Easy Homemade Pizza Margherita

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Imagine a fantastic evening with Margherita Pizza on the menu. And guess what? It’s not as hard to make as you might think. This recipe is foolproof and super easy, requiring just 15 minutes of effort.

This pizza is the epitome of comfort food, featuring a thin and crispy crust, bold yet simple flavors, and plenty of cheese.

Easy Homemade Pizza Margherita

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Course Dinner
Servings 1 medium sized pizza



  • ¼ cup warm water about 60g + more if needed; aim for around 110F (add ~1 tbsp more, if necessary)
  • 1 tsp active dry or instant yeast
  • 1 cup all-purpose flour
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tbsp olive oil


  • ½ cup pizza sauce try making your own with canned San Marzano tomatoes
  • Fresh mozzarella to your liking approximately 4oz
  • 1 tbsp olive oil
  • 3-4 fresh basil leaves



  • In a bowl, mix warm water, yeast, flour, sugar, salt, and olive oil to create a sticky dough. Add 1-2 tablespoons more water if needed.
  • Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it’s no longer sticky.
  • Place the dough in a clean bowl sprayed with oil. Cover with cling wrap and let it rise in a warm spot for ~30-45 minutes until it doubles in size.
  • Towards the end of proofing, preheat the oven to 450F (without a fan) with a pizza stone on the middle rack.


  • Once proofed, roll the dough into a thin, 9-10″ circular sheet on a floured surface.
  • Transfer the crust to a sheet of parchment paper and shape it. Prick it with a fork a few times.
  • Spread pizza sauce, cover with torn mozzarella chunks, and drizzle with olive oil.


  • Carefully lift the parchment paper with the pizza onto the preheated pizza stone in the oven.
  • Bake for ~8-12 minutes (I usually go for 10 minutes at 450F) until the crust reaches your desired crispiness.
  • Remove the pizza, garnish with fresh basil, slice, and serve hot.


  • Ensure the parchment paper can withstand up to 450F, or use a pizza pan for safety.
  • You can make this pizza without a pizza stone.
  • This recipe yields a medium-sized pizza; easily double it for two pizzas.
  • Baking time may vary based on your oven temperature and desired pizza doneness.

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