You don’t need a pizza oven for a great margherita. A very hot home oven and a preheated tray give you a blistered, crisp crust with a soft, airy edge.
Recipe: Homemade Margherita Pizza
Prep20 min
Cook12 min
Total32 min
Serves2
LevelMedium
Calories~780
Ingredients
Dough (2 pizzas)
- 2½ cups (320 g) bread flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 cup (240 ml) warm water
- 1 tbsp olive oil
Toppings
- ½ cup canned crushed tomatoes + pinch of salt
- 200 g fresh mozzarella, torn and patted dry
- Fresh basil leaves
- Olive oil
Instructions
- Mix dough ingredients into a shaggy dough. Cover and rest 1–2 hours until doubled (or overnight in the fridge).
- Heat oven to its highest setting (250–280°C / 480–530°F) with a tray or stone inside for 30 minutes.
- Stretch half the dough into a thin round on floured parchment.
- Spread a thin layer of tomato, add mozzarella and drizzle with oil.
- Slide onto the hot tray and bake 8–12 minutes until blistered. Top with basil.
💡 Tips for success
- Less is more — too much sauce makes the center soggy.
Questions? We’ve got answers
Can I freeze pizza dough?
Yes. Freeze dough balls in oiled bags up to 3 months; thaw overnight in the fridge.
