margherita pizza
Margherita pizza: homemade crust, juicy tomatoes, mozzarella, and fresh basil. Experience the true taste of Italy at your table.
Ingredients
Method
Dough Preparation
- In a large bowl, combine flour, yeast, salt, and sugar.
- Add warm water and olive oil, then mix everything until a dough forms.
- Knead the dough on a floured surface for about 8 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 45 minutes, or until doubled in size.
Topping and Assembly
- Preheat your oven to 250°C (480°F) or as hot as it will go.
- Punch down the dough and roll it out on a floured surface into a thin pizza base.
- Place the dough on a pizza stone or baking tray. Spread tomato sauce evenly over the surface, leaving a border for the crust.
- Arrange mozzarella slices and tomato slices on top of the sauce. Season with salt, black pepper, and a drizzle of olive oil.
Baking and Finishing
- Bake the pizza for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
- Remove from the oven and immediately top with fresh basil leaves.
- Slice and serve your homemade Margherita pizza while hot!
Notes
Margherita pizza is a timeless classic loved for its simplicity, vibrant flavors, and versatility. It’s ideal for both weeknight dinners and special occasions, and you can personalize it with a few creative twists. The combination of fresh mozzarella, ripe tomatoes, and aromatic basil captures the essence of Italian cuisine, making it a perfect introduction to homemade pizza.
Practical tips for best results
- High heat is your friend: Bake your pizza at the highest temperature your oven allows. This creates a crispy, airy crust similar to those from wood-fired pizzerias.
- Quality matters: Use fresh mozzarella and ripe, firm tomatoes for the best result. If you can, opt for San Marzano tomatoes for the sauce to bring out a sweeter and richer flavor.
- Prevent a soggy center: Pat tomato slices dry before placing them on the dough, and avoid over-saucing. Too much moisture can weigh down the crust.
- No pizza stone? Preheat an inverted baking sheet in the oven. Sliding the pizza onto this hot surface gives a beautiful, crisp base.
Substitutions and variations
- Gluten-free option: Swap the regular flour for a 1:1 gluten-free flour blend suited for baking.
- Herb twist: Add a sprinkle of dried oregano or a drizzle of garlic-infused olive oil before baking for extra aromatic notes.
- Cheese lovers: Combine mozzarella with a touch of provolone or parmesan for a richer, more complex flavor profile.
Serving and pairing ideas
- Drizzle your Margherita pizza with extra virgin olive oil and a few more fresh basil leaves right before serving for a more intense aroma.
- Serve with a crisp green salad tossed in lemon vinaigrette or with roasted vegetables for a fuller meal experience.
- Pair with a light Italian white wine or a sparkling water with lemon for a refreshing combination.
