Margarita pizza is a classic Italian favorite that’s simple, fresh, and full of flavor. It features a thin and crispy crust topped with bright tomato sauce, creamy mozzarella cheese, and fragrant basil leaves. The colors alone—red, white, and green—make it a cheerful and inviting dish.
I love making Margarita pizza because it’s so easy to customize and always hits the spot. The combination of tangy tomatoes and melted mozzarella is something everyone seems to enjoy, and that fresh basil on top adds a lovely pop of flavor. When I’m in the mood for something quick but satisfying, this pizza always comes to mind.
My favorite way to serve Margarita pizza is right out of the oven, with a little drizzle of olive oil and maybe a sprinkle of chili flakes if I want a tiny kick. It’s perfect for sharing with friends or a cozy night in. Every time I eat it, I’m reminded of sunny afternoons and good company—it’s just one of those dishes that feels like a little warm hug from Italy.
Key Ingredients & Substitutions
Yeast: Active dry yeast helps the dough rise and become airy. If unavailable, instant yeast works well too and can be added directly to the flour.
Flour: All-purpose flour is standard, but bread flour can give a chewier crust. For a lighter crust, try mixing half all-purpose and half bread flour.
Tomatoes: Use good quality canned crushed tomatoes or tomato sauce. If fresh are preferred, blend ripe tomatoes and strain for a smooth sauce.
Mozzarella: Fresh mozzarella melts beautifully and gives creaminess. If you need a substitute, try low-moisture mozzarella, though it will be less creamy.
Basil: Fresh basil is essential for that classic flavor. If fresh isn’t available, a sprinkle of dried basil after baking can work but is less vibrant.
How Do You Get a Perfectly Thin and Crispy Pizza Crust?
Making a thin, crispy crust can be tricky but is key for a classic Margarita pizza. Here’s how:
- Use warm water to activate the yeast, about 110°F (45°C). Too hot or cold can slow or kill the yeast.
- Knead the dough well until smooth and elastic—around 8-10 minutes. This develops gluten for structure.
- Let dough rise till doubled. Patience here gives good texture and flavor.
- Roll or stretch dough thinly but evenly to about 12 inches. Too thick, and it won’t crisp; too thin, and it may tear.
- Preheat your oven as hot as possible. A baking stone or steel helps crisp the base evenly.
- Bake quickly at high heat (8-12 minutes). Keep an eye so cheese bubbles but doesn’t overbrown.
- Brush the crust edge with olive oil before baking for a golden, flavorful crust.
Equipment You’ll Need
- Pizza stone or baking steel – helps create a crispy, evenly cooked crust by holding high heat.
- Pizza peel or flat baking sheet – makes transferring the pizza into and out of the oven much easier.
- Mixing bowl – perfect for mixing and proofing the dough.
- Rolling pin – helps roll out the dough evenly to your desired thickness.
- Baking sheet (if no pizza stone) – a good alternative for baking your pizza.
- Sharp knife or pizza cutter – for cleanly slicing your finished pizza.
Flavor Variations & Add-Ins
- Swap fresh mozzarella for burrata for an extra creamy, rich cheese experience.
- Add thin slices of prosciutto after baking for a salty, savory bite that pairs well with basil.
- Include roasted garlic or caramelized onions under the cheese for a sweet, mellow depth.
- Sprinkle red pepper flakes on top before serving if you like a little heat with your pizza.
How to Make Margarita Pizza
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 1/2 cups warm water (about 110°F or 45°C)
- 3 1/2 cups all-purpose flour, plus more for dusting
- 2 tbsp olive oil, plus more for brushing
- 2 tsp salt
For the Topping:
- 1 cup canned crushed tomatoes or high-quality tomato sauce
- 8 oz fresh mozzarella cheese, sliced or torn into pieces
- 1-2 medium ripe tomatoes, thinly sliced
- Fresh basil leaves, about 12-15 leaves
- Grated Parmesan cheese (optional)
- Coarse salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This pizza takes about 15 minutes to prepare and assemble, plus 1 to 1.5 hours for the dough to rise. Baking time is around 8 to 12 minutes, so plan for about 1 hour and 30 minutes to 2 hours total before enjoying your fresh homemade Margarita pizza.
Step-by-Step Instructions:
1. Make the Dough:
Sprinkle the yeast into warm water in a small bowl. Let it sit about 5 minutes until it’s foamy. In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, then stir until it forms a shaggy dough. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
2. Prepare the Oven and Dough:
Preheat your oven to its highest setting (450-500°F / 230-260°C), placing a pizza stone or baking sheet inside if you have one. Punch down the risen dough, divide it into two equal parts (or keep whole for one pizza), and roll or stretch each portion into a 12-inch round on a floured surface. Transfer the dough to parchment paper or a floured pizza peel.
3. Add Toppings and Bake:
Spread the crushed tomatoes evenly over the dough, leaving a small border for the crust. Distribute fresh mozzarella slices over the sauce, then layer the tomato slices on top. Lightly season with salt and pepper. Bake on your preheated stone or baking sheet for 8 to 12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
4. Finish and Serve:
Take the pizza out of the oven and scatter fresh basil leaves on top immediately. Optionally, sprinkle grated Parmesan cheese and drizzle olive oil before slicing. Serve hot and enjoy your classic Margarita pizza!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! You can substitute instant yeast for active dry yeast in a 1:1 ratio. Just mix it directly with the flour—no need to activate it in water first.
How Do I Store Leftover Pizza?
Store leftovers in an airtight container or wrapped tightly in foil in the fridge for up to 3 days. Reheat in the oven or toaster oven for best results to keep the crust crispy.
Can I Prepare the Dough Ahead of Time?
Absolutely! You can make the dough up to 24 hours in advance and keep it refrigerated. Just bring it to room temperature before shaping and baking.
What Can I Use If I Don’t Have a Pizza Stone?
A baking sheet works well as a substitute. Preheat it in the oven and bake your pizza directly on it to help the crust crisp up.
