Classic Margherita Pizza from Scratch with Homemade Dough
Learn to make authentic Margherita pizza from scratch with homemade dough, fresh tomato sauce, and melted mozzarella. This classic Italian recipe delivers restaurant-quality results at home.
By Janelle
Updated: March 18, 2026
Why I Love This Recipe
The Margherita pizza stands as Italy's most beloved culinary export, named after Queen Margherita of Savoy in 1889. This iconic pizza showcases the colors of the Italian flag with its red tomato sauce, white mozzarella, and fresh green basil. What makes this pizza truly special is its simplicity – using just a few high-quality ingredients that complement each other perfectly. Making Margherita pizza from scratch allows you to control every element, from the perfectly chewy homemade dough to the bright, fresh tomato sauce. While it requires some planning for the dough to rise, the actual hands-on time is minimal, making this an ideal weekend project for home cooks who want to experience the satisfaction of creating authentic Italian pizza.
- •Authentic Italian flavors – Using traditional techniques and simple ingredients creates genuine Neapolitan-style pizza at home
- •Customizable dough texture – Control the crust thickness and chewiness to match your personal preferences perfectly
- •Fresh ingredient showcase – High-quality mozzarella, ripe tomatoes, and aromatic basil shine in this minimalist preparation
- •Impressive yet approachable – Looks restaurant-quality but uses accessible techniques and ingredients available in Singapore
- •Perfect for sharing – Makes multiple pizzas ideal for family dinners or entertaining guests with interactive cooking
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 500 g bread flour (or all-purpose flour)
- 325 ml warm water (around 37°C)
- 7 g active dry yeast (1 packet)
- 10 g salt
- 30 ml olive oil (extra virgin)
- 5 g sugar
- 400 g canned whole tomatoes (San Marzano preferred)
- 2 cloves garlic (minced)
- 15 ml olive oil (extra virgin)
- 1 tsp salt
- 200 g fresh mozzarella (torn into pieces)
- 20 leaves fresh basil leaves
- 30 ml olive oil (for drizzling)
- 2 tbsp semolina flour (for dusting)
Step-by-Step Instructions
- 1
In a small bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until foamy and bubbly. This proves the yeast is active and will ensure your dough rises properly.
~10 min
Tip: Water temperature should feel warm to touch but not hot - 2
In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn onto a floured surface.
~5 min
Tip: Don't worry if dough looks rough at this stage - 3
Knead the dough for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently. Add flour as needed to prevent sticking, but avoid adding too much as it will make the crust tough.
~10 min
Tip: Proper kneading develops gluten for chewy texture - 4
Place dough in an oiled bowl, cover with damp towel or plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size. The dough is ready when it springs back slowly after being poked.
~90 min
Tip: Warm oven with light on creates ideal rising environment - 5
While dough rises, make the sauce by crushing canned tomatoes by hand into chunky pieces. Mix with minced garlic, olive oil, and salt in a bowl. Let stand at room temperature to develop flavors.
~5 min
Tip: Hand-crushed tomatoes create better texture than blended - 6
Preheat oven to its highest temperature (usually 250°C) with a pizza stone or inverted baking sheet inside. Allow at least 30 minutes for the stone to heat thoroughly. This high heat creates the characteristic charred spots on authentic pizza.
~30 min
Tip: Place stone on lowest oven rack for best results - 7
Punch down risen dough and divide into 4 equal portions. On a floured surface, stretch each portion into a 25cm circle, leaving edges slightly thicker for the crust. Let rest for 10 minutes if dough springs back too much.
~15 min
Tip: Use your knuckles to stretch dough from center outward - 8
Dust a pizza peel or inverted baking sheet with semolina flour. Transfer one dough circle onto it, then quickly spread 2-3 tablespoons of sauce, leaving a 2cm border for the crust. Work quickly to prevent sticking.
~3 min
Tip: Less sauce is better - too much makes soggy pizza - 9
Tear fresh mozzarella into bite-sized pieces and distribute evenly over sauce. Don't overcrowd with cheese as it will release moisture and make the crust soggy. Add a light drizzle of olive oil.
~2 min
Tip: Pat mozzarella dry with paper towels first - 10
Slide pizza onto hot stone using a quick jerking motion. Bake for 8-12 minutes until crust is golden brown and cheese is bubbly with some charred spots. The bottom should sound hollow when tapped.
~10 min
Tip: Shake peel gently before sliding to ensure pizza moves freely - 11
Remove pizza from oven and immediately top with fresh basil leaves while hot. Drizzle with additional olive oil and let cool for 2-3 minutes before slicing. This brief rest prevents cheese from sliding off.
~3 min
Tip: Tear basil leaves rather than cutting to prevent bruising - 12
Repeat process with remaining dough portions, keeping cooked pizzas warm in a low oven if serving all at once. Serve immediately while crust is still crispy and cheese is hot.
~30 min
Tip: Clean peel between pizzas to prevent sticking
How Do I Know It's Ready?
Pizza is done when the crust is golden brown and sounds hollow when tapped on the bottom. The cheese should be melted and bubbly with some charred spots. The edges should be puffed and slightly darker than the center. If the top browns too quickly, move to a lower oven rack.
Frequently Asked Questions
Yes, pizza dough actually improves in flavor when made ahead. After the first rise, you can refrigerate the dough for up to 3 days or freeze for up to 3 months. If using refrigerated dough, let it come to room temperature for 30 minutes before shaping. Cold fermentation develops more complex flavors in the dough.
Final Thoughts
I hope you enjoy making this Classic Margherita Pizza from Scratch with Homemade Dough as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!