Margherita Pizza Recipe- Learn Like a Pro

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Margherita Pizza Recipe- Learn Like a Pro:-It is true that pizza can make a bad day feel better, and there is nothing more satisfying than a slice of margherita pizza that is cooked to perfection. After reading this recipe, you will be able to prepare it at home whenever the desire arises.

Margherita Pizza Recipe- Learn Like a Pro



Using this straightforward recipe, you can make a traditional margherita pizza at home. This pizza from Neapolitan is not only delicious but also very simple to prepare. 2 pizzas with a diameter of 11 inches each are produced by this recipe.




  • 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
  • 1 large can (28 ounces) whole San Marzano tomatoes
  • 12 ounces (dry weight) ovoline-type mozzarella or other fresh mozzarella balls, ideally water-packed
  • Handful of fresh basil, thinly sliced plus small leaves
  • Additional garnishes: Drizzle of extra-virgin olive oil, flaky sea salt or kosher salt and optional red pepper flakes



  • The oven should be preheated to 500 degrees Fahrenheit, and a rack should be placed in the upper third of the freezer.
  • Place a baking stone or baking steel on the upper rack of the oven if you are going to use either of these. From step 5 onward, prepare the dough.


  • A medium-sized mixing bowl should be placed in the sink, and the canned tomatoes, with all of their juices, should be poured into the bowl.
  • The tomatoes should be crushed by hand.


  • Every pizza should have approximately half a cup of tomato sauce spread evenly over it, with a gap of approximately one inch around the perimeter.
  • If your mozzarella is packed in water, remove the water from the mozzarella and pat it dry with a clean tea towel or paper towels. Continue until the mozzarella is completely dry.


  • When working with large mozzarella balls, it is best to tear them into smaller balls measuring one inch in diameter.
  • If you want the mozzarella to melt towards the edges of the pizza, you should concentrate it a little bit more in the middle of the pizza. Distribute the mozzarella over the pizza.


  • Individual pizzas should be baked on the top rack until the crust is golden and the cheese is just beginning to turn golden, which should take approximately ten to twelve minutes (or significantly less time if you are using a baking stone or steel; just make sure to keep an eye on it).


  • An abundance of fresh basil should be sprinkled on top of each pizza, and then, if you so desire, a light drizzle of olive oil should be applied in a back-and-forth motion, followed by a sprinkle of salt and red pepper flakes.
  • Cut and savour the meal. You can store any leftover pizza in the refrigerator for up to four days without any problems.



  • MAKE IT DAIRY FREE/VEGAN: A vegan sour cream drizzled across the pizza both before and after it is baked would be a delicious addition to this pizza, despite the fact that it is very unconventional. Simply leave out the Parmesan cheese from the recipe for the pizza crust.


  • MAKE IT GLUTEN FREE: You can make it gluten-free by using your preferred pizza dough, whether it is homemade or purchased from the store.


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