Classic Margherita Pizza
Enjoy homemade Classic Margherita Pizza with a perfect crust, rich tomato sauce, fresh mozzarella, and aromatic basil. This recipe provides step-by-step instructions for a delightful Italian culinary experience.
Equipment
- Small bowl
- Large mixing bowl
- Stand mixer (optional)
- Plastic wrap or damp kitchen towel
- Food processor (optional)
- Pizza stone or steel
- Pizza peel
Ingredients
For the Dough:
- 1 ½ cups warm water (105-115°F / 40-46°C)
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 3 ¾ cups 00 flour (or unbleached all-purpose flour)
- 2 teaspoons fine sea salt
- 2 tablespoons extra virgin olive oil
For the Sauce:
- 1 can San Marzano tomatoes (28-ounce) (whole peeled, D.O.P. certified preferred), crushed by hand
- ½ teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil
- 6-8 fresh basil leaves torn
For Toppings:
- 8 ounces fresh mozzarella (fior di latte or buffalo mozzarella), drained well and torn into small pieces
- ¼ cup Parmigiano-Reggiano cheese freshly grated
- fresh basil leaves A handful of
- extra virgin olive oil A drizzle of for finishing
Instructions
1
- Combine warm water, sugar, and yeast in a small bowl; let it sit for 5-10 minutes until foamy.
2
- In a large bowl, combine flour and salt, then add activated yeast mixture and olive oil. Mix until a shaggy dough forms.
3
- Knead the dough on a floured surface for 10-15 minutes by hand or 8-10 minutes with a mixer until smooth and elastic.
4
- Lightly oil a bowl, place the dough in it, turning to coat, then cover and let rise in a warm place for 1.5-2 hours until doubled in size.
5
- While dough rises, crush San Marzano tomatoes, stir in salt and olive oil. Add torn basil leaves just before assembling the pizza.
6
- Place a pizza stone or steel in your oven and preheat to its highest temperature (500-550°F / 260-290°C) for 45-60 minutes.
7
- Gently punch down the risen dough, divide it into two equal portions, and shape each into a tight ball.
8
- Place dough balls on a floured tray, cover, and let rest for 30-60 minutes to make stretching easier.
9
- On a floured surface, stretch one dough ball from the center outwards with your fingertips, leaving a slightly thicker edge.
10
- Transfer dough to a pizza peel, spoon a thin layer of sauce, then distribute mozzarella, Parmigiano-Reggiano, and basil.
11
- Slide the pizza onto the preheated pizza stone/steel; bake for 6-12 minutes until the crust is golden, cheese is bubbly, and bottom is cooked.
12
- Remove hot pizza, drizzle with olive oil, garnish with basil, slice, and serve immediately. Repeat for the second pizza.
Notes
For best results, use high-quality 00 flour and D.O.P. certified San Marzano tomatoes. Ensure your oven is fully preheated to achieve a crispy crust. The dough can be prepared a day in advance and refrigerated after the first rise; bring to room temperature before shaping.