Why the Margherita Pizza Is the Ultimate Test of Skill

With only three toppings and a simple dough, the Margherita pizza strips pizza-making down to its purest form. There's nowhere to hide — every element has to shine. Nail this recipe, and you'll have mastered the foundation of virtually every pizza that follows.

Ingredients

For the Dough (makes one 12-inch pizza)

  • 250g (2 cups) 00 flour or all-purpose flour
  • 160ml (⅔ cup) lukewarm water
  • 7g (1 packet) active dry yeast
  • 1 tsp sugar
  • 1 tsp fine sea salt
  • 1 tbsp extra-virgin olive oil

For the Toppings

  • 200g (7 oz) San Marzano or good-quality whole peeled tomatoes, crushed by hand
  • 150g (5 oz) fresh buffalo mozzarella or fior di latte, torn into pieces
  • A small handful of fresh basil leaves
  • Extra-virgin olive oil, for drizzling
  • Salt and black pepper, to taste

Step-by-Step Instructions

  1. Activate the yeast: Combine lukewarm water, sugar, and yeast in a small bowl. Stir and let sit for 5–10 minutes until foamy.
  2. Make the dough: In a large bowl, combine flour and salt. Pour in the yeast mixture and olive oil. Mix until a shaggy dough forms, then turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise at room temperature for 1–2 hours until doubled in size.
  4. Prepare your oven: Place a pizza stone or baking steel on the top rack and preheat your oven to its highest setting (ideally 260°C / 500°F) for at least 45 minutes.
  5. Shape the pizza: Punch down the dough and stretch or roll it out on a floured surface to roughly 12 inches in diameter. Aim for a thin center and slightly thicker edges.
  6. Add the sauce: Spread the crushed tomatoes over the dough in a thin, even layer, leaving about an inch around the edge. Season lightly with salt.
  7. Bake: Transfer the pizza to a floured pizza peel or the back of a baking sheet. Slide it onto the hot stone and bake for 7–10 minutes until the crust is golden and blistered.
  8. Add toppings: Remove the pizza, immediately lay on the torn mozzarella, scatter fresh basil, and finish with a drizzle of olive oil. The residual heat will melt the cheese perfectly.

Tips for Success

  • Don't skip the preheat: A screaming-hot oven is the single most important factor for a great crust.
  • Less is more: Resist overloading the sauce. A thin, even layer prevents a soggy center.
  • Add basil after baking: Fresh basil wilts and blackens in the oven — always add it fresh after the bake.
  • Pat the mozzarella dry: Excess moisture from the cheese is the enemy of a crisp base.

Serving Suggestions

Slice and serve immediately. The Margherita is best eaten straight from the oven while the crust is still crisp. Pair with a simple arugula salad and a glass of light Italian red wine like a Chianti for a complete experience.