A Simple Margherita Pizza


Margherita is not a “plain” or “cheese” pizza but rather a simple pie made with tomato sauce, mozzarella, basil, olive oil, salt, and pepper. Each flavor works in harmony to make the ultimate pizza experience.

This is a killer version of a classic Margherita: 72 hour dough, no-cook tomato sauce, fresh whole milk mozzarella, and fresh picked basil. Simple, yes, but a recipe for success. 

A Margherita can act as the template for many other pizzas; you can omit the basil and add sausage, pepperoni, tomatoes—or whatever your wildest dreams tell you! 

Makes one approximately 12-inch pizza

1 ball of 72-hour pizza dough, or your favorite pizza dough 

80 - 90 grams (2 ounces, or about 1/4 cup) no-cook tomato sauce 

150 grams (about 3-4 ounces) fresh mozzarella, thinly sliced or torn by hand

4-5 leaves fresh basil

olive oil, to drizzle on top

Fine sea salt and pepper, to taste


  1. Preheat the Baking Steel in your oven at 500 F for one hour. 
  2. Stretch your dough into a 12 inch circle (oblong or oval is fine). Lightly flour your peel and place the dough on top. 
  3. Set the oven to BROIL. 
  4. Evenly distribute the tomato sauce across the top of the pizza, leaving about 1 inch around the perimeter for the crust.
  5. Place fresh mozzarella evenly atop the sauced surface. Less is more: it will ooze in the oven’s heat. Add half of the basil leaves on top. 
  6. Use a generously floured pizza peel to launch your pizza onto the Baking Steel and bake under the broiler for 2 minutes.
  1. After 2 minutes, open the oven and use your pizza peel to give the pizza a 180-degree turn or place on bottom Baking Steel. Turn off the broil setting but keep the oven at its highest temperature, and continue cooking for another 1-2 minutes, or until the cheese has attained your desired brownness.
  1. Use your pizza peel to remove the pie from the oven. Top with the remaining basil. Finish with a drizzle of olive oil and salt and pepper to taste. Slice and serve. 
side view
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