margherita pizza
Margherita pizza brings classic Italian flavor with fresh tomato, mozzarella, and basil. Try this easy, mouthwatering homemade recipe.
Ingredients
Method
Making the dough
- In a large bowl, combine the all-purpose flour, active dry yeast, and salt.
- Add warm water and olive oil to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 8 minutes, until smooth and elastic.
- Cover and let the dough rest for 10 minutes while you prepare the toppings.
Preparing the toppings
- Slice the fresh mozzarella cheese and tomatoes. Wash and dry the basil leaves.
Assembling and baking the pizza
- Preheat your oven to the highest temperature, ideally 250°C (482°F) or higher.
- Roll out the dough on a floured surface until about 0.5 cm thick.
- Transfer the dough to a baking sheet or pizza stone. Spread the tomato sauce evenly over the base.
- Top with sliced mozzarella and tomatoes. Sprinkle salt and drizzle extra virgin olive oil over the top.
- Bake in the hot oven for 10 to 12 minutes, until the crust is golden and cheese is bubbling.
- Remove from the oven and immediately scatter fresh basil leaves on top. Slice and serve hot.
Notes
The classic Margherita pizza is a true icon of Italian cuisine, known for its delightful combination of simplicity and fresh, high-quality ingredients. Its universal appeal makes it a favorite for weeknight dinners, special gatherings, or cozy nights at home. Whether you’re a pizza purist or experimenting in the kitchen, this recipe is a wonderful canvas for creativity.
Practical Tips for Perfect Margherita Pizza
Use the freshest ingredients possible: Seek out ripe, juicy tomatoes, high-moisture fresh mozzarella, and vibrant basil. These ingredients shine when they are at their peak. For the dough, proper kneading and resting are essential for a chewy yet airy crust. If your kitchen is chilly, let the dough rise in a slightly warmed oven (turned off) for a quicker lift. And don’t skip the olive oil in the dough—it helps develop flavor and texture. Prevent soggy pizza by draining your fresh mozzarella or patting it dry with a paper towel before adding it. If your tomatoes are especially juicy, give them a light squeeze or let them drain in a colander.Technique and Enhancements
Your oven should be as hot as possible. Preheating a pizza stone will give you a crispier base, helping to mimic traditional wood-fired results. If you don't have one, an upside-down baking sheet works surprisingly well. For extra flavor, add a sprinkle of sea salt and a drizzle of high-quality olive oil after baking. Some like to rub a cut clove of garlic on the crust before topping—the aroma is irresistible!Serving Ideas and Variations
- Pair your Margherita pizza with a simple arugula salad and a glass of light red wine for a true Italian experience.
- Try adding thin slices of prosciutto or a handful of arugula after baking for a gourmet twist.
- If you want to make it vegan, substitute the mozzarella for your favorite plant-based cheese and use a touch more tomato for juiciness.
- Make mini Margherita pizzas for appetizers or parties—they’re always a hit!
