Margherita Pizza: From Dough to Delicious in Under an Hour
- Vincent Rossi
- Feb 3
- 2 min read
Updated: Feb 6

This recipe focuses on a classic Neapolitan-style Margherita pizza, emphasizing quality ingredients and simple techniques for a delicious result.
Yields: One 12-inch pizza
Prep time: 30 minutes (plus proofing time for the dough)
Cook time: 8-10 minutes
Ingredients
For the Dough:
1 cup (125g) all-purpose flour, preferably "00"
½ teaspoon instant dry yeast
½ teaspoon salt
½ cup (120ml) lukewarm water
1 tablespoon olive oil
For the Sauce:
1 (14-ounce) can crushed or strained tomatoes (passata)
½ teaspoon salt
¼ teaspoon dried oregano
1 tablespoon olive oil
For the Topping:
4 ounces fresh mozzarella, preferably buffalo mozzarella, sliced or torn into pieces
8-10 fresh basil leaves
1 tablespoon olive oil (for drizzling)
Equipment
Pizza stone or baking sheet
Pizza peel (optional, but recommended)
Large mixing bowl
Small saucepan
Instructions
Get started:
Prepare the dough: In a large bowl, combine flour, yeast, and salt. Gradually add lukewarm water and olive oil, mixing until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for at least 1 hour, or until doubled in size.
Make the sauce: In a small saucepan, combine crushed tomatoes, salt, oregano, and olive oil. Bring to a simmer over medium heat and cook for 15 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.
Bake:
Preheat the oven: Place a pizza stone or baking sheet in the oven and preheat to the highest temperature setting (ideally 450-500°F or 232-260°C) for at least 30 minutes.
Shape the dough: Once the dough has risen, punch it down gently and transfer it to a lightly floured surface. Stretch or roll the dough into a 12-inch circle.
Assemble the pizza: Place the dough on a pizza peel dusted with flour or cornmeal (if using). Spread a thin layer of tomato sauce over the dough, leaving a small border. Arrange mozzarella slices or pieces evenly over the sauce.
Bake the pizza: Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Garnish and serve: Remove the pizza from the oven and immediately top with fresh basil leaves. Drizzle with olive oil and slice into wedges. Serve hot.
Tips
For a crispier crust, use a pizza stone and preheat it for at least 1 hour.
If you don't have "00" flour, all-purpose flour will work fine.
Fresh mozzarella is essential for the best flavor.
Don't overload the pizza with toppings, as this can make the crust soggy.
Experiment with different types of tomatoes for the sauce. San Marzano tomatoes are a popular choice for Neapolitan pizza.
Margherita Pizza
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