Homemade Pizza Margherita
Make a home-oven Margherita pizza with a simple yeast dough, tomato sauce, fresh mozzarella, and basil on a preheated baking sheet.
- Prep time
- 25 min
- Cook time
- 14 min
- Total time
- 1 hr 54 min
- Servings
- 4
This single large pizza is designed for a home oven and a sturdy sheet pan. Draining fresh mozzarella prevents puddles on the crust, while a thin layer of tomato keeps the center manageable. The dough should feel soft and slightly tacky after kneading. Rising time assumes a comfortably warm kitchen; cooler rooms may need longer.
Give pizza dough the time it needs
A short ingredient list does not make this an instant dinner. Include the dough's rising time and the oven preheat in your plan. Dough expands differently in a cool and a warm kitchen, so read the visual cues in the method as well as the clock.
Keep the toppings restrained. Too much wet tomato or cheese can make a homemade pizza harder to cook through in the center. Shape the dough gently, add the specified toppings, and use the safe baking surface and temperature described below.
Troubleshooting this recipe
Why is my pizza soggy in the middle?
A thick center, excess wet toppings, or an underheated oven can leave the base soft. Follow the dough thickness and preheat guidance, and do not add a heavy layer of extra sauce.
Can I use a store-bought dough?
Yes, but follow that dough's instructions for handling and proofing. The toppings can stay similar; the rising and baking behavior may not match this homemade dough exactly.
Homemade Pizza Margherita
Serves 4 · Prep 25 min · Cook 14 min · Rest 1 hr 15 min · Total 1 hr 54 min
Ingredients
Step-by-step instructions
- Mix flour, yeast, and 3/4 teaspoon salt. Add water and 2 teaspoons oil. Knead for 8 minutes until smooth. Cover and rise for 60 minutes, until nearly doubled.
- Heat oven to 475°F (245°C) with an inverted heavy baking sheet inside. Stretch dough on parchment into a 12-inch (30 cm) circle. Rest for 15 minutes.
- Mix tomatoes with remaining salt and oil. Spread over dough, leaving a narrow border. Arrange mozzarella on top.
- Slide pizza and parchment onto the hot sheet, using parchment rated for this temperature. Bake for 12 to 14 minutes, until browned underneath and bubbling on top.
- Scatter basil over the hot pizza and slice.
A few kitchen notes
- Pat the drained mozzarella dry before topping the dough.
Ingredient substitutions
- Use 5 ounces (140 g) low-moisture mozzarella if fresh is unavailable.
Storage & reheating
Refrigerate within 2 hours for 3 days. Reheat until hot throughout on a preheated baking sheet.
What to serve with it
Serve with peppery arugula and a light vinaigrette.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Homemade Pizza Margherita ahead?
Refrigerate within 2 hours for 3 days. Reheat until hot throughout on a preheated baking sheet.
What if I can’t find an ingredient?
Use 5 ounces (140 g) low-moisture mozzarella if fresh is unavailable.
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