Pizza Margherita, a typical Neapolitan pizza, is without a doubt one of the most classic pizza varieties ( if not THE most classic). The toppings are simple: tomatoes, fresh mozzarella cheese, basil leaves…but the flavor is complex. I also love its vivid tri-colour representing colors of the national flag of Italy.
![](https://i0.wp.com/www.qiuqiufood.com/wp-content/uploads/2020/05/DSC03988-01_mh1589068464450.jpg?resize=925%2C617&ssl=1)
I’ve been searching for the best way to make beautiful Pizza Margherita at home without pizza stone or pizza oven, and I think I’ve managed to do so. Although it won’t be the same as real Neapolitan Margherita, it is my best version of homemade Margherita!
![](https://i0.wp.com/www.qiuqiufood.com/wp-content/uploads/2020/05/DSC03983-01_mh1589068523168.jpg?resize=683%2C1024&ssl=1)
For the crust (Makes two 10-11 inch pizzas):
- 200 g AP flour
- 135 g lukewarm water
- 1/2 – 1 tsb dry yeast
- pinch of salt
Instructions:
![](https://i0.wp.com/www.qiuqiufood.com/wp-content/uploads/2020/05/ezgif.com-optimize-13.gif?resize=489%2C276&ssl=1)
Dissolve dry yeast in lukewarm water. Pour yeast liquid into dry ingredients, roughly mix with a spatula.
![](https://i0.wp.com/www.qiuqiufood.com/wp-content/uploads/2020/05/ezgif.com-video-to-gif-20.gif?resize=482%2C272&ssl=1)
Transfer dough to a floured working surface, knead for 5-10 min until a smooth elastic dough form.
![](https://i0.wp.com/www.qiuqiufood.com/wp-content/uploads/2020/05/ezgif.com-video-to-gif-21.gif?resize=484%2C273&ssl=1)
Split dough by half, gently shape each half into a ball. Brush oil on top of both pieces and cover with a plastic wrap, let rise until doubled in size. If you are not using the dough immediately, place it in a greased container and put in fridge.
Toppings and assembly:
- pizza sauce (see note)
- fresh mozzarella cheese
- fresh basil leaves
- grated Parmesan
- salt, pepper
- olive oil
Note:
![](https://i0.wp.com/www.qiuqiufood.com/wp-content/uploads/2020/05/ezgif.com-video-to-gif-29.gif?resize=394%2C222&ssl=1)
To make simple tomato sauce, mix 100g Italian canned tomatoes and several cloves of garlic in a blender/mixer (you won’t use if up once, can store remaining sauce in a jar for later use)
Instructions:
![](https://i0.wp.com/www.qiuqiufood.com/wp-content/uploads/2020/05/ezgif.com-video-to-gif-22.gif?resize=465%2C263&ssl=1)
![](https://i0.wp.com/www.qiuqiufood.com/wp-content/uploads/2020/05/ezgif.com-video-to-gif-23.gif?resize=472%2C267&ssl=1)
Place one pizza dough onto a floured surface, press it into a round shape, gently stretch dough into a thin crust (around 10 inch). Transfer to a baking sheet lined with parchment paper.
![](https://i0.wp.com/www.qiuqiufood.com/wp-content/uploads/2020/05/ezgif.com-video-to-gif-24.gif?resize=478%2C270&ssl=1)
Brush dough with olive oil, pizza sauce, sprinkle grated Parmesan, bake at 220 C for around 5 min
![](https://i0.wp.com/www.qiuqiufood.com/wp-content/uploads/2020/05/ezgif.com-video-to-gif-25.gif?resize=483%2C273&ssl=1)
Take out crust after baking for 5 min, sprinkle salt and pepper to taste, place mozzarella slices and basil leaves on top, drizzle olive oil, sprinkle additional Parmesan if desire.
![](https://i0.wp.com/www.qiuqiufood.com/wp-content/uploads/2020/05/ezgif.com-optimize-14.gif?resize=486%2C275&ssl=1)
Bake for another 5 min or so, until cheese melts.
![](https://i0.wp.com/www.qiuqiufood.com/wp-content/uploads/2020/05/DSC03953-01_mh1589068933989.jpg?resize=925%2C617&ssl=1)
Garnish with more fresh basil leaves, enjoy immediately!
I am not a big fan of burnt crust, but you can adjust baking time according to preference.
![](https://i0.wp.com/www.qiuqiufood.com/wp-content/uploads/2020/05/ezgif.com-video-to-gif-28.gif?resize=800%2C450&ssl=1)
Stretchy mozzarella cheese, refreshing light tomatoes… simple, but satisfying. Without a pizza stone or pizza oven, you can still make beautiful pizza Margherita at home!