Margherita Pizza Recipe – Classic Italian Pizza with Fresh Mozzarella and Basil

Margherita Pizza Recipe

This Margherita Pizza recipe brings together the quintessential flavors of Italian cuisine—San Marzano tomatoes, creamy buffalo mozzarella, and fresh basil—on a crisp, homemade dough. Featured on Bonacini’s Italy, host Michael Bonacini shows how classic techniques and quality ingredients can elevate a simple pizza into a restaurant-worthy dish. Perfect for family dinners or entertaining guests, this pizza combines tradition, flavor, and a touch of culinary elegance.

The Inspiration

The Margherita pizza is one of Italy’s most iconic dishes, originating from Naples in the late 19th century. Legend has it that the pizza was created in honor of Queen Margherita of Savoy, featuring the colors of the Italian flag: red tomatoes, white mozzarella, and green basil.

Michael Bonacini brings this classic recipe to life on Bonacini’s Italy by using high-quality ingredients and authentic techniques. From kneading the dough to topping it with fresh mozzarella and basil, every step honors the simplicity and balance that makes this pizza a beloved favorite worldwide. This recipe showcases how even a simple pizza can deliver bold, fresh flavors when executed with care.

Ingredients

• 2 ½ cups (590 ml) warm water
• 1 teaspoon (5 ml) sugar
• 0.5 ounces (14 g) dry active yeast
• 5 cups (1.2 L) “00” flour
• 2 teaspoons (10 ml) salt, plus more for seasoning
• 1 can (28 oz/796 g) San Marzano tomatoes
• 1 tablespoon (15 ml) chopped oregano
• 1 tablespoon (15 ml) olive oil, plus more for drizzling
• 1 pound (454 g) buffalo mozzarella, cut into slices
• ¼ cup (60 ml) basil leaves
• Flour, for dusting
• Cornmeal, for dusting

Method

• To make the dough, stir warm water, sugar, and yeast together in a small bowl. Set aside for 10 minutes.
• Mix flour and salt together, then form into a mound on the counter. Make a well in the centre, then pour in the water mixture.
• Knead the mixture together until it forms a smooth, elastic ball. Place the ball of dough in a bowl greased with olive oil. Cover with a tea towel and let rise for 2 hours, or until doubled in size.
• Turn the dough out onto the counter. Cut into 4 evenly-sized balls. Form the balls and place them on a baking tray. Cover the tray with a damp cloth and let them rise for 1 hour.
• Sprinkle some flour onto the counter. Roll each ball out into a large circle with a thin inner crust and a thick outer edge.
• Preheat the oven to 500 F (260 C) and place a pizza stone inside to heat up.
• Dust a pizza peel with cornmeal then place a rolled-out pizza dough on top.
• In a bowl, mix tomatoes and salt. Mash tomatoes with a fork. Mix in oregano and olive oil. Spread the mixture onto the pizza dough. Place the mozzarella slices on top. Jiggle the pizza peel to make sure the dough isn’t sticking.
• Using the pizza peel, slide the pizza onto the hot pizza stone. Bake in the oven for 8-10 minutes, or until cheese has melted and crust is golden.
• Remove from oven. Place basil leaves on top. Drizzle with olive oil.
• Buon appetito!

Serving Suggestions

Margherita pizza is best enjoyed fresh and hot, directly from the oven. Serve it as a centerpiece for casual family dinners, Italian-themed nights, or pizza parties with friends. Pair with a crisp Italian white wine, such as Pinot Grigio, or a light lager to complement the rich mozzarella and tangy tomatoes. A simple side salad with arugula, cherry tomatoes, and olive oil makes a refreshing accompaniment, while an assortment of antipasti can turn pizza night into a full Italian feast. For a fun and interactive meal, allow guests to add their own toppings while keeping the classic Margherita as the star.

Final Thoughts

This Margherita Pizza recipe captures the essence of traditional Italian cooking with its simplicity, quality ingredients, and bold flavors. The combination of San Marzano tomatoes, creamy buffalo mozzarella, and fragrant basil delivers a perfect balance of sweetness, creaminess, and herbal aroma.

Michael Bonacini demonstrates on Bonacini’s Italy how even classic dishes can shine when executed with care and attention. Making pizza from scratch allows you to enjoy the process of kneading, shaping, and baking, while creating a restaurant-quality dish at home.