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Pizza Margherita That Rivals Any Pizzeria

Okay, I am *so* excited to share this recipe because it’s hands-down one of my all-time favorites—simple, fresh, and downright irresistible. Picture this: that crispy, golden crust with bubbling mozzarella and bright, fragrant basil leaves that hit your nose before your taste buds. It’s the kind of pizza that makes you want to throw on an apron, blast some Italian tunes, and just lose yourself in the magic of homemade goodness. Trust me, once you make this, ordering takeout will feel like a distant memory!

Quick Facts

Yield: Serves 2-3
Prep Time: 20 minutes (plus dough rising time)
Cook Time: 12-15 minutes
Total Time: About 1.5 hours (including dough rise)

Ingredients

For the Main Dish:

1 ½ cups warm water (about 110°F)
2 ¼ tsp active dry yeast (1 packet)
3 ½ cups all-purpose flour
1 tsp sugar
1 tsp salt
2 tbsp olive oil
8 oz fresh mozzarella, sliced
Fresh basil leaves (about 20 leaves)
Extra olive oil for drizzling

For the Sauce / Garnish:

1 cup crushed San Marzano tomatoes (or good-quality canned whole tomatoes, crushed by hand)
1 clove garlic, minced
Salt to taste
1 tbsp olive oil
Freshly ground black pepper (optional)

How I Make It

Step 1:

Start by activating your yeast! In a small bowl, combine the warm water with the sugar and yeast. Give it a gentle stir and let it sit for 5-10 minutes until it’s frothy and smelling slightly yeasty—that’s how you know it’s alive and kicking.

Step 2:

In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture along with the olive oil. Begin mixing with a wooden spoon or your hands until the dough starts to come together.

Step 3:

Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, but still slightly tacky. If it’s sticky, add flour a tablespoon at a time (but be careful not to overdo it).

Step 4:

Place the dough in a clean lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm spot for about an hour, or until it’s doubled in size.

Step 5:

While the dough rises, whip up your sauce by heating olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant (about 30 seconds). Pour in the crushed tomatoes, season with salt and optionally black pepper, then simmer for about 15 minutes, stirring occasionally for a rich, bright sauce.

Step 6:

Preheat your oven to 500°F (yes, really hot!) and if you have a pizza stone, place it inside to heat. Punch down the dough and stretch it out on a floured surface to about 12 inches in diameter. Spread a thin layer of your tomato sauce over the dough, then add slices of fresh mozzarella evenly. Slide the pizza onto your hot stone or baking sheet and bake for 10-15 minutes, until the crust is crisp and golden and the cheese is bubbling with golden spots. Pull it out, scatter fresh basil leaves on top, drizzle with olive oil, slice, and dig in!

Variations & Tips

Use bread flour for an extra chewy crust.
Add a pinch of red pepper flakes on the sauce for a spicy kick.
If you don’t have fresh mozzarella, bocconcini or shredded low-moisture mozzarella work too.
Try adding a drizzle of balsamic glaze for a tangy-sweet finish.
For an even crispier crust, pre-bake the dough for 5 minutes before adding toppings.
Use a pizza peel or a flat baking sheet to transfer your pizza onto the stone safely.

How I Like to Serve It

This Pizza Margherita is perfect for a cozy Friday night at home paired with a crisp green salad and a chilled glass of white wine. It’s also a crowd-pleaser at casual get-togethers or game days — everyone loves the classic combo of melty cheese and fresh basil. For summer, I sprinkle extra basil and pop it on the patio for a touch of al fresco magic.

Notes

Store leftover pizza in an airtight container in the fridge for up to 3 days.
Reheat leftovers in a hot skillet or the oven to keep the crust crisp instead of soggy.

Closing: Every time you make this pizza, you’ll get that perfect crispy crust and fresh, simple flavors that remind you why homemade beats delivery hands down.