The Classic Reimagined: Pizza Margherita Perfected

Imagine a thin, crispy crust, slightly charred from the wood-fired oven's embrace, laying the foundation for a symphony of flavors. The vibrant, ruby-red tomato sauce, crafted from the finest San Marzano tomatoes, spreads across the surface, its tangy sweetness a tantalizing tease. 

Fresh, creamy mozzarella, dotted like pearls, begins to melt and bubble, its rich texture promising comfort in every bite. 

A scattering of basil leaves, their verdant hue as fresh as a spring morning, adds a final flourish of herby brightness. 

The aroma wafts through the air, a siren call to all your senses, heralding the perfect Pizza Margherita.

A top-down view of a freshly baked Pizza Margherita, showcasing the vibrant red tomato base, bubbling mozzarella, and the fresh green basil on top, with a slice being lifted to emphasize the stringy cheese.

Preparation and Cooking Time

  • Preparation Time: 90 minutes (including dough resting) 
  • Cooking Time: 7 minutes 
  • Total Time: 97 minutes

Number of Servings and Serving Size

This recipe yields 4 servings, with each serving comprising 2 slices of a standard 12-inch pizza, ideal for a satisfying meal.

Essential Nutritional Information

  • Calories per serving: 300 kcal 
  • Macronutrients per serving:
    • Carbohydrates: 35g
    • Protein: 12g
    • Fat: 12g
  • Saturated Fat: 6g
  • Sodium: 500mg
  • Fiber: 2g


  • 500g all-purpose flour
  • 300ml warm water
  • 7g dry yeast
  • 10g salt
  • 5g sugar
  • 30ml extra-virgin olive oil
  • 250g San Marzano tomato sauce
  • 200g fresh mozzarella, sliced
  • 15g fresh basil leaves
  • Salt, to taste
A side shot capturing the moment the pizza is taken out of a rustic wood-fired oven, highlighting the crispy crust and the golden brown cheese, with a backdrop of glowing embers.

Method of Preparation

  1. In a large mixing bowl, combine warm water and sugar, stirring until dissolved. Sprinkle yeast over the surface and let it activate for 10 minutes until frothy.
  2. Add flour and salt to the yeast mixture. Knead for 10 minutes until smooth and elastic.
  3. Shape the dough into a ball and coat lightly with olive oil. Cover with a clean cloth and let it rise in a warm place for 1 hour.
  4. Preheat your oven to its highest setting, ideally 250°C, with a pizza stone or baking tray inside.
  5. Divide the dough into 4 equal parts. On a floured surface, roll out one part into a 12-inch base.
  6. Spread a thin layer of tomato sauce over the dough, leaving the edges clear for the crust.
  7. Distribute slices of mozzarella and a sprinkle of salt.
  8. Carefully transfer the pizza to the preheated stone or tray and cook for 7 minutes until the crust is golden and cheese is bubbling.
  9. Garnish with fresh basil leaves and drizzle with a touch of olive oil before serving.

Proven Tips for Culinary Success

  • For the best rise, let the dough rest overnight in the fridge.
  • Use a pizza peel dusted with flour for easy transfer to the oven.
  • If available, cook in a wood-fired oven for authentic flavor.

Anticipated FAQs

  • Q: Can I use a regular oven if I don't have a wood-fired one? A: Absolutely! Preheat your oven to the highest temperature for the closest result.
  • Q: What if I can't find San Marzano tomatoes? A: You can substitute with any high-quality canned plum tomatoes.