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Pizza Margherita

Fresh mozzarella cheese, San Marzano tomatoes, and fresh basil leaves on a crispy homemade pizza crust.
Pizza Margherita

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Servings: 4
Total Time: 1 hour 30 minutes
Recipe by: Frankie


1 cup warm water
1 packet active dry yeast (2 1/4 tsp)
3 cups all-purpose flour
1/2 tsp kosher salt
1 TBSP plus 1 tsp extra-virgin olive oil
14 ounces peeled San Marzano tomatoes
3 TBSP extra-virgin olive oil plus a little extra
6 ounces fresh mozzarella, cut into cubes
1/2 tsp kosher salt
1/4 cup fresh basil leaves, torn


1. Stir together the water and yeast in a large mixing bowl. Mix in the flour, salt and the 1 TBSP of olive oil until a dough is formed. Knead the dough by hand for 5 minutes.

2. Form the dough into a ball and place in the large clean bowl. Drizzle the dough ball with the 1 tsp olive oil and flip the dough around to cover in the oil. Loosely cover the bowl and set in a warm place to rise for about 1 hour or until doubled in size.

3. Preheat oven to 475° F. Lightly oil a large pizza pan and set aside.

4. Add the tomatoes to a food processor and pulse into a sauce. Set aside.

5. Place dough on a flat surface, flatten down the dough with your hands and stretch to fit your pizza pan. Brush the top of the dough evenly with the 3 TBSP of olive oil Place in the preheated oven and bake for 7 minutes.

6. Take the dough out of the oven and spread the tomato sauce evenly on the top leaving a 1/2-inch edge all the way around. Scatter the mozzarella cubes on top then sprinkle on the kosher salt.

7. Bake in the preheated oven for 14 to 18 more minutes or until crust is crisp and lightly browned.

8. Take the pizza out of the oven and sprinkle the fresh basil on top

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Pizza Margherita

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