Margherita Pizza

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Margherita Pizza is the ultimate celebration of simplicity and freshness. With its vibrant tomatoes, milky mozzarella, and fragrant basil, it proves that a few high-quality ingredients can deliver extraordinary flavor. Whether you’re crafting a quick weeknight dinner or hosting a casual pizza night, this classic Italian favorite brings everyone to the table with its colorful charm and savory goodness.

Each bite of this pizza offers a harmonious blend of textures: the crispy, golden crust, the gooey melted cheese, the sweet tang of ripe tomatoes, and the subtle bite of basil. Perfectly balanced, it doesn’t need elaborate toppings to impress—just honest ingredients and a hot oven.

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What Kind of Pizza Dough Should I Use?

For the best Margherita Pizza, use a homemade or store-bought dough that has been proofed and rested for at least 1-2 hours. The dough should be soft and elastic, easy to stretch without tearing. Traditional Neapolitan-style dough made with only flour, water, yeast, and salt gives you the classic chew and blistered crust. But even a simple premade dough can be delicious when baked on a pizza stone or steel for extra crispness.

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Ingredients for the Margherita Pizza

Pizza Dough: This forms the foundation. A good dough gives the pizza its chewy, airy, and slightly crispy texture.

Tomato Slices or Crushed San Marzano Tomatoes: Tomatoes are the soul of the pizza, adding brightness and moisture. Use ripe, fresh tomatoes or a high-quality canned variety.

Fresh Mozzarella: Soft and creamy, fresh mozzarella melts beautifully and delivers that classic pizza cheese pull.

Fresh Basil Leaves: Basil adds a burst of herbaceous freshness. Torn or chiffonade-style, it brings fragrance and a pop of green.

Olive Oil: A drizzle before or after baking enhances the richness and helps marry all the toppings together.

Salt and Pepper: Just a pinch helps elevate the natural flavors of each ingredient.

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How To Make the Margherita Pizza

Step 1: Preheat Your Oven

Start by preheating your oven to 475°F (245°C). If you have a pizza stone or steel, place it inside the oven while it preheats. This ensures your crust gets beautifully crisp on the bottom.

Step 2: Prepare the Dough

On a lightly floured surface, stretch or roll out your pizza dough into a 10-12 inch round. Transfer it to a piece of parchment paper if you’re using a pizza stone, or to a lightly oiled baking sheet.

Step 3: Add the Tomatoes

Layer thin tomato slices evenly across the dough, or spoon a few dollops of crushed San Marzano tomatoes and spread gently. Avoid overloading—you want even coverage without sogginess.

Step 4: Add Cheese

Tear fresh mozzarella into bite-sized pieces and scatter them over the tomato layer. Keep spacing so the cheese can melt and bubble without pooling.

Step 5: Bake the Pizza

Slide the parchment (with the pizza) onto the hot pizza stone or place the baking sheet in the oven. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly and lightly browned.

Step 6: Add Basil and Olive Oil

Once out of the oven, immediately top with fresh basil leaves. Drizzle with extra virgin olive oil and a light sprinkle of salt and pepper. Let the pizza rest for 2 minutes before slicing.

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How to Serve and Store Margherita Pizza

Serve your Margherita Pizza hot out of the oven while the cheese is still melty and the basil is fresh. Slice it into wedges and serve with a simple side salad or a drizzle of balsamic glaze for extra depth. If you’re entertaining, offer it on a wooden board for a rustic touch.

To store leftovers, wrap slices tightly in foil or place them in an airtight container. Refrigerate for up to 3 days. To reheat, use a skillet over medium heat to bring back the crispy crust, or place in a 375°F oven for 5-7 minutes. Avoid microwaving unless you’re okay with a softer texture.

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Frequently Asked Questions

Can I use shredded mozzarella instead of fresh?

Yes, but fresh mozzarella gives you better melt and flavor. If using shredded, look for whole milk mozzarella for best results.

What tomatoes work best?

Ripe plum or Roma tomatoes are ideal, but you can also use San Marzano canned tomatoes crushed by hand.

Can I make it in advance?

You can prep the dough and toppings ahead, but assemble just before baking for best texture.

Do I need a pizza stone?

No, but a stone or steel helps achieve that crispy, pizzeria-style crust. A baking sheet still works well.

How do I prevent a soggy crust?

Use minimal tomato and mozzarella to avoid too much moisture. Preheating the oven and using parchment helps too.

Can I freeze Margherita Pizza?

Yes! Freeze fully baked slices wrapped in plastic and foil. Reheat directly from frozen in a hot oven.

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Want More Dinner Ideas with a Twist?

If you love this Margherita Pizza, you’ll probably enjoy these other satisfying dinner favorites:

• Creamy Parmesan Pasta with Sauteed Garlic Butter Chicken for a rich and hearty bite.
• Low Carb Greek Chicken Bowls for a protein-packed, veggie-loaded dinner.
• Ultimate Cheesy Ground Beef Melt when you’re craving serious comfort food.
• Greek Chicken Souvlaki for easy Mediterranean-inspired grilling.
• Classic Chicken with Buttered Noodles for a simple and nostalgic dish.

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And let me know in the comments how yours turned out. Did you try heirloom tomatoes? Add red chili flakes or a garlic crust?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook with confidence.

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