If there is one pizza every home cook should master, it's the Margherita. With just a handful of ingredients — dough, tomato, mozzarella, basil — this iconic Neapolitan pizza puts your technique and tools on full display. The good news? You don’t need a $10,000 oven or professional training to make a Margherita that tastes like it came from a wood-fired pizzeria in Naples.
With the right setup — especially a quality pizza stone and peel — you can deliver blistered crust, melty cheese, and bright tomato flavor in under 10 minutes.
This guide will teach you exactly how to do it.
Ingredients for a Perfect Margherita Pizza
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1 dough ball (250–280g)
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⅓ cup San Marzano tomato sauce
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100–120g fresh mozzarella
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6–8 fresh basil leaves
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1 tbsp olive oil
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Pinch of sea salt
Step-by-Step Instructions
1. Preheat Your Oven (The Most Important Step)
Turn your oven to its highest setting — usually 250°C–290°C (480–550°F).
Place your pizza stone on the middle or top rack and let it heat for 45–60 minutes.
High heat = leopard spotting, crisp texture, and fast cook time.
2. Stretch Your Dough
Dust your CRUSTO wooden board with flour or semolina.
Press the dough outward with your fingers, leaving a 1–1.5cm crust.
Never use a rolling pin; it removes the air pockets that create that airy, soft rim.
3. Add the Tomato Base
Spread a thin layer of tomato sauce. Too much sauce will make the pizza soggy.
4. Add the Mozzarella
Tear the cheese by hand — never slice it.
Distribute evenly but leave gaps so the cheese can melt into pools.
5. Bake
Slide the pizza onto the CRUSTO peel and transfer it to the stone.
Bake 8–10 minutes or until the crust has dark spotted bubbles.
6. Finishing Touches
Add fresh basil, drizzle olive oil, sprinkle salt.
Pro Tips for a Next-Level Margherita Pizza
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Use fresh mozzarella but dry it on a paper towel (avoids watery pizza).
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Rotate the pizza halfway for even browning.
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Char = flavor. Don’t fear black spots.
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Never overload the pizza. Less = better texture.
Frequently Asked Questions
Why is my Margherita pizza soggy?
Usually from too much sauce or wet mozzarella. Dry your cheese.
Can I use regular canned tomatoes?
Yes — just blend, salt lightly, and don’t cook the sauce.
Do I need a pizza stone?
If you want restaurant-quality crust, yes. A stone reduces sogginess and triples crispiness.
Final Thoughts
The Margherita is the foundation of great pizza. With your CRUSTO kit, you have the tools to make it perfect every time.