Dinner

Homemade Pizza Margherita

A crisp-chewy crust, simple tomato sauce, and fresh mozzarella, baked hot at home.

By Daniel Ortiz · 2026-10-02 · 7 min read

• Prep: 90 min
• Cook: 12 min
• Total: 102 min
• Serves: 4

Ingredients

• 3 1/4 cups (400 g) bread flour
• 1 tsp instant yeast
• 2 tsp salt
• 1 1/3 cups (320 ml) warm water
• 1 tbsp olive oil
• 1 cup (240 g) crushed tomatoes
• 8 oz (225 g) fresh mozzarella, torn
• Fresh basil leaves

Instructions

1. Mix flour, yeast, and salt. Add water and oil and stir into a shaggy dough. Knead 8 minutes until smooth.
2. Cover and let rise 1 hour until doubled. Place a baking sheet or pizza stone in the oven and heat to 500°F (260°C) for 30 minutes.
3. Divide the dough into 2 balls. Stretch each into a 12-inch round on parchment.
4. Spread crushed tomatoes with a pinch of salt over each round, leaving a 1-inch border. Top with mozzarella.
5. Slide onto the hot sheet and bake 10 to 12 minutes until the crust is browned. Top with basil and serve.

Tips

• Preheat longer than you think; a very hot surface gives the crust its lift.
• Drain mozzarella on paper towels to avoid a soggy center.

Substitutions

Use all-purpose flour for a softer crust. Use low-moisture mozzarella if fresh is unavailable.

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