A margherita pizza recipe gives you a thin, round pizza topped with tomato sauce, fresh mozzarella, basil and olive oil. Use hand-crushed tomatoes, good cheese and a very hot oven, and the pizza cooks in a minute or two. The method is simple, so the quality of each step matters more than the number of ingredients.
The dough rest time and the oven heat decide most of the result. Home ovens need a longer preheat than a wood-fired oven, and a stone or steel helps the base turn crisp.
What Makes a Margherita Pizza a Margherita
A classic margherita pizza recipe has three toppings: tomato sauce, mozzarella and fresh basil, finished with olive oil. The classic Neapolitan version, covered in our Neapolitan pizza recipe, is built this way, and the AVPN standard describes each of those toppings.
Because the recipe has so few toppings, every one shows. A thin, watery sauce or a heavy layer of wet cheese will make the center soggy. A good margherita pizza recipe focuses on quality ingredients and balance, not on adding more toppings.
Because nothing hides the crust, the margherita is also a simple test of a pizza. You can judge the dough, the bake and the balance of sauce and cheese at a glance. Many home cooks start with this pizza before they try heavier toppings. If you want a pizza without tomato sauce, a garlic-and-ricotta white pizza builds on olive oil, ricotta and mozzarella instead. Another tomato-and-cheese pie to try is grandma pizza, a thin rectangular style baked in a sheet pan.
Margherita Pizza Recipe Ratios for Dough, Sauce and Cheese
For a margherita pizza recipe with one liter of water, the official Neapolitan standard uses 1.6 to 1.8 kg of flour (farina 00 or 0, see what 00 flour is), 40 to 60 g of sea salt and 0.1 to 3 g of fresh brewer’s yeast. That works out to roughly 55 to 62 percent hydration, which is a useful starting point for a home dough. You can read the full AVPN Neapolitan pizza rules in Italian, or the English 2024 regulation.
| Component | Neapolitan reference |
|---|---|
| Flour (farina 00 or 0) | 1.6 to 1.8 kg per liter of water |
| Sea salt | 40 to 60 g per liter of water |
| Fresh brewer’s yeast | 0.1 to 3 g per liter of water |
| Total fermentation | 12 to 24 hours |
For the sauce in this margherita pizza recipe, use hand-crushed peeled tomatoes. The standard asks for a sauce that is not dense, with pieces still visible. Spread a thin layer, not a thick one, so the base can cook through. San Marzano tomatoes are a common choice, and the same method works with any good whole peeled tomato.
For the cheese in a margherita pizza recipe, you can use buffalo mozzarella cut into slices or fior di latte cut into strips. Fresh mozzarella holds a lot of water, so drain it and pat it dry before it goes on the dough.
Margherita Pizza Recipe: Step-by-Step Method at Home
Make the dough ahead, then stretch, top and bake this margherita pizza recipe in a short sequence. The steps below follow the order used in most Neapolitan-style home recipes.
- Mix flour, water, salt and yeast, then knead until the dough is smooth and elastic.
- Let the dough rest covered with a damp cloth, so the surface does not form a dry crust. The AVPN’s 2024 regulation sets 12 to 24 hours of total fermentation.
- Shortly before baking, divide the dough, shape each ball and let it rise at room temperature.
- Stretch the dough by hand on a floured surface, keeping the center thinner than the edge. Move it to a peel dusted with flour or fine semolina.
- Spread a thin layer of hand-crushed tomatoes, then add drained mozzarella in an even layer.
- Slide the pizza into the oven and bake. When it comes out, add fresh basil leaves and a spiral of extra virgin olive oil.
Add the basil after baking in this margherita pizza recipe if you want it bright and green. Basil placed under the cheese can turn dark in a very hot oven. A light hand with the sauce and cheese matters more than any single step.
Shape the dough gently. Pressing out all the air makes the crust dense, so use your fingertips and let the dough relax if it springs back. A few minutes of rest makes the next stretch easier. Keep the center slightly thinner than the edge, because the rim is what gives the crust its puffed, airy structure.
Oven Temperature and Baking Time
Baking a margherita pizza recipe in a wood-fired Neapolitan oven means temperatures between 430 and 480 °C (see wood pizza oven temperature for how to reach them), and the AVPN standard gives a bake time of 60 to 90 seconds. Most home ovens cannot reach that heat, so the timing changes. Preheat the oven with the stone or steel inside at its highest setting for longer than you think, and compare with the pizza oven temperature guide. Expect a longer bake and turn the pizza once or twice so the crust browns evenly.
| Oven type | Temperature | Bake time |
|---|---|---|
| Wood-fired Neapolitan oven | 430 to 480 °C | 60 to 90 seconds |
| Pizza oven (gas or electric) | Highest setting, with stone or steel | Follow the oven maker’s guidance, turn during the bake |
| Regular home oven | Highest setting, with stone or steel | Until the crust is golden and the cheese bubbles |
An infrared thermometer helps you check the stone surface before you bake. Aim for the stone to be fully hot, not just the air inside the oven. If the stone is cool, the base will be pale and soft, even if the top looks finished.
Margherita Pizza in an Ooni Oven
Ooni’s own margherita pizza recipe makes one 12-inch or 16-inch pizza and cooks in 1 to 2 minutes, so check that your oven fits the size, as in the Ooni Koda 12 dimensions guide. The recipe also asks for the dough to rise at room temperature for about 4 hours before the oven is fired. You can compare the steps with Ooni’s margherita recipe.
The same rules apply in a pizza oven, with a few points to watch:
- Let the oven reach full heat before you slide the pizza in.
- Use a thin layer of sauce and drained cheese.
- Turn the pizza during the bake so the crust colors evenly.
- Do not pile toppings in the center, where moisture collects.
Watch the crust rather than the clock. A pizza oven gives a short, intense bake, so the cheese should melt and the edge should color in the time the oven allows. If the base looks pale, let the stone recover before you bake the next pizza, and clean it afterward as described in how to clean a pizza stone.
Common Mistakes With Margherita Pizza
Most failed margherita pizza recipes come from too much moisture or too little heat. Wet tomato sauce and fresh cheese release water, so the center can stay soft. A cool stone has the same effect on the base.
Another common mistake is rushing the dough. A short rest produces a dense, tight crust, and a dough that is still cold from the fridge will not stretch evenly either. Give the dough time to reach room temperature before you shape it. The AVPN standard allows a long fermentation for good reason, because it gives the dough time to develop flavor and structure.
Frequently Asked Questions
Can I use store-bought pizza dough for a margherita pizza recipe?
Yes, store-bought dough is a practical shortcut for a margherita pizza recipe. Let it come to room temperature before you stretch it, so it is easier to shape. Stretch it gently by hand to keep some of the air in the dough. If you are new to baking pizza, our beginner guide to pizza at home covers the gear and basic steps.
Should I use buffalo mozzarella or fior di latte?
Both are used in the Neapolitan standard. Buffalo mozzarella is sliced, and fior di latte is cut into strips. Choose one, drain it well and spread it evenly over the sauce.
Why is my margherita pizza recipe soggy in the middle?
Too much sauce or wet cheese is the usual cause. Use a thin layer of sauce, drain the mozzarella and bake on a hot stone or steel so the base cooks quickly.
How long should margherita pizza dough rest?
The AVPN’s 2024 regulation sets 12 to 24 hours of total fermentation for Neapolitan dough. Ooni’s recipe uses a shorter rise of about 4 hours at room temperature. A longer rest usually gives more flavor.
Can I make margherita pizza in a regular oven?
Yes. Preheat the oven with a stone or steel inside at its highest setting for longer than you think, then bake until the crust is golden and the cheese bubbles.
Keep this margherita pizza recipe simple and let the ingredients do the work. Start with a dough you can rest for a day, then focus on a thin sauce and well-drained cheese. Once those two are right, the oven setting is the next thing to tune.