margherita pizza
Margherita pizza recipe: discover how to make the authentic, light homemade version with fresh basil, mozzarella, and tomato sauce. Irresistible!
Ingredients
Method
Dough Preparation
- In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
- Add flour and salt to the bowl. Pour in the olive oil and mix until a dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place for 30 minutes or until doubled in size.
Topping and Assembly
- Preheat the oven to 250°C / 482°F, placing a pizza stone or tray inside to heat.
- Punch down the risen dough and stretch it out into a circle about 30 cm (12 inches) in diameter.
- Transfer the dough to a sheet of parchment paper. Spread tomato sauce evenly on top, leaving a small border.
- Arrange mozzarella slices and tomato slices over the sauce. Sprinkle with dried oregano and drizzle with olive oil.
Baking and Finishing
- Carefully slide the pizza (with parchment) onto the preheated stone or tray. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.
- Remove pizza from the oven and immediately top with fresh basil leaves.
- Slice and serve hot, enjoying your classic Margherita pizza!
Notes
The classic Margherita pizza is beloved for its simplicity and vibrant flavors. Its appeal lies in the balance between tangy tomato sauce, creamy mozzarella, and fresh basil, making it a versatile choice for weeknight dinners, casual gatherings, or special celebrations. This recipe delivers an authentic, homemade experience, even for beginners!
Practical Tips for Perfect Margherita Pizza
- Get a crispier crust by using a preheated pizza stone or baking steel. If you don’t have one, an inverted blazing-hot baking tray works well too!
- Mozzarella releases moisture as it melts; pat the cheese slices dry with paper towels to avoid a soggy pizza center.
- No fresh basil? Substitute with baby spinach or arugula for a similar burst of green. Dried basil can be used in a pinch, but add it after the bake to preserve flavor.
- For a richer taste, drizzle a bit of extra virgin olive oil over the pizza after baking.
Technique Insights and Variations
- Ensure your yeast is active by letting it bloom (get foamy) before adding the flour. This prevents a dense dough.
- If short on time, you can let the dough rise in a slightly warm (but turned-off) oven to speed up the process.
- Prefer a thinner base? Stretch the dough a bit more for a crisp, Roman-style crust.
- Add a handful of sliced cherry tomatoes, a few olives, or a sprinkle of chili flakes for a personal twist.
Pairing Suggestions and Serving Ideas
- Pair your Margherita pizza with a light green salad and a glass of chilled Italian white wine for a classic meal.
- A herb-infused olive oil dipping sauce or a roasted garlic spread can round out your pizza night.
- For a party spread, serve alongside antipasti: marinated olives, grilled vegetables, and prosciutto slices.
