30-Minute Margherita Pizza Recipe
A classic Margherita pizza proves that simple ingredients, handled well, can deliver incredible flavor. This 30-minute version is designed for real life, whether you are using homemade dough or a good-quality store-bought option. A quick tomato sauce made from San Marzano tomatoes, fresh mozzarella, fragrant basil, and a drizzle of olive oil come together for a pizza that feels both rustic and refined. It is crisp on the outside, tender in the center, and finished with bright, fresh flavors. Perfect for busy weeknights, casual gatherings, or anytime you want a homemade pizza without the long wait.
Prep Time: 15 minutes
Cook Time: 12 to 15 minutes
Total Time: 30 minutes
Servings: 2 to 3
Ingredients
Dough Ingredients
Pizza dough (homemade or store-bought): 1 lb (enough for one 12 to 14-inch pizza)
If making dough from scratch:
All-purpose flour: 2 1/2 cups
Warm water: 3/4 cup
Active dry yeast: 2 1/4 tsp (1 packet)
Salt: 1 tsp
Olive oil: 1 tbsp
Cornmeal: 2 tbsp, for dusting
Sauce Ingredients
San Marzano tomatoes, crushed or whole canned: 1 cup
Extra-virgin olive oil: 1 tbsp
Garlic cloves: 2, minced
Salt: 1/2 tsp
Topping Ingredients
Fresh mozzarella cheese: 8 oz, sliced or torn
Fresh basil leaves: 8 to 10 leaves
Grated Parmesan cheese: 2 tbsp, optional
Dried oregano: 1/4 tsp, optional
Red pepper flakes: to taste, optional
Instructions
Preheat your oven to 500°F or as high as it will safely go. Place a pizza stone or inverted baking sheet inside to heat.
If using homemade dough, combine warm water and yeast and let sit for 5 minutes until foamy. Mix in flour, salt, and olive oil, then knead briefly until smooth.
Lightly flour a surface and stretch or roll the dough into a 12 to 14-inch circle. Avoid overworking to keep it tender.
Sprinkle cornmeal on parchment paper or a pizza peel, then place the dough on top.
In a small bowl, combine crushed tomatoes, olive oil, minced garlic, and salt. Stir gently, keeping the sauce rustic.
Spread a thin layer of sauce evenly over the dough, leaving a small border around the edges.
Arrange mozzarella slices evenly over the sauce, avoiding heavy overlap.
Transfer the pizza to the hot stone or baking sheet and bake for 12 to 15 minutes until the crust is blistered and the cheese is bubbling.
Remove from the oven and immediately top with fresh basil, Parmesan, oregano, and red pepper flakes if using.
Let rest for 2 minutes, slice, and serve hot.
Tips
Use room-temperature dough for easier stretching.
Less sauce is better to prevent soggy pizza.
Tear mozzarella by hand for a more natural melt.
High heat is essential for a crisp crust.
Preheating the baking surface improves browning.
Do not overload toppings to maintain balance.
Fresh basil should be added after baking for best flavor.
Drain excess liquid from mozzarella if very moist.
A light drizzle of olive oil after baking enhances aroma.
Let the pizza rest briefly before slicing to keep toppings in place.
Variations
Add sliced cherry tomatoes for extra freshness.
Use burrata instead of mozzarella for a creamier finish.
Add a thin layer of pesto under the sauce.
Top with prosciutto after baking for a salty contrast.
Use whole wheat dough for a nuttier crust.
Add roasted garlic for deeper flavor.
Sprinkle flaky sea salt before serving.
Add olives or capers for a Mediterranean twist.
Finish with a drizzle of chili oil for heat.
Make mini personal pizzas for entertaining.
Q&A
Can I use store-bought dough?
Yes, it works perfectly and saves time.
Do I need San Marzano tomatoes?
They are ideal, but any good-quality canned tomatoes will work.
Can I bake this on a regular pan?
Yes, just preheat the pan for best results.
Why is my crust not crispy?
The oven or baking surface may not be hot enough.
Can I make the dough ahead?
Yes, refrigerate for up to 48 hours.
Is fresh mozzarella required?
It is traditional, but low-moisture mozzarella can be used.
Can I grill this pizza?
Yes, grill over medium-high heat with careful monitoring.
How do I reheat leftovers?
Reheat in a hot skillet or oven for best texture.
Is this pizza vegetarian?
Yes, as written.
Can I freeze the dough?
Yes, freeze tightly wrapped for up to three months.
Nutrition
(Approximate Per Serving)
Calories: 480
Protein: 18g
Fat: 18g
Carbohydrates: 58g
Fiber: 3g
Sodium: 720mg
Conclusion
This 30-minute Margherita pizza delivers everything a great homemade pizza should be: crisp crust, bright tomato flavor, creamy mozzarella, and fragrant basil. It respects tradition while fitting easily into a busy schedule, making it a recipe you can rely on again and again. Whether you keep it classic or add your own twist, this pizza proves that simplicity, when done right, never goes out of style.