The Pantry
Italian-inspired

Margherita pizza

A home-oven Margherita pizza with one 12-inch pie, enough for 2 servings. The dough rises once, then bakes hot on a preheated stone or sheet so the crust turns crisp at the rim while staying tender inside. A thin tomato sauce, melted mozzarella, and fresh basil keep the flavors clean and recognizable without extra toppings.

Prep 20 minCook 12 minRest 1 hrAdjust servings ↓
Jump to recipe ↓Try our cooking flow
Margherita pizza
~820 calper person · ~1640 total
~$4.40meal total · ~$2.20 per person

Estimated calories and US ingredient costs.

For 4 servings, make 2 separate pizzas rather than one oversized round so each crust can bake evenly. For larger batches, keep each pizza on its own parchment sheet and bake one at a time on the preheated stone or sheet pan. Do not raise the oven temperature or shorten the rise just because you are making more dough. The flour used only for dusting is not counted in nutrition because much of it stays on the counter instead of in the finished pizza.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

10 left
Step 1

Mix the dough

~8 min

Mix the dough.

In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp fine salt.

Stir in 3/4 cup warm water and 1 tbsp olive oil until a shaggy dough forms.

Turn it out onto a clean counter and knead 6 to 8 minutes, using the 1 tbsp all-purpose flour for dusting only as needed, until the dough is smooth, elastic, and only slightly tacky.

Ingredients
  • 2 cupsAll-purpose flour
  • 1 tspInstant yeast
  • 1 tspGranulated sugar
  • 1 tspFine salt
  • 3/4 cupWarm water
Step 2

Rise and preheat

~60 min cook

Rise and preheat.

Set the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for about 60 minutes, until doubled in size.

While it rises, move an oven rack to the lower-middle position, set a pizza stone or inverted rimmed sheet pan on the rack, and preheat the oven to 500 F for a full 30 minutes so the baking surface is fully hot.

Step 3

Check the dish

After ~60 min

Check Margherita pizza and continue when ready.

Step 4

Make the sauce

~2 min

Make the sauce.

In a small bowl, stir together 3/4 cup canned crushed tomatoes, 1 tsp olive oil, and 1/4 tsp fine salt.

Keep the sauce uncooked for a bright, fresh flavor.

It should be thick enough to spread in a thin layer; if it looks watery, let it stand for a few minutes and spoon off any liquid that rises to the top.

Ingredients
  • 3/4 cupCanned crushed tomatoes
Step 5

Shape the pizza

~5 min cook

Shape the pizza.

Punch down the risen dough and place it on a lightly floured counter.

Press it into a disk, then stretch it into a 12-inch round with your fingertips and hands.

If the dough keeps shrinking back, let it rest 5 minutes before stretching again

Step 6

Transfer the round to a sheet of parchment so it…

After ~5 min

Transfer the round to a sheet of parchment so it will slide easily onto the hot pan.

Step 7

Add the toppings

~1 min

Add the toppings.

Spread the tomato sauce over the dough in a thin, even layer, leaving a 1/2-inch border bare for the crust.

Scatter the shredded mozzarella over the sauce in an even layer, but do not pile it on thick or the center will stay soft.

Keep the basil leaves out for now so they stay bright green instead of burning.

Ingredients
  • 3/4 cup total for recipeCanned crushed tomatoes
Step 8

Bake until crisp and melted

~12 min cook

Bake until crisp and melted.

Slide the parchment and pizza onto the hot stone or inverted sheet pan.

Bake for 10 to 12 minutes, rotating once halfway through, until the crust is browned at the edges, the bottom feels firm when lifted carefully with a spatula, and the cheese is fully melted and bubbling.

If the top browns too quickly, move the pizza down one rack for the last few minutes.

Ingredients
  • 6 oz total for recipeLow-moisture mozzarella cheese
Step 9

Finish and serve

After ~12 min

Finish

Let the pizza stand for 2 minutes so the cheese settles and slices cleanly.

Tear the 1/4 cup fresh basil leaves over the hot pizza, then cut into wedges

For the cleanest slices, cut from the center outward with a sharp knife or pizza cutter.

Ingredients
  • 6 oz total for recipeLow-moisture mozzarella cheese
Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Margherita pizza: serve.

Margherita pizza: serve immediately.

Make the next one yours.

Create a custom meal with what you have.

Create my own recipe →
Read the traditional recipe

Ingredients

For 2 people

  • 2 cups all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp granulated sugar
  • 1 1/4 tsp fine salt
  • 3/4 cup warm water
  • 1 tbsp olive oil
  • 1 tbsp all-purpose flour, for dusting
  • 3/4 cup canned crushed tomatoes
  • 6 oz low-moisture mozzarella cheese, shredded
  • 1 tsp olive oil
  • 1/4 cup fresh basil leaves

Method

  1. Mix the doughIn a large bowl, whisk together 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp fine salt. Stir in 3/4 cup warm water and 1 tbsp olive oil until a shaggy dough forms. Turn it out onto a clean counter and knead 6 to 8 minutes, using the 1 tbsp all-purpose flour for dusting only as needed, until the dough is smooth, elastic, and only slightly tacky.
  2. Rise and preheatSet the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for about 60 minutes, until doubled in size. While it rises, move an oven rack to the lower-middle position, set a pizza stone or inverted rimmed sheet pan on the rack, and preheat the oven to 500 F for a full 30 minutes so the baking surface is fully hot.
  3. Make the sauceIn a small bowl, stir together 3/4 cup canned crushed tomatoes, 1 tsp olive oil, and 1/4 tsp fine salt. Keep the sauce uncooked for a bright, fresh flavor. It should be thick enough to spread in a thin layer; if it looks watery, let it stand for a few minutes and spoon off any liquid that rises to the top.
  4. Shape the pizzaPunch down the risen dough and place it on a lightly floured counter. Press it into a disk, then stretch it into a 12-inch round with your fingertips and hands. If the dough keeps shrinking back, let it rest 5 minutes before stretching again. Transfer the round to a sheet of parchment so it will slide easily onto the hot pan.
  5. Add the toppingsSpread the tomato sauce over the dough in a thin, even layer, leaving a 1/2-inch border bare for the crust. Scatter the shredded mozzarella over the sauce in an even layer, but do not pile it on thick or the center will stay soft. Keep the basil leaves out for now so they stay bright green instead of burning.
  6. Bake until crisp and meltedSlide the parchment and pizza onto the hot stone or inverted sheet pan. Bake for 10 to 12 minutes, rotating once halfway through, until the crust is browned at the edges, the bottom feels firm when lifted carefully with a spatula, and the cheese is fully melted and bubbling. If the top browns too quickly, move the pizza down one rack for the last few minutes.
  7. Finish and serveLet the pizza stand for 2 minutes so the cheese settles and slices cleanly. Tear the 1/4 cup fresh basil leaves over the hot pizza, then cut into wedges and serve immediately. For the cleanest slices, cut from the center outward with a sharp knife or pizza cutter.

Before you cook

What to get ready

Mixing bowl, rolling pin or floured work surface, baking tray or stone as directed and oven mitts.

Preheat the baking surface fully and keep tomato sauce and mozzarella portions modest.

If something needs adjusting

Center stays wet while edges brown

Spread a thin sauce layer, drain excess tomato liquid and avoid piling cheese in the middle.

Dough springs back while shaping

Cover and let it relax briefly, then continue stretching gently. Forcing tight dough makes thin patches and tears.

Store for later

Refrigerate pizza promptly in portions. Reheat to 165°F in an oven or skillet for a firmer base; freeze slices with separators for easier portioning.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use spare basil and mozzarella in a tomato sandwich.

Next use for your ingredients: Tomato mozzarella sandwich →

Calculate this meal with your own prices →

How to Knead Bread Dough →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For a better crust, keep the sauce thin and the oven surface fully preheated. If the dough resists stretching, stop and let it rest rather than forcing it, because that short pause relaxes the gluten and prevents tearing. A parchment transfer also helps the pizza slide cleanly onto the hot pan without losing its shape.

Make it work for you

If you want a softer, more traditional dairy finish, swap the shredded low-moisture mozzarella for fresh mozzarella that has been patted very dry and torn into pieces. Fresh mozzarella tastes milder but carries more moisture, so it can soften the center unless you keep the sauce thin and bake on a very hot surface.

Use more of your all-purpose flour and instant yeast in caramelized onion pizza.

How do I keep a Margherita pizza from getting soggy?

Use a very hot preheated stone or inverted sheet pan, spread the tomato sauce in a thin layer, and keep the cheese light and even. Fresh mozzarella should be patted dry first. A fast bake at 500 F sets the crust before the tomatoes can soak in, which is the main defense against a wet center.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

Make more of your kitchen

More recipes to try