Pizza Margherita Recipe on a Pizza Stone

Where was Margherita pizza invented?

The origins of Margherita pizza date back to 1889 in Naples, Italy, when it was created to honor Queen Margherita of Savoy. As you might have guessed, this savory pie takes its name from the queen! This pizza was designed to honor the Italian flag with its red tomato sauce, white mozzarella, and green basil. This history is one of the things that makes Margherita pizza so special. It’s more than just a pizza, it’s a “slice” of Italian culture (sorry, not sorry)!

How do you pronounce “Margherita,” and what is a Margherita pizza?

If you’ve ever wondered, “What is a margarita pizza?” you’re in the right place! First things first: Is it “margarita” pizza or “Margherita” pizza? While both of these words are pronounced the same way, the correct spelling is Margherita pizza.

Also known as pizza Margherita, this is one of Italy’s most beloved dishes, known for its simplicity and fresh flavors. A Margherita pizza recipe features a few key ingredients: tomato sauce, fresh mozzarella, basil, and olive oil. This combo makes a balanced, satisfying flavor profile that’s both refreshing and hearty. You might catch me saying the opposite from time to time, but this is one instance when less really is more!

Making pizza at home is even better with a pizza stone.

One of my favorite ways to make pizza at home is on a pizza stone. This method mimics the heat of a traditional pizza oven—so you get a nice, crispy crust and evenly cooked toppings. The key is to preheat the pizza stone for at least an hour before baking, so it’s hot enough to create that perfect golden crust. A pizza peel, which helps transfer the pizza onto the hot stone, is also essential. Make sure to read the FAQ below for my tips on using pizza stones and pizza peels!

How to Make the Best Margherita Pizza: Use the Best Ingredients

Making Margherita pizza from scratch is so much fun, and it’s easier than you think! You’ll start by preparing the dough and sauce. The most important part of all my favorite pizza-related recipes is to use high-quality ingredients. It makes a difference! 

The perfect base for your Margherita pizza is my Chicago Style Thick and Chewy Easy Pizza Dough recipe.

This dough strikes a perfect balance between a crispy exterior and a soft, chewy interior—the texture really is just right! Made with high-gluten flour and a bit of vegetable shortening, this dough creates a flavorful, airy crust that pairs beautifully with the simplicity of a Margherita pizza and, honestly, any other pizza. And my garlic knots recipe too. You can even prepare an extra batch and freeze it for future pizza nights—because the only thing better than a fresh homemade pizza is one you make spontaneously!

Try your hand at my homemade pizza sauce recipe.

I always use my homemade pizza sauce recipe, which features crushed San Marzano tomatoes (my favorite), extra virgin olive oil, garlic, and plenty of fresh herbs like basil and oregano. This sauce is a great base for the pizza and is also delicious as a dipping sauce.

Get fresh mozzarella (trust me).

Fresh mozzarella is worth it. Look for a large, whole mozzarella ball that is not packed in water. And make sure to check the expiration date on the mozzarella. Yes, there is an expiration on fresh mozzarella! Take your time to pick out some really fresh basil leaves while you’re at it!

Pizza Margherita FAQ

Is Margherita pizza healthy?

Yes! Amazingly, Margherita pizza is considered one of the healthier pizzas because the ingredients are fresh, can usually be locally sourced, and the toppings are minimal. Of course, everything in moderation, but this pizza is one you can enjoy without any worry.

What kind of wine goes with Margherita pizza?

A pizza this delicious deserves a great wine pairing. I love serving Margherita pizza with a crisp, dry white wine. Even better if it’s from Italy! Light Italian whites complement the creamy mozzarella and herbaceous basil without overpowering the flavors.

Can I really use Chicago-style pizza dough for Margherita pizza?

Absolutely! I often use my Chicago Style Thick and Chewy Easy Pizza Dough recipe for Margherita pizza. The dough’s chewy texture holds up well under the simple toppings, giving the pizza a substantial yet tender bite. Just remember that if you are using the dough for a Margherita pizza, you want to roll it thin (Chicago-style pizzas call for thicker crust than Margherita pizzas do).

How do I roll out my pizza dough?

Lightly dust your parchment paper with semolina flour or cornmeal. Spread a thin layer of sauce over the dough, leaving room at the edge for the crust to rise. Add your mozzarella pieces and place a few whole, fresh basil leaves on top of some areas of sauce. Press the leaves lightly into the sauce, but keep them exposed on top. This will keep the basil leaves from burning in the hot oven.

How do I use a pizza peel and pizza stone?

To get that restaurant-quality crust, you need to bake your pizza on a very hot surface. Using a pizza stone gives you that hot surface to cook your pizza. Make sure to heat your stone in your oven for about 1 hour before you are ready to cook your pizza. The stone needs to be super hot!

How do I transfer my uncooked pizza to my pizza stone?

To transfer your prepared pizza to your stone, I recommend using a pizza peel. Simply place the parchment paper with your pizza on it onto the pizza peel. When your stone is hot, just open the oven and give your pizza peel a quick "jerk" to move the parchment paper to the hot stone. The paper will turn a brownish color during baking but it will be just fine!

How long should I cook my pizza?

Cook your pizza for 5 to 8 minutes. The crust should turn a nice brown color and the cheese should bubble. For that pizza oven char, simply turn on your broiler and give your pizza a minute or two to char parts of the crust.

Pizza Stone Tips and Tricks

Always preheat your pizza stone.Make sure your pizza stone is in the oven for at least an hour before you start baking to ensure it’s hot enough to give the crust that signature crispy texture.

Don’t skip the parchment paper!

Using parchment paper under your dough makes it easier to transfer the pizza onto the stone without sticking, especially when dusted with semolina flour. Dusting your pizza dough with cornmeal or semolina also adds a lovely crunch to the base of your crust, so every bite is even more satisfying!

Don’t overdo the sauce (even though it’s good).

Too much sauce can make the pizza soggy, so spread it thinly and evenly for the best results.

Drain your mozzarella really well.

Be sure to drain the excess moisture from your fresh mozzarella. This will prevent the pizza from becoming too watery. I find the best way to remove excess moisture is to place the fresh mozzarella between paper towels. Make sure to choose mozzarella that is not packed in water for this recipe.

Invest in a good pizza peel. It’s worth it!

Invest in a good pizza peel and a good pizza stone. Aluminum pizza peels are easy to handle. While pizza peels can be made of metal or wood, I prefer the aluminum ones—they’re lightweight and last longer than wood. Pizza stones come in round and square shapes—this one is totally up to you. 

Now let’s make a pizza!

Margherita pizza is a classic for a reason—it’s a simple celebration of Italian tradition, and it’s undeniably delicious. With just a few high-quality ingredients and the right techniques, you can take a little trip to Italy right from your own kitchen! Whether you’re making a cozy family dinner or sprucing up a special occasion, this pizza is sure to be a hit with your family and friends.