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Perfect Crispy Margherita Pizza Recipe Easy Homemade from Scratch

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This perfect crispy Margherita pizza recipe delivers a golden, crispy crust with melty mozzarella and fresh basil, perfect for casual dinners or weekend gatherings. Easy to make from scratch with simple ingredients and a high-heat bake for that authentic pizzeria taste.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 ½ cups warm water (about 110°F / 43°C)
  • 3 ½ cups all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sugar
  • 2 teaspoons fine sea salt
  • 1 cup canned San Marzano tomatoes, crushed by hand
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly cracked black pepper to taste
  • Pinch of dried oregano (optional)
  • 8 ounces fresh mozzarella cheese, sliced
  • Fresh basil leaves (about a handful)
  • Extra-virgin olive oil for drizzling
  • Optional: sprinkle of grated Parmesan cheese

Instructions

  1. Activate the yeast: In a small bowl, sprinkle 2 ¼ teaspoons active dry yeast and 1 teaspoon sugar over 1 ½ cups warm water (110°F / 43°C). Let it sit for 5-10 minutes until frothy and bubbly.
  2. Make the dough: In a large bowl, combine 3 ½ cups flour and 2 teaspoons salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.
  3. Knead the dough: Turn out onto a floured surface and knead for about 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 6-7 minutes.
  4. First rise: Lightly oil a large bowl, place the dough inside, cover with a damp cloth or plastic wrap, and let rise in a warm spot for about 1 to 1 ½ hours until doubled in size.
  5. Prepare the sauce: Mix crushed San Marzano tomatoes, minced garlic, olive oil, salt, pepper, and optional oregano in a bowl. Let flavors meld for at least 15 minutes.
  6. Preheat oven: Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes.
  7. Shape the dough: Punch down the dough and divide into two equal portions for thinner crusts or keep whole for thicker. Stretch or roll out dough to about 12 inches diameter on a floured surface.
  8. Assemble the pizza: Place dough on parchment paper, spread a thin layer of sauce leaving a border, add mozzarella slices, scatter fresh basil leaves sparingly, and drizzle olive oil on top.
  9. Bake: Slide the pizza with parchment onto the preheated stone or baking sheet. Bake for 8-12 minutes until crust is golden and cheese is bubbling and slightly browned.
  10. Finish and serve: Remove from oven, scatter remaining basil, drizzle more olive oil, let cool for a couple of minutes, slice, and serve warm.

Notes

Preheat the pizza stone or baking sheet for at least 30 minutes at 500°F for a crispy crust. Avoid overloading toppings to prevent soggy dough. Let dough rest after kneading for easier stretching. Fresh mozzarella and basil are key for best flavor. Dough can be prepared ahead and refrigerated overnight.

Nutrition

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

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