This recipe is the result of trying different recipes and reading their comments. It mostly tries to replicate the pizza Margherita served at Roberta’s, in Brooklyn, NY. In general, but especially in this pizza, the best ingredients make all the difference.

I've never eaten or made this before and I was AMAZED at how delicious it was. Been wanting to try my hand at a margherita pizza forever and all I can say is.. Success! There aren't a lot of ingredients so it's important to get the ones you do use right. The key is the sauce and the main ingredient is definitely the fresh basil. I made my sauce a little different than most do and it worked out swimmingly. I'll for sure be making this many more times!

This is my family go-to pizza topping. It's simple and enhances the dough flavor.

Easy version of the notorious restaurant classic!

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This is the simplest Italian pizza and my favorite.I've made this many times.If I only I had a brick oven at home or an oven that gets hotter than 300℃, I could make even more delicious pizza!Instead of using only mozzarella and parmesan cheeses, I tried adding melting type cheese too, which is easy to eat.If your oven goes up to 300℃, please try cooking your pizza at a high temperature.If you remove the parchment paper and cook the pizza directly on the baking sheet, it will come out crispier. Recipe by takkytake

Classic Italian Taste at HomeThere is something timeless about a Margherita pizza. With its simple harmony of fresh tomatoes, creamy mozzarella, and fragrant basil, it embodies the essence of Italian cuisine: pure, honest, and full of flavor. Baked until the crust turns golden and crisp, it is not just a meal but an experience—one that brings the warmth of Naples straight to your table. Today, we invite you to rediscover the beauty of simplicity with this classic recipe.https://www.youtube.com/watch?v=6nVVaw9LQxU

One of my favorite pizzas to make. Very easy, yummy and you won't even miss the sauce! ;-)

I made this while remembering the pizza I had when I was in Genova. I get tired of eating the same thing so I made it half and half.Use tons of mozzarella cheese.If mozzarella is difficult to come by, use pizza type shredded cheese.The crust has a lot of olive oil, but since it's rolled out so thinly it's easy to handle. Of course you can decrease the amount if you want. Recipe by Brandy

The classic, the simplest, the best