Italian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Margherita Pizza
A simple, iconic Neapolitan pizza representing the colors of the Italian flag.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Preheat the Oven: Place a pizza stone or baking steel on the middle rack and preheat your oven to its maximum temperature (usually 500°F-550°F / 260°C-290°C) for at least 45 minutes to ensure the stone is scorching hot.
- 2
Prepare the Base: On a lightly floured surface, gently stretch and press the pizza dough from the center outwards, leaving a slightly thicker rim (cornicione), until it forms a 10-12 inch circle. Transfer the stretched dough to a pizza peel dusted with semolina flour.
- 3
Apply the Sauce: Ladle the crushed San Marzano tomatoes onto the center of the dough. Using the back of the spoon, spread the sauce in a light, even layer out to the edges, leaving the rim bare. Sprinkle with a small pinch of sea salt.
- 4
Add the Cheese: Evenly distribute the torn chunks of fresh mozzarella over the tomato sauce. Be careful not to overload it, or the pizza will become soggy.
- 5
Bake the Pizza: Carefully slide the pizza from the peel onto the preheated stone in the oven. Bake for 5-8 minutes until the crust is blistered, puffy, and charred in spots, and the cheese is melted and bubbling.
- 6
Garnish and Serve: Remove the pizza from the oven. Immediately scatter the fresh basil leaves over the hot cheese, drizzle with the extra virgin olive oil, and slice to serve.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving705
Calories
27 g
Protein
97 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pizza Margherita was formalized in Naples in 1889 when pizzaiolo Raffaele Esposito reportedly created it in honor of Queen Margherita of Savoy, choosing toppings — tomato, mozzarella, basil — that echoed the colors of the Italian flag. Whether the royal story is entirely true, the pizza itself codifies everything central to Neapolitan pizza philosophy: high heat, minimal toppings, and ingredients good enough to stand alone. It was granted protected status as a Specialty Traditional Guaranteed product by the European Union in 2009.
Listahan note
This version focuses on getting the crust right in a home oven — using a very hot oven with a preheated baking steel or stone is the single biggest lever for achieving a blistered, slightly charred edge.
Technique cues
- Preheat your baking steel or stone for at least 45 minutes at your oven's maximum temperature before baking — the intense bottom heat is what creates the distinctive charred spots and crispy underside.
- Drain and briefly press fresh mozzarella to remove excess moisture before using it; wet cheese releases water during baking and can make the center of the pizza soggy.
- Add fresh basil leaves after the pizza comes out of the oven rather than before — heat turns basil black and bitter, but room-temperature leaves on a hot pie wilt beautifully and keep their fragrance.
Kitchen flow
- Parallel prep
- Place the baking steel in the oven and start preheating while you stretch the dough and set up your toppings; by the time everything is ready the oven is fully hot.
- Make-ahead
- Pizza dough can be made 1 to 3 days ahead and cold-fermented in the refrigerator — the longer ferment produces better flavor and a crisper crust.
- Leftover move
- Reheat leftover pizza slices in a dry skillet over medium heat with a lid on for 3 to 4 minutes — the bottom crisps and the cheese melts without the soggy microwave result.
- Cleanup rhythm
- Flour the work surface generously for dough stretching and sweep it clean before assembly; wipe the baking steel with a dry cloth once it has cooled completely.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
pizza dough
structural base
Purpose: A high-hydration, properly fermented dough develops the gluten structure and complex flavor that sets a great crust apart from a bland one.
Handling: Bring refrigerated dough to room temperature for at least an hour before shaping; cold dough springs back and fights stretching.
Adaptation: Store-bought fresh dough works well; avoid pre-baked shells which cannot achieve the same lift and char.
crushed San Marzano tomatoes
sauce base
Purpose: San Marzano tomatoes have lower acidity and more sweetness than standard canned tomatoes, which means the uncooked sauce tastes balanced directly from the can.
Handling: Crush by hand or pulse briefly; do not cook the sauce — it finishes in the oven on the pizza.
Adaptation: Any good-quality whole peeled tomatoes work; add a pinch of sugar if they taste sharp.
fresh mozzarella
creamy, melting topping
Purpose: Fresh mozzarella has a mild, milky flavor and melts into irregular, bubbling pools that are visually and texturally distinct from low-moisture mozzarella.
Handling: Tear into rough pieces rather than slicing to create uneven melt patterns; pat dry with paper towels before using.
Adaptation: Low-moisture whole-milk mozzarella melts more uniformly and is less prone to waterlogging — a good practical choice for home ovens.
fresh basil
aromatic finish
Purpose: Basil provides the fresh, anise-like fragrance that lifts the richness of the cheese and the acidity of the tomato.
Handling: Tear leaves by hand rather than cutting to avoid bruising; apply to the pizza as soon as it comes out of the oven.
Adaptation: Dried basil added before baking offers no comparable flavor; skip it rather than substitute.
extra-virgin olive oil
finishing richness
Purpose: A drizzle of olive oil over the finished pizza adds fruity, peppery depth and sheen that cannot come from the cooking process alone.
Handling: Use the best olive oil you have since it goes on raw at the end and its flavor is fully prominent.
Adaptation: Chili-infused olive oil adds a pleasant heat if desired.
Technique notes
- Stretching the dough over your knuckles rather than pressing it flat on the counter preserves the gas bubbles in the dough, which are what create the airy, charred rim called the cornicione.
- Underdress the pizza rather than overdress it — two to three tablespoons of sauce and a modest amount of cheese lets the crust breathe and blister rather than steam under the toppings.
- If you do not have a baking steel or stone, flip a heavy sheet pan upside down and preheat it; the results are noticeably better than baking on a cold pan.
Ingredient swaps
- Gluten-free direction
- Use a store-bought gluten-free pizza dough or cauliflower crust; reduce bake time slightly as these tend to brown faster.
- Dairy-free option
- Omit the mozzarella entirely and double the sauce with a drizzle of olive oil — the result is called a pizza marinara and is traditional in its own right.
- Weeknight shortcut
- A good-quality store-bought pizza dough reduces active prep to about 10 minutes of stretching and topping.
Serve alongside
- Simple arugula salad with lemon vinaigrette
- Marinated olives and pickled peppers
- Minestrone soup
- Peroni or Nastro Azzurro lager
- Chianti Classico (light-bodied red that cuts the richness without overpowering)
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store leftover pizza in an airtight container or wrapped tightly in the refrigerator for up to 3 days.
- Reheat in a covered skillet over medium heat for best texture; avoid microwaving as it makes the crust rubbery.
Equipment
- Baking steel or pizza stone for high-heat bottom cooking
- Pizza peel or rimless baking sheet for sliding the pizza in and out of the oven
- Digital kitchen scale for consistent dough portioning
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