Easy Homemade Thin Crust Margherita Pizza Recipe
This authentic thin crust Margherita pizza features a crispy, golden-brown crust topped with vibrant tomato sauce, fresh mozzarella, and aromatic basil. Perfect for a quick weeknight dinner that tastes like it came straight from a Naples pizzeria.
Ingredients
Ingredients
- 1 cup bread flour plus extra for dusting
- 1 tsp instant yeast active dry yeast works too
- 0.5 tsp salt fine sea salt
- 0.5 cup warm water about 110°F
- 1 tbsp olive oil plus extra for drizzling
- 0.5 cup crushed tomatoes San Marzano preferred
- 1 clove garlic minced
- 4 oz fresh mozzarella thinly sliced or torn into pieces
- 0.25 cup fresh basil leaves whole or torn
- 0.25 tsp dried oregano optional, for sauce
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 before shaping. Variations: Add cherry tomatoes, arugula, or a drizzle of balsamic glaze after baking. For extra crispy crust, roll dough thinner and preheat your baking surface longer. If dough is too sticky, add a sprinkle of flour; if too dry, add a teaspoon of water.