Easy Homemade Margherita Pizza

Friday night at our house basically means pizza night, and ever since I started making this easy homemade margherita pizza, the kids do not even ask for delivery anymore. There is something so satisfying about pulling a blistered, bubbly pizza out of your own oven, and it tastes like a little vacation to Italy without leaving the kitchen.

Do not let homemade pizza intimidate you. With store-bought dough and a handful of good ingredients, you can have a gorgeous margherita on the table faster than the pizza guy can find your house.

The secret to a crispy crust at home

The single biggest thing that changed my homemade pizza game was getting my oven screaming hot and using a preheated surface. Crank that oven as high as it goes and let a pizza stone or steel heat up inside for a good while before the pizza goes in.

A pizza stone made a world of difference for me, and a wooden pizza peel makes sliding it in and out feel a lot less scary.

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Keep it simple and fresh

Margherita is all about restraint. A thin layer of bright tomato sauce, pools of torn fresh mozzarella, and a scattering of basil after it comes out of the oven. Resist the urge to pile on a hundred toppings. The beauty here is in the simplicity.

I always tear the mozzarella by hand rather than slicing it. It melts into these pretty uneven pools and just looks more rustic and lovely.

Easy Homemade Margherita Pizza

A simple homemade margherita pizza with a crisp crust, bright tomato sauce, fresh mozzarella, and basil.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 2 pizzas

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 lb pizza dough store-bought or homemade
• 3/4 cup crushed San Marzano tomatoes
• 1 clove garlic minced
• 1 tbsp olive oil plus more for drizzling
• 1/2 tsp salt
• 8 oz fresh mozzarella torn
• 1/4 cup fresh basil leaves

Method

 

1. Place a pizza stone or upside down baking sheet in the oven and preheat to 500 degrees F or as hot as your oven goes.
2. Stir together the crushed tomatoes, garlic, olive oil, and salt to make a quick sauce.
3. Stretch the dough into a round on a piece of parchment. Spread on a thin layer of sauce, leaving a border for the crust.
4. Scatter the torn mozzarella over the top and drizzle with a little olive oil.
5. Slide the pizza onto the hot stone and bake for 10 to 12 minutes until the crust is golden and blistered. Top with fresh basil before serving.

Notes

For the crispiest crust, preheat your oven as hot as it will go with a pizza stone or steel inside. Tear the mozzarella into pieces so it melts in pretty pools.

Make pizza night your own

Once you nail the basic margherita, the whole world of homemade pizza opens up. But honestly, this classic version is the one we come back to again and again. It is simple, it is special, and it makes Friday feel like a celebration.

So glad you are here.
xo, Pam