Margherita Pizza Recipe – Authentic, Easy, and Homemade Italian Classic

Introduction

Warm aromas of tomato, cheese, and basil can transport you straight to a trattoria in Naples. Margherita pizza captures that feeling: simple, elegant, and full of flavor. Many pizza lovers believe that the best dishes are those made from high quality, minimal ingredients. Margherita embodies this philosophy. When done right, its crust is crisp on the outside and tender inside, its tomato base richly flavored, its mozzarella creamy, and fresh basil leaves add brightness.

What makes Margherita so beloved is its perfect balance. You taste the sweetness of tomatoes, the creaminess of cheese, the herbal lift of basil, and the fragrance of olive oil. It looks beautiful too, with red, white, and green—the colors of the Italian flag.

In this article I will guide you through everything you need: ingredients, step‑by‑step instructions, customizations, nutritional insights, serving ideas, and more. By the end you’ll feel confident making this classic at home and even putting your own twist on it.

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Ingredients Needed

Here is a table of ingredients and approximate calorie counts per typical amount when making one medium pizza (about 10–12 inch). These values are rough estimates to guide you:

Ingredient	Typical Amount	Approximate Calories*
Pizza dough (wheat flour, water, yeast, salt, little olive oil)	200 g	550 kcal
Tomato sauce (crushed tomato, salt, olive oil, garlic)	100 g	40 kcal
Fresh mozzarella cheese	125 g	300 kcal
Extra virgin olive oil (for drizzle)	1 tablespoon	120 kcal
Fresh basil leaves	~10 leaves	~2 kcal
Salt (pinch)	negligible	~0 kcal
Oregano (dried, optional)	small pinch	negligible

* Based on common nutrition sources and approximations.

If you slice that pizza into 6 or 8 pieces, each slice might carry somewhere between 150 and 250 kcal depending on thickness and cheese amount. As a comparison, many sources show that one slice of Margherita has about 204 kcal.

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Step‑by‑Step Cooking Instructions

Below is a clear, human‑friendly method to make Margherita pizza at home:

1. Prepare the dough (if homemade)
   • Mix 200 g of flour with a pinch of salt.
   • Dissolve about 2 g yeast in lukewarm water, then add to flour and knead until smooth and elastic.For more insights on this topic and Pepperoni Pizza, make sure to check out our other recipe.
   • Let it rest and rise (cover with cloth) for about 1 to 1.5 hours until doubled in size.
2. Preheat the oven
   • Place a pizza stone or baking tray in the oven and heat to its highest possible temperature (usually 250–280 °C or ~475–550 °F).
   • Give it at least 30 minutes to fully heat.
3. Shape the crust
   • On a lightly floured surface, gently stretch or roll the dough into a circle about 10 to 12 inches.
   • Leave a slightly thicker rim for a crust edge.
4. Apply the sauce
   • Spread the tomato sauce evenly over the dough, leaving a border around the edge (about 1 cm).
   • The sauce should be neither too watery nor too thick—just balanced.
5. Add the cheese
   • Slice or tear fresh mozzarella into pieces.
   • Gently place the cheese evenly over the tomato sauce.
6. Bake the pizza
   • Transfer the pizza onto the preheated stone or tray.
   • Bake for about 8 to 12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
7. Finish with basil and oil
   • As soon as the pizza comes out, scatter fresh basil leaves on top.
   • Drizzle a little extra virgin olive oil.
   • Let it rest a minute or two before slicing.
8. Slice and serve
   • Use a pizza cutter or sharp knife to slice it into wedges.
   • Serve immediately while hot and fragrant.

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Tips for Customizing the Recipe

• Use buffalo mozzarella (mozzarella di bufala) or fior di latte for a creamier texture.
• Try using San Marzano tomatoes in your sauce for authentic flavor.
• Add a pinch of garlic or minced garlic to the sauce for depth, but keep it light so it does not overpower.
• For a crispier base, roll the dough thinner and bake at the highest temperature.
• You may brush the crust rim with a little olive oil before baking to help browning.
• For a lighter version, use part‑skim mozzarella instead of full fat.
• Try sprinkling a little grated Parmesan or pecorino after baking.
• Add a few cherry tomatoes halved before baking to introduce bursts of freshness.
• Experiment with herbs: fresh oregano or thyme can layer extra aroma.
• Consider using whole wheat flour or a mix of whole wheat and white for more fiber.

These customizations let you tailor the pizza to your taste and dietary needs without losing the classic essence.

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Nutritional Information

Here is a rough nutritional breakdown for a medium Margherita pizza (using the ingredients table above). These are estimates and should be used for general guidance:

Comparatively, some sources list a single slice of Margherita pizza as about 204 kcal. Another source shows that one third of a pizza (138 g) carries ~290 kcal.

Note that variations in cheese amount, dough thickness, and oil use can shift these numbers significantly. If you want precise values, weigh each ingredient and use a nutrition calculator.

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Serving Suggestions

• Serve Margherita pizza with a crisp green salad (arugula, spinach, or mixed greens) dressed lightly with lemon and olive oil.
• Pair it with a light red wine (like Chianti or Sangiovese) or a chilled sparkling water with lemon.
• Offer a side of chili flakes or crushed red pepper so guests can spice it up.
• Drizzle extra virgin olive oil or balsamic glaze on the pizza just before serving for extra richness.
• Garnish with fresh basil leaves after slicing to preserve their aroma.
• Accompany with simple appetizers such as bruschetta or prosciutto and melon.
• Serve warm, immediately after baking; the crust and cheese are best enjoyed fresh.

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FAQs

What is the origin of Margherita pizza?
Legend says that in 1889, pizza maker Raffaele Esposito created a pizza in honor of Queen Margherita of Savoy, using tomato, mozzarella, and basil to represent the colors of the Italian flag.

Can I make the dough ahead of time?
Yes, you can prepare dough and let it slow ferment in the refrigerator overnight. Remove it to room temperature before shaping.

Can I use canned tomatoes instead of fresh?
Absolutely. Good quality canned crushed tomatoes or San Marzano tomatoes work beautifully for the sauce base.

Is Margherita pizza vegetarian?
Yes, it is inherently vegetarian, as it uses no meat toppings, only tomato, cheese, oil, and herbs.

How can I reduce calories while keeping flavor?
Use lower‑fat mozzarella, reduce the olive oil drizzle, bake thinner crust, and limit added salt. Also serve with plenty of vegetables on the side.

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Conclusion

Margherita pizza offers a masterclass in simplicity. By combining just a few quality ingredients—dough, tomato sauce, mozzarella, basil, and olive oil—you create something elegant yet comforting. The steps are straightforward: prepare or rest your dough, shape it, top it wisely, bake at high heat, then finish with fresh basil and oil.