Blistered-Crust Margherita Pizza

The beauty of a margherita is its restraint: a well-made crust, a bright tomato base, torn mozzarella and a few basil leaves. With so few toppings, each one has to earn its place — which is exactly why it is the truest test of a good homemade pizza.

The real secret is heat. Get your oven and your stone or steel as hot as they will go, and you will be rewarded with a crust that puffs and blisters at the edges, just like the pizzeria. This recipe assumes a ready dough so you can focus on the bake.

Why You’ll Love This Recipe

• A blistered, pizzeria-style crust from a home oven.
• Just a few quality ingredients, each one shining.
• Faster than delivery once your dough is ready.
• Endlessly customisable once you have the method down.

Ingredients You’ll Need

• 1 ball pizza dough (about 250g) — Shop-bought or homemade; let it come to room temperature first.
• ½ cup crushed tomatoes — San Marzano-style, lightly seasoned; no need to cook it first.
• 4 oz fresh mozzarella, torn — Pat dry and tear so it melts in creamy pools.
• 1 tbsp olive oil — A drizzle over the top before and after baking.
• 1 clove garlic, grated — Stirred into the tomato for a subtle lift.
• 6 leaves fresh basil — Added after baking so it stays vivid and fragrant.
• Flaky salt, to finish — A pinch over the hot pizza wakes everything up.

How to Make It

1. Place a pizza stone or steel on the top rack and heat the oven as hot as it goes (usually 500–550°F / 260–290°C) for at least 30 minutes.
2. Stir the grated garlic and a pinch of salt into the crushed tomatoes.
3. On a floured surface, gently stretch the dough into a 10–12 inch round, keeping the rim a little thicker.
4. Transfer to a floured peel or parchment. Spread a thin layer of the tomato, leaving a border, then dot with the torn mozzarella and a drizzle of oil.
5. Slide onto the hot stone and bake for 8–12 minutes until the crust is puffed and blistered and the cheese is bubbling.
6. Finish with fresh basil, a drizzle of olive oil and a pinch of flaky salt. Slice and serve immediately.

Cooking Tips

Serving Suggestions

A margherita needs little more than a glass of something cold and a simple green salad. For a spread, make several and vary the toppings so everyone builds their own slice.

Storage & Reheating

Pizza is best fresh, but leftover slices keep for up to 2 days in the fridge. Re-crisp in a hot skillet or a 400°F (200°C) oven rather than the microwave, which makes the crust floppy. Freeze par-baked crusts for up to 2 months.