Easy Homemade Pizza Margherita Recipe

My First Pizza Disaster

Let me tell you about my first pizza. I was about ten. I used way too much flour. The dough was like a rock. We could have used it as a doorstop. I still laugh at that.

But that’s why I love this recipe. It’s simple. It forgives little mistakes. Making food with your hands matters. It connects you to what you eat. It feels like magic.

The Heart of the Dough

Start with warm water. It should feel cozy on your wrist. Mix in the yeast and sugar. This wakes the yeast up. It makes the dough puff up later.

Add the flour, salt, and oil. Stir it into a shaggy ball. It will be sticky. That’s good. Use your hands. Feel the dough come alive. Isn’t that a wonderful feeling?

A Little Patience, A Big Rise

Now, let it rest. Put the dough in an oiled bowl. Cover it with a cloth. Find a warm spot. I use the oven with just the light on. Wait 30 minutes.

Watch it grow. It will double in size. This waiting matters. Good things take time. While you wait, tear your mozzarella. *Fun fact: tearing it gives you lovely, melty pockets. Slicing makes it flat.

Building Your Flavor

Roll your dough thin. Don’t worry about a perfect circle. Rustic is charming. Prick it with a fork so it doesn’t bubble too much. Now, the sauce.

Spread it gently. Leave a little border. Add your torn cheese. Drizzle with olive oil. Does your kitchen smell amazing yet? What’s your favorite pizza topping to add? I’d love to know.

The Hot Oven Secret

Get your oven very hot. A pizza stone helps. It makes the bottom crispy. Slide your pizza onto the stone. Be careful. Bake for about 10 minutes.

Watch it through the window. The cheese will bubble and get golden spots. That’s when you know it’s ready. Pull it out. The smell is incredible.

The Final, Fresh Touch

Right after baking, add fresh basil leaves. The heat wakes up their smell. It makes the whole pizza sing. Slice it up. Eat it while it’s hot and messy.

Sharing food you made is a special joy. Do you prefer a soft or crispy crust? Tell me in the comments. And if you try this, will you share a picture? I would love to see your creation.

Ingredients:

Ingredient	Amount	Notes
warm water	¼ cup (60g) + more as needed	ideally around 110°F
active dry or instant yeast	1 tsp
all purpose flour	1 cup
sugar	1 tsp
salt	½ tsp
olive oil (for dough)	½ tbsp
pizza sauce	½ cup	ideally, make your own from canned San Marzano tomatoes
fresh mozzarella	to taste (about 4oz)
olive oil (for topping)	1 tbsp
fresh basil leaves	3-4 leaves

My Kitchen Table Pizza Party

Let’s make pizza together. I love this recipe. It reminds me of my grandson’s first try. He made a wonderful, cheesy mess. We still laugh about that. This dough is simple and forgiving. It feels like magic when it puffs up. Doesn’tt that smell amazing? You can do this.

Step 1: Let’s wake up the yeast. Mix the warm water, yeast, and sugar in a bowl. Wait a few minutes. It should get a little foamy. This means your yeast is happy. Now add the flour, salt, and olive oil. Stir it all with a big spoon. The dough will be shaggy and sticky. That’s perfect.

Step 2: Time to knead. Sprinkle some flour on your counter. Plop the dough on top. Push it, fold it, and turn it. Do this for about five minutes. The dough will become smooth and soft. (A hard-learned tip: if it sticks to your hands, just add a tiny bit more flour). It’s like playing with edible clay.

Step 3: Let the dough take a nap. Put it in an oiled bowl. Cover it with a damp towel. Find a warm spot for it. I use the top of my fridge. Let it rest until it doubles in size. This is called proofing. It takes about 45 minutes. What do you think the yeast is eating to grow? Share below!

Step 4: Get ready to bake. Preheat your oven to 450°F. Roll your dough into a big circle. Don’t worry if it’s not perfect. I like mine thin. Place it on parchment paper. Prick it with a fork so it doesn’t puff too much. Now for the fun part: the toppings!

Step 5: Add your sauce and cheese. Spread the tomato sauce gently. Tear the fresh mozzarella with your fingers. I love the feel of it. Drizzle a little olive oil on top. Now, carefully slide the pizza on its paper onto a hot baking sheet. Listen for that gentle sizzle.

Step 6: Bake and finish. Bake for about 10 minutes. Watch for golden edges and bubbly cheese. The smell will fill your kitchen. Take it out and let it cool just a minute. Tear fresh basil leaves over the top. That green color makes me so happy. Slice it up and enjoy your creation.

Cook Time: 10–12 minutes
Total Time: About 1 hour 15 minutes
Yield: 1 personal pizza (serves 1-2)
Category: Dinner, Main Course

Three Tasty Twists to Try

Once you master the classic, get creative. Here are my favorite simple twists. They make pizza night new again.

The Garden Party: After baking, add fresh arugula and thin slices of peach. Drizzle with a little honey.

The Spicy Pepperoni: Add slices of spicy pepperoni under the cheese. Finish with a sprinkle of red pepper flakes.

The Breakfast Pizza: Use the dough for a morning treat. Top with ricotta cheese, crispy bacon, and a cracked egg before baking.

Which one would you try first? Comment below!

Serving It Up Right

Pizza is a whole meal. But a little side makes it special. I love a simple, crisp salad with lemon dressing. It cuts through the rich cheese. For a heartier meal, add a bowl of garlic roasted broccoli. So good.

What to drink? For a fancy night, a light Italian red wine is lovely. For everyday, I make sparkling lemonade with fresh mint. It’s so refreshing. Which would you choose tonight?

Keeping Your Pizza Perfect for Later

Let’s talk about saving your pizza. Cool it completely first. Then wrap slices tightly in plastic wrap. You can keep them in the fridge for three days.

For the freezer, use foil and a freezer bag. It will keep for a month. I once forgot to wrap a slice well. It tasted like my freezer smelled! A good wrap keeps flavors fresh.

To reheat, use your oven or toaster oven. Set it to 375 degrees. This brings back the crispy crust. The microwave makes it soggy.

You can also make extra dough balls. Wrap each one and freeze them. Thaw in the fridge for a quick dinner later. This little bit of planning makes busy nights easier.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pizza Problems

Is your dough not rising? Your water might be too hot. It should feel warm on your wrist, not hot. This protects the little yeast.

Is the crust too tough? You might have added too much flour. The dough should be a little sticky at first. I remember my first pizza was like a cracker! Kneading with wet hands helps.

Is your pizza soggy in the middle? Your oven might not be hot enough. Always preheat your stone or pan fully. A hot start gives you that perfect crispy bite.

Getting these right builds your kitchen confidence. It also makes your food taste so much better. Good technique turns simple ingredients into something special.

Which of these problems have you run into before?

Your Pizza Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a cup-for-cup gluten-free flour blend. The dough might be a bit more sticky.

Q: Can I make the dough ahead? A: Absolutely. Let it rise in the fridge overnight. It will develop more flavor.

Q: What if I don’t have fresh mozzarella? A: Shredded low-moisture mozzarella works fine. Use what you have in your fridge.

Q: Can I double the recipe? A: You can double or even triple it. Just use a bigger bowl for mixing.

Q: Any optional tips? A: A pinch of garlic powder in the sauce is lovely. *Fun fact: The pizza Margherita’s colors represent the Italian flag!*

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this pizza. Cooking is about sharing joy and good food. It is one of life’s simple pleasures.

I would love to see your creation. Share a photo of your homemade pizza with me. It makes my day to see your kitchen adventures.

Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. I can’t wait to see what you make.

Happy cooking! —Chloe Hartwell.