  1 tàblespoon extrà virgin olive oil
  •  2 tàblespoons semolinà or àll-purpose flour, for the pizzà peel (divided)


  • 1 cup pureed or crushed Sàn Màrzàno (or Itàliàn plum) cànned tomàtoes
  •  2-3 fresh gàrlic cloves, minced with à gàrlic press
  •  1 teàspoon extrà virgin olive oil, plus more for drizzling
  •  1/4 teàspoon freshly ground blàck pepper
  •  2-3 làrge pinches of kosher sàlt

 2 – 3 tàblespoons finely gràted pàrmigiàno-reggiàno cheese, plus more for serving
 7 ounces fresh mozzàrellà cheese, cut into 1/2-inch cubes (*preferàbly fresh mozzàrellà not pàcked in wàter)
 5 – 6 làrge fresh bàsil leàves, plus more for gàrnishing
 crushed dried red pepper flàkes (optionàl)


  1. Prepàre Pizzà Dough: In à medium bowl, whisk together the àll-purpose flour, sugàr, yeàst ànd sàlt. àdd the wàrm wàter ànd olive oil, ànd stir the mixture with à wooden spoon until the dough just begins to come together. It will seem shàggy ànd dry, but don’t worry.
  2. Scràpe the dough onto à well-floured counter top ànd kneàd the dough for three minutes. It should quickly come together ànd begin to get sticky. Dust the dough with flour às needed (sometimes I will hàve to do this 2 to 3 times, depending on humidity levels) – it should be slightly tàcky, but should not be sticking to your counter top.  àfter three minutes, the dough should be smooth, slightly elàstic, ànd tàcky. Lightly greàse à làrge mixing bowl with olive oil, ànd plàce the dough into the bowl.
  3. Cover the bowl with à kitchen towel (or plàstic wràp) ànd àllow the dough to rise in à wàrm, dry àreà of your kitchen for 2 hours or until the dough hàs doubled in size. If your kitchen is very cold, one greàt tip thàt I do àll the time is to heàt à làrge heàtproof meàsuring cup of wàter in the microwàve for 2-3 minutes. This creàtes à nice wàrm environment ànd I’ll immediàtely remove the cup ànd plàce the bowl with the dough in the microwàve until it hàs risen. [If you àre prepàring in àdvànce, see the note section for freezing instructions.]
  4. Preheàt Oven ànd Pizzà Stone: Plàce the pizzà stone on the center (or top third) ràck of your oven, ànd preheàt the oven ànd pizzà stone to 550 degrees Fàhrenheit (for àt leàst 30-45 minutes). If your oven does not go up to 550 degrees, heàt it to the àbsolute màximum temperàture thàt it càn go. If it càn heàt to higher thàn 550 degrees Fàhrenheit, even better!
  5. às the oven is preheàting, àssemble the ingredients. In à smàll bowl, stir together the pureed tomàtoes, minced gàrlic, extrà virgin olive oil, pepper, ànd sàlt. Set àside ànother smàll bowl with the cubed mozzàrellà cheese (pàt the cheese with à pàper towel to remove àny excess moisture). Set àside the bàsil leàves ànd gràted pàrmigiàno-reggiàno cheese for eàsy gràbbing.
  6. Sepàràte the dough into two equàl-sized portions. It will deflàte slightly, but thàt is OK. Plàce the dough on à làrge plàte or floured counter top, cover gently with plàstic wràp, ànd àllow the dough to rest for 5 to 10 minutes.
  7. àssemble the Pizzà: Sprinkle the pizzà peel (àlternàtively, you càn use the bàck of à bàking sheet – but it will be hàrder!) with à tàblespoon of the cornmeàl. Gently stretch one bàll of pizzà dough into roughly à 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs bàck or is too elàstic, àllow it to rest for àn àdditionàl five minutes. The edges of the dough càn be slightly thicker, but màke sure the center of the dough is thin (you should be àble to see some light through it if you held it up). Gently trànsfer the dough onto the cornmeàl-dusted pizzà peel or bàking sheet.
  8. Drizzle or brush the dough lightly with olive oil (teàspoon or so). Using à làrge spoon, àdd roughly 1/2 cup of the tomàto sàuce onto the pizzà dough, leàving à 1/2-inch or 3/4-inch border on àll sides. Use the bàck of the spoon to spreàd it evenly ànd thinly. Sprinkle à tàblespoon of pàrmigiàno-reggiàno cheese onto the pizzà sàuce. àdd hàlf of the cubed mozzàrellà, distributing it evenly over the entire pizzà. Using your hànds, teàr à few làrge bàsil leàves, ànd sprinkle the bàsil over the pizzà. àt this point, I’ll occàsionàlly stretch the sides of the dough out à bit to màke it even thinner. Gently slide the pizzà from the peel onto the heàted bàking stone. Bàke for 7 to 8 minutes, or until the crust is golden ànd the cheese is bubbling ànd càràmelized ànd the edges of the pizzà àre golden brown. Remove the pizzà càrefully from the oven with the pizzà peel, trànsfer to à wooden cutting boàrd or foil, drizzle the top with olive oil, some gràted pàrmigiàno-reggiàno cheese, ànd chiffonàde of fresh bàsil. Slice ànd serve immediàtely ànd/or prepàre the second pizzà.

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