Ah, pizza! Is there anything more universally loved? This easy homemade Margherita pizza recipe is like a warm hug on a chilly evening. With gooey mozzarella and fresh basil dancing on a bed of zesty tomato sauce, it’s pure joy—just like scoring tickets to that sold-out Taylor Swift concert.
Steps
- In a medium bowl, combine all-purpose flour, sugar, yeast, and salt. Mix in warm water and olive oil until the dough starts to form a shaggy mass. Turn the dough onto a floured surface and knead for three minutes until it becomes smooth and slightly elastic.
- Lightly coat a large bowl with olive oil and place the dough inside. Cover with a towel or plastic wrap and let it rise in a warm area for two hours or until it doubles in size. If your kitchen is cold, create a warm environment by heating a cup of water in the microwave, then place the dough inside to rise.
- Preheat your oven to the highest temperature possible, ideally 550°F (285°C), with a baking steel or stone on the second-to-top rack. Let it heat for at least an hour to ensure it reaches the correct temperature.
- While the oven preheats, combine pureed tomatoes, garlic, olive oil, salt, and pepper in a small bowl for the pizza sauce. Prepare the mozzarella by patting it dry with a paper towel, and have the basil leaves and grated parmesan ready for assembly.
- Divide the risen dough into two equal portions and allow them to rest for 5 to 10 minutes. Dust a pizza peel with semolina and all-purpose flour, then stretch one dough ball into a roughly 10-inch circle, ensuring the center is thin and the edges slightly thicker.
- Lightly brush the dough with olive oil and spread about ½ cup of tomato sauce over it, leaving a small border. Sprinkle parmesan cheese on the sauce, evenly distribute half the mozzarella cubes, and scatter torn basil leaves over the top.
- Carefully slide the pizza onto the preheated baking stone using the peel and bake for 7 to 8 minutes, until the crust is golden and the cheese is bubbling. For additional color, finish under a low broil setting.
- Remove the pizza from the oven, transfer to a cutting board, and garnish with olive oil, more parmesan, and fresh basil. Slice and serve immediately, repeating the process with the second pizza if desired.
Ingredients
- 2½ cups (300 g) unbleached all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon active dry yeast or SAF instant yeast
- ¾ teaspoon kosher salt
- 7 ounces (105°F to 115°F) warm water
- 1 tablespoon extra virgin olive oil
- Semolina and all-purpose flour for dusting
- 1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes)
- 2-3 fresh garlic cloves, grated or pressed
- 1 teaspoon extra virgin olive oil, plus more for drizzling
- 2-3 large pinches of kosher salt, to taste
- ¼ teaspoon freshly ground black pepper
- 2-3 tablespoons finely grated Parmigiano-Reggiano cheese, plus more for serving
- 7 ounces fresh mozzarella cheese, cut into ½-inch cubes
- 5-6 large fresh basil leaves, plus more for garnishing
- Dried red pepper flakes (optional)
Nutritional Values
Calories: 3000kcal | Carbohydrates: 356g | Protein: 132g | Fat: 116g | Saturated Fat: 52g | Polyunsaturated Fat: 52g | Cholesterol: 276mg | Sodium: 6392mg | Fiber: 20g | Sugar: 24g
FAQ
- What equipment is recommended for making homemade Margherita pizza?
- To achieve the best results when making homemade Margherita pizza, it is recommended to use a baking stone or steel. This equipment helps mimic the high temperatures of a brick oven, ensuring a crispy crust. A pizza peel is also suggested to easily transfer the pizza in and out of the oven. If you don’t own a peel, you can use the back of a large baking sheet, though it may be trickier.
- How can I achieve the best crust for my Margherita pizza?
- For the best crust, preheat your oven to the highest possible temperature, ideally around 550 degrees Fahrenheit, and preheat your baking steel or stone for at least 30 minutes. This high temperature helps to cook the pizza quickly, resulting in a crispy crust. Additionally, using semolina flour on the peel can prevent the dough from sticking.
- Can I prepare the pizza dough in advance?
- Yes, you can prepare the dough in advance. After the initial rise, separate it into portions, wrap them in plastic wrap, and place them in a freezer-safe bag. The dough can be refrigerated for up to 24 hours or frozen for up to 3 months. Before using, thaw the dough in the refrigerator and let it stand at room temperature for at least 30 minutes.
- Do I need to proof the yeast before adding it to the dough?
- It is not necessary to dissolve the yeast in warm water before adding it to the dough. Modern active dry yeast has smaller granules and can dissolve directly into the dough. However, it is important to ensure the yeast is active by checking the expiration date or performing a proofing test if in doubt.
- What are some tips for assembling the pizza?
- When assembling your pizza, stretch the dough into a 10-inch circle, keeping the center thin and the edges slightly thicker. Use a light drizzle of olive oil, evenly spread tomato sauce, and distribute the cheese and basil evenly. Bake until the crust is golden and the cheese is bubbling. For additional color, you can finish under a broiler, but watch closely to prevent burning.
Tips
- Preheat the Oven Thoroughly: Ensure your oven is preheated to the highest possible temperature, ideally around 550°F (285°C), and allow the baking stone or steel to preheat for at least 30 minutes. This step is crucial for achieving a perfectly crispy crust.
- Use Semolina Flour for Dusting: When transferring the pizza to the oven, use semolina flour on the peel to prevent sticking. Its higher burn point compared to regular flour ensures a smooth transfer.
- Test the Yeast: Make sure your active dry yeast is fresh and active. Although modern dry yeast doesn’t need to be dissolved in water first, always check the expiration date and proof it if unsure of its viability.
- Prepare Dough in Advance: For convenience, you can make the dough ahead of time. After the initial rise, divide it, wrap it in plastic, and freeze for up to three months. Thaw in the refrigerator and let it come to room temperature before using.
Equipment
- Baking Steel – This is recommended for achieving a crispy crust and is described as a worthwhile investment for homemade pizza making.
- Pizza Peel – Used to slide the pizza onto the baking steel and to remove it from the oven. Either wooden or metal peels are suitable.
- Microplane or Garlic Press – For grating or pressing fresh garlic cloves, if not already owned.
- making results.
