This Margherita pizza keeps the topping simple: tomato, fresh mozzarella and basil over a thin, chewy base. The recipe makes two smaller pizzas so they fit a home oven and are easier to transfer. Draining the cheese and using a fully heated baking surface matter more than adding extra toppings. Serve half a pizza per person with a green salad for a balanced dinner.
What makes this recipe work
The dough uses 65% hydration: 260 g water for 400 g flour. Weigh the flour when possible because a tightly packed cup can make the dough dry. If it springs back during shaping, cover it for 5–10 minutes instead of forcing it. Fresh mozzarella releases water as it heats; tear it early and blot it thoroughly. Spread the sauce sparingly so the center bakes before the rim gets too dark. A home oven produces a different crust from a wood-fired oven, so use the browned underside as the deciding cue.
Planning your cooking
Yield: 4 servings. Allow approximately 30 minutes of preparation, 24 minutes of cooking, and 90 minutes of marinating, rising or resting. Dough rising and oven preheating overlap. Bake the two pizzas one after the other; allow extra rising time in a cool kitchen.
Homemade Margherita Pizza with Fresh Mozzarella
Ingredients
Method
- Mix flour, yeast and 7.5 g salt. Add water and 1 tablespoon oil; stir until no dry flour remains. Rest 10 minutes, then knead 6–8 minutes until smooth and elastic. The dough should feel tacky but release from the counter; use only a light dusting of flour.
- Place in a lightly oiled bowl, cover and rise about 60 minutes at warm room temperature, until visibly doubled. Divide into two equal balls, cover and rest another 20 minutes. Allow up to 10 extra minutes in a cool kitchen. Rise to the visual cue rather than the clock.
- During the rise, heat the oven to 500°F (260°C) with a pizza stone or steel on the middle rack for at least 45 minutes. For a sheet-pan version, preheat an inverted heavy baking sheet. Check parchment’s rated temperature; flour a peel instead when needed.
- Stir tomatoes, garlic and 1/4 teaspoon salt. Stretch each dough ball to a 10–11-inch round, keeping the edge thicker. Transfer to the peel or a cool baking sheet. Spread half the sauce thinly, leaving a 3/4-inch rim, and scatter with half the thoroughly drained mozzarella.
- Bake one pizza at a time for 10–12 minutes, until the base is firm and browned underneath and the cheese bubbles. Rotate if one edge colors faster. Slide onto a board, add half the basil and rest 2 minutes. Repeat with the second pizza and divide each into four slices.
Notes
Questions and useful substitutions
Can I make the dough ahead? After kneading, cover and refrigerate for up to 24 hours, then bring to room temperature until relaxed before shaping. Can I use low-moisture mozzarella? Yes; use the same weight, shredded, for a drier topping. Why is the center soggy? Too much sauce, wet cheese or an insufficiently preheated surface are common causes.
Storage and reheating
Refrigerate cooked pizza within 2 hours in a covered container for up to 3–4 days. Reheat slices in a 375°F (190°C) oven until hot throughout, or in a covered skillet over low heat to crisp the base. Freeze cooled slices individually for up to 2 months for best quality.
For additional background on baking surfaces and dough handling, see King Arthur Baking’s pizza techniques.
Estimated nutrition per serving
Rough estimates for one of 4 equal portions. Suggested sides, optional toppings and additional seasoning are excluded. Actual values depend on brands, edible yield and portions; these are not laboratory measurements.
| Nutrient | Amount |
|---|---|
| Calories | 620 kcal |
| Carbohydrates | 82 g |
| Protein | 24 g |
| Total fat | 22 g |
| Saturated fat | 10 g |
| Fiber | 4 g |
| Total sugars | 5 g |
| Sodium | 1100 mg |
What to cook next
For a complementary side or another dinner idea, explore crisp Greek salad and homemade garlic bread. Browse the dinner collection for more ideas.
