Introduction
The Margherita pizza is a testament to the power of simplicity. Named in honor of Queen Margherita of Savoy and featuring the colors of the Italian flag—red tomato sauce, white mozzarella, and green basil—this pizza is a culinary icon. This recipe guides you in creating a classic Margherita pizza at home, focusing on a thin, chewy crust and the freshest ingredients. It’s a pizza that proves less is truly more, allowing the pure flavors of each component to shine.
Why You’ll Love This Margherita Pizza
- Authentic Flavor: The minimalist approach allows the high-quality ingredients to be the star of the show.
- Perfect Crust: A light, airy, and flavorful dough that bakes to a beautiful golden brown with a satisfying chew.
- Fresh & Simple: The recipe uses a handful of fresh ingredients, making it easy to prepare.
- Impressive Results: Despite its simplicity, the finished pizza looks and tastes like it came from a true Italian pizzeria.
- A Quick Dinner: Once the dough is ready, the pizza bakes in just a few minutes.
Ingredients
For the Dough (makes 2 pizzas):
- 1 ¼ teaspoons active dry yeast
- 1 ½ cups (360ml) warm water (105∘F – 115∘F/40∘C−46∘C)
- 3 ½ cups (420g) “00” flour (or all-purpose flour)
- 2 teaspoons salt
For the Sauce:
- 1 (14.5 oz / 411g) can of whole peeled San Marzano tomatoes, crushed by hand
- A pinch of salt
- A pinch of dried oregano
For the Toppings:
- 8 oz (227g) fresh mozzarella cheese (packed in water), torn into small pieces
- A small handful of fresh basil leaves
- 2 tablespoons extra virgin olive oil
Equipment You’ll Need:
- Large bowl
- Plastic wrap or kitchen towel
- Pizza stone or pizza steel
- Pizza peel or flat baking sheet
- Oven with broiler
Instructions
Part 1: Make the Dough
- Activate the Yeast: In a large bowl, whisk the yeast into the warm water. Let it sit for 5-10 minutes until it becomes frothy.
- Mix the Dough: Add the salt and half of the flour to the yeast mixture. Whisk until smooth. Add the remaining flour and mix with a spatula or your hands until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. The dough should be slightly tacky.
- Rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
- Divide and Rest: Punch down the dough and divide it into two equal balls. Place them on a lightly floured surface, cover, and let them rest for 30 minutes.
Part 2: Prepare the Pizza
- Preheat Oven: Place the pizza stone or steel on a rack in the top third of your oven. Preheat the oven to its highest temperature (usually 500∘F or 550∘F/260∘C−290∘C) for at least 1 hour.
- Prepare the Sauce: In a small bowl, combine the hand-crushed San Marzano tomatoes, salt, and oregano.
- Shape the Dough: On a lightly floured surface, gently press and stretch one ball of dough into a 10-12 inch circle. Do not use a rolling pin, as this will press out all the air. Leave a slightly thicker edge for the crust (cornicione).
Part 3: Assemble and Bake
- Add Toppings: Place the stretched dough on a lightly floured pizza peel or a flat baking sheet. Spoon about half of the sauce onto the center of the dough and spread it gently, leaving the outer edge untouched. Evenly distribute half of the fresh mozzarella pieces over the sauce.
- Bake: Carefully slide the pizza onto the preheated pizza stone. Bake for 3-5 minutes, or until the bottom is golden and the crust is puffed and lightly charred. For a final push of heat, you can turn on the broiler for the last minute, watching it very carefully.
- Add Finishing Touches: Use the pizza peel to remove the pizza from the oven. Immediately scatter fresh basil leaves over the top and drizzle with extra virgin olive oil.
- Serve Immediately: Slice and serve the pizza immediately. Repeat the process with the second pizza.
Storage and Essential Tips for the Best Margherita Pizza
- San Marzano Tomatoes: These tomatoes are the gold standard for Italian pizza sauce due to their natural sweetness and lower acidity.
- Fresh Mozzarella: Using fresh mozzarella is crucial. It melts into pools of creamy goodness and adds a fresh, milky flavor.
- High Heat is Key: The preheated stone and high oven temperature are what give you the authentic Neapolitan-style crust.
- Don’t Over-Top: A true Margherita is about balance. Too many toppings will make the crust soggy and overpower the delicate flavors.
Share Your Creation!
Did you make this classic Margherita Pizza? We’d love to see it! Share your photos on Instagram and tag @FoodieIdeas and use the hashtag #MargheritaPizza.
