Easy Homemade Thin Crust Margherita Pizza Recipe
This authentic Italian Margherita pizza features a crispy, paper-thin crust topped with fresh mozzarella, ripe tomatoes, and fragrant basil. Ready in under 30 minutes, it's the perfect homemade pizza night solution.
Ingredients
Ingredients
- 1 cup warm water 110°F (43°C)
- 2 tsp active dry yeast about 1 packet
- 1 tsp honey or sugar
- 2 cups all-purpose flour plus extra for dusting
- 2 tbsp olive oil plus extra for brushing
- 1 tsp salt fine sea salt
- 1 cup tomato sauce simple crushed tomatoes or marinara
- 8 oz fresh mozzarella cheese thinly sliced or torn into pieces
- 1 cup fresh basil leaves whole or torn
- 1 tsp dried oregano optional
- 1 tsp garlic powder optional
Notes
Storage: Leftover pizza keeps in the refrigerator for 3-4 days. Reheat in a hot skillet or 400°F oven for best crispiness. Make-Ahead: Dough can be made up to 24 hours ahead and refrigerated. Bring to room temperature 30 minutes before shaping. Variations: Add cherry tomatoes, arugula, or a drizzle of balsamic glaze. For extra crispy crust, preheat your baking sheet for 10 minutes before adding the pizza. Serving Suggestion: Pair with a simple green salad and Italian vinaigrette.