SuChef Recipes
Italian

Classic Margherita Pizza

Authentic Neapolitan-style pizza with San Marzano tomatoes, fresh mozzarella, basil, and olive oil on a crispy, chewy crust.

32 minmedium4 servings
Classic Margherita Pizza
Prep Time
20 min
Cook Time
12 min
Total Time
32 min

Ingredients

Equipment

  • Pizza stone or steel
    Alternative: Inverted heavy baking sheet
  • Parchment paper
  • Pizza peel or large cutting board
    Alternative: Rimless baking sheet

★ = Essential

Instructions

  1. Preheat oven to 500°F (260°C) with pizza stone or inverted baking sheet inside.

    Preheat oven and stone
    ✓ Checkpoint: Oven reaches full temperature

  2. Crush San Marzano Tomatoes by hand into a bowl with 1 tsp salt. Stretch dough to 12-inch circle on parchment.

    Prepare sauce and dough
    ✓ Checkpoint: Dough is thin in center with thicker edge

  3. Spread tomato sauce evenly, leaving 1-inch border. Top with torn Fresh Mozzarella and drizzle Extra Virgin Olive Oil.

    Assemble pizza
    ✓ Checkpoint: Even coverage without overloading center

  4. Slide pizza onto hot stone. Bake until crust is golden and cheese bubbles.

    Bake pizza⚠️ Critical step
    ✓ Checkpoint: Blistered crust edges and melted cheese with light browning
    💡 Chef's Tip: Rotate halfway for even cooking

  5. Remove from oven, add torn Fresh Basil Leaves, and rest 2 minutes before slicing.

    Rest pizza
    ✓ Checkpoint: Basil wilted slightly and aromas released

Nutrition

(per serving)

480
Calories
18g
Protein
62g
Carbs
18g
Fat
3g
Fiber

Storage

Refrigerator: 2 days

Best eaten immediately. Reheat in 400°F oven for 5 minutes.

Reheating: Avoid microwave to prevent soggy crust. Use hot oven or skillet.

Variations

  • Spicy Margherita: Add red pepper flakes and sliced chili with the basil
  • Extra Cheese Margherita: Add grated Parmigiano-Reggiano before baking
  • Garlic Margherita: Rub crust with raw garlic clove after baking
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