Name: Margherita Pizza
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: One 10 to 12-inch Pizza
Ingredients: ½ recipe Chicago Style Thick and Chewy Pizza Dough; Extra all-purpose or high-gluten flour to lightly dust your work area; Semolina flour or cornmeal to dust parchment paper; 4 tablespoons Pizza Sauce; Extra-virgin olive oil; 6 to 7 ounces fresh mozzarella; 10 fresh basil leaves, divided

Mains

Margherita Pizza

Author: Mary DiSomma

When it comes to pizza, nothing quite compares to the humble (but amazing) Margherita pizza. This Margherita pizza recipe, baked to perfection on a pizza stone, is a tribute to the fresh, high-quality ingredients that define Italian cuisine. It’s a favorite at my house, especially for my daughter, Madeline, who loves its super fresh flavors. There's something special about the balance of sweet San Marzano tomatoes, creamy fresh mozzarella, and fragrant basil, all atop a chewy, golden pizza crust brushed with extra virgin olive oil. Uh oh, I’m getting hungry!

Margherita Pizza

Baked on a pizza stone, this classic Margherita pizza is a Neapolitan favorite that captures the robust tastes of Italy!

Yield: One 10 to 12-inch Pizza
Prep Time: 15 minutes 15 min
Cook Time: 8 minutes 8 min
Total Time: 23 minutes 23 min

Ingredients

½ recipe Chicago Style Thick and Chewy Pizza Dough
Extra all-purpose or high-gluten flour to lightly dust your work area
Semolina flour or cornmeal to dust parchment paper
4 tablespoons Pizza Sauce
Extra-virgin olive oil
6 to 7 ounces fresh mozzarella
10 fresh basil leaves, divided

Instructions

Place a pizza stone on the middle rack of your oven and turn the heat to 475 degrees. Let the stone heat for at least one hour.
Cut out a square of parchment paper that is approximately 14 by 14-inches. Lightly sprinkle the parchment with cornmeal or semolina flour. Place on the pizza peel.
Lightly flour your work area. Roll and stretch the pizza dough. You will be making a 10 or 11-inch round. Transfer the dough to the parchment paper. Using your hands or a rolling pin, stretch the dough into a 12-inch circle.
Put the sauce in the center of the dough and use the back of a spoon to spread it evenly across the surface, leaving ½ inch from the edge. Heads up: This pizza has only a thin coating of sauce.
Drizzle a small amount of olive oil over the pizza. Break the cheese into 5 or 6 large pieces and place them evenly around the pizza. Use your fingers to press the whole basil leaves into the sauce into a decorative pattern. The basil leaves should be pressing firmly in the sauce but not have sauce go over them. This will keep them from burning during the baking process.
Using the pizza peel, slide the pizza onto the heated stone. You will have to give the pizza a little jerk to gently move it to the hot stone. The stone stays in the oven this entire time.
The pizza will begin to cook immediately. Bake for 5 to 8 minutes, watching the pizza to see how the crust is browning. If you want a bit of char, turn on the broiler at the very end of cooking to give the pizza crust a bit of that authentic char.

View Mary's Tips

Ingredient Tips

If you’ve ever wondered, “What is a margarita pizza?” you’re in the right place! First things first: Is it “margarita” pizza or “Margherita” pizza? While both of these words are pronounced the same way, the correct spelling is Margherita pizza.

Also known as pizza Margherita, this is one of Italy’s most beloved dishes, known for its simplicity and fresh flavors. A Margherita pizza recipe features a few key ingredients: tomato sauce, fresh mozzarella, basil, and olive oil. This combo makes a balanced, satisfying flavor profile that’s both refreshing and hearty. You might catch me saying the opposite from time to time, but this is one instance when less really is more!

Yes! Amazingly, Margherita pizza is considered one of the healthier pizzas because the ingredients are fresh, can usually be locally sourced, and the toppings are minimal. Of course, everything in moderation, but this pizza is one you can enjoy without any worry.

Preparation + Preservation Tips

Making Margherita pizza from scratch is so much fun, and it’s easier than you think! You’ll start by preparing the dough and sauce. The most important part of all my favorite pizza-related recipes is to use high-quality ingredients. It makes a difference!

The perfect base for your Margherita pizza is my Chicago Style Thick and Chewy Easy Pizza Dough recipe.

This dough strikes a perfect balance between a crispy exterior and a soft, chewy interior—the texture really is just right! Made with high-gluten flour and a bit of vegetable shortening, this dough creates a flavorful, airy crust that pairs beautifully with the simplicity of a Margherita pizza and, honestly, any other pizza. And my garlic knots recipe too. You can even prepare an extra batch and freeze it for future pizza nights—because the only thing better than a fresh homemade pizza is one you make spontaneously!

Try your hand at my homemade pizza sauce recipe.

I always use my homemade pizza sauce recipe, which features crushed San Marzano tomatoes (my favorite), extra virgin olive oil, garlic, and plenty of fresh herbs like basil and oregano. This sauce is a great base for the pizza and is also delicious as a dipping sauce.

Get fresh mozzarella (trust me).

Fresh mozzarella is worth it. Look for a large, whole mozzarella ball that is not packed in water. And make sure to check the expiration date on the mozzarella. Yes, there is an expiration on fresh mozzarella! Take your time to pick out some really fresh basil leaves while you’re at it!

Lightly dust your parchment paper with semolina flour or cornmeal. Spread a thin layer of sauce over the dough, leaving room at the edge for the crust to rise. Add your mozzarella pieces and place a few whole, fresh basil leaves on top of some areas of sauce. Press the leaves lightly into the sauce, but keep them exposed on top. This will keep the basil leaves from burning in the hot oven.

To get that restaurant-quality crust, you need to bake your pizza on a very hot surface. Using a pizza stone gives you that hot surface to cook your pizza. Make sure to heat your stone in your oven for about 1 hour before you are ready to cook your pizza. The stone needs to be super hot!

To transfer your prepared pizza to your stone, I recommend using a pizza peel. Simply place the parchment paper with your pizza on it onto the pizza peel. When your stone is hot, just open the oven and give your pizza peel a quick "jerk" to move the parchment paper to the hot stone. The paper will turn a brownish color during baking but it will be just fine!

Cook your pizza for 5 to 8 minutes. The crust should turn a nice brown color and the cheese should bubble. For that pizza oven char, simply turn on your broiler and give your pizza a minute or two to char parts of the crust.

Extra Tips

A pizza this delicious deserves a great wine pairing. I love serving Margherita pizza with a crisp, dry white wine. Even better if it’s from Italy! Light Italian whites complement the creamy mozzarella and herbaceous basil without overpowering the flavors.

Margherita pizza is a classic for a reason—it’s a simple celebration of Italian tradition, and it’s undeniably delicious. With just a few high-quality ingredients and the right techniques, you can take a little trip to Italy right from your own kitchen! Whether you’re making a cozy family dinner or sprucing up a special occasion, this pizza is sure to be a hit with your family and friends.

Mary’s Chicago-Style Thick and Chewy Easy Pizza Dough→

Mary’s Chicago-Mary’s Best Pizza Sauce→

Chicago Thick Crust Italian Sausage and Pepperoni Pizza→

Easy Oregano Garlic Knots Recipe with Leftover Pizza Dough→

Fruit and Mascarpone Dessert Pizza→

Italian-American Stromboli→