Dinner · Italian

Homemade Margherita Pizza

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 6, 2026

This is the classic three-ingredient topping done right: tangy tomato, melty mozzarella, and fresh basil on a homemade crust. The dough takes a little patience while it proofs, but the actual work is simple, and the payoff is a bubbly, fresh pizza that beats delivery. Make it once and you'll have your Friday night sorted.

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Homemade Margherita Pizza

Why you'll love this

  • Just a handful of pantry ingredients turn into real pizzeria pizza.
  • The homemade dough is easier than you think and tastes miles better than store-bought.
  • Fresh, simple toppings let the tomato and cheese shine.
  • Fully customizable once you master the base.

EveryDayMeal recipe

Homemade Margherita Pizza

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

Ingredients

  • 2/3 cup warm water
  • 1 tsp granulated sugar
  • 1/2 oz fresh yeast (or 1 3/4 tsp active dry yeast)
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp salt
  • a drizzle, plus more for the pan olive oil
  • 1/3 cup tomato passata (strained tomatoes)
  • 2 1/2 oz fresh mozzarella, sliced or torn
  • a pinch dried oregano
  • a few fresh basil leaves
  • a pinch black pepper

Equipment

  • Large mixing bowl
  • Non-stick baking pan or pizza pan
  • Flour sifter or fine sieve
  • Measuring cups and spoons

Instructions

  1. Heat your oven to 450 degrees F so it is fully hot by the time your dough is ready.
  2. Stir the sugar into the warm water, then crumble in the fresh yeast (or sprinkle in the dry yeast) and stir to dissolve.
  3. Let the mixture sit in a warm spot for 10 to 15 minutes until a foamy, frothy layer forms on top. This 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 mixture along with a drizzle of olive oil.
  5. With lightly floured hands, mix everything together slowly until it comes together into a shaggy dough.
  6. Dust your work surface generously with flour and turn the dough out onto it.
  7. Knead for about 10 minutes until the dough turns smooth, soft, and slightly springy under your hands. This builds the structure that gives you a chewy crust.
  8. Stretch and press the dough into a lightly oiled non-stick baking pan, any shape works, pushing it out toward the edges.
  9. Spread the passata over the dough all the way to the rim so every bite gets some sauce.
  10. Scatter the mozzarella evenly over the top, season with oregano and black pepper, and finish with a light drizzle of olive oil.
  11. Bake for 10 to 12 minutes until the cheese is melted and just starting to color and the crust edges turn golden.
  12. Pull the pizza out, scatter fresh basil leaves over the hot top, slice, and dig in.

Tips from the kitchen

  • Make sure your water is warm, not hot. Too hot and it will kill the yeast; aim for the temperature of a comfortable bath.
  • Get your oven fully preheated before the pizza goes in. A hot oven is the secret to a crisp bottom.
  • Tear fresh mozzarella and pat it dry with a paper towel so your pizza doesn't turn watery.
  • Add the basil after baking, not before, so it stays bright green and fresh instead of scorched.

Estimated nutrition per serving: 520 cal · 19g protein · 78g carbs · 13g fat

Make it your own

  • Swap the mozzarella for a blend with provolone or a sprinkle of Parmesan for more punch.
  • Add pepperoni, sliced mushrooms, or roasted peppers before baking for a loaded pie.
  • Use a store-bought pizza crust or dough ball if you're short on time.

Storing & make-ahead

Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or a 400 degree F oven for a few minutes to bring back the crisp bottom. The microwave works in a pinch but leaves the crust soft.

Good to know

Can I use active dry yeast instead of fresh?
Yes. Use about 1 3/4 teaspoons of active dry yeast in place of the fresh, and dissolve it in the warm sugar water the same way until foamy.
My dough didn't rise. What went wrong?
Usually the water was too hot and killed the yeast, or the yeast was old. Check that a froth forms in step 3 before you move on.
Do I need a pizza stone?
No. A lightly oiled non-stick baking pan works great here. A stone or steel gives an even crispier bottom if you have one.
Can I make the dough ahead?
Yes. Let it rise, then refrigerate it covered for up to 24 hours. Bring it back to room temperature before shaping and baking.

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