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    You are in: Home / Italian / Pizza Margherita Recipe
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    Pizza Margherita

    1/2 Photos of Pizza Margherita

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Galley Wench's Note:

    This is pizza at its purest perfection, as it is encountered in Italy or on the French Rivera. The toppings are simple but the result is anything but! For perfect pizza dough try The Art of Making the Perfect Pizza Dough!

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    14 inch ...

    Units: US | Metric


    1. 1
      Put pizza stone on oven floor if using a gas oven; on the lowest rack if using electric oven (remove all other racks in either case).
    2. 2
      Preheat oven to highest temperature (500). Allow about 1 hour to preheat the stone.
    3. 3
      Prepare the Topping:.
    4. 4
      Combine tomatoes, salt and 2 tablespoons oil in a 10-inch heavy skillet and bring to a simmer over moderate heat. Simmer stirring occasionally, until thickened and reduced to about 1 cup (10-15 minutes). Tranfers to bowl to cool.
    5. 5
      Toss together mozzarella and remaining 1 tablespoon oil.
    6. 6
    7. 7
      Assemble and bake the pizza:.
    8. 8
      Sprinkle baker's peel with 1 tablespoon cornmeal. Carefully slide dough onto peel, then jerk peel once or twice: If dough sticks, lift it and sprinkle a little more cornmeal underneath.
    9. 9
      Optional: rub slit clove of garlic over dough.
    10. 10
      Spread tomato sauce evenly over dough, leaving 1/2 inch border and top sauce with mozzarella.
    11. 11
      Line up far edge of peel with far edge of stone and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pull pizza back).
    12. 12
      Bake until crust is golden brown and cheese is melted and bubbling, about 8 minutes. Slide peel under pizza to remove from oven, then scatter basil leaves on top.

    Ratings & Reviews:

    • on August 01, 2014


      Loved it! I loved the outcome of the cooked fresh tomatoes. I didn't peel them and didn't notice the skin. This was easy and so delicious! Thanks for sharing the keeper.

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    • on April 04, 2009


      This is a perfect pizza margherita. After living in italy for 4 years i am pretty fussy. I was especially impressed with the cornmeal for the peel (i use a cast iron griddle skillet that i sit on top of the heating up stove with the cornmeal, it does great things for the dough)

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    • on June 25, 2008


      I had to the good fortune of getting to eat a slice of this when my friend made it tonight for dinner. It was heavenly! I know she tinkered with it some like she always does when cooking anything but I am sure she will show up here soon with her review. I know she used a pizza seasoning in the sauce with garlic, oregano, fennel, etc. It really jazzed it up. I donated fresh basil from my garden. I will be making this for myself directly after the ZWT4. Too good!

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    Read All Reviews (4)


    Nutritional Facts for Pizza Margherita

    Serving Size: 1 (1568 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1269.9
    Calories from Fat 814
    Total Fat 90.4 g
    Saturated Fat 34.0 g
    Cholesterol 162.0 mg
    Sodium 2213.0 mg
    Total Carbohydrate 62.4 g
    Dietary Fiber 16.4 g
    Sugars 36.5 g
    Protein 62.2 g

    The following items or measurements are not included:

    basic pizza dough

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