How to Make Neapolitan Pizza Like the One in 'Eat, Pray, Love'

How to Make Italian Pizza Rustica (aka Easter Pie)

How to Make Vegan Pizza

20 Best Pizza Crust Recipes

How to Make the Best Marinara Sauce

Burrata Pizza Is Taking Over TikTok and You Need to Make It Immediately

47 Homemade Pizza Recipes That Are Even Faster Than Delivery

How to Make the Best Mozzarella Tomato Basil Bread

How to Make a Pizza Charcuterie Board

How to Make a Mozzarella, Tomato and Basil Panini Like a Pro

Our Guide to Making Pizza with Kids

The World Tour of Pizza

10 Mistakes You're Making With Your Homemade Pizza

8 Secrets to Making Hot and Crispy Grilled Pizza

17 Healthy Pizza Recipes for the Perfect Balance of Nutrition and Flavor

How to Make Ciabatta Bread

This Is Why Brick Ovens Make the Best Pizza

How to Make Watermelon Pizza with Cream Cheese Frosting

This Is the Best Cheese for Pizza, According to a Pizza Chef

Here's the Only Way Giada De Laurentiis Says to Make Pizza at Home

TEST KITCHEN APPROVED

Pizza Margherita

Name: Pizza Margherita
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 pizzas (8 servings each)
Cuisine: Europe, Italian
Ingredients: 3 teaspoons active dry yeast; 1 cup warm water (110° to 115°); 2 tablespoons olive oil; 1 teaspoon sugar; 1 teaspoon salt; 3 cups bread flour; TOPPINGS:; 2 cans (14-1/2 ounces each) diced tomatoes, drained; 8 cups shredded part-skim mozzarella cheese; 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano; 20 fresh basil leaves, roughly torn; 1/2 teaspoon crushed red pepper flakes; 1/8 teaspoon salt; 1/8 teaspoon pepper; 2 tablespoons olive oil

TEST KITCHEN APPROVED

10 Reviews

Total Time:Prep: 30 min. + rising Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Loretta Lawrence, Myrtle Beach, South Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 21, 2023

This homemade pizza margherita, named for Queen Margherita of Italy, shows off the colors of the Italian flag with red tomatoes, white mozzarella and fresh green basil. You'll be glad the recipe makes not one but two 13-inch pizzas! —Loretta Lawrence, Myrtle Beach, South Carolina

Homemade Margherita Pizza Tips

What can you do if the dough springs back when you roll it out?

Sometimes your dough will spring back, but that’s OK. Let it rest on the counter for a few minutes, then use a rolling pin or your fingers to stretch the dough to your desired size. If you’ve refrigerated your dough, make sure it's at room temperature or it will continue to spring back. Read these tips from a pizza chef to make your best pie at home.

Can you make margherita pizza ahead of time?

This whole pizza can be made ahead of time, or you can just make the dough ahead. Once your dough is kneaded, place it into an oiled bowl, seal with plastic, and let it hang out in the fridge overnight. To use, let it come to room temperature. You can also use this dough to make other great recipes like stromboli or calzones.

Can you use fresh mozzarella instead of shredded?

Fresh mozzarella is a great way to level up this pizza. It won’t be a true margherita pizza if you add more toppings—but feel free to throw pepperoni, sausage or your favorite toppings on as well. Here's the best way to reheat pizza (if you have leftovers).

—Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester

TEST KITCHEN APPROVED

Pizza Margherita

Contest Winner

10 Reviews Add your review

Yield:2 pizzas (8 servings each)

Prep:30 min

Cook:15 min

Save Saved Saving email print

Ingredients

3 teaspoons active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
3 cups bread flour
toppings:

2 cans (14-1/2 ounces each) diced tomatoes, drained
8 cups shredded part-skim mozzarella cheese
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
20 fresh basil leaves, roughly torn
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Text Ingredients

Shop Recipe

Directions

1
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the oil, sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

2
Turn onto a floured surface; knead for 6-8 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to 2 greased 14-in. pizza pans; build up edges slightly. Cover with a clean kitchen towel; let rest for 10 minutes.
4
Spoon tomatoes over dough. Top with cheese, oregano, basil, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust is golden brown.