Margherita Pizza

Cheesy, crisp, classic.

Why You'll Love This Recipe

• Authentic Neapolitan flavor at home.
• 5 ingredients, no fuss.
• Faster than delivery.
• Naturally vegetarian.
• Showcases peak summer ingredients.

Ingredient Notes

• San Marzano tomatoes are sweeter and less acidic — worth the upgrade.
• Fresh mozzarella di bufala or fior di latte is creamier than low-moisture.
• Real basil leaves, never dried.

Ingredient Substitutions

• Whole milk mozzarella (low-moisture) for a more browned cheese.
• Add a pinch of red pepper flakes for diavola heat.
• Garlic-rubbed crust for extra flavor.

Equipment Needed

• Pizza stone or steel (or upside-down sheet pan)
• Pizza peel or rimless sheet

Prep Tips

• Take dough out 1 hour before to let it relax.
• Pat fresh mozzarella DRY — wet cheese = soggy pizza.

Instructions

1. 1

   Gather and prep: 1 pizza dough, 1 medium tomato, diced, 1 cup mozzarella, 1 tsp basil, 1 tbsp olive oil, 1 tsp salt. chop the fresh herbs before you start cooking.

2. 2

   Stretch dough.

3. 3

   Top with tomato, mozzarella, basil.

4. 4

   Bake 500°F 10 min.

Artsi Pro Tips

• Preheat the stone for at LEAST 45 minutes — the underbelly char depends on it.
• Basil goes on AFTER baking — heat turns it black.
• Less is more — too much sauce or cheese = soggy pizza.

Common Mistakes

• Cold oven or stone — pale, sad crust.
• Too much sauce — soggy middle.
• Basil before baking — turns to black slime.
• Stretching with a rolling pin — crushes the air pockets.

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