Mastering the Margherita Pizza: A Simple Step-by-Step Guide

Why I Love This Recipe

There’s something about the Margherita pizza that’s timeless. The simplicity of tomatoes, fresh mozzarella, and basil just hits different. Plus, making it at home with a Baking Steel takes it to a whole new level. No soggy crusts here—just crisp, airy perfection.

If you’ve never made a Margherita pizza before, give it a shot. It’s one of those recipes that’s just as rewarding to make as it is to eat. If you’re using a Baking Steel, you’ll be amazed at the crust you can create right in your home oven.

Let me know if you try it! Drop a comment below and tell me how it turned out for you. Happy pizza-making!

When it comes to homemade pizza, nothing beats the simplicity and flavor of a classic Margherita pizza. With its fresh ingredients and iconic look, this pizza is a timeless favorite for a reason.

Ingredients You’ll Need:

• Dough: I used my go-to 72-hour dough recipe for that perfect airy, crispy crust. If you’re short on time, a 24-hour dough will work too.

• Sauce: Crushed Bianco DiNapoli tomatoes are my top pick. Simple, fresh, and pure.

• Cheese: Fresh mozzarella is a must here. Tear it into pieces and let it melt naturally in the oven—pure magic.

• Toppings: Fresh basil leaves and a drizzle of olive oil to finish it off. It’s simple but game-changing.

Step-by-Step Instructions:

1. Preheat the Oven & Baking Steel: Preheat your oven to 450°F (almost as hot as it can go) for at least 45 minutes. If you’re using a Baking Steel (which I highly recommend), this step is essential for achieving that perfect char on the crust.

2. Prepare the Dough: Stretch your 72-hour dough ball to your desired pizza size. I like mine about 12 inches wide with a slight rim for that classic crust look.

3. Add Sauce: Less is more here. Use a spoon to spread the crushed Bianco DiNapoli tomatoes evenly across the dough, carefully not to go over the edge, just like life.

1. Top with Cheese: Tear fresh mozzarella into chunks and scatter them on top. Don’t worry about full coverage—the cheese will melt and spread as it bakes.

1. Bake It:  I like to blast the broiler for the first 60-90 seconds of the bake. Switch your oven to broiler, when its read hot, carefully launch your pizza onto the Baking Steel and broiler for 1-2 minutes.  Then switch oven back to bake for remaining 3-5 minutes.

1. Finish Strong: As soon as you pull it from the oven, add fresh basil leaves and a drizzle of olive oil. The aroma is off the charts.

Tips for Success:

• Use Fresh Ingredients: The quality of your ingredients makes a big difference. Fresh mozzarella and fresh basil can’t be substituted. I like to shop at Whole Foods or Traders Joes for my cheese.

• Don’t Overload It: Keep it simple. The fewer the ingredients, the more each one shines.

• Master the Launch: Getting the pizza onto the Baking Steel can be tricky. Use a bit of semolina on your peel to prevent sticking.  Be sure to give that dough a "jiggle" before you top it.