Margherita Pizza

Updated June 6, 2025•9 ingredients•9 steps

About This Recipe

Bake authentic Margherita pizza at home; shop fresh dough, mozzarella, and sauce delivered fast from Sewapoint’s online grocery store.

1
1 ball (≈250 g)Pizza dough
Basic yeasted dough, hand-stretched for a 10–12-inch base
2
½ cup (120 ml)Tomato pizza sauce
Smooth seasoned tomato sauce spread thinly over the crust
3
150 g, slicedFresh mozzarella cheese
Soft cheese that melts into creamy pools
4
8–10 leavesFresh basil leaves
Fragrant herb topping added after baking
5
1 TbspExtra-virgin olive oil
Drizzled for flavor and sheen
6
PinchSalt
Balances and lifts flavors in the sauce
7
½ tspDried oregano (optional)
Traditional herb seasoning for Neapolitan sauce
8
2 TbspGrated Parmesan (optional)
Adds sharp, nutty finish after baking
9
1 TbspCornmeal or semolina (for dusting)
Prevents sticking when sliding pizza onto stone

1
1 ball (≈250 g)Pizza dough
Basic yeasted dough, hand-stretched for a 10–12-inch base
2
½ cup (120 ml)Tomato pizza sauce
Smooth seasoned tomato sauce spread thinly over the crust
3
150 g, slicedFresh mozzarella cheese
Soft cheese that melts into creamy pools
4
8–10 leavesFresh basil leaves
Fragrant herb topping added after baking
5
1 TbspExtra-virgin olive oil
Drizzled for flavor and sheen
6
PinchSalt
Balances and lifts flavors in the sauce
7
½ tspDried oregano (optional)
Traditional herb seasoning for Neapolitan sauce
8
2 TbspGrated Parmesan (optional)
Adds sharp, nutty finish after baking
9
1 TbspCornmeal or semolina (for dusting)
Prevents sticking when sliding pizza onto stone

1
Place a pizza stone or inverted baking tray in the oven and pre-heat to 250 °C / 500 °F for at least 30 minutes.
2
On a lightly floured surface, stretch or roll the dough into a 10–12-inch round; keep the rim slightly thicker.
3
Dust a peel or flat baking sheet with cornmeal; transfer the shaped dough onto it.
4
Spread tomato sauce evenly, leaving a 1 cm border; season with a pinch of salt and dried oregano.
5
Arrange mozzarella slices over the sauce; drizzle with half the olive oil.
6
Carefully slide the pizza onto the pre-heated stone and bake 8–10 minutes until crust is puffed and cheese is bubbling with golden spots.
7
Remove pizza to a cooling rack; immediately scatter fresh basil leaves on top so they wilt gently.
8
Finish with the remaining olive oil and sprinkle grated Parmesan if using.
9
Slice and serve hot while the crust is still crisp.

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