Homemade Margherita Pizza

When it comes to Italian cuisine, few dishes evoke as much passion and nostalgia as the Classic Margherita Pizza. Renowned not only for its delightful flavors but also for its simplicity, this dish stands as a testament to the beauty of using fresh, high-quality ingredients. The Margherita Pizza embodies the essence of Italian cooking—where less is truly more. By focusing on just a handful of ingredients, this pizza allows each component to shine, creating a harmonious balance that pleases the palate.

Discover the joy of making Classic Italian Margherita Pizza in your own kitchen! This beloved dish celebrates authentic flavors through its simple yet high-quality ingredients—San Marzano tomatoes, fresh mozzarella, and fragrant basil. Learn to craft the perfect dough, create a rustic sauce, and bake to golden perfection. Whether for a family dinner or a cozy night in, this recipe captures the essence of Italian cuisine, allowing you to share delicious moments with loved ones.

Print Recipe Pin Recipe

Ingredients

For the Dough:

3 ½ cups all-purpose flour

1 ½ teaspoons sea salt

1 teaspoon sugar

1 packet (2 ¼ teaspoons) active dry yeast

1 ¼ cups warm water (110°F or 43°C)

2 tablespoons olive oil

For the Toppings:

1 cup crushed San Marzano tomatoes (or any quality canned tomatoes)

1 teaspoon sea salt

8 oz fresh mozzarella cheese, sliced

Fresh basil leaves (about 10-15)

2 tablespoons extra-virgin olive oil

Freshly cracked black pepper (to taste)

--

Instructions

Make the Dough:

- In a small bowl, mix together the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

- In a large mixing bowl, combine the flour and sea salt. Form a well in the center and pour the yeast mixture and olive oil into the well.

- Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.

- Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

First Rise:

- Place the kneaded dough into a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for 1-2 hours until it doubles in size.

Prepare the Sauce:

- In a bowl, combine the crushed San Marzano tomatoes with 1 teaspoon of sea salt. Mix well and set aside.

Preheat the Oven:

- Preheat your oven to the highest setting (around 475-500°F or 250-260°C). If you have a pizza stone, place it in the oven to heat as well.

Shape the Pizza:

- Once the dough has risen, punch it down and divide it into two equal portions (this recipe makes two 10-12 inch pizzas).

- On a floured surface, flatten one portion of the dough and stretch it gently with your hands or a rolling pin into a round shape. Aim for about 10-12 inches in diameter.

Assemble the Pizza:

- Transfer the shaped dough onto a pizza peel or a baking sheet lined with parchment paper.

- Spread about ½ cup of the tomato sauce evenly over the base, leaving a small border around the edge.

- Distribute the sliced mozzarella on top of the sauce.

- Drizzle a tablespoon of extra-virgin olive oil over the cheese, sprinkle with freshly cracked black pepper, and scatter fresh basil leaves on top.

Bake the Pizza:

- Carefully slide the pizza onto the preheated pizza stone (or simply place the baking sheet in the oven). Bake for 10-12 minutes or until the edges are golden and the cheese is bubbly and slightly browned.

Finish and Serve:

- Remove the pizza from the oven, let it cool for a minute, and add a few more fresh basil leaves for garnish. Slice and serve hot!

Prep Time: 20 min | Total Time: 2 hr 30 min | Servings: 2 (10-12 inch pizzas)