Pizza Margherita

10 Mouthwatering Pizza Margherita Recipes You Can Make at Home

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Craving a classic pizza Margherita? Look no further! This article features 10 mouthwatering pizza Margherita recipes that you can easily make at home. From traditional Neapolitan-style to fun and creative twists, these homemade pizza Margherita recipes will satisfy your pizza cravings and impress your friends and family. Get ready to discover the simple joy of making a perfect pizza Margherita from scratch with these easy-to-follow recipes.

Easy Half-and-Half Sourdough Pizza (Margherita & Tuna)

This recipe guides you through making a delicious sourdough pizza with two distinct halves: classic Margherita and savory Tuna. Using a sourdough starter adds a wonderful depth of flavor to the crust.

Ingredients

For the Dough:

  • 2 3/4 cups all-purpose flour (about 350 grams)
  • 1 1/4 cups semolina flour (about 150 grams)
  • 150 grams refreshed and doubled sourdough starter
  • 1 teaspoon sugar
  • 1 1/4 cups room temperature water (about 300 grams)
  • 4 teaspoons olive oil (about 20 grams)
  • 1 1/2 tablespoons salt

For the Toppings:

  • Tomato sauce
  • Salt
  • Dried oregano
  • Freshly sliced onion
  • Canned tuna in olive oil, drained
  • Extra virgin olive oil for drizzling
  • Fresh mozzarella (for Margherita half – optional)
  • Fresh basil leaves (for Margherita half – optional)

Instructions

Making the Dough:

  1. In a large bowl, dissolve the active sourdough starter in the room temperature water using a fork. Add the all-purpose flour, semolina flour, sugar, olive oil, and salt. Mix until a shaggy dough forms.
  2. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  3. Place the dough back in the bowl, cover, and let rest at room temperature for 30 minutes. Then, perform three sets of stretch and folds every 20 minutes. Let rest for another 30 minutes.
  4. Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours, and up to 72 hours.
  5. Remove the dough from the refrigerator 4-5 hours before you plan to bake. Divide the dough in half and shape each half into a ball. Let rise for another 2-3 hours, or until almost doubled in size.

Preparing and Baking the Pizza:

  1. Preheat your oven to 482°F (250°C). If using a pizza stone, place it in the oven while preheating.
  2. On a lightly floured surface, roll out each dough ball into a 12-inch circle.
  3. Transfer one rolled-out dough to a pizza peel or baking sheet dusted with semolina or cornmeal. Spread tomato sauce over half of the pizza, leaving a small border. Sprinkle with salt and oregano. Top with fresh mozzarella (optional) and fresh basil (optional) after baking for the classic Margherita half.
  4. On the other half, spread a thin layer of tomato sauce, sprinkle with salt and dried oregano. Top with drained tuna, freshly sliced onion, and a drizzle of olive oil.
  5. Carefully slide the pizza onto the lowest rack of your preheated oven. Bake for 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly. For extra crispiness, move the pizza to the top rack for the final 2-3 minutes.
  6. Repeat with the second pizza dough.
  7. Let the pizza cool slightly before slicing and serving.

Classic Pizza Margherita Recipe

This recipe guides you through making a delicious, authentic Pizza Margherita from scratch, including making the dough and preparing the simple yet flavorful topping.

Ingredients

For the Dough:

  • 3 1/3 cups (about 500 grams) all-purpose flour
  • 1 ounce fresh yeast or 1 tablespoon dry yeast (about 10 grams)
  • 1/2 teaspoon salt
  • 1/2 cup (about 125 ml) warm water
  • All-purpose flour for dusting (as needed)
  • Olive oil (as needed)

For the Topping:

  • 5 ounces (about 150 grams) fresh mozzarella cheese
  • 5 ounces (about 150 grams) fresh tomatoes
  • 12 fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • Salt (to taste)
  • Black pepper (to taste)

Instructions

Making the Dough:

  1. Activate the Yeast: In a small bowl, dissolve the yeast in a little warm water. Add 2-3 tablespoons of flour and stir until smooth. Cover and let rise in a warm place for 30 minutes.
  2. Knead the Dough: On a lightly floured surface, combine the remaining flour and salt. Add the risen yeast mixture and knead vigorously, gradually adding the remaining warm water. Knead for about 10 minutes until the dough is smooth and elastic.
  3. First Rise: Lightly dust the dough with flour, cover, and let rise in a warm place for 1 1/2 hours.
  4. Shape the Dough: Punch down the risen dough and, on a floured surface, stretch it by hand or roll it out to a 1/4-inch thickness.
  5. Prepare for Baking: Place the stretched dough on a lightly oiled and floured baking sheet.

Preparing the Topping:

  1. Preheat & Prep Tomatoes: Preheat oven to 480°F (250°C). Blanch the tomatoes by scoring a cross on the bottom, briefly submerging in boiling water, then transferring to ice water. Peel, deseed, and dice the tomatoes.
  2. Assemble the Pizza: Drizzle olive oil over the dough. Spread the diced tomatoes evenly over the surface, followed by the grated mozzarella cheese.
  3. Season and Bake: Season with salt and pepper. Drizzle with additional olive oil and arrange the fresh basil leaves on top. Bake for 20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  4. Serve: Remove from the oven and serve immediately. Enjoy!

Classic Pizza Margherita Recipe

This recipe guides you through making a delicious Pizza Margherita from scratch, including making the dough and assembling the pizza with fresh ingredients.

Ingredients

For the Dough:

  • 2 cups (about 250 grams) all-purpose flour
  • 1 tablespoon (about 15 grams) active dry yeast
  • 1/2 cup (about 125 ml) warm water
  • 1/2 teaspoon (about 3 grams) salt

For the Pizza:

  • Pizza dough (from above)
  • 9 ounces (about 260 grams) fresh mozzarella cheese
  • 7 ounces (about 200 grams) ripe tomatoes
  • 12 fresh basil leaves
  • 2 teaspoons (about 10 ml) extra virgin olive oil
  • Salt and pepper to taste

Instructions

Making the Dough:

  1. Prepare the yeast: In a small bowl, dissolve the yeast in the warm water. Add two tablespoons of flour and mix well to form a smooth paste. Let it rest in a warm place for about 30 minutes, or until frothy.

  2. Knead the dough: In a large bowl, sift the remaining flour and add the salt. Add the yeast mixture to the flour and knead until a smooth, elastic dough forms that doesn’t stick to your hands. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.

  3. Prepare the baking sheet: Lightly grease a baking sheet or pizza stone with olive oil and dust with flour.

Assembling and Baking the Pizza:

  1. Prepare the toppings: Preheat oven to 480°F (250°C). Dice the tomatoes, removing the seeds if desired (concassé).

  2. Shape the dough: On a lightly floured surface, roll out the dough to your desired thickness and shape. Transfer it to the prepared baking sheet.

  3. Pre-bake the crust: Prick the dough all over with a fork. Drizzle with a little olive oil.

  4. Add the toppings: Spread the mozzarella cheese evenly over the dough. Arrange the diced tomatoes on top, followed by the fresh basil leaves. Season with salt and pepper to taste, and drizzle with a little more olive oil.

  5. Bake: Reduce oven temperature to 400°F (200°C) and bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Homemade Pizza Margherita

This recipe guides you through making a classic Pizza Margherita from scratch, including making the dough and assembling the pizza.

Ingredients

For the Dough:

  • 3 1/3 cups (about 500 grams) all-purpose flour
  • 2 tablespoons (about 30 grams) active dry yeast
  • 1/2 cup (about 125 ml) warm water
  • 1 teaspoon (about 5 grams) salt

For the Pizza:

  • 1/3 portion of the prepared pizza dough
  • 5 1/3 ounces (about 150 grams) fresh mozzarella cheese
  • 5 1/3 ounces (about 150 grams) ripe tomatoes
  • 12 fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • Salt to taste
  • Pepper to taste

Instructions

Making the Dough:

  1. Activate the Yeast: In a small bowl, dissolve the yeast in the warm water. Add 2-3 tablespoons of flour and stir until smooth. Cover and let rise in a warm place for 30 minutes.
  2. Combine Ingredients: In a large bowl, sift the remaining flour. Add the risen yeast mixture and salt. Knead vigorously for 10 minutes until the dough is smooth and elastic.
  3. First Rise: Lightly sprinkle the dough with flour, cover, and let rise in a warm place for 1 hour.

Preparing the Pizza:

  1. Preheat & Prep: Preheat oven to 480°F (250°C). Grate the mozzarella cheese and dice the tomatoes.
  2. Shape the Dough: On a lightly floured surface, roll out the dough to your desired thickness, or stretch it by hand.
  3. Assemble the Pizza: Lightly brush the dough with olive oil. Spread the mozzarella cheese evenly over the dough, followed by the diced tomatoes.
  4. Add Toppings: Arrange the basil leaves on top. Season with salt and pepper, and drizzle with a little more olive oil.
  5. Bake: Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Classic Margherita Pizza Recipe

This recipe guides you through making a delicious, authentic Margherita pizza from scratch, including making the pizza dough. It emphasizes fresh, simple ingredients and provides clear, step-by-step instructions.

Ingredients

For the Dough:

  • 4 cups flour (about 500 grams)
  • 1 oz fresh yeast or 1 tablespoon dry yeast
  • 1/2 tablespoon salt
  • 1/2 cup warm water (about 125 ml)
  • Flour, as needed
  • Olive oil, as needed

For the Pizza:

  • 1/3 of the prepared pizza dough
  • 5 oz mozzarella cheese (about 150 grams)
  • 5 oz ripe tomatoes (about 150 grams)
  • 12 basil leaves
  • Extra virgin olive oil, as needed
  • Salt, as needed
  • Pepper, as needed

Instructions

  1. Activate the Yeast: Dissolve the yeast in a little warm water. Add 2 tablespoons of flour and stir until smooth. Cover and let rise for 30 minutes in a warm place.

  2. Make the Dough: Sift the remaining flour onto a work surface and mix with the yeast mixture. Add salt and knead vigorously until a smooth, soft dough forms.

  3. Knead and Rest: Continue kneading for 10 minutes, gradually adding warm water, until the dough is elastic. Divide into three equal parts, sprinkle with flour, cover, and let rise for 1.5 hours in a warm place.

  4. Shape the Dough: Stretch each portion of dough to 1/5 inch (about 0.5 cm) thickness using your hands or a rolling pin on a floured surface.

  5. Prepare the Baking Sheet: Grease a baking sheet with oil and place one portion of the stretched dough on it.

  6. Preheat Oven: Preheat oven to 480°F (250°C).

  7. Prepare Toppings: Cube or grate the mozzarella. Prepare the tomatoes by peeling, seeding, and dicing them (concassé).

  8. Assemble the Pizza: Drizzle the dough with extra virgin olive oil. Distribute the mozzarella and tomato concassé evenly over the dough.

  9. Add Finishing Touches: Arrange basil leaves on top. Season with salt and pepper, and drizzle with a little more extra virgin olive oil.

  10. Bake: Bake for 20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Easy Mini Margherita Pizzas

This recipe guides you through making delicious mini Margherita pizzas from scratch. It’s perfect for a quick snack, appetizer, or even a fun meal.

Ingredients

For the Dough:

  • 3 1/3 cups (about 500 grams) all-purpose flour
  • 1/2 cup (about 125 ml) warm water
  • 1 tablespoon (about 15 grams) active dry yeast
  • 1 teaspoon (about 5 grams) salt
  • 2 tablespoons (about 30 ml) olive oil

For the Toppings:

  • Mozzarella cheese
  • Pizza sauce (or concasse sauce)
  • Fresh basil leaves
  • Sliced tomatoes
  • Ground black pepper

Instructions

1. Activate the Yeast: In a small bowl, combine the warm water, yeast, and two tablespoons of flour. Cover and let rest for 30 minutes, or until foamy.

2. Make the Dough: On a lightly floured surface, create a well with the remaining flour. Sprinkle the salt around the edges of the well. Pour the yeast mixture into the center. Gradually incorporate the flour into the yeast mixture, kneading and adding the olive oil until a smooth, elastic dough forms.

3. Let the Dough Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

4. Prepare the Mini Pizzas: Preheat oven to 350°F (180°C). Divide the dough into smaller portions (approximately 209 grams each). On a floured surface, roll out each portion into a thin circle.

5. Add Toppings: Spread pizza sauce (or concasse sauce) over each mini pizza crust. Top with mozzarella cheese, tomato slices, and a sprinkle of black pepper.

6. Bake: Bake for 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Garnish with fresh basil leaves after baking.

Classic Margherita Pizza Recipe

This recipe guides you through making a delicious and authentic Margherita pizza. With just a few simple ingredients and steps, you can create this Italian classic in your own kitchen.

Ingredients

  • 3 1/3 cups pizza dough (about 420 grams)
  • 1 1/3 cups mozzarella cheese (about 150 grams)
  • 150 grams ripe tomatoes
  • 12 fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Prepare the Dough and Oven: Preheat your oven to 480°F (250°C). Roll out the pizza dough to your desired thickness and place it on a greased baking sheet.

  2. Add the Cheese and Tomatoes: Evenly distribute the mozzarella cheese over the pizza dough. Dice the ripe tomatoes and scatter them over the cheese.

  3. Bake and Garnish: Place the pizza in the preheated oven and bake until the crust is golden brown and the cheese is melted and bubbly. Once baked, add the fresh basil leaves. Season with salt and pepper, and drizzle with extra virgin olive oil.

Classic Margherita Pizza: A Step-by-Step Recipe

This recipe guides you through making a delicious Margherita pizza from scratch, including preparing the dough and assembling the classic toppings.

Ingredients

For the Dough:

  • 3 1/3 cups (about 500 grams) all-purpose flour
  • 1 ounce (about 30 grams) fresh yeast
  • 1/2 teaspoon salt
  • 1/2 cup (about 125 ml) warm water
  • Olive oil, as needed

For the Pizza:

  • 5 ounces (about 150 grams) mozzarella cheese
  • 5 ounces (about 150 grams) ripe tomatoes
  • 12 fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • Salt, to taste
  • Pepper, to taste

Instructions

1. Prepare the Yeast: In a small bowl, dissolve the yeast in warm water. Add 2-3 tablespoons of flour and stir until smooth. Cover and let rise in a warm place for 30 minutes.

2. Make the Dough: Sift the remaining flour and combine it with the yeast mixture. Add salt and knead vigorously until a smooth, soft dough forms. Let it ferment for one hour.

3. Prepare the Toppings: While the dough rises, cube the mozzarella cheese. Prepare a simple tomato sauce by crushing the ripe tomatoes and seasoning with salt and pepper. (Tomato puree can be added for a richer sauce.)

4. Assemble the Pizza: Lightly flour a work surface. Roll out the fermented dough. Spread the tomato sauce evenly over the dough. Top with mozzarella cubes, fresh basil leaves, and a drizzle of extra virgin olive oil.

5. Bake the Pizza: Place the prepared pizza on a baking sheet. Bake in a preheated oven at 480°F (250°C) for approximately 25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

6. Serve and Enjoy: Slice and serve your freshly baked Margherita pizza immediately.

Classic Margherita Pizza Recipe

This recipe guides you through making a delicious Margherita pizza from scratch. With a few simple ingredients and steps, you’ll be enjoying this Italian classic in no time.

Ingredients

  • Pizza dough (as needed)
  • 4 cups mozzarella cheese (500 grams)
  • 4 cups ripe tomatoes (500 grams)
  • 1/2 onion
  • Salt (to taste)
  • Pepper (to taste)
  • 3 tablespoons olive oil
  • 30 fresh basil leaves

Instructions

  1. Make the Sauce: Prepare tomato concassé (peeled, seeded, and chopped tomatoes). Blend the concassé with salt, pepper, and onion. Cook this mixture over medium heat, and finally, stir in 9 basil leaves.

  2. Prepare the Dough: Lightly flour your work surface and roll out the pizza dough to fit your baking sheet. Aim for a thickness of about 1/5 inch (0.5 cm).

  3. Transfer and Oil the Dough: Carefully transfer the rolled-out dough to the baking sheet. Brush it with olive oil and remove any excess dough hanging over the edges.

  4. Add the Sauce: Evenly spread the tomato sauce over the prepared pizza dough.

  5. Cheese and Basil: Sprinkle the mozzarella cheese generously over the sauce. Distribute the remaining basil leaves on top of the cheese.

  6. Bake: Bake the pizza in a preheated oven at 350°F (180°C) for 40 minutes.

  7. Serve: Remove the baked pizza from the oven and let it cool slightly before slicing and serving.

Classic Margherita Pizza Recipe

This recipe guides you through making a delicious Margherita pizza with simple, fresh ingredients.

Ingredients

  • Pizza dough (as needed)
  • 5 1/3 oz (150g) mozzarella cheese
  • 5 1/3 oz (150g) ripe tomatoes
  • Fresh basil leaves (to taste)
  • 3 tablespoons olive oil
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  1. Preheat your oven to 480°F (250°C). This is crucial for a crispy crust.

  2. Prepare your toppings: Cut the mozzarella cheese into cubes and dice the tomatoes.

  3. Roll out the pizza dough: Aim for a thickness of approximately 1/5 inch (0.5 cm).

  4. Assemble the pizza: Lightly brush the dough with olive oil. Evenly distribute the cubed mozzarella and diced tomatoes over the surface.

  5. Add the finishing touches: Place fresh basil leaves on top, season with salt and pepper, and drizzle with a bit more olive oil.

  6. Bake for approximately 20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

History of Pizza Margherita

Pizza Margherita, a timeless classic, boasts a rich history intertwined with Italian royalty. This iconic pizza, adorned with the colors of the Italian flag—red (tomato), white (mozzarella), and green (basil)—is more than just a delicious meal; it’s a symbol of culinary heritage.

The story begins in 1889 when Queen Margherita of Savoy, tired of the elaborate French haute cuisine, desired something simpler. Neapolitan pizzamaker Raffaele Esposito was summoned to the royal palace to prepare a selection of pizzas. Legend has it that the Queen favored a pizza topped with tomatoes, mozzarella, and basil, resembling the Italian flag. This patriotic combination resonated with her, and thus, the Pizza Margherita was born.

While some debate the complete accuracy of this origin story, its popularity cemented Pizza Margherita as a national dish. Esposito’s pizzeria, Brandi, still operates in Naples and proudly proclaims its connection to this royal creation. This simple yet elegant combination of ingredients continues to be a worldwide favorite, reminding us of the enduring legacy of a queen’s craving and a pizzamaker’s ingenuity.

Nutritional Content and Benefits of Pizza Margherita

Pizza Margherita, with its simple ingredients, offers a surprisingly balanced nutritional profile. A typical slice provides carbohydrates from the crust, protein from the cheese, and vitamins and minerals from the tomatoes and basil. It’s a good source of lycopene, a powerful antioxidant found in tomatoes, known for its potential cancer-fighting properties.

The cheese contributes calcium and protein, while the crust provides dietary fiber, though the amount varies depending on the type of flour used. Whole wheat crusts offer a more significant fiber boost.

While pizza is often seen as an indulgence, a Margherita pizza can be a relatively healthy choice when consumed in moderation. Focusing on fresh, high-quality ingredients and controlling portion sizes can maximize the nutritional benefits.

Portion control is key when considering any food’s impact on your diet. Balancing your pizza intake with other nutritious foods helps ensure a well-rounded diet. Enjoying a slice or two of Margherita pizza as part of a balanced meal can be a delicious and satisfying way to incorporate a variety of nutrients into your diet.

Tips for Choosing Quality Mozzarella

Since mozzarella is the star of a Margherita pizza, choosing the right kind is crucial. Look for fresh mozzarella, preferably sold in liquid. This type, often labeled as fior di latte, has a delicate, milky flavor and a soft, creamy texture that melts beautifully.

Avoid pre-shredded mozzarella as it often contains added starches that can hinder proper melting and create a less desirable texture.

If fresh mozzarella isn’t available, consider using low-moisture mozzarella, often called “pizza mozzarella”. While it lacks the fresh milky flavor, it melts consistently and provides a good stretchy pull.

When checking fresh mozzarella, ensure it has a clean, milky aroma. A slightly tangy scent is normal, but any sour or off-putting odors should be avoided. The texture should be soft and yielding, not hard or rubbery. Pay attention to the expiration date for freshness.

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