Easy Homemade Thin Crust Margherita Pizza with Fresh Basil
This classic Italian pizza features a delightfully crispy, thin crust topped with tangy tomato sauce, creamy mozzarella, and fresh basil leaves. It's a quick and satisfying meal that brings authentic pizzeria flavor right to your kitchen.
Ingredients
Ingredients
- 1 cup warm water 105-115°F (40-46°C)
- 2 1/4 tsp active dry yeast 1 packet
- 1 tsp granulated sugar to feed the yeast
- 2 1/2 cup all-purpose flour plus more for dusting
- 2 tbsp olive oil plus extra for the bowl
- 1 tsp fine sea salt divided
- 1/2 cup pizza sauce store-bought or homemade
- 8 oz fresh mozzarella cheese drained and sliced into 1/4-inch rounds
- 1/4 cup fresh basil leaves torn or whole
Notes
Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or oven to restore crispness.
Make-Ahead: The dough can be made ahead and refrigerated for up to 24 hours. Allow it to come to room temperature before rolling. You can also freeze the dough for up to 3 months.
Substitutions: You can use whole wheat flour for half of the all-purpose flour for a nuttier flavor. If you prefer a dairy-free version, use vegan mozzarella.
Serving Suggestions: Serve with a simple arugula salad dressed with lemon juice and olive oil, or a sprinkle of red pepper flakes for added heat.