Dinner · Italian

Homemade Margherita Pizza

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · June 27, 2026

This is the classic Margherita made simple: a soft homemade base, bright passata, melty mozzarella, and fresh basil. It comes together with pantry staples and a single rise, so you can have real pizza on the table without a trip out. Once you see how easy the dough is, you may never order in again.

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Homemade Margherita Pizza

Why you'll love this

  • Real homemade dough from basic pantry staples.
  • On the table in under 40 minutes.
  • Cheaper and fresher than takeout.
  • Easy enough for a relaxed weeknight.

EveryDayMeal recipe

Homemade Margherita Pizza

Prep
25m
Cook
12m
Total
37m
Serves
2
Level
Easy

Ingredients

  • 150ml warm water
  • 1 tsp sugar
  • 15g fresh yeast
  • 225g plain flour
  • 1 1/2 tsp salt
  • a drizzle, plus extra olive oil
  • 80g passata
  • 70g mozzarella
  • a pinch dried oregano
  • a few fresh basil leaves
  • a pinch black pepper

Equipment

  • Large mixing bowl
  • Baking tray
  • Sieve
  • Measuring jug

Instructions

  1. Heat your oven to 230C (450F) so it is fully hot by the time the pizza goes in, which gives you a crisp base and quick bake.
  2. Stir the sugar into the warm water, then crumble in the fresh yeast and mix to dissolve. The water should feel warm, not hot, or it can kill the yeast.
  3. Leave the mixture somewhere warm for 10 to 15 minutes until a foamy layer forms on top. This froth tells you the yeast is alive and ready to work.
  4. Sift the flour and salt into a large bowl, make a well in the center, and pour in the yeast liquid along with a drizzle of olive oil.
  5. Flour your hands lightly and bring everything together until it forms a rough, shaggy dough that holds in one mass.
  6. Dust your work surface generously with flour, then turn the dough out and knead for about 10 minutes until it feels smooth, soft, and slightly springy under your hands.
  7. Press and stretch the dough into a lightly oiled baking tray, any shape works, spreading it out to an even thickness.
  8. Spoon the passata over the dough and spread it right to the edges so every bite has sauce.
  9. Tear the mozzarella over the top, scatter on the oregano and a pinch of black pepper, then finish with a light drizzle of olive oil.
  10. Bake for 10 to 12 minutes until the cheese is melted and just starting to color and the edges of the base are golden.
  11. Tear over the fresh basil leaves as soon as it comes out so they stay bright and fragrant, then slice and serve hot.

Tips from the kitchen

  • Use water that feels just warm to the touch; too hot and you will kill the yeast, too cold and it will not activate.
  • Spread the sauce right to the edges so you skip a thick, bare crust border.
  • Pat fresh mozzarella dry before adding it to avoid a soggy center.

Estimated nutrition per serving: 520 cal · 20g protein · 85g carbs · 12g fat

Make it your own

  • Swap fresh yeast for 7g dried active yeast if that is what you have.
  • Add sliced tomatoes or a handful of rocket after baking.
  • Use a mix of mozzarella and a little grated parmesan for extra savor.

Storing & make-ahead

Best eaten fresh, but leftovers keep covered in the fridge for up to 2 days. Reheat in a hot oven or skillet to bring back the crisp base; avoid the microwave, which softens the crust.

Good to know

Can I make the dough ahead?
Yes. After kneading, let it rise slowly in the fridge for up to 24 hours, then bring to room temperature before shaping.
What if I only have dried yeast?
Use about 7g of dried yeast in place of the 15g fresh, and proof it the same way with the sugar and warm water.
Why is my base soggy?
Usually too much sauce or wet cheese. Use a thin layer of passata and pat fresh mozzarella dry first.
Can I use a pizza stone?
Absolutely. Preheat it with the oven and slide the pizza on for an even crispier bottom.

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