The best piece of Italy to come America is arguably its cuisine – and the dish Americans have come to love the best has to be pizza. A “plain pie” as we call it in the the tristate area, or a “plain cheese pizza” as it is called across the country really comes from the traditional Neapolitan dish, una pizza margherita. There are quite a few stories behind the name itself, but we do know that the simple toppings are representative of the Italian flag. This pizza is topped only with a simple tomato sauce (red), mozzarella (White), and fresh basil (green).

You will hear me argue to the end of my days that great dishes come from simple, fresh ingredients, and this perfect pizza is no exception. I’ve used high quality tomatoes for the sauce, Galbani® fresh mozzarella, and basil grown right in my backyard. The combination of these three beautiful flavors makes for the perfect pizza that I know you and your family will love.

Make the dough by hand like a real pizzaiola, or buy it from your local pizzeria or supermarket – either way this pizza margherita is sure to impress. This recipe will make 4 individual sized pizza margheritas.

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Pizza Margherita

  • Servings: 4 people
  • Difficulty: easy
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  1. Preheat your oven to 525 degrees Fahrenheit. Clear a work space and dust with semolina flour.
  2. Divide the dough into four and shape into four balls. (if you are using my Homemade Pizza Dough , the dough has already been separated and shaped).
  3. Sprinkle a handful of semolina flour onto a baking sheet* and place one ball of dough on top. Press gently into the top of the dough to flatten it, and use your hands to press out the dough into a circular shape. Repeat with the rest of your dough and clear your workspace.
  4. Into a blender, add the can of San Marzano tomatoes and blend until you have a puree. Spoon 2-3 tablespoons of sauce into the center of the pizza and spread the sauce using a circular motion from the center, outwards.
  5. Top with 5 slices of Galbani® fresh mozzarella, arranged in the shape of a flower.
  6. Drizzle extra virgin olive oil around the crust for a crisp bite (optional).
  7. Bake for 7-10 minutes, or until the crust is golden brown and the cheese has melted completely and bubbled. Let the pizza rest for 3-5 minutes before garnishing with fresh basil, slicing and enjoying.

*I use four quarter-sheet pans for making pizza, but you can also use a half sheet pan.

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