Margherita Pizza
Originally proposed by System on Mar 5, 2026
Pizza Margherita, also known as Margherita pizza, is, together with the pizza marinara, the typical Neapolitan pizza. It is roundish in shape with a raised edge and seasoned with hand-crushed peeled tomatoes, mozzarella, fresh basil leaves, and extra virgin olive oil. The dough is made by mixing water, salt, and yeast with flour.
Source: Wikipedia (Pizza Margherita)
High heat and restrained toppings preserve crust structure and bright flavor.
Minimal toppings with maximal balance.
Ingredients
- 1 lb pizza dough
- 1/2 cup crushed San Marzano tomatoes
- 6 oz fresh mozzarella, torn
- 10 fresh basil leaves
- 1 tbsp extra-virgin olive oil
- Kosher salt, to taste
Method
- Set a baking steel or stone on the top rack and preheat the oven at full heat for at least 45 minutes.
- Stretch the dough to a 10- to 12-inch round, leaving a thicker rim for oven spring.
- Spread on a thin layer of tomato, then scatter mozzarella so the center is not overloaded.
- Bake 6 to 9 minutes until the crust is blistered and the bottom is deeply crisp.
- Top with basil and a light drizzle of olive oil, then slice immediately.
Why These Techniques Work
Browse techniquesHigh-heat baking
Why it works: Rapid oven spring and browning create crisp yet airy crust.
Why this recipe uses it: Margherita relies on crust quality more than heavy toppings.
Temperature control before and during bake
Why it works: Consistent dough and oven temperature regulates steam release, set rate, and browning kinetics.
Why this recipe uses it: This recipe depends on crisp structure and even doneness rather than uneven browning.