Margherita Pizza
Margherita pizza is one of the most iconic Italian dishes, celebrated for its simplicity and balance. Fresh tomatoes, creamy mozzarella, fragrant basil, and a light airy crust come together to create a pizza that is rustic, elegant, and incredibly satisfying.
Equipment
- large mixing bowl
- clean work surface for kneading
- baking sheet or pizza stone
- rolling pin (optional)
- oven
Ingredients
- 500 g all purpose flour or Italian 00 flour
- 325 ml warm water (about 38°C / 100°F)
- 10 g salt
- 3 g dry yeast
- 1 tbsp olive oil
- 1 cup crushed San Marzano tomatoes
- 250 g fresh mozzarella cheese
- fresh basil leaves
- 1 tbsp olive oil (for topping)
- 1 pinch salt
- extra flour for shaping dough (optional)
- cornmeal or semolina for dusting baking surface (optional)
Instructions
- In a large mixing bowl combine the warm water and dry yeast. Stir gently and let it sit for about 5 minutes until small bubbles begin to form.
- Add the flour and salt to the bowl and begin mixing with a spoon or your hands until a rough dough forms. Add the olive oil and continue mixing until the dough becomes cohesive.
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let rise at room temperature for about 2 hours until doubled in size.
- Transfer the risen dough to a floured surface and divide it into two equal portions. Shape each portion into a smooth ball.
- Cover the dough balls loosely with a towel and let them rest for 20–30 minutes to relax the gluten.
- Preheat the oven to its highest temperature (about 250°C / 480°F). Place a pizza stone or baking sheet in the oven and allow it to heat for at least 30 minutes.
- On a lightly floured surface gently stretch one dough ball into a circle about 10–12 inches wide, keeping the edges slightly thicker for the crust.
- Spread a thin layer of crushed San Marzano tomatoes over the dough, leaving a border for the crust. Tear fresh mozzarella into small pieces and distribute evenly. Add a small pinch of salt.
- Transfer the pizza to the hot stone or baking sheet and bake for 7–10 minutes until the crust is golden and the cheese melted. Remove from the oven, top with fresh basil leaves, drizzle with olive oil, rest briefly, slice, and serve.
Notes
Use high-quality ingredients whenever possible since the recipe is simple and ingredient quality greatly affects the flavor. Avoid overloading the pizza with toppings to keep the crust crisp. Drain fresh mozzarella before using to reduce excess moisture. If your oven cannot reach very high temperatures, bake on the top rack and use the broiler for the final minute to help achieve a blistered crust. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in a hot skillet or oven for best texture.