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Italian

Pizza Margherita

Pizza Margherita uses a proofed homemade base, tomato puree, mozzarella, basil, and olive oil for a simple classic Italian pizza.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Pizza Margherita

1 hr 35 mintotal

35 min hands-on1 hr hands-off

Prep 20 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Oven.

Includes 1 hour of dough proofing time. Start the dough first, then preheat the tray well so the base crisps quickly in the hot oven.

Method

  1. Mix the measured warm water, sugar, and yeast. Let it stand until lightly foamy.

  2. Combine the measured flour and salt. Add the yeast mixture and part of the measured olive oil, then knead into a soft dough.

  3. Cover the dough and let it proof until visibly puffy.

  4. Preheat the oven to 240°C. Place a baking tray inside while the oven heats.

  5. Stretch the dough into a thin round or oval base on a lightly floured surface.

  6. Spread the measured tomato puree over the base, leaving a small border. Add the mozzarella and drizzle the remaining olive oil.

  7. Bake on the hot tray until the crust is browned at the edges and the cheese is melted.

  8. Top with basil leaves after baking and serve hot.

How to tell it's done

The crust should be lightly crisp at the edges, soft inside, and the cheese should be melted without drying out.

Getting it right

Tip

Bake on a fully preheated tray so the base starts crisping as soon as it enters the oven.

What to serve it with

Serve hot, cut into wedges, with a simple salad or soup.

Common mistakes

The pizza base stays pale or soft underneath.
Proof the dough until puffy, stretch it thin, and bake on a fully preheated tray.

Substitutions

  • Regular olive oil can replace extra virgin olive oil, with a milder flavor.
  • Use packaged pizza sauce only if the label suits your dietary and allergen needs; it may change the flavor and allergen profile.
  • Processed cheese can melt differently from mozzarella and will make the recipe less classic.

Storing and reheating

Refrigerate leftover pizza for up to 3 days. Reheat in a hot oven or covered pan to revive the base; freeze baked slices for up to 1 month.