Classic Margherita Pizza
Tomato sauce, fresh mozzarella, basil and olive oil. The less-is-more pizza that shows off a good crust.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 57 min
- Makes
- 1 (12-inch) pizza
Margherita has only a handful of ingredients, which is exactly why it is worth getting the details right: a very hot oven, a thin layer of sauce and mozzarella that has been patted dry.
A properly preheated oven matters more than anything else on this list. Give the oven and your baking surface at least 30 minutes at full heat.
Classic Margherita Pizza
- Prep
- 15 min
- Cook
- 12 min
- Rest & wait
- 30 min
- Total
- 57 min
- Makes
- 1 (12-inch) pizza
Ingredients
Method
Place a pizza steel, stone or upside-down sheet pan on the lower-middle rack and heat the oven to 500°F for at least 30 minutes.
Stretch the dough into a 12-inch round on a piece of parchment. Keep the center thin and leave a slightly thicker rim.
Spread the sauce thinly, leaving a 1/2-inch border. Scatter the mozzarella evenly and drizzle with half of the olive oil.
Slide the pizza, still on its parchment, onto the hot surface. Bake for 10 to 12 minutes, until the crust is deep golden and the cheese is bubbling in spots.
Scatter the basil over the hot pizza, drizzle with the remaining oil and finish with a pinch of flaky salt. Rest for 2 minutes before slicing.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Questions, answered
Why is my Margherita soggy in the middle?
Usually too much sauce, wet mozzarella or an oven that is not hot enough. Use 1/2 cup of sauce, pat the cheese dry and preheat your baking surface for 30 minutes or longer.
Can I use shredded mozzarella?
Yes. Low-moisture shredded mozzarella melts more evenly and browns more, though it is less milky than fresh mozzarella.
