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Perfect Crispy Margherita Pizza Recipe Easy Homemade Fresh Mozzarella

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This recipe delivers a perfect crispy Margherita pizza with fresh mozzarella, featuring a thin golden crust, bright tomato sauce, and fresh basil. It’s simple, quick, and tastes like Italy in your kitchen.

Ingredients

  • All-purpose flour – 2 ½ cups (300 g), plus extra for dusting
  • Active dry yeast – 2 ¼ tsp (one packet)
  • Warm water – 1 cup (240 ml), about 110°F (43°C)
  • Olive oil – 2 tbsp (30 ml), plus more for greasing
  • Salt – 1 tsp (5 g)
  • Sugar – 1 tsp (5 g)
  • Canned whole peeled tomatoes – 1 cup (240 ml), crushed by hand (San Marzano if possible)
  • Garlic – 1 clove, minced
  • Extra virgin olive oil – 1 tbsp (15 ml)
  • Salt – ½ tsp (2.5 g)
  • Freshly ground black pepper – a pinch
  • Fresh basil leaves – 5 to 6, torn
  • Fresh mozzarella – 8 oz (225 g), sliced into ¼-inch (0.6 cm) pieces
  • Fresh basil leaves – a handful for garnish
  • Extra virgin olive oil – for drizzling
  • Optional: sprinkle of grated Parmesan or red pepper flakes for heat

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm water (110°F/43°C), sugar, and active dry yeast. Stir lightly and let it sit for 5–10 minutes until foamy.
  2. Make the Dough: In a large mixing bowl, place the flour and salt. Add the activated yeast mixture and olive oil. Stir with a wooden spoon until the dough starts to come together.
  3. Knead the Dough: Transfer the dough to a lightly floured surface. Knead for about 8–10 minutes until smooth and elastic. If too sticky, sprinkle a little more flour.
  4. First Rise: Lightly oil the mixing bowl and place the dough inside. Cover and let it rise in a warm spot for about 1 hour or until doubled in size.
  5. Prepare the Sauce: Mix the crushed canned tomatoes, minced garlic, olive oil, salt, pepper, and torn basil in a bowl. Let it sit to meld flavors—no cooking needed.
  6. Preheat the Oven: Place your pizza stone or baking sheet in the oven and preheat to 500°F (260°C).
  7. Shape the Dough: Punch down the risen dough, transfer to a floured surface, and stretch or roll out to about 12 inches (30 cm) diameter.
  8. Assemble the Pizza: Transfer dough onto parchment paper or pizza peel. Spread a thin layer of tomato sauce, leaving a small border. Distribute fresh mozzarella slices evenly on top.
  9. Bake: Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes until crust is golden and cheese bubbly with slight browning.
  10. Finish and Serve: Remove from oven. Drizzle with extra virgin olive oil and scatter fresh basil leaves on top. Let sit for a couple of minutes before slicing.

Notes

Preheat the pizza stone or baking sheet for at least 30 minutes for a crispy crust. Pat mozzarella dry before topping to reduce moisture. Tent with foil if edges brown too quickly. Avoid overloading sauce and cheese to keep crust crisp. Store leftovers in airtight container and reheat in skillet to maintain crispiness.

Nutrition

Keywords: Margherita pizza, crispy pizza, fresh mozzarella, homemade pizza, easy pizza recipe, Italian pizza, pizza dough, pizza sauce

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