🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 104 (from laksa028)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa104.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/","crawl_time":1775977106,"first_indexed_time":1505411207,"http_code":200,"src_unparsed":"com,abeautifulplate!www,\/the-best-homemade-margherita-pizza\/ s443","src_root_hash":"15013728110273795904","history_drop_reason":null,"meta_title":"BEST Homemade Margherita Pizza - A Beautiful Plate","meta_descriptions":["The BEST homemade margherita pizza prepared in a standard oven with everyday ingredients - you'll make this margherita pizza recipe over and over again."],"attrs_boilerpipe_text":"My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! You’ll want to make this homemade pizza recipe over and over again. For step-by-step dough instructions, check out the \nmargherita pizza \nvideo\nbelow! \nThe time has come! I’ve been teasing you on\nInstagram\nfor weeks, and I sincerely apologize. I was busy eating this margherita pizza.\nOk, so let me be honest. I \nrarely \never, EVER tell you that a recipe is the best of \nanything\n. Let alone, put it in caps! Sure, I’ll say that something is delicious, but declaring such bold statements generally makes me extremely uncomfortable. I’m terrified that you will go home and make \nsaid \nbest-ever-recipe and be disappointed. I would hate that.\nBut I’m feeling very good about this best margherita pizza recipe and I’m confident that you will love it.\nI’m not an authority on homemade pizza by any means, but I’ve definitely eaten my share of pizza, both excellent and not so great.\nThe \nbest\n margherita pizza that I’ve ever eaten in my entire life was in\nNaples, Italy\na few years ago during our trip to the Amalfi Coast. We stood in line in a cobblestone street just off of \nVia Tribunali\nin the historic neighborhood (known for having the best pizza places in the entire world), and snagged a table at the famous \nGino Sorbillo. \nIt’s always a good sign when you’re in Italy and a million other Italians are standing in line for the exact same pizza. No tourists, just Italians. It wasn’t fancy in the slightest. There was a disco light hanging from the ceiling and the cups were of the flimsy plastic variety.\nOh, but it was glorious. The pizzas cost only three euros and arrived flopping off of the plates. Literally, \nflopping.\nThey were huge. I ate every last bite of that pizza and came back for another one the very next day.\nSo, when I say that today’s recipe is the \nbest\nhomemade\nmargherita pizza, I’m taking all of these pizza-eating experiences into account. I’m not going to  claim that this pizza tastes identical to a true Neapolitan pizza or that you’ll never taste a better pizza outside of your kitchen again. That would be ludicrous (and slightly obnoxious) and just not true.\nBut I do believe that this is the \nbest\n margherita pizza that you’ll be able to make in your own kitchen, with a standard oven, with normal everyday ingredients (no fancy flours required), and without preparing an incredibly time-intensive pizza dough days in advance.\nHomemade Pizza Equipment Recommendations:\nFirst things first. Let’s talk equipment. A baking stone or steel is a \nmust\nfor great pizza at home. A few years ago, I replaced my traditional baking stone with\na baking steel\n. It is a game-changer. \nBaking steels are expensive, but I genuinely believe they are 100% worth the investment if you are interested in making pizza \nor\n bread at home. Baking steels absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800 degrees Fahrenheit.\nThey help you achieve crispy crusts by pulling moisture from whatever dough you are baking, including \npizza crusts. \nI also recommend a\npizza peel\n, because it will make pizza-making \nso much easier. \nWooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easier to remove the pizza from the oven once it is done.\nIf you don’t own a pizza peel (or don’t want to own a pizza peel), you can use the back of a large baking sheet or flat cookie sheet to transfer the pizza onto the stone – but it is tricky! \nTips for Margherita Pizza Success:\nFor the best margherita pizza, you will want to preheat your oven to the highest temperature possible. \nFor my oven, that is 550 degrees Fahrenheit. I allow my\nbaking steel\nto preheat for\nat least\n 30 minutes (regardless of whether my oven is ready as it takes time for your baking stone to come to temperature). The higher the temperature the better.\nThis recipe makes two 10-inch pizzas, and they \nshould\nbe able to properly cook in 7 to 8 minutes at that temperature.\nYield:\n4\nServings (Two 10-Inch Pizzas)\nPrep:\n20\nminutes\nCook:\n15\nminutes\nResting Time:\n2\nhours\nTotal:\n2\nhours\n35\nminutes\nMy search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is made with everyday ingredients and topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make it over and over again!\nIf you maintain a sourdough starter, I highly recommend preparing this pizza with\nsourdough pizza dough\n! It offers a flavor and texture that cannot be replicated.\nHomemade Pizza Dough:\n2½\ncups (300 g)\nunbleached all-purpose flour\n1\nteaspoon\ngranulated sugar\n½\nteaspoon\nactive dry yeast\nor SAF instant yeast\n¾\nteaspoon\nkosher salt\n7\nounces\n(105°F to 115°F) warm water\n1\ntablespoon\nextra virgin olive oil\nsemolina and all-purpose flour\nfor dusting the pizza peel\nPizza Sauce:\n1\ncup\npureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes)\n2-3\nfresh garlic cloves\ngrated with a microplane or pressed\n1\nteaspoon\nextra virgin olive oil\nplus more for drizzling\n2-3\nlarge pinches of kosher salt\nto taste\n¼\nteaspoon\nfreshly ground black pepper\nToppings:\n2-3\ntablespoons\nfinely grated parmigiano-reggiano cheese\nplus more for serving\n7\nounces\nfresh mozzarella cheese (not packed in water)\ncut into ½-inch cubes\n5-6\nlarge fresh basil leaves\nplus more for garnishing\ndried red pepper flakes\noptional\nPrepare Pizza Dough: \nIn a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.\nScrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top.  After about 3 minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.\nCover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size.\nProofing Tip:\nIf your kitchen is very cold, heat a large heatproof measuring cup of water in the microwave for 2 to 3 minutes. This creates a nice warm environment. Remove the cup and place the bowl with the dough in the microwave until it has risen.\n[If you are preparing the dough in advance, see the note section for freezing instructions.]\nPreheat Oven and Pizza Steel or Stone:\nPlace the pizza steel (or stone) on the second to top rack of your oven (roughly 8 inches from the broiler element), and preheat the oven and steel (or stone) to 550°F (285°C) for a minumum of 1 hour. If your oven does not go up to 550°F (285°C) or you are using a delicate pizza stone, I recommend heating it to a maximum of 500°F (260°C)\nAs the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.\nSeparate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.\nAssemble the Pizza:\nSprinkle the pizza peel (if you do not own a pizza peel, you can try using the back of a half sheet pan - but it is tricky!) with a tablespoon of semolina and dusting of all-purpose flour. Gently use both hands to stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina and flour dusted pizza peel or baking sheet.\nDrizzle or brush the dough lightly (using your fingertips) with olive oil (roughly a teaspoon. Using a large spoon, add roughly ½ cup of the tomato sauce onto the pizza dough, leaving a ½-inch or ¾-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown.\nNote:\nIf you're looking for more color, finish the pizza under the low or medium broil setting, but watch it carefully!\nRemove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and\/or prepare the second pizza.\nServing Tip:\nIf you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!.\nTips for Success:\nSemolina flour has a higher burn point than regular flour, and ensures that the dough will not stick to the peel when transferring the pizza to the oven.\nThere is no need to dissolve the yeast in warm water before using (as commonly believed). Active dry yeast has been reformulated in recent years to contain significantly smaller granules and will not have trouble dissolving into the dough. However, it \nis\n important to ensure that your active dry yeast is indeed alive and well. Double check your expiration date and when in a doubt, proof it.\nIf preparing the dough in advance: once the dough has rested for two hours, separate into two portions, wrap each piece of dough well in plastic wrap, and place them in a freezer-safe bag. The dough can be chilled in the refrigerator for up to 24 hours or frozen for 3 months. Thaw the dough in the refrigerator, and allow it to stand at room temperature (in a greased bowl, covered with a kitchen towel) for at least 30 minutes before using.\nServing:\n1\nserving\n,\nCalories:\n750\nkcal\n,\nCarbohydrates:\n89\ng\n,\nProtein:\n33\ng\n,\nFat:\n29\ng\n,\nSaturated Fat:\n13\ng\n,\nPolyunsaturated Fat:\n13\ng\n,\nCholesterol:\n69\nmg\n,\nSodium:\n1598\nmg\n,\nFiber:\n5\ng\n,\nSugar:\n6\ng\nAuthor:\nLaura \/ A Beautiful Plate\nCourse:\nPizzas and Savory Pastries\nCuisine:\nItalian\nThis post contains affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my\nprivacy policy\nfor more information.","attrs_markdown":"[Skip to Main Content](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#content)\n\n[![A Beautiful Plate](https:\/\/www.abeautifulplate.com\/wp-content\/themes\/abeautifulplate2021\/mobile-header\/logo-mobile.png)](https:\/\/www.abeautifulplate.com\/)\n\nMobile Menu Trigger\n\nMobile Search Trigger\n\n- [Home](https:\/\/www.abeautifulplate.com\/)\n- [Browse All Recipes](https:\/\/www.abeautifulplate.com\/recipes\/)\n- Sourdough\n  - [Recipes + Guides](https:\/\/www.abeautifulplate.com\/guides\/cooking-technique-guides\/homemade-sourdough-resources\/)\n  - [Favorite Tools](https:\/\/www.abeautifulplate.com\/sourdough-bread-tools-and-resources\/)\n- Cooking Tutorials + How-To’s\n  - [How-To Guides](https:\/\/www.abeautifulplate.com\/guides\/cooking-technique-guides\/how-to-guides\/)\n  - [Knife Skill Basics](https:\/\/www.abeautifulplate.com\/guides\/cooking-technique-guides\/knife-skill-basics\/)\n  - 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[About Laura](https:\/\/www.abeautifulplate.com\/about\/)\n  - [Work with Me](https:\/\/www.abeautifulplate.com\/work-with-me\/)\n  - [Contact](https:\/\/www.abeautifulplate.com\/contact\/)\n  - [FAQ](https:\/\/www.abeautifulplate.com\/faq\/)\n  - [Privacy Policy and Disclosures](https:\/\/www.abeautifulplate.com\/privacy-policy\/)\n\n[Home](https:\/\/www.abeautifulplate.com\/) » [Recipes](https:\/\/www.abeautifulplate.com\/recipes\/) » [Dinners](https:\/\/www.abeautifulplate.com\/recipes\/dinners\/) » [Pizzas and Savory Pastries](https:\/\/www.abeautifulplate.com\/recipes\/dinners\/pizza-and-savory-pastries\/) » BEST Homemade Margherita Pizza\n\n# BEST Homemade Margherita Pizza\n[Jump to Recipe](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#recipe)\n\n*by* [Laura](https:\/\/www.abeautifulplate.com\/about\/) *on* August 7, 2015  [203](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comments)\n\nThis post may contain affiliate links. Full [privacy policy](https:\/\/www.abeautifulplate.com\/privacy-policy\/) here.\n\n*My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! You’ll want to make this homemade pizza recipe over and over again. For step-by-step dough instructions, check out the [margherita pizza **video**](https:\/\/www.youtube.com\/watch?v=JLm2-O1HUW4) below\\!*\n\n![Best Margherita Pizza Recipe](https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2015\/08\/the-best-homemade-margherita-pizza-1-4-600x858.jpg)\n\nThe time has come! I’ve been teasing you on [Instagram](https:\/\/www.instagram.com\/abeautifulplate\/) for weeks, and I sincerely apologize. I was busy eating this margherita pizza.\n\nOk, so let me be honest. I *rarely* ever, EVER tell you that a recipe is the best of *anything*. Let alone, put it in caps! Sure, I’ll say that something is delicious, but declaring such bold statements generally makes me extremely uncomfortable. I’m terrified that you will go home and make *said* best-ever-recipe and be disappointed. I would hate that.\n\nBut I’m feeling very good about this best margherita pizza recipe and I’m confident that you will love it.\n\n![Homemade Margherita Pizza Ingredients](https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2015\/08\/the-best-homemade-margherita-pizza-1-6-600x870.jpg)\n\nI’m not an authority on homemade pizza by any means, but I’ve definitely eaten my share of pizza, both excellent and not so great.\n\nThe *best* margherita pizza that I’ve ever eaten in my entire life was in [Naples, Italy](https:\/\/www.abeautifulplate.com\/naples-italy\/) a few years ago during our trip to the Amalfi Coast. We stood in line in a cobblestone street just off of *Via Tribunali* in the historic neighborhood (known for having the best pizza places in the entire world), and snagged a table at the famous *Gino Sorbillo.*\n\nIt’s always a good sign when you’re in Italy and a million other Italians are standing in line for the exact same pizza. No tourists, just Italians. It wasn’t fancy in the slightest. There was a disco light hanging from the ceiling and the cups were of the flimsy plastic variety.\n\nOh, but it was glorious. The pizzas cost only three euros and arrived flopping off of the plates. Literally, *flopping.* They were huge. I ate every last bite of that pizza and came back for another one the very next day.\n\n![Homemade Margherita Pizza on Pizza Peel](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20885'%3E%3C\/svg%3E)![Homemade Margherita Pizza on Pizza Peel](https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2015\/08\/the-best-homemade-margherita-pizza-1-5-600x885.jpg)\n\nSo, when I say that today’s recipe is the *best* **homemade** margherita pizza, I’m taking all of these pizza-eating experiences into account. I’m not going to claim that this pizza tastes identical to a true Neapolitan pizza or that you’ll never taste a better pizza outside of your kitchen again. That would be ludicrous (and slightly obnoxious) and just not true.\n\n**But I do believe that this is the *best* margherita pizza that you’ll be able to make in your own kitchen, with a standard oven, with normal everyday ingredients (no fancy flours required), and without preparing an incredibly time-intensive pizza dough days in advance.**\n\n### Homemade Pizza Equipment Recommendations:\nFirst things first. Let’s talk equipment. A baking stone or steel is a must for great pizza at home. A few years ago, I replaced my traditional baking stone with [a baking steel](https:\/\/shareasale.com\/r.cfm?b=1548312&u=1243785&m=97852&urllink=&afftrack=). It is a game-changer.\n\nBaking steels are expensive, but I genuinely believe they are 100% worth the investment if you are interested in making pizza *or* bread at home. Baking steels absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800 degrees Fahrenheit. **They help you achieve crispy crusts by pulling moisture from whatever dough you are baking, including *pizza crusts.***\n\nI also recommend a [pizza peel](https:\/\/amzn.to\/3Ajanp3), because it will make pizza-making *so much easier.* Wooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easier to remove the pizza from the oven once it is done.\n\n*If you don’t own a pizza peel (or don’t want to own a pizza peel), you can use the back of a large baking sheet or flat cookie sheet to transfer the pizza onto the stone – but it is tricky\\!*\n\n![Homemade Margherita Pizza Recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20900'%3E%3C\/svg%3E)![Homemade Margherita Pizza Recipe](https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2015\/08\/the-best-homemade-margherita-pizza-1-3-600x900.jpg)\n\n## Tips for Margherita Pizza Success:\n**For the best margherita pizza, you will want to preheat your oven to the highest temperature possible.** For my oven, that is 550 degrees Fahrenheit. I allow my [baking steel](https:\/\/bakingsteel.com\/?sscid=71k5_qu4m&) to preheat for *at least* 30 minutes (regardless of whether my oven is ready as it takes time for your baking stone to come to temperature). The higher the temperature the better.\n\nThis recipe makes two 10-inch pizzas, and they *should* be able to properly cook in 7 to 8 minutes at that temperature.\n\n![The BEST Homemade Margherita Pizza. Made in a standard kitchen oven\\!](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20225%20225'%3E%3C\/svg%3E)\n\n![The BEST Homemade Margherita Pizza. Made in a standard kitchen oven\\!](https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2015\/08\/the-best-homemade-margherita-pizza-1-4-280x280.jpg)\n## Best Homemade Margherita Pizza\n4\\.6 stars (438 ratings)\n\n[Print](https:\/\/www.abeautifulplate.com\/wprm_print\/best-homemade-margherita-pizza) [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.abeautifulplate.com%2Fthe-best-homemade-margherita-pizza%2F&media=https%3A%2F%2Fwww.abeautifulplate.com%2Fwp-content%2Fuploads%2F2015%2F08%2Fthe-best-homemade-margherita-pizza-1-4.jpg&description=Best+Homemade+Margherita+Pizza&is_video=false) [Review](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#commentform) [Save](https:\/\/app.grow.me\/)[Saved\\!](https:\/\/app.grow.me\/)\n\nYield: 4 Servings (Two 10-Inch Pizzas)\n\nPrep: 20 minutes minutes\n\nCook: 15 minutes minutes\n\nResting Time: 2 hours hours\n\nTotal: 2 hours hours 35 minutes minutes\n\nMy search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is made with everyday ingredients and topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make it over and over again\\!\n\nIf you maintain a sourdough starter, I highly recommend preparing this pizza with [sourdough pizza dough](https:\/\/www.abeautifulplate.com\/sourdough-pizza\/)! It offers a flavor and texture that cannot be replicated.\n\n### Equipment\n- [Baking Steel](https:\/\/bakingsteel.com\/?sscid=71k5_qu4m&)\n- [Pizza Peel](https:\/\/amzn.to\/368i0kq)\n- [Instant Thermometer](https:\/\/www.thermoworks.com\/Thermapen-Mk4)\n\n### Ingredients\n#### Homemade Pizza Dough:\n- 2½ cups (300 g) unbleached all-purpose flour\n- 1 teaspoon granulated sugar\n- ½ teaspoon [active dry yeast](https:\/\/amzn.to\/2IWqxhC) or SAF instant yeast\n- ¾ teaspoon kosher salt\n- 7 ounces (105°F to 115°F) warm water\n- 1 tablespoon extra virgin olive oil\n- semolina and all-purpose flour for dusting the pizza peel\n\n#### Pizza Sauce:\n- 1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes)\n- 2-3 fresh garlic cloves grated with a microplane or pressed\n- 1 teaspoon extra virgin olive oil plus more for drizzling\n- 2-3 large pinches of kosher salt to taste\n- ¼ teaspoon freshly ground black pepper\n\n#### Toppings:\n- 2-3 tablespoons finely grated parmigiano-reggiano cheese plus more for serving\n- 7 ounces fresh mozzarella cheese (not packed in water) cut into ½-inch cubes\n- 5-6 large fresh basil leaves plus more for garnishing\n- dried red pepper flakes optional\n\n### Instructions\n- **Prepare Pizza Dough:** In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.\n- Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top. After about 3 minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.\n- Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. **Proofing Tip:** If your kitchen is very cold, heat a large heatproof measuring cup of water in the microwave for 2 to 3 minutes. This creates a nice warm environment. Remove the cup and place the bowl with the dough in the microwave until it has risen. *\\[If you are preparing the dough in advance, see the note section for freezing instructions.\\]*\n- **Preheat Oven and Pizza Steel or Stone:** Place the pizza steel (or stone) on the second to top rack of your oven (roughly 8 inches from the broiler element), and preheat the oven and steel (or stone) to 550°F (285°C) for a minumum of 1 hour. If your oven does not go up to 550°F (285°C) or you are using a delicate pizza stone, I recommend heating it to a maximum of 500°F (260°C)\n- As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.\n- Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.\n- **Assemble the Pizza:** Sprinkle the pizza peel (if you do not own a pizza peel, you can try using the back of a half sheet pan - but it is tricky!) with a tablespoon of semolina and dusting of all-purpose flour. Gently use both hands to stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina and flour dusted pizza peel or baking sheet.\n- Drizzle or brush the dough lightly (using your fingertips) with olive oil (roughly a teaspoon. Using a large spoon, add roughly ½ cup of the tomato sauce onto the pizza dough, leaving a ½-inch or ¾-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. **Note:** If you're looking for more color, finish the pizza under the low or medium broil setting, but watch it carefully\\!\n  \n  Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and\/or prepare the second pizza.\n- **Serving Tip:** If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!.\n### Video\n### Tips for Success:\n- Semolina flour has a higher burn point than regular flour, and ensures that the dough will not stick to the peel when transferring the pizza to the oven.\n- There is no need to dissolve the yeast in warm water before using (as commonly believed). Active dry yeast has been reformulated in recent years to contain significantly smaller granules and will not have trouble dissolving into the dough. However, it *is* important to ensure that your active dry yeast is indeed alive and well. Double check your expiration date and when in a doubt, proof it.\n- If preparing the dough in advance: once the dough has rested for two hours, separate into two portions, wrap each piece of dough well in plastic wrap, and place them in a freezer-safe bag. The dough can be chilled in the refrigerator for up to 24 hours or frozen for 3 months. Thaw the dough in the refrigerator, and allow it to stand at room temperature (in a greased bowl, covered with a kitchen towel) for at least 30 minutes before using.\n\nServing: 1serving, Calories: 750kcal, Carbohydrates: 89g, Protein: 33g, Fat: 29g, Saturated Fat: 13g, Polyunsaturated Fat: 13g, Cholesterol: 69mg, Sodium: 1598mg, Fiber: 5g, Sugar: 6g\n\nAuthor: Laura \/ A Beautiful Plate\n\nCourse: Pizzas and Savory Pastries\n\nCuisine: Italian\n\n![The BEST Homemade Margherita Pizza. Made in a standard kitchen oven - plus all my favorite tips for great pizza at home\\!](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)\n\n![The BEST Homemade Margherita Pizza. Made in a standard kitchen oven - plus all my favorite tips for great pizza at home\\!](https:\/\/scripts.mediavine.com\/assets\/100x200.png)\n\nThis post contains affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my [privacy policy](https:\/\/www.abeautifulplate.com\/privacy-policy\/) for more information.\n\n[*« Previous Post*Life in Chicago: Eight Weeks Later](https:\/\/www.abeautifulplate.com\/life-in-chicago\/)\n\n[*Next Post »* The Sunday Thymes](https:\/\/www.abeautifulplate.com\/the-sunday-thymes-21\/)\n\n4\\.57 from 438 votes ([371 ratings without comment](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/))\n\n### Leave a Reply [Cancel reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n1. **Tiffani** —\n   \n   April 1, 2026 @ 6:34 am\n   \n   [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-785442)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Excellent recipe! My pizza came out perfectly crusty and golden. And the dough was BEAUTIFUL. I kneaded a bit extra 5-7 min, and added garlic powder to the flour. Thanks for sharing\\!\n2. **Victoria Lake** —\n   \n   September 11, 2025 @ 11:40 pm\n   \n   [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-764316)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Great recipe!\\!\n3. **Daniel** —\n   \n   August 3, 2025 @ 8:19 pm\n   \n   [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-761938)\n   \n   Hi, thank you for the recipe. As someone who is unfamiliar with cooking pizzas, how would I go about heating the pizza on a regular carbon steel pizza pan instead of baking steel?\n   - **[Laura](https:\/\/www.abeautifulplate.com\/)** —\n     \n     August 4, 2025 @ 11:08 am\n     \n     [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-761984)\n     \n     Are you referring to one of those pans that is round? I have personally never put a scratch pizza (with a homemade dough) on one of those, but usually they have holes in them, so that makes me a bit nervous with this type of recipe. Typically they’re used for things like frozen pizza or things like that, unless I’m mistaken. If it’s made of carbon steel, you could definitely preheat it – though any perforation makes me a bit nervous, you might want to put a sheet pan on a rack below it in the oven to catch anything – and possible transfer the pizza onto it using a sheet of parchment paper. (Don’t put the parchment paper in the oven though with the pizza). Hope this is helpful\\!\n4. **[Laura](https:\/\/www.abeautifulplate.com\/)** —\n   \n   July 14, 2025 @ 12:45 pm\n   \n   [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-759626)\n   \n   Hello, there are instructions in the recipe box at the bottom of the post. I’m not sure if I’m understanding what you’re seeing on your end, but the recipe includes everything.\n5. **Denise** —\n   \n   January 24, 2025 @ 2:27 pm\n   \n   [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-747558)\n   \n   What the heck is a baking steel? You mention it several times.\n   - **[Laura](https:\/\/www.abeautifulplate.com\/)** —\n     \n     January 26, 2025 @ 11:51 am\n     \n     [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-747624)\n     \n     Hello! It is similar to a baking stone but made out of steel. It makes it a lot more durable and it also holds heat better! Hope this helps\\!\n6. **grace** —\n   \n   February 21, 2024 @ 6:22 pm\n   \n   [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-736482)\n   \n   ![4 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    tried two times, second time was better but my dough never rose at all, i live in florida so i think the air was warm enough, i used a thermometer for water temp, and i just bought the yeast last night .. it tastes good but i wish i didnt waste so many hours. ill probably use a different recipe for dough or store bought until i figure out whats wrong the only thing i think it could be is my flour is bleached not unbleached like it calls for. the sauce turned out great and i cooked it at 500 on a normal baking sheet it was great idk what a pizza stone is haha i have to learn.\n7. **Tiana** —\n   \n   February 16, 2024 @ 7:13 pm\n   \n   [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-736402)\n   \n   My dough never doubles in size, any ideas?\n   - **Kristina** —\n     \n     August 26, 2025 @ 2:51 pm\n     \n     [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-763329)\n     \n     is your yeast expired? try buying new yeast and see if that helps. If your water is too hot, it can kill the yeast too. Use warm water.\n8. **LoudMouth** —\n   \n   January 27, 2024 @ 8:24 pm\n   \n   [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-736033)\n   \n   If You don’t have a pizza peel I use parchment paper, then put it on the pizza stone for one to two minutes, then grab a spatula and hold the pizza, then grab the paper and pull it right underneath it. It’s almost like the magician, pulling the tablecloth and not ruining the dinner ware\n9. **Karen** —\n   \n   January 11, 2024 @ 8:22 am\n   \n   [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-735723)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Hi Laura,  \n    I ADORE the simplicity and results of your recipe! I do a few things differently in the process of transferring my pizza to the baking steel. Firstly, I preheat my pizza stone on a different rack, but @ the same time as my steel. I preheat for two hours on convection @ 510°… my oven automatically converts it to 485°. Secondly, I form my pizza on a sheet of parchment paper. Carefully removing the pizza stone onto a heat safe surface, I transfer the pizza on the parchment paper to the stone and then place it on top of my baking steel. This removes the messiness I always seem to invite during the semolina transfer step, lol. After baking, the parchment paper easily slips out from under the pizza on the stone! This method ALWAYS produces a beautifully baked pizza in 8 minutes. Thank you for sharing your recipe💝! Bon appetit\\!  \n    Smiles,  \n    Karen\n10. **Leena** —\n    \n    July 11, 2023 @ 9:08 pm\n    \n    [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-732278)\n    \n    Hi,   \n     I have been using your recipe for years to make pizza at home. Today while making the pizza I felt that my sauce was very watery. I used 1 can of the San Marzano – whole peeled tomatoes. Wondering if you have experienced that and how do you fix this issue.\n    \n    Thanks\\!\n    - **[Laura](https:\/\/www.abeautifulplate.com\/)** —\n      \n      July 13, 2023 @ 5:44 pm\n      \n      [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-732296)\n      \n      Sorry for the delay! Sometimes it really depends on the brand of San Marzano’s (or just canned tomatoes in general). I’ve found some brands to be much thicker than others. Also, try not to over process it too. If you’re still struggling with it being too thin, use a slotted spoon to remove the tomatoes – leaving the juice behind for other purposes, such as soups, etc. – and stick with those. Hope this helps\\!\n11. **McKenzie** —\n    \n    July 8, 2023 @ 7:28 am\n    \n    [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-732243)\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     This recipe is great! I don’t have a pizza stone or baking steel, so I used my large cast iron skillet. It turned out great\\!\n12. **Sharon** —\n    \n    June 30, 2023 @ 10:40 pm\n    \n    [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-732181)\n    \n    Need to correct my review that was posted June 30, 2023. I used Bob’s Red Mill 00 Premium Italian-Style Flour to make the crust. I used semolina on the foil to place my dough on. Sorry for the mix-up.\n13. **Sharon** —\n    \n    June 30, 2023 @ 1:07 am\n    \n    [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-732175)\n    \n    This recipe turned out so great. Definitely going into dinner rotation. I did do some things differently. Doubled the recipe and used my Cuisinart Bread Maker to make the dough. Used Bob’s Red Mill 00 Semolina flour. Activated the yeast with sugar and warm water before adding it to the bread maker. Took 90 minutes for dough setting to complete. Cut into four 9-oz pieces. Rolled each out to about 12”. THANK YOU TO THE COMMENTOR WHO SUGGESTED USING ALUMINUM FOIL. Spread semolina flour onto a sheet of foil and placed rolled out dough onto it. Spread the tomato sauce on dough. (I did heat the sauce with garlic, salt, black pepper and olive oil.) Placed 12-14 fresh mozzarella cheese balls on top of sauce. (I used Galbani Fresh Mozzarella Marinated with oils, herbs and spices from Costco.) Used the metal pizza peel to place the foil\/pizza onto the pizza steel in 550 degree oven. (My pizza steel is Lodge cast iron.) 8 minutes later, removed foil\/pizza with the pizza peel and placed on a pizza pan. Sprinkled with Pecorino-Romano cheese (Costco) and chiffonade of fresh basil. Then took the pizza off the foil and cut it on a cutting board. Sooooo good. I ate the entire pizza myself as I prepared the next one.\n14. **John Martin** —\n    \n    May 12, 2023 @ 9:59 am\n    \n    [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-731181)\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     Great Pizza recipe the sauce is delish, added a bit of italian seasoning. Used a a pizza stone in a 550 degree Thermador oven but the center was still a bit gooey after about 15 minutes baking. Used red Yeast expiration date 9\/22. Any suggestions?\n    - **[Laura](https:\/\/www.abeautifulplate.com\/)** —\n      \n      May 12, 2023 @ 12:24 pm\n      \n      [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-731183)\n      \n      Interesting – I have never experienced that before, but have two possible ideas that might be causing it – 1) did you preheat the stone for at least 1 hour? This is incredibly important, especially when using a stone or steel, even if your oven says that it has ‘preheated’, they really need a lot more time and the stones need even more time, 2) Be very careful not to overload pizza toppings, particularly sauce and anything else you might have used. You want to be extra light or it can lead to sogginess. Also, be sure to get the dough thin. I hope this might offer some insight! The yeast is definitely not the problem. Thanks for your comment\\!\n15. **Izzy** —\n    \n    March 24, 2023 @ 12:45 pm\n    \n    [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-730420)\n    \n    Does the sauce need to be puréed or heated?\n    - **[Laura](https:\/\/www.abeautifulplate.com\/)** —\n      \n      March 24, 2023 @ 12:59 pm\n      \n      [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-730421)\n      \n      The canned tomatoes are pulsed to make smoother, but no – no cooking. This is the traditional way that margherita pizzas are made, hope this helps\\!\n16. **Annika** —\n    \n    March 21, 2023 @ 6:26 am\n    \n    [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-730385)\n    \n    Would this still be good if you used premade pizza crusts? I don’t have a pizza stone and pizza peel. Or, what could I use in place of those things?\n    - **[Laura](https:\/\/www.abeautifulplate.com\/)** —\n      \n      March 21, 2023 @ 10:05 am\n      \n      [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-730386)\n      \n      You can certainly use the recipe as a guide to make the toppings – those will taste good, but I’ll be honest and say that the crust and way that the crust is cooked makes a huge difference in the overall flavor. With that said, go for it\\!\n17. **Sarah** —\n    \n    February 26, 2023 @ 7:22 pm\n    \n    [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-729302)\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     This is one of my favorite pizza dough recipes. I generally like Italian flour however, this all-purpose flour is pretty darn good. I would like to add, the longer the rise the better.\n    - **[Laura](https:\/\/www.abeautifulplate.com\/)** —\n      \n      February 27, 2023 @ 11:24 am\n      \n      [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-729309)\n      \n      Yes! 100% agree with this. I have a sourdough pizza dough recipe which is now my go-to and do generally prefer 00 flour, but it really isn’t accessible to most people so this is an easy option that delivers. Thanks!\\!\n18. **vidya babla** —\n    \n    October 1, 2022 @ 9:59 am\n    \n    [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-725013)\n    \n    Tasty but the instruction is a bit lengthy.\n19. **K** —\n    \n    September 11, 2022 @ 4:12 pm\n    \n    [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-724396)\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     Use this recipe once a week – have to improvise a bit and use a cast iron to crisp the bottom before transferring to oven but the recipe itself is great\n20. **Margaret** —\n    \n    July 13, 2022 @ 9:25 pm\n    \n    [Reply](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/#comment-722364)\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     Fabulous ! Exactly what I was looking for in a Margherita pizza\\!\n\nMore Comments:\n\n[« Previous](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/comment-page-5\/#comments) [1](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/comment-page-1\/#comments) … [4](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/comment-page-4\/#comments) [5](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/comment-page-5\/#comments) 6\n\n## Content Sidebar\n[![Laura Davidson A Beautiful Plate](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20280%20280'%3E%3C\/svg%3E)![Laura Davidson A Beautiful Plate](https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2015\/12\/headshot-laura-davidson-1-e1449853019768-280x280.jpg)Welcome\\!](https:\/\/www.abeautifulplate.com\/about\/)\n\n*Hi, I’m Laura\\!*  I’m a professionally trained chef. *A Beautiful Plate* is a website dedicated to simplifying the art of cooking and sourdough bread. Here you'll find flavor-forward, approachable recipes and tips to help you become a more confident cook\\!\n\n[new? start here »](https:\/\/www.abeautifulplate.com\/about\/)\n\n### *Stay Connected* Subscribe to get new posts via email:\nSubscribe to receive the latest recipes and our weekly e-newsletter directly in your inbox\\!\n\n[Subscribe](https:\/\/abeautifulplate.substack.com\/)\n\n### Latest Posts\n[![](https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2026\/03\/a-beautiful-plate-kitchen-tour-scaled-250x325.jpg) A Kitchen Tour: One Year Later](https:\/\/www.abeautifulplate.com\/kitchen-renovation\/ \"A Kitchen Tour: One Year Later\")\n\n[![](https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2026\/03\/favorite-house-granola-recipe-1-3-250x325.jpg) Go-To House Granola Recipe](https:\/\/www.abeautifulplate.com\/healthy-granola-recipe\/ \"Go-To House Granola Recipe\")\n\n[![](https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2018\/04\/no-bake-strawberry-mascarpone-tart-12-250x325.jpg) Strawberry Mascarpone Tart](https:\/\/www.abeautifulplate.com\/strawberry-mascarpone-tart\/ \"Strawberry Mascarpone Tart\")\n\n[![](https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2023\/11\/easy-whole-wheat-biscuits-1-26-scaled-250x325.jpg) Easy Whole Wheat Biscuits](https:\/\/www.abeautifulplate.com\/easy-whole-wheat-biscuits\/ \"Easy Whole Wheat Biscuits\")\n\n- [^ Back to Top](https:\/\/www.abeautifulplate.com\/the-best-homemade-margherita-pizza\/)\n- [Home](https:\/\/www.abeautifulplate.com\/)\n- [About](https:\/\/www.abeautifulplate.com\/about\/)\n- [Recipe Index](https:\/\/www.abeautifulplate.com\/recipes\/)\n- [Contact](https:\/\/www.abeautifulplate.com\/contact\/)\n- [Privacy Policy and Disclosures](https:\/\/www.abeautifulplate.com\/privacy-policy\/)\n\n©2026 A Beautiful Plate. *Design by [Purr](https:\/\/www.purrdesign.com\/).*\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"*My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! You’ll want to make this homemade pizza recipe over and over again. For step-by-step dough instructions, check out the [margherita pizza **video**](https:\/\/www.youtube.com\/watch?v=JLm2-O1HUW4) below\\!*\n\n![Best Margherita Pizza Recipe](https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2015\/08\/the-best-homemade-margherita-pizza-1-4-600x858.jpg)\n\nThe time has come! I’ve been teasing you on [Instagram](https:\/\/www.instagram.com\/abeautifulplate\/) for weeks, and I sincerely apologize. I was busy eating this margherita pizza.\n\nOk, so let me be honest. I *rarely* ever, EVER tell you that a recipe is the best of *anything*. Let alone, put it in caps! Sure, I’ll say that something is delicious, but declaring such bold statements generally makes me extremely uncomfortable. I’m terrified that you will go home and make *said* best-ever-recipe and be disappointed. I would hate that.\n\nBut I’m feeling very good about this best margherita pizza recipe and I’m confident that you will love it.\n\n![Homemade Margherita Pizza Ingredients](https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2015\/08\/the-best-homemade-margherita-pizza-1-6-600x870.jpg)\n\nI’m not an authority on homemade pizza by any means, but I’ve definitely eaten my share of pizza, both excellent and not so great.\n\nThe *best* margherita pizza that I’ve ever eaten in my entire life was in [Naples, Italy](https:\/\/www.abeautifulplate.com\/naples-italy\/) a few years ago during our trip to the Amalfi Coast. We stood in line in a cobblestone street just off of *Via Tribunali* in the historic neighborhood (known for having the best pizza places in the entire world), and snagged a table at the famous *Gino Sorbillo.*\n\nIt’s always a good sign when you’re in Italy and a million other Italians are standing in line for the exact same pizza. No tourists, just Italians. It wasn’t fancy in the slightest. There was a disco light hanging from the ceiling and the cups were of the flimsy plastic variety.\n\nOh, but it was glorious. The pizzas cost only three euros and arrived flopping off of the plates. Literally, *flopping.* They were huge. I ate every last bite of that pizza and came back for another one the very next day.\n\n![Homemade Margherita Pizza on Pizza Peel](https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2015\/08\/the-best-homemade-margherita-pizza-1-5-600x885.jpg)\n\nSo, when I say that today’s recipe is the *best* **homemade** margherita pizza, I’m taking all of these pizza-eating experiences into account. I’m not going to claim that this pizza tastes identical to a true Neapolitan pizza or that you’ll never taste a better pizza outside of your kitchen again. That would be ludicrous (and slightly obnoxious) and just not true.\n\n**But I do believe that this is the *best* margherita pizza that you’ll be able to make in your own kitchen, with a standard oven, with normal everyday ingredients (no fancy flours required), and without preparing an incredibly time-intensive pizza dough days in advance.**\n\n### Homemade Pizza Equipment Recommendations:\nFirst things first. Let’s talk equipment. A baking stone or steel is a must for great pizza at home. A few years ago, I replaced my traditional baking stone with [a baking steel](https:\/\/shareasale.com\/r.cfm?b=1548312&u=1243785&m=97852&urllink=&afftrack=). It is a game-changer.\n\nBaking steels are expensive, but I genuinely believe they are 100% worth the investment if you are interested in making pizza *or* bread at home. Baking steels absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800 degrees Fahrenheit. **They help you achieve crispy crusts by pulling moisture from whatever dough you are baking, including *pizza crusts.***\n\nI also recommend a [pizza peel](https:\/\/amzn.to\/3Ajanp3), because it will make pizza-making *so much easier.* Wooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easier to remove the pizza from the oven once it is done.\n\n*If you don’t own a pizza peel (or don’t want to own a pizza peel), you can use the back of a large baking sheet or flat cookie sheet to transfer the pizza onto the stone – but it is tricky\\!*\n\n![Homemade Margherita Pizza Recipe](https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2015\/08\/the-best-homemade-margherita-pizza-1-3-600x900.jpg)\n\n## Tips for Margherita Pizza Success:\n**For the best margherita pizza, you will want to preheat your oven to the highest temperature possible.** For my oven, that is 550 degrees Fahrenheit. I allow my [baking steel](https:\/\/bakingsteel.com\/?sscid=71k5_qu4m&) to preheat for *at least* 30 minutes (regardless of whether my oven is ready as it takes time for your baking stone to come to temperature). The higher the temperature the better.\n\nThis recipe makes two 10-inch pizzas, and they *should* be able to properly cook in 7 to 8 minutes at that temperature.\n\nYield: 4 Servings (Two 10-Inch Pizzas)\n\nPrep: 20 minutes\n\nCook: 15 minutes\n\nResting Time: 2 hours\n\nTotal: 2 hours  35 minutes\n\nMy search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is made with everyday ingredients and topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make it over and over again\\!\n\nIf you maintain a sourdough starter, I highly recommend preparing this pizza with [sourdough pizza dough](https:\/\/www.abeautifulplate.com\/sourdough-pizza\/)! It offers a flavor and texture that cannot be replicated.\n\n#### Homemade Pizza Dough:\n- 2½ cups (300 g) unbleached all-purpose flour\n- 1 teaspoon granulated sugar\n- ½ teaspoon [active dry yeast](https:\/\/amzn.to\/2IWqxhC) or SAF instant yeast\n- ¾ teaspoon kosher salt\n- 7 ounces (105°F to 115°F) warm water\n- 1 tablespoon extra virgin olive oil\n- semolina and all-purpose flour for dusting the pizza peel\n\n#### Pizza Sauce:\n- 1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes)\n- 2-3 fresh garlic cloves grated with a microplane or pressed\n- 1 teaspoon extra virgin olive oil plus more for drizzling\n- 2-3 large pinches of kosher salt to taste\n- ¼ teaspoon freshly ground black pepper\n\n#### Toppings:\n- 2-3 tablespoons finely grated parmigiano-reggiano cheese plus more for serving\n- 7 ounces fresh mozzarella cheese (not packed in water) cut into ½-inch cubes\n- 5-6 large fresh basil leaves plus more for garnishing\n- dried red pepper flakes optional\n\n- **Prepare Pizza Dough:** In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.\n- Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top. After about 3 minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.\n- Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. **Proofing Tip:** If your kitchen is very cold, heat a large heatproof measuring cup of water in the microwave for 2 to 3 minutes. This creates a nice warm environment. Remove the cup and place the bowl with the dough in the microwave until it has risen. *\\[If you are preparing the dough in advance, see the note section for freezing instructions.\\]*\n- **Preheat Oven and Pizza Steel or Stone:** Place the pizza steel (or stone) on the second to top rack of your oven (roughly 8 inches from the broiler element), and preheat the oven and steel (or stone) to 550°F (285°C) for a minumum of 1 hour. If your oven does not go up to 550°F (285°C) or you are using a delicate pizza stone, I recommend heating it to a maximum of 500°F (260°C)\n- As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.\n- Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.\n- **Assemble the Pizza:** Sprinkle the pizza peel (if you do not own a pizza peel, you can try using the back of a half sheet pan - but it is tricky!) with a tablespoon of semolina and dusting of all-purpose flour. Gently use both hands to stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina and flour dusted pizza peel or baking sheet.\n- Drizzle or brush the dough lightly (using your fingertips) with olive oil (roughly a teaspoon. Using a large spoon, add roughly ½ cup of the tomato sauce onto the pizza dough, leaving a ½-inch or ¾-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. **Note:** If you're looking for more color, finish the pizza under the low or medium broil setting, but watch it carefully\\!\n  \n  Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and\/or prepare the second pizza.\n- **Serving Tip:** If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!.\n\n### Tips for Success:\n- Semolina flour has a higher burn point than regular flour, and ensures that the dough will not stick to the peel when transferring the pizza to the oven.\n- There is no need to dissolve the yeast in warm water before using (as commonly believed). Active dry yeast has been reformulated in recent years to contain significantly smaller granules and will not have trouble dissolving into the dough. However, it *is* important to ensure that your active dry yeast is indeed alive and well. Double check your expiration date and when in a doubt, proof it.\n- If preparing the dough in advance: once the dough has rested for two hours, separate into two portions, wrap each piece of dough well in plastic wrap, and place them in a freezer-safe bag. The dough can be chilled in the refrigerator for up to 24 hours or frozen for 3 months. Thaw the dough in the refrigerator, and allow it to stand at room temperature (in a greased bowl, covered with a kitchen towel) for at least 30 minutes before using.\n\nServing: 1serving, Calories: 750kcal, Carbohydrates: 89g, Protein: 33g, Fat: 29g, Saturated Fat: 13g, Polyunsaturated Fat: 13g, Cholesterol: 69mg, Sodium: 1598mg, Fiber: 5g, Sugar: 6g\n\nAuthor: Laura \/ A Beautiful Plate\n\nCourse: Pizzas and Savory Pastries\n\nCuisine: Italian\n\nThis post contains affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my [privacy policy](https:\/\/www.abeautifulplate.com\/privacy-policy\/) for more information.","meta_canonical":null}

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Boilerpipe Text	My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! You’ll want to make this homemade pizza recipe over and over again. For step-by-step dough instructions, check out the margherita pizza video below! The time has come! I’ve been teasing you on Instagram for weeks, and I sincerely apologize. I was busy eating this margherita pizza. Ok, so let me be honest. I rarely ever, EVER tell you that a recipe is the best of anything . Let alone, put it in caps! Sure, I’ll say that something is delicious, but declaring such bold statements generally makes me extremely uncomfortable. I’m terrified that you will go home and make said best-ever-recipe and be disappointed. I would hate that. But I’m feeling very good about this best margherita pizza recipe and I’m confident that you will love it. I’m not an authority on homemade pizza by any means, but I’ve definitely eaten my share of pizza, both excellent and not so great. The best margherita pizza that I’ve ever eaten in my entire life was in Naples, Italy a few years ago during our trip to the Amalfi Coast. We stood in line in a cobblestone street just off of Via Tribunali in the historic neighborhood (known for having the best pizza places in the entire world), and snagged a table at the famous Gino Sorbillo. It’s always a good sign when you’re in Italy and a million other Italians are standing in line for the exact same pizza. No tourists, just Italians. It wasn’t fancy in the slightest. There was a disco light hanging from the ceiling and the cups were of the flimsy plastic variety. Oh, but it was glorious. The pizzas cost only three euros and arrived flopping off of the plates. Literally, flopping. They were huge. I ate every last bite of that pizza and came back for another one the very next day. So, when I say that today’s recipe is the best homemade margherita pizza, I’m taking all of these pizza-eating experiences into account. I’m not going to claim that this pizza tastes identical to a true Neapolitan pizza or that you’ll never taste a better pizza outside of your kitchen again. That would be ludicrous (and slightly obnoxious) and just not true. But I do believe that this is the best margherita pizza that you’ll be able to make in your own kitchen, with a standard oven, with normal everyday ingredients (no fancy flours required), and without preparing an incredibly time-intensive pizza dough days in advance. Homemade Pizza Equipment Recommendations: First things first. Let’s talk equipment. A baking stone or steel is a must for great pizza at home. A few years ago, I replaced my traditional baking stone with a baking steel . It is a game-changer. Baking steels are expensive, but I genuinely believe they are 100% worth the investment if you are interested in making pizza or bread at home. Baking steels absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800 degrees Fahrenheit. They help you achieve crispy crusts by pulling moisture from whatever dough you are baking, including pizza crusts. I also recommend a pizza peel , because it will make pizza-making so much easier. Wooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easier to remove the pizza from the oven once it is done. If you don’t own a pizza peel (or don’t want to own a pizza peel), you can use the back of a large baking sheet or flat cookie sheet to transfer the pizza onto the stone – but it is tricky! Tips for Margherita Pizza Success: For the best margherita pizza, you will want to preheat your oven to the highest temperature possible. For my oven, that is 550 degrees Fahrenheit. I allow my baking steel to preheat for at least 30 minutes (regardless of whether my oven is ready as it takes time for your baking stone to come to temperature). The higher the temperature the better. This recipe makes two 10-inch pizzas, and they should be able to properly cook in 7 to 8 minutes at that temperature. Yield: 4 Servings (Two 10-Inch Pizzas) Prep: 20 minutes Cook: 15 minutes Resting Time: 2 hours Total: 2 hours 35 minutes My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is made with everyday ingredients and topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make it over and over again! If you maintain a sourdough starter, I highly recommend preparing this pizza with sourdough pizza dough ! It offers a flavor and texture that cannot be replicated. Homemade Pizza Dough: 2½ cups (300 g) unbleached all-purpose flour 1 teaspoon granulated sugar ½ teaspoon active dry yeast or SAF instant yeast ¾ teaspoon kosher salt 7 ounces (105°F to 115°F) warm water 1 tablespoon extra virgin olive oil semolina and all-purpose flour for dusting the pizza peel Pizza Sauce: 1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes) 2-3 fresh garlic cloves grated with a microplane or pressed 1 teaspoon extra virgin olive oil plus more for drizzling 2-3 large pinches of kosher salt to taste ¼ teaspoon freshly ground black pepper Toppings: 2-3 tablespoons finely grated parmigiano-reggiano cheese plus more for serving 7 ounces fresh mozzarella cheese (not packed in water) cut into ½-inch cubes 5-6 large fresh basil leaves plus more for garnishing dried red pepper flakes optional Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry. Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top. After about 3 minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl. Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. Proofing Tip: If your kitchen is very cold, heat a large heatproof measuring cup of water in the microwave for 2 to 3 minutes. This creates a nice warm environment. Remove the cup and place the bowl with the dough in the microwave until it has risen. [If you are preparing the dough in advance, see the note section for freezing instructions.] Preheat Oven and Pizza Steel or Stone: Place the pizza steel (or stone) on the second to top rack of your oven (roughly 8 inches from the broiler element), and preheat the oven and steel (or stone) to 550°F (285°C) for a minumum of 1 hour. If your oven does not go up to 550°F (285°C) or you are using a delicate pizza stone, I recommend heating it to a maximum of 500°F (260°C) As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing. Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes. Assemble the Pizza: Sprinkle the pizza peel (if you do not own a pizza peel, you can try using the back of a half sheet pan - but it is tricky!) with a tablespoon of semolina and dusting of all-purpose flour. Gently use both hands to stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina and flour dusted pizza peel or baking sheet. Drizzle or brush the dough lightly (using your fingertips) with olive oil (roughly a teaspoon. Using a large spoon, add roughly ½ cup of the tomato sauce onto the pizza dough, leaving a ½-inch or ¾-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Note: If you're looking for more color, finish the pizza under the low or medium broil setting, but watch it carefully! Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and/or prepare the second pizza. Serving Tip: If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!. Tips for Success: Semolina flour has a higher burn point than regular flour, and ensures that the dough will not stick to the peel when transferring the pizza to the oven. There is no need to dissolve the yeast in warm water before using (as commonly believed). Active dry yeast has been reformulated in recent years to contain significantly smaller granules and will not have trouble dissolving into the dough. However, it is important to ensure that your active dry yeast is indeed alive and well. Double check your expiration date and when in a doubt, proof it. If preparing the dough in advance: once the dough has rested for two hours, separate into two portions, wrap each piece of dough well in plastic wrap, and place them in a freezer-safe bag. The dough can be chilled in the refrigerator for up to 24 hours or frozen for 3 months. Thaw the dough in the refrigerator, and allow it to stand at room temperature (in a greased bowl, covered with a kitchen towel) for at least 30 minutes before using. Serving: 1 serving , Calories: 750 kcal , Carbohydrates: 89 g , Protein: 33 g , Fat: 29 g , Saturated Fat: 13 g , Polyunsaturated Fat: 13 g , Cholesterol: 69 mg , Sodium: 1598 mg , Fiber: 5 g , Sugar: 6 g Author: Laura / A Beautiful Plate Course: Pizzas and Savory Pastries Cuisine: Italian This post contains affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my privacy policy for more information.
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Full [privacy policy](https://www.abeautifulplate.com/privacy-policy/) here. My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! You’ll want to make this homemade pizza recipe over and over again. For step-by-step dough instructions, check out the [margherita pizza video](https://www.youtube.com/watch?v=JLm2-O1HUW4) below\! ![Best Margherita Pizza Recipe](https://www.abeautifulplate.com/wp-content/uploads/2015/08/the-best-homemade-margherita-pizza-1-4-600x858.jpg) The time has come! I’ve been teasing you on [Instagram](https://www.instagram.com/abeautifulplate/) for weeks, and I sincerely apologize. I was busy eating this margherita pizza. Ok, so let me be honest. I rarely ever, EVER tell you that a recipe is the best of anything. Let alone, put it in caps! Sure, I’ll say that something is delicious, but declaring such bold statements generally makes me extremely uncomfortable. I’m terrified that you will go home and make said best-ever-recipe and be disappointed. I would hate that. But I’m feeling very good about this best margherita pizza recipe and I’m confident that you will love it. ![Homemade Margherita Pizza Ingredients](https://www.abeautifulplate.com/wp-content/uploads/2015/08/the-best-homemade-margherita-pizza-1-6-600x870.jpg) I’m not an authority on homemade pizza by any means, but I’ve definitely eaten my share of pizza, both excellent and not so great. The best margherita pizza that I’ve ever eaten in my entire life was in [Naples, Italy](https://www.abeautifulplate.com/naples-italy/) a few years ago during our trip to the Amalfi Coast. We stood in line in a cobblestone street just off of Via Tribunali in the historic neighborhood (known for having the best pizza places in the entire world), and snagged a table at the famous Gino Sorbillo. It’s always a good sign when you’re in Italy and a million other Italians are standing in line for the exact same pizza. No tourists, just Italians. It wasn’t fancy in the slightest. There was a disco light hanging from the ceiling and the cups were of the flimsy plastic variety. Oh, but it was glorious. The pizzas cost only three euros and arrived flopping off of the plates. Literally, flopping. They were huge. I ate every last bite of that pizza and came back for another one the very next day. ![Homemade Margherita Pizza on Pizza Peel](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20885'%3E%3C/svg%3E)![Homemade Margherita Pizza on Pizza Peel](https://www.abeautifulplate.com/wp-content/uploads/2015/08/the-best-homemade-margherita-pizza-1-5-600x885.jpg) So, when I say that today’s recipe is the best homemade margherita pizza, I’m taking all of these pizza-eating experiences into account. I’m not going to claim that this pizza tastes identical to a true Neapolitan pizza or that you’ll never taste a better pizza outside of your kitchen again. That would be ludicrous (and slightly obnoxious) and just not true. *But I do believe that this is the best* margherita pizza that you’ll be able to make in your own kitchen, with a standard oven, with normal everyday ingredients (no fancy flours required), and without preparing an incredibly time-intensive pizza dough days in advance.** ### Homemade Pizza Equipment Recommendations: First things first. Let’s talk equipment. A baking stone or steel is a must for great pizza at home. A few years ago, I replaced my traditional baking stone with [a baking steel](https://shareasale.com/r.cfm?b=1548312&u=1243785&m=97852&urllink=&afftrack=). It is a game-changer. Baking steels are expensive, but I genuinely believe they are 100% worth the investment if you are interested in making pizza or bread at home. Baking steels absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800 degrees Fahrenheit. *They help you achieve crispy crusts by pulling moisture from whatever dough you are baking, including pizza crusts.*** I also recommend a [pizza peel](https://amzn.to/3Ajanp3), because it will make pizza-making so much easier. Wooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easier to remove the pizza from the oven once it is done. If you don’t own a pizza peel (or don’t want to own a pizza peel), you can use the back of a large baking sheet or flat cookie sheet to transfer the pizza onto the stone – but it is tricky\! ![Homemade Margherita Pizza Recipe](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20900'%3E%3C/svg%3E)![Homemade Margherita Pizza Recipe](https://www.abeautifulplate.com/wp-content/uploads/2015/08/the-best-homemade-margherita-pizza-1-3-600x900.jpg) ## Tips for Margherita Pizza Success: For the best margherita pizza, you will want to preheat your oven to the highest temperature possible. For my oven, that is 550 degrees Fahrenheit. I allow my [baking steel](https://bakingsteel.com/?sscid=71k5_qu4m&) to preheat for at least 30 minutes (regardless of whether my oven is ready as it takes time for your baking stone to come to temperature). The higher the temperature the better. This recipe makes two 10-inch pizzas, and they should be able to properly cook in 7 to 8 minutes at that temperature. ![The BEST Homemade Margherita Pizza. Made in a standard kitchen oven\!](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20225%20225'%3E%3C/svg%3E) ![The BEST Homemade Margherita Pizza. Made in a standard kitchen oven\!](https://www.abeautifulplate.com/wp-content/uploads/2015/08/the-best-homemade-margherita-pizza-1-4-280x280.jpg) ## Best Homemade Margherita Pizza 4\.6 stars (438 ratings) [Print](https://www.abeautifulplate.com/wprm_print/best-homemade-margherita-pizza) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.abeautifulplate.com%2Fthe-best-homemade-margherita-pizza%2F&media=https%3A%2F%2Fwww.abeautifulplate.com%2Fwp-content%2Fuploads%2F2015%2F08%2Fthe-best-homemade-margherita-pizza-1-4.jpg&description=Best+Homemade+Margherita+Pizza&is_video=false) [Review](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#commentform) [Save](https://app.grow.me/)[Saved\!](https://app.grow.me/) Yield: 4 Servings (Two 10-Inch Pizzas) Prep: 20 minutes minutes Cook: 15 minutes minutes Resting Time: 2 hours hours Total: 2 hours hours 35 minutes minutes My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is made with everyday ingredients and topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make it over and over again\! If you maintain a sourdough starter, I highly recommend preparing this pizza with [sourdough pizza dough](https://www.abeautifulplate.com/sourdough-pizza/)! It offers a flavor and texture that cannot be replicated. ### Equipment - [Baking Steel](https://bakingsteel.com/?sscid=71k5_qu4m&) - [Pizza Peel](https://amzn.to/368i0kq) - [Instant Thermometer](https://www.thermoworks.com/Thermapen-Mk4) ### Ingredients #### Homemade Pizza Dough: - 2½ cups (300 g) unbleached all-purpose flour - 1 teaspoon granulated sugar - ½ teaspoon [active dry yeast](https://amzn.to/2IWqxhC) or SAF instant yeast - ¾ teaspoon kosher salt - 7 ounces (105°F to 115°F) warm water - 1 tablespoon extra virgin olive oil - semolina and all-purpose flour for dusting the pizza peel #### Pizza Sauce: - 1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes) - 2-3 fresh garlic cloves grated with a microplane or pressed - 1 teaspoon extra virgin olive oil plus more for drizzling - 2-3 large pinches of kosher salt to taste - ¼ teaspoon freshly ground black pepper #### Toppings: - 2-3 tablespoons finely grated parmigiano-reggiano cheese plus more for serving - 7 ounces fresh mozzarella cheese (not packed in water) cut into ½-inch cubes - 5-6 large fresh basil leaves plus more for garnishing - dried red pepper flakes optional ### Instructions - Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry. - Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top. After about 3 minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl. - Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. Proofing Tip: If your kitchen is very cold, heat a large heatproof measuring cup of water in the microwave for 2 to 3 minutes. This creates a nice warm environment. Remove the cup and place the bowl with the dough in the microwave until it has risen. \[If you are preparing the dough in advance, see the note section for freezing instructions.\] - Preheat Oven and Pizza Steel or Stone: Place the pizza steel (or stone) on the second to top rack of your oven (roughly 8 inches from the broiler element), and preheat the oven and steel (or stone) to 550°F (285°C) for a minumum of 1 hour. If your oven does not go up to 550°F (285°C) or you are using a delicate pizza stone, I recommend heating it to a maximum of 500°F (260°C) - As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing. - Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes. - Assemble the Pizza: Sprinkle the pizza peel (if you do not own a pizza peel, you can try using the back of a half sheet pan - but it is tricky!) with a tablespoon of semolina and dusting of all-purpose flour. Gently use both hands to stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina and flour dusted pizza peel or baking sheet. - Drizzle or brush the dough lightly (using your fingertips) with olive oil (roughly a teaspoon. Using a large spoon, add roughly ½ cup of the tomato sauce onto the pizza dough, leaving a ½-inch or ¾-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Note: If you're looking for more color, finish the pizza under the low or medium broil setting, but watch it carefully\! Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and/or prepare the second pizza. - Serving Tip: If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!. ### Video ### Tips for Success: - Semolina flour has a higher burn point than regular flour, and ensures that the dough will not stick to the peel when transferring the pizza to the oven. - There is no need to dissolve the yeast in warm water before using (as commonly believed). Active dry yeast has been reformulated in recent years to contain significantly smaller granules and will not have trouble dissolving into the dough. However, it is important to ensure that your active dry yeast is indeed alive and well. Double check your expiration date and when in a doubt, proof it. - If preparing the dough in advance: once the dough has rested for two hours, separate into two portions, wrap each piece of dough well in plastic wrap, and place them in a freezer-safe bag. The dough can be chilled in the refrigerator for up to 24 hours or frozen for 3 months. Thaw the dough in the refrigerator, and allow it to stand at room temperature (in a greased bowl, covered with a kitchen towel) for at least 30 minutes before using. Serving: 1serving, Calories: 750kcal, Carbohydrates: 89g, Protein: 33g, Fat: 29g, Saturated Fat: 13g, Polyunsaturated Fat: 13g, Cholesterol: 69mg, Sodium: 1598mg, Fiber: 5g, Sugar: 6g Author: Laura / A Beautiful Plate Course: Pizzas and Savory Pastries Cuisine: Italian ![The BEST Homemade Margherita Pizza. Made in a standard kitchen oven - plus all my favorite tips for great pizza at home\!](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E) ![The BEST Homemade Margherita Pizza. Made in a standard kitchen oven - plus all my favorite tips for great pizza at home\!](https://scripts.mediavine.com/assets/100x200.png) This post contains affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my [privacy policy](https://www.abeautifulplate.com/privacy-policy/) for more information. [« Previous PostLife in Chicago: Eight Weeks Later](https://www.abeautifulplate.com/life-in-chicago/) [Next Post » The Sunday Thymes](https://www.abeautifulplate.com/the-sunday-thymes-21/) 4\.57 from 438 votes ([371 ratings without comment](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/)) ### Leave a Reply [Cancel reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) 1. Tiffani — April 1, 2026 @ 6:34 am [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-785442) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Excellent recipe! My pizza came out perfectly crusty and golden. And the dough was BEAUTIFUL. I kneaded a bit extra 5-7 min, and added garlic powder to the flour. Thanks for sharing\! 2. Victoria Lake — September 11, 2025 @ 11:40 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-764316) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Great recipe!\! 3. Daniel — August 3, 2025 @ 8:19 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-761938) Hi, thank you for the recipe. As someone who is unfamiliar with cooking pizzas, how would I go about heating the pizza on a regular carbon steel pizza pan instead of baking steel? - [Laura](https://www.abeautifulplate.com/) — August 4, 2025 @ 11:08 am [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-761984) Are you referring to one of those pans that is round? I have personally never put a scratch pizza (with a homemade dough) on one of those, but usually they have holes in them, so that makes me a bit nervous with this type of recipe. Typically they’re used for things like frozen pizza or things like that, unless I’m mistaken. If it’s made of carbon steel, you could definitely preheat it – though any perforation makes me a bit nervous, you might want to put a sheet pan on a rack below it in the oven to catch anything – and possible transfer the pizza onto it using a sheet of parchment paper. (Don’t put the parchment paper in the oven though with the pizza). Hope this is helpful\! 4. [Laura](https://www.abeautifulplate.com/) — July 14, 2025 @ 12:45 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-759626) Hello, there are instructions in the recipe box at the bottom of the post. I’m not sure if I’m understanding what you’re seeing on your end, but the recipe includes everything. 5. Denise — January 24, 2025 @ 2:27 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-747558) What the heck is a baking steel? You mention it several times. - [Laura](https://www.abeautifulplate.com/) — January 26, 2025 @ 11:51 am [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-747624) Hello! It is similar to a baking stone but made out of steel. It makes it a lot more durable and it also holds heat better! Hope this helps\! 6. grace — February 21, 2024 @ 6:22 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-736482) ![4 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) tried two times, second time was better but my dough never rose at all, i live in florida so i think the air was warm enough, i used a thermometer for water temp, and i just bought the yeast last night .. it tastes good but i wish i didnt waste so many hours. ill probably use a different recipe for dough or store bought until i figure out whats wrong the only thing i think it could be is my flour is bleached not unbleached like it calls for. the sauce turned out great and i cooked it at 500 on a normal baking sheet it was great idk what a pizza stone is haha i have to learn. 7. Tiana — February 16, 2024 @ 7:13 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-736402) My dough never doubles in size, any ideas? - Kristina — August 26, 2025 @ 2:51 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-763329) is your yeast expired? try buying new yeast and see if that helps. If your water is too hot, it can kill the yeast too. Use warm water. 8. LoudMouth — January 27, 2024 @ 8:24 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-736033) If You don’t have a pizza peel I use parchment paper, then put it on the pizza stone for one to two minutes, then grab a spatula and hold the pizza, then grab the paper and pull it right underneath it. It’s almost like the magician, pulling the tablecloth and not ruining the dinner ware 9. Karen — January 11, 2024 @ 8:22 am [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-735723) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Hi Laura, I ADORE the simplicity and results of your recipe! I do a few things differently in the process of transferring my pizza to the baking steel. Firstly, I preheat my pizza stone on a different rack, but @ the same time as my steel. I preheat for two hours on convection @ 510°… my oven automatically converts it to 485°. Secondly, I form my pizza on a sheet of parchment paper. Carefully removing the pizza stone onto a heat safe surface, I transfer the pizza on the parchment paper to the stone and then place it on top of my baking steel. This removes the messiness I always seem to invite during the semolina transfer step, lol. After baking, the parchment paper easily slips out from under the pizza on the stone! This method ALWAYS produces a beautifully baked pizza in 8 minutes. Thank you for sharing your recipe💝! Bon appetit\! Smiles, Karen 10. Leena — July 11, 2023 @ 9:08 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-732278) Hi, I have been using your recipe for years to make pizza at home. Today while making the pizza I felt that my sauce was very watery. I used 1 can of the San Marzano – whole peeled tomatoes. Wondering if you have experienced that and how do you fix this issue. Thanks\! - [Laura](https://www.abeautifulplate.com/) — July 13, 2023 @ 5:44 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-732296) Sorry for the delay! Sometimes it really depends on the brand of San Marzano’s (or just canned tomatoes in general). I’ve found some brands to be much thicker than others. Also, try not to over process it too. If you’re still struggling with it being too thin, use a slotted spoon to remove the tomatoes – leaving the juice behind for other purposes, such as soups, etc. – and stick with those. Hope this helps\! 11. McKenzie — July 8, 2023 @ 7:28 am [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-732243) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) This recipe is great! I don’t have a pizza stone or baking steel, so I used my large cast iron skillet. It turned out great\! 12. Sharon — June 30, 2023 @ 10:40 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-732181) Need to correct my review that was posted June 30, 2023. I used Bob’s Red Mill 00 Premium Italian-Style Flour to make the crust. I used semolina on the foil to place my dough on. Sorry for the mix-up. 13. Sharon — June 30, 2023 @ 1:07 am [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-732175) This recipe turned out so great. Definitely going into dinner rotation. I did do some things differently. Doubled the recipe and used my Cuisinart Bread Maker to make the dough. Used Bob’s Red Mill 00 Semolina flour. Activated the yeast with sugar and warm water before adding it to the bread maker. Took 90 minutes for dough setting to complete. Cut into four 9-oz pieces. Rolled each out to about 12”. THANK YOU TO THE COMMENTOR WHO SUGGESTED USING ALUMINUM FOIL. Spread semolina flour onto a sheet of foil and placed rolled out dough onto it. Spread the tomato sauce on dough. (I did heat the sauce with garlic, salt, black pepper and olive oil.) Placed 12-14 fresh mozzarella cheese balls on top of sauce. (I used Galbani Fresh Mozzarella Marinated with oils, herbs and spices from Costco.) Used the metal pizza peel to place the foil/pizza onto the pizza steel in 550 degree oven. (My pizza steel is Lodge cast iron.) 8 minutes later, removed foil/pizza with the pizza peel and placed on a pizza pan. Sprinkled with Pecorino-Romano cheese (Costco) and chiffonade of fresh basil. Then took the pizza off the foil and cut it on a cutting board. Sooooo good. I ate the entire pizza myself as I prepared the next one. 14. John Martin — May 12, 2023 @ 9:59 am [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-731181) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Great Pizza recipe the sauce is delish, added a bit of italian seasoning. Used a a pizza stone in a 550 degree Thermador oven but the center was still a bit gooey after about 15 minutes baking. Used red Yeast expiration date 9/22. Any suggestions? - [Laura](https://www.abeautifulplate.com/) — May 12, 2023 @ 12:24 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-731183) Interesting – I have never experienced that before, but have two possible ideas that might be causing it – 1) did you preheat the stone for at least 1 hour? This is incredibly important, especially when using a stone or steel, even if your oven says that it has ‘preheated’, they really need a lot more time and the stones need even more time, 2) Be very careful not to overload pizza toppings, particularly sauce and anything else you might have used. You want to be extra light or it can lead to sogginess. Also, be sure to get the dough thin. I hope this might offer some insight! The yeast is definitely not the problem. Thanks for your comment\! 15. Izzy — March 24, 2023 @ 12:45 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-730420) Does the sauce need to be puréed or heated? - [Laura](https://www.abeautifulplate.com/) — March 24, 2023 @ 12:59 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-730421) The canned tomatoes are pulsed to make smoother, but no – no cooking. This is the traditional way that margherita pizzas are made, hope this helps\! 16. Annika — March 21, 2023 @ 6:26 am [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-730385) Would this still be good if you used premade pizza crusts? I don’t have a pizza stone and pizza peel. Or, what could I use in place of those things? - [Laura](https://www.abeautifulplate.com/) — March 21, 2023 @ 10:05 am [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-730386) You can certainly use the recipe as a guide to make the toppings – those will taste good, but I’ll be honest and say that the crust and way that the crust is cooked makes a huge difference in the overall flavor. With that said, go for it\! 17. Sarah — February 26, 2023 @ 7:22 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-729302) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) This is one of my favorite pizza dough recipes. I generally like Italian flour however, this all-purpose flour is pretty darn good. I would like to add, the longer the rise the better. - [Laura](https://www.abeautifulplate.com/) — February 27, 2023 @ 11:24 am [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-729309) Yes! 100% agree with this. I have a sourdough pizza dough recipe which is now my go-to and do generally prefer 00 flour, but it really isn’t accessible to most people so this is an easy option that delivers. Thanks!\! 18. vidya babla — October 1, 2022 @ 9:59 am [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-725013) Tasty but the instruction is a bit lengthy. 19. K — September 11, 2022 @ 4:12 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-724396) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Use this recipe once a week – have to improvise a bit and use a cast iron to crisp the bottom before transferring to oven but the recipe itself is great 20. Margaret — July 13, 2022 @ 9:25 pm [Reply](https://www.abeautifulplate.com/the-best-homemade-margherita-pizza/#comment-722364) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Fabulous ! Exactly what I was looking for in a Margherita pizza\! 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Readable Markdown	My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! You’ll want to make this homemade pizza recipe over and over again. For step-by-step dough instructions, check out the [margherita pizza video](https://www.youtube.com/watch?v=JLm2-O1HUW4) below\! ![Best Margherita Pizza Recipe](https://www.abeautifulplate.com/wp-content/uploads/2015/08/the-best-homemade-margherita-pizza-1-4-600x858.jpg) The time has come! I’ve been teasing you on [Instagram](https://www.instagram.com/abeautifulplate/) for weeks, and I sincerely apologize. I was busy eating this margherita pizza. Ok, so let me be honest. I rarely ever, EVER tell you that a recipe is the best of anything. Let alone, put it in caps! Sure, I’ll say that something is delicious, but declaring such bold statements generally makes me extremely uncomfortable. I’m terrified that you will go home and make said best-ever-recipe and be disappointed. I would hate that. But I’m feeling very good about this best margherita pizza recipe and I’m confident that you will love it. ![Homemade Margherita Pizza Ingredients](https://www.abeautifulplate.com/wp-content/uploads/2015/08/the-best-homemade-margherita-pizza-1-6-600x870.jpg) I’m not an authority on homemade pizza by any means, but I’ve definitely eaten my share of pizza, both excellent and not so great. The best margherita pizza that I’ve ever eaten in my entire life was in [Naples, Italy](https://www.abeautifulplate.com/naples-italy/) a few years ago during our trip to the Amalfi Coast. We stood in line in a cobblestone street just off of Via Tribunali in the historic neighborhood (known for having the best pizza places in the entire world), and snagged a table at the famous Gino Sorbillo. It’s always a good sign when you’re in Italy and a million other Italians are standing in line for the exact same pizza. No tourists, just Italians. It wasn’t fancy in the slightest. There was a disco light hanging from the ceiling and the cups were of the flimsy plastic variety. Oh, but it was glorious. The pizzas cost only three euros and arrived flopping off of the plates. Literally, flopping. They were huge. I ate every last bite of that pizza and came back for another one the very next day. ![Homemade Margherita Pizza on Pizza Peel](https://www.abeautifulplate.com/wp-content/uploads/2015/08/the-best-homemade-margherita-pizza-1-5-600x885.jpg) So, when I say that today’s recipe is the best homemade margherita pizza, I’m taking all of these pizza-eating experiences into account. I’m not going to claim that this pizza tastes identical to a true Neapolitan pizza or that you’ll never taste a better pizza outside of your kitchen again. That would be ludicrous (and slightly obnoxious) and just not true. *But I do believe that this is the best* margherita pizza that you’ll be able to make in your own kitchen, with a standard oven, with normal everyday ingredients (no fancy flours required), and without preparing an incredibly time-intensive pizza dough days in advance.** ### Homemade Pizza Equipment Recommendations: First things first. Let’s talk equipment. A baking stone or steel is a must for great pizza at home. A few years ago, I replaced my traditional baking stone with [a baking steel](https://shareasale.com/r.cfm?b=1548312&u=1243785&m=97852&urllink=&afftrack=). It is a game-changer. Baking steels are expensive, but I genuinely believe they are 100% worth the investment if you are interested in making pizza or bread at home. Baking steels absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800 degrees Fahrenheit. *They help you achieve crispy crusts by pulling moisture from whatever dough you are baking, including pizza crusts.*** I also recommend a [pizza peel](https://amzn.to/3Ajanp3), because it will make pizza-making so much easier. Wooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easier to remove the pizza from the oven once it is done. If you don’t own a pizza peel (or don’t want to own a pizza peel), you can use the back of a large baking sheet or flat cookie sheet to transfer the pizza onto the stone – but it is tricky\! ![Homemade Margherita Pizza Recipe](https://www.abeautifulplate.com/wp-content/uploads/2015/08/the-best-homemade-margherita-pizza-1-3-600x900.jpg) ## Tips for Margherita Pizza Success: For the best margherita pizza, you will want to preheat your oven to the highest temperature possible. For my oven, that is 550 degrees Fahrenheit. I allow my [baking steel](https://bakingsteel.com/?sscid=71k5_qu4m&) to preheat for at least 30 minutes (regardless of whether my oven is ready as it takes time for your baking stone to come to temperature). The higher the temperature the better. This recipe makes two 10-inch pizzas, and they should be able to properly cook in 7 to 8 minutes at that temperature. Yield: 4 Servings (Two 10-Inch Pizzas) Prep: 20 minutes Cook: 15 minutes Resting Time: 2 hours Total: 2 hours 35 minutes My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is made with everyday ingredients and topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make it over and over again\! If you maintain a sourdough starter, I highly recommend preparing this pizza with [sourdough pizza dough](https://www.abeautifulplate.com/sourdough-pizza/)! It offers a flavor and texture that cannot be replicated. #### Homemade Pizza Dough: - 2½ cups (300 g) unbleached all-purpose flour - 1 teaspoon granulated sugar - ½ teaspoon [active dry yeast](https://amzn.to/2IWqxhC) or SAF instant yeast - ¾ teaspoon kosher salt - 7 ounces (105°F to 115°F) warm water - 1 tablespoon extra virgin olive oil - semolina and all-purpose flour for dusting the pizza peel #### Pizza Sauce: - 1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes) - 2-3 fresh garlic cloves grated with a microplane or pressed - 1 teaspoon extra virgin olive oil plus more for drizzling - 2-3 large pinches of kosher salt to taste - ¼ teaspoon freshly ground black pepper #### Toppings: - 2-3 tablespoons finely grated parmigiano-reggiano cheese plus more for serving - 7 ounces fresh mozzarella cheese (not packed in water) cut into ½-inch cubes - 5-6 large fresh basil leaves plus more for garnishing - dried red pepper flakes optional - Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry. - Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top. After about 3 minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl. - Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. Proofing Tip: If your kitchen is very cold, heat a large heatproof measuring cup of water in the microwave for 2 to 3 minutes. This creates a nice warm environment. Remove the cup and place the bowl with the dough in the microwave until it has risen. \[If you are preparing the dough in advance, see the note section for freezing instructions.\] - Preheat Oven and Pizza Steel or Stone: Place the pizza steel (or stone) on the second to top rack of your oven (roughly 8 inches from the broiler element), and preheat the oven and steel (or stone) to 550°F (285°C) for a minumum of 1 hour. If your oven does not go up to 550°F (285°C) or you are using a delicate pizza stone, I recommend heating it to a maximum of 500°F (260°C) - As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing. - Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes. - Assemble the Pizza: Sprinkle the pizza peel (if you do not own a pizza peel, you can try using the back of a half sheet pan - but it is tricky!) with a tablespoon of semolina and dusting of all-purpose flour. Gently use both hands to stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina and flour dusted pizza peel or baking sheet. - Drizzle or brush the dough lightly (using your fingertips) with olive oil (roughly a teaspoon. Using a large spoon, add roughly ½ cup of the tomato sauce onto the pizza dough, leaving a ½-inch or ¾-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Note: If you're looking for more color, finish the pizza under the low or medium broil setting, but watch it carefully\! Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and/or prepare the second pizza. - Serving Tip: If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!. ### Tips for Success: - Semolina flour has a higher burn point than regular flour, and ensures that the dough will not stick to the peel when transferring the pizza to the oven. - There is no need to dissolve the yeast in warm water before using (as commonly believed). Active dry yeast has been reformulated in recent years to contain significantly smaller granules and will not have trouble dissolving into the dough. However, it is important to ensure that your active dry yeast is indeed alive and well. Double check your expiration date and when in a doubt, proof it. - If preparing the dough in advance: once the dough has rested for two hours, separate into two portions, wrap each piece of dough well in plastic wrap, and place them in a freezer-safe bag. The dough can be chilled in the refrigerator for up to 24 hours or frozen for 3 months. Thaw the dough in the refrigerator, and allow it to stand at room temperature (in a greased bowl, covered with a kitchen towel) for at least 30 minutes before using. Serving: 1serving, Calories: 750kcal, Carbohydrates: 89g, Protein: 33g, Fat: 29g, Saturated Fat: 13g, Polyunsaturated Fat: 13g, Cholesterol: 69mg, Sodium: 1598mg, Fiber: 5g, Sugar: 6g Author: Laura / A Beautiful Plate Course: Pizzas and Savory Pastries Cuisine: Italian This post contains affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my [privacy policy](https://www.abeautifulplate.com/privacy-policy/) for more information.
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