Name: Italian Margherita Pizza with Fresh Basil Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 32 min
Yield: 2
Cuisine: Italian
Ingredients: 3 cups (about 400g) Tipo 00 flour (or all-purpose/bread flour); 1 cup (240ml) warm water (about 105–115°F); 1 tsp active dry yeast; 1 tsp sea salt; 1 tsp olive oil (optional for easier handling); 1 can (14–28 oz) whole San Marzano tomatoes, crushed by hand; Pinch of sea salt; Drizzle of extra-virgin olive oil; 6–8 oz fresh mozzarella, sliced or torn, patted dry; Large handful fresh basil leaves; Extra-virgin olive oil for drizzling; Optional: Pinch of flaky sea salt for finishing

The Italian Margherita Pizza with Fresh Basil is the epitome of simple Italian elegance. This classic Neapolitan-style pizza features a thin, chewy homemade crust topped with vibrant San Marzano tomato sauce, creamy fresh mozzarella, fragrant basil leaves, and a drizzle of extra-virgin olive oil. It’s a timeless favorite that highlights quality ingredients in perfect harmony.

Why You’ll Love This Recipe

You’ll fall head over heels for this Margherita pizza because it’s incredibly straightforward yet delivers restaurant-quality results right in your home kitchen. The beauty lies in its minimalism—fresh, high-quality ingredients shine without overwhelming flavors or complicated steps.

The dough develops a beautifully blistered, chewy crust with those signature airy pockets when baked hot and fast. The sweet-tangy San Marzano tomatoes pair perfectly with milky mozzarella that melts into gooey perfection, while fresh basil adds a burst of herbal aroma that fills your kitchen.

It’s satisfying, light, and endlessly craveable—whether you’re feeding a crowd or treating yourself to a cozy night in. Plus, making it from scratch gives that proud, homemade touch, and it’s naturally vegetarian (easily vegan-adaptable). Once you taste the real deal, store-bought versions just won’t compare!

Yield: serves 2

Italian Margherita Pizza with Fresh Basil Recipe

Classic Neapolitan Margherita: thin crust, San Marzano sauce, fresh mozzarella, basil, olive oil—simple, fresh perfection.

Prep Time 20 minutes

Cook Time 12 minutes

Additional Time 2 hours

Total Time 2 hours 32 minutes

Ingredients

For the dough (makes 2 pizzas):

3 cups (about 400g) Tipo 00 flour (or all-purpose/bread flour)
1 cup (240ml) warm water (about 105–115°F)
1 tsp active dry yeast
1 tsp sea salt
1 tsp olive oil (optional for easier handling)

For the sauce:

1 can (14–28 oz) whole San Marzano tomatoes, crushed by hand
Pinch of sea salt
Drizzle of extra-virgin olive oil

Toppings:

6–8 oz fresh mozzarella, sliced or torn, patted dry
Large handful fresh basil leaves
Extra-virgin olive oil for drizzling
Optional: Pinch of flaky sea salt for finishing

Instructions

Wake up the yeast — In a large bowl, mix warm water with yeast and a pinch of sugar (if using). Let it sit 5–10 minutes until foamy and happy—this means your dough will rise beautifully!
Build the dough — Add flour and salt to the yeast mixture. Stir until shaggy, then knead on a floured surface for 8–10 minutes until smooth and elastic. It should feel soft and slightly tacky.
Let it rise — Place dough in an oiled bowl, cover with a damp cloth or plastic, and let rise in a warm spot for 1–2 hours (or fridge overnight for deeper flavor). It'll double in size—pure magic!
Prep your oven — Crank it to max (500–550°F), place a pizza stone or baking sheet inside, and preheat for at least 45 minutes. Hot oven = blistered perfection!
Make the simple sauce — Crush tomatoes in a bowl with salt and a splash of olive oil. No cooking needed—fresh and vibrant is the Italian way.
Stretch the dough — Divide risen dough in two. On floured surface (or semolina-dusted), gently stretch each into 10–12 inch rounds by hand—keep it thin in the center with a puffy rim. No rolling pin!
Assemble with love — Slide dough onto parchment/peel. Spread thin layer of sauce (about ¼ cup per pizza), leaving a border. Scatter torn mozzarella evenly—don't overdo it!
Bake to bubbly bliss — Transfer to hot stone (parchment helps). Bake 8–12 minutes until crust is golden, cheese melted and spotted. Watch for those gorgeous leopard spots!
Finish with freshness — Remove from oven, immediately scatter fresh basil leaves (they'll perfume everything), and drizzle generously with extra-virgin olive oil.
Slice and savor — Sprinkle flaky salt if desired, slice into wedges, and dig in while hot—the basil aroma and gooey cheese are irresistible!

Notes

For authentic Neapolitan texture, high heat and minimal toppings are crucial—resist the urge to pile on!
If mozzarella releases too much water, drain slices ahead.
Basil burns easily, so add post-bake for bright color and flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1405Total Fat 7gSaturated Fat 1gUnsaturated Fat 6gSodium 1126mgCarbohydrates 292gFiber 12gSugar 3gProtein 40g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use the highest oven temperature possible (ideally 500–550°F/260–290°C) and preheat a pizza stone or baking steel for at least 45–60 minutes for that authentic crispy bottom and charred edges without undercooking the top.
Don’t overload with sauce or cheese—less is more to avoid a soggy pizza; aim for thin, even layers.
Pat fresh mozzarella dry with paper towels to remove excess moisture and prevent wateriness.
Stretch dough gently by hand (no rolling pin!) to preserve air bubbles for a light, airy texture.
Add basil after baking or very late to keep it bright green and aromatic instead of wilted/burnt.
Dust your peel or parchment with semolina or cornmeal for easy sliding into the oven.
For best flavor, let dough rise slowly in the fridge overnight if time allows.
Use room-temperature ingredients for even cooking and better melt.

Ingredients Notes

The magic of authentic Margherita pizza comes from premium, simple components. Start with Tipo 00 flour (or high-quality all-purpose/bread flour substitute)—it’s finely milled for that signature tender-chewy Neapolitan crust.

Fresh yeast or active dry yeast gives reliable rise without overpowering flavor. San Marzano tomatoes are key for their sweet, low-acidity profile; crush them by hand or pulse lightly for a rustic sauce. Fresh mozzarella (fior di latte or buffalo) melts beautifully creamy—avoid pre-shredded, which has anti-caking agents that affect texture.

Fresh basil leaves provide peppery, anise-like notes; pick young, vibrant ones. Extra-virgin olive oil adds fruity richness—drizzle post-bake for best aroma. Sea salt enhances everything without overpowering. These few ingredients prove that quality trumps quantity in Italian cooking.

Variations and Substitutions

Stay true to tradition or tweak for your needs. For gluten-free, use a certified GF pizza dough mix or cauliflower crust (texture changes significantly). Swap fresh mozzarella for low-moisture shredded if you want less weepiness in a home oven, or try burrata for ultra-creamy indulgence (add after baking).

No San Marzano? Use quality crushed Italian plum tomatoes—add a pinch of sugar if too acidic. For vegan, substitute dairy-free mozzarella and skip cheese entirely for a marinara-basil focaccia-style. Add garlic to the sauce for extra savoriness, or top with thin prosciutto slices post-bake for a salty twist.

Whole wheat flour (up to 25%) adds nuttiness but makes crust denser. For extra heat, drizzle chili oil or add red pepper flakes. These keep the spirit while fitting dietary preferences or pantry availability.

Storage Options

Best enjoyed fresh from the oven! Leftovers: Cool completely, wrap tightly in foil or store in an airtight container in the fridge for up to 2–3 days. Reheat in a hot oven (400°F/200°C) on a baking sheet for 5–8 minutes to crisp up—avoid microwave to prevent sogginess.

Freezing: Wrap unbaked topped pizza in plastic and foil, freeze up to 1 month; bake from frozen adding a few extra minutes. Or freeze baked slices individually for quick snacks.