Best Margherita Pizza
Classic thin-crust Margherita with San Marzano tomatoes, fresh mozzarella, and basil — simple, perfect pizza.
Ingredients
- Pizza Dough:
- 3 cups 380 g “00” flour or bread flour
- 1 cup 240 ml warm water (105–110 °F)
- 2 tsp 7 g instant yeast
- 2 tsp kosher salt
- 1 tsp sugar
- 2 tbsp olive oil
- Toppings:
- 1 can 28 oz San Marzano tomatoes, crushed by hand (or best-quality crushed)
- 12 –16 oz fresh mozzarella fior di latte or buffalo, torn or sliced
- Fresh basil leaves 20–30
- Extra-virgin olive oil
- Flaky sea salt
- Optional:
- Garlic oil drizzle
- Red pepper flakes
Instructions
- Make yeast dough → rise 60–90 min.
- Preheat oven + stone 500 °F 1 hr.
- Stretch dough thin → sauce lightly.
- Top with torn mozzarella + basil + oil.
- Bake 8–12 min until charred spots.
- Finish with more basil + oil → serve.
Notes
- High heat + stone = leopard spots
- Fresh ingredients only
- Overnight dough = better flavor
- Freeze dough balls for 3 months
- Burrata post-bake = next level