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Perfect Crispy Margherita Pizza Recipe Easy Homemade Delight

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A homemade Margherita pizza with a crispy crust, fresh basil-infused tomato sauce, and gooey mozzarella that delivers authentic Italian street food flavor in under 30 minutes.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 tsp active dry yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 cup (240ml) warm water (about 110°F/43°C)
  • 1 cup (240g) canned crushed tomatoes
  • 1 clove garlic, minced
  • 1 tbsp fresh basil, finely chopped (half folded into sauce, half for topping)
  • Salt and pepper to taste
  • 1 tsp olive oil (for sauce)
  • 8 oz (225g) fresh mozzarella, sliced and patted dry
  • Fresh basil leaves (for garnish)
  • Extra virgin olive oil for drizzling
  • Optional: pinch of red pepper flakes

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F/43°C), sugar, and yeast. Let it sit for 5–7 minutes until foamy.
  2. Make the dough: In a large mixing bowl, whisk together flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic.
  4. Let it rise: Lightly oil a bowl, place the dough inside, cover with a clean towel, and let it rise in a warm spot for 1–1.5 hours or until doubled in size.
  5. Prepare the sauce: Heat olive oil in a small saucepan over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Stir in crushed tomatoes and half the chopped basil. Simmer gently for 10 minutes, seasoning with salt and pepper. Remove from heat and let cool.
  6. Preheat your oven: Place a pizza stone or baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes.
  7. Shape the dough: Punch down the risen dough and transfer to a floured surface. Roll or stretch into a 12-inch (30 cm) circle. Transfer carefully onto a piece of parchment paper.
  8. Assemble the pizza: Spread an even layer of the basil-infused tomato sauce over the dough, leaving a 1-inch border. Distribute mozzarella slices evenly over the sauce. Brush the edges of the crust with olive oil.
  9. Bake: Slide the pizza (with parchment) onto the preheated stone or baking sheet. Bake for 12–15 minutes until crust is golden and cheese is bubbling with a hint of brown.
  10. Finish and serve: Remove pizza from oven and immediately scatter fresh basil leaves on top. Drizzle with extra virgin olive oil and sprinkle with red pepper flakes if desired. Let rest 2 minutes before slicing.

Notes

Use warm water at about 110°F for yeast activation. Pat mozzarella dry to avoid soggy pizza. Preheat oven and pizza stone thoroughly for a crispy crust. Brush crust edges with olive oil for extra golden crispness. Tent pizza with foil if cheese browns too fast. Dough can be prepared ahead and refrigerated overnight.

Nutrition

Keywords: Margherita pizza, crispy pizza crust, homemade pizza, basil pizza, easy pizza recipe, Italian pizza, mozzarella pizza

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