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Margherita Pizza with Fresh Basil

This classic Margherita Pizza with Fresh Basil is the essence of Italian simplicity — featuring a crisp yet chewy homemade crust, tangy tomato sauce, creamy mozzarella, and fragrant basil leaves. Perfectly baked until golden and bubbly, it’s a timeless favorite that brings authentic pizzeria flavor right to your kitchen. Learn how to make the dough from scratch for the best results.
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Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 1 hour
Total Time 1 hour 35 minutes
Servings: 2
Ingredients Method Nutrition Notes

Ingredients
 
 

  • For the pizza dough:
  • 2 1/4 tsp active dry yeast
  • 3/4 cup warm water about 110°F / 43°C
  • 1/2 tsp sugar
  • 2 cups all-purpose flour plus extra for dusting
  • 1 tsp salt
  • 1 tbsp olive oil
  • For the sauce:
  • 1 cup canned crushed tomatoes
  • 1 garlic clove minced
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • 1/2 tsp dried oregano optional
  • For the toppings:
  • 8 oz fresh mozzarella cheese sliced
  • Fresh basil leaves
  • 1 tbsp olive oil for drizzling

Method
 

  1. Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy. This means the yeast is active and ready.
  2. Make the dough: In a large mixing bowl, combine flour and salt. Create a well in the center and pour in the yeast mixture along with the olive oil. Stir with a wooden spoon until a rough dough forms.
  3. Knead: Transfer the dough to a lightly floured surface. Knead for about 8–10 minutes until smooth and elastic. If the dough is sticky, sprinkle in a little more flour as needed, but don’t overdo it — the dough should stay slightly tacky.
  4. First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
  5. Prepare the sauce: While the dough rises, make the sauce. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in crushed tomatoes, salt, pepper, and oregano. Simmer for 10–15 minutes, then set aside to cool slightly.
  6. Preheat the oven: About 20 minutes before baking, preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while heating for a crispier crust.
  7. Shape the dough: Once risen, punch down the dough to release air. Divide it in half (for 2 pizzas) and roll each portion out on a floured surface into a 12-inch circle. Transfer to parchment paper or a lightly floured pizza peel.
  8. Assemble the pizza: Spread a thin layer of tomato sauce over the dough, leaving about 1 inch around the edge for the crust. Arrange mozzarella slices evenly and scatter fresh basil leaves on top.
  9. Bake: Carefully transfer the pizza to the preheated oven or onto the hot pizza stone. Bake for 10–12 minutes until the crust is golden and the cheese is bubbly with light brown spots.
  10. Finish and serve: Remove from oven and drizzle lightly with olive oil. Let cool for a couple of minutes before slicing. Serve immediately and enjoy your fresh, homemade Margherita Pizza!

Nutrition Facts (per serving)

Calories: 380kcalCarbohydrates: 48gProtein: 15gFat: 14g

Notes

For extra flavor, brush the crust edges with olive oil mixed with a pinch of garlic powder before baking.
You can refrigerate the dough overnight for a slower rise and even better texture.
If you don’t have a pizza stone, bake on a preheated baking sheet for similar results.

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