Classic Margherita Pizza
Enjoy a taste of Italy with this quick and easy Classic Margherita Pizza recipe. Featuring a crispy crust, tangy crushed tomatoes, fresh mozzarella, and aromatic basil, it's perfect for a weeknight meal or entertaining.
Equipment
- Pizza stone or steel
- Pizza peel
- Cutting board
Ingredients
Pizza Dough
- 1 ball store-bought pizza dough at room temperature
Sauce & Cheese
- 1/4 cup crushed tomatoes or your favorite pizza sauce low moisture
- 4 oz fresh mozzarella patted dry and torn into small pieces
For Assembly & Garnish
- 1 tablespoon olive oil
- 1/4 teaspoon salt for dough if making from scratch
- Fresh basil leaves for garnish
- Semolina flour or cornmeal for dusting
Instructions
Preparation
- Preheat your oven to its highest setting (500-550°F / 260-290°C) with a pizza stone or steel inside for at least one hour.
Assemble the Pizza
- Generously dust your pizza peel with semolina flour or cornmeal. Gently stretch the room-temperature dough into a 10-12 inch circle on the floured peel, avoiding overworking it.
- Spread the crushed tomatoes evenly over the dough, leaving a small border for the crust. Distribute the torn fresh mozzarella evenly over the sauce.
Bake and Serve
- Carefully slide the pizza from the peel onto the preheated pizza stone/steel in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Using the pizza peel, carefully remove the pizza from the oven and let it rest on a cutting board for 2-3 minutes. Garnish with fresh basil leaves, then slice and serve immediately.
Notes
For a crispier crust, ensure your pizza stone or steel is thoroughly preheated. Do not overload the pizza with toppings, as this can make it soggy and difficult to transfer.