Homemade Pizza Margherita

Makes 2 Pizzas


  • Place a pizza stone in the oven and preheat to 500°.
  • Cut the garlic into a few rough pieces. Place the garlic, tomatoes, olive oil, oregano, and kosher salt in a blender. Blend until fully combined.
  • If using fresh mozzarella cheese, slice it into ¼ inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
  • When the oven is ready, dust a pizza peel (what giant spatula that can hold an entire pizza) with cornmeal or semolina flour. If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. Stretch the dough into a circle. Then gently place the dough onto the pizza peel.
  • Spread a thin layer of the pizza sauce over the dough, using about ¼ to ⅓ cup. Add the mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese and a few pinches of salt.
  • Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
  • Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, slightly torn, or thinly sliced). Slice into pieces and serve immediately.

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