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Pizza Margherita #margherita#pizzamargherita#margheritapizza#margheritamonday#pizza#pizzalover#pizzanapoletana#pizzapizzapizza#pizzatime#pizzalovers#pizzas#pizzaria#pizzaoven#pizzaforever#pizzagram#pizzaiolo#italiafood#homemadepizza#pizzamania#fiordilatte#pomodoro#pizzaislife#pizzaitaliana#foodblog#foodheaven#pizzachef#italianpizza#pizzatonda Pizza Margherita Recipe Guide

Pizza Margherita

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Mixing bowl
  • Wooden spoon or dough hook
  • Measuring cups and spoons
  • Pizza stone or baking sheet
  • Rolling Pin
  • Parchment paper (optional)
  • Oven

Ingredients
  

  • Ingredients
  • For the Pizza Dough:
  • 2 cups 250g all-purpose flour (plus extra for dusting)
  • 1 packet 2¼ teaspoons active dry yeast
  • ¾ cup 180ml warm water (about 110°F or 43°C)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • For the Toppings:
  • 1 cup 240ml crushed tomatoes (preferably San Marzano)
  • 8 oz 225g fresh mozzarella cheese, sliced or torn into pieces
  • Fresh basil leaves
  • Extra virgin olive oil for drizzling
  • Salt and pepper to taste

Instructions
 

  • Method
  • Step 1: Prepare the Dough
  • Activate the Yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.
  • Mix the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir with a wooden spoon or dough hook until a dough forms.
  • Knead the Dough: Transfer the dough to a floured surface. Knead for about 5-7 minutes until smooth and elastic. If the dough is sticky, add a bit more flour as needed.
  • First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
  • Step 2: Preheat the Oven
  • Preheat the Oven: While the dough is rising, preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
  • Step 3: Shape the Pizza
  • Shape the Dough: Once the dough has risen, punch it down to release the air. Divide it into two equal portions. On a floured surface, roll each portion into a circle about 10-12 inches in diameter.
  • Transfer to Baking Sheet: If using a pizza stone, transfer the dough to a pizza peel dusted with flour. If using a baking sheet, place the rolled-out dough directly on the sheet.
  • Step 4: Add the Toppings
  • Add Sauce and Cheese: Spread a thin layer of crushed tomatoes over the dough, leaving a small border for the crust. Season with salt and pepper. Evenly distribute the mozzarella cheese over the sauce.
  • Drizzle with Olive Oil: Drizzle a little extra virgin olive oil over the top for added flavor.
  • Step 5: Bake the Pizza
  • Bake the Pizza: Carefully transfer the pizza to the preheated oven or place the baking sheet in. Bake for about 10-15 minutes, or until the crust is golden and the cheese is bubbling.
  • Add Fresh Basil: Once baked, remove the pizza from the oven and immediately add fresh basil leaves on top.
  • Step 6: Serve
  • Slice and Enjoy: Let the pizza cool for a couple of minutes before slicing. Serve warm with an extra drizzle of olive oil if desired.
  • Variations
  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
  • Vegetable Toppings: Add sliced bell peppers, mushrooms, or olives for extra flavor.
  • Spicy Version: Sprinkle red pepper flakes for a kick.
Keyword Pizza, Pizza Italiana, Pizza Margherita