Classic Margherita Pizza

This is such an all-time satisfying pizza, loved by adults and kids alike. Mozzarella di bufala is creamier than cow’s-milk mozzarella, but it works just as well. It will simply be a bit creamier and lighter.

Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 1 lb. pizza dough
  • 1⁄2 cup crushed, peeled tomatoes
  • 1⁄4 tsp. dried basil
  • 1⁄4 tsp. dried oregano
  • 1⁄4 tsp. garlic powder
  • 1 tsp. lemon juice
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1⁄4 lb. fresh mozzarella, thinly sliced
  • 3 Tbsp. finely grated Grana Padano cheese
  • 1 cup small basil leaves


  • Preheat oven to 500°F. Preheat baking stone in oven.
  • Mix crushed tomatoes, dry basil, dry oregano, garlic powder, lemon juice, salt, and black pepper together, then spread on rolled, prepared pizza dough.
  • Arrange sliced mozzarella on top and sprinkle with grated Grana Padano.
  • Bake on stone for 8 to 10 minutes until the crust is brown and tomato sauce is bubbly. Remove from oven and top with basil leaves.