There’s something so special about making a Homemade Margherita Pizza from scratch, and trust me, it’s easier than you’d think! Whether it's a busy weeknight or a relaxing weekend, this recipe is a go-to in my kitchen because it only takes 10 minutes to prep and 10 minutes to bake. It’s the perfect way to get that authentic pizza flavor without needing to order in or leave the house.
Why You’ll Love This Recipe
With just a few basic ingredients—flour, yeast, some mozzarella, and fresh mint leaves—you’ve got yourself a fresh, flavorful pizza that’s ready before you know it. And if you love playing around with toppings, sun-dried tomatoes are an amazing way to add a burst of flavor. You’ll never look at takeout the same way again!
- Quick and easy: Ready in just 20 minutes—10 minutes of prep and 10 minutes of cooking!
- Simple ingredients: Everything you need is either already in your pantry or easy to find.
- Customizable: Swap in your favorite herbs or toss on some extra toppings to make it your own.
Ingredients
You'll need strong bread flour, instant yeast, salt, warm water, and olive oil for the base. You'll also need passata or tomato sauce, grated mozzarella, and fresh basil for the topping.
Instructions
In a medium bowl, combine the flour, yeast, and salt. Pour in the warm water and mix everything together until a dough forms.
Knead the dough for a few minutes until smooth, then transfer it onto a lightly floured surface. Roll the dough into a large round and place it onto a 10” pizza pan.
Preheat your oven to 425-430°F (220°C). Spread the passata or tomato sauce evenly over the dough. Add the grated mozzarella and top with fresh basil leaves.
Bake the pizza for 10 minutes, or until the crust is golden and the cheese is bubbly. Slice and serve hot!
Top Tips for, Chef's Kiss, Perfection
- Use high-quality bread flour for better crust texture. Bread flour has a higher protein content than all-purpose flour, which gives the pizza dough that chewy, pizzeria-style texture we all love.
- Knead the dough for at least 5 minutes. While this recipe doesn't require you to let the dough rise, kneading it well ensures the gluten develops properly, resulting in a better texture. If your dough feels a little sticky, just lightly dust your hands and the surface with flour as you knead.
- Don’t overdo it with the sauce. Less is more when it comes to passata. Too much can make your pizza soggy, especially in the center. Spread a thin, even layer to let the dough crisp up properly and allow the mozzarella to melt beautifully.
- For a crispier crust, pre-bake the dough for 3-4 minutes. If you like your pizza with a crispy bottom, pop the rolled-out dough into the oven for a few minutes before adding the sauce and toppings. This prevents the dough from soaking up too much moisture and ensures a crispy bite.
Easy Margherita Pizza
Ingredients
- 1 cup bread flour
- 1 tablespoon instant yeast
- ½ teaspoon kosher salt
- ⅓ cup warm water
- 1 tablespoon olive oil
- ⅓ cup passata or tomato sauce
- ½ cup fresh mozzarella grated
- 1 tablespoon fresh basil leaves
Instructions
- Preheat the oven to 425°F (220°C).
- In a medium bowl, stir together the bread flour, instant yeast, and kosher salt.
- Pour in the warm water and olive oil. Mix until a dough forms.
- Transfer the dough to a lightly floured surface and knead for 2–3 minutes until smooth.
- Roll or stretch the dough into a 10-inch round and place it on a pizza pan or baking sheet.
- Spread the passata evenly over the dough, leaving a small border around the edges.
- Sprinkle the mozzarella cheese evenly over the sauce.
- Bake for 10 minutes, or until the crust is golden and the cheese is melted and bubbly. Top with fresh basil leaves before serving.
Notes
- If the dough feels too wet or sticky, add a little more flour, 1 tablespoon at a time.
- For a crispier crust, pre-bake the dough for 2–3 minutes before adding toppings.
- A pizza stone can help create an extra crispy crust.
- Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
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