Name: Best Homemade Margherita Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2½ cups unbleached all-purpose flour; 1 teaspoon granulated sugar; ½ teaspoon active dry yeast (or SAF instant yeast); ¾ teaspoon kosher salt; 7 ounces warm water (105°F to 115°F); 1 tablespoon extra virgin olive oil; Semolina (for dusting the pizza peel); 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 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)

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Why Make This Recipe

There’s something special about making your own pizza. The aroma of warm dough fills the kitchen. You’ll be the star of your home with this simple yet delicious homemade Margherita pizza. It’s a classic, and everyone loves it! Plus, it’s a fun project to do with family or friends.

With just a few key ingredients, you can have a gourmet pizza in no time. Picture this: the crispy crust, fresh mozzarella, and fragrant basil all come together in a beautiful way. It’s one of those things that feels like a hug on a plate. Trust me; once you try it, you won’t want to order out anymore.

How to Make Best Homemade Margherita Pizza

Making this pizza might seem intimidating, but I promise it’s super simple. Let’s dive into it!

Ingredients

2½ cups unbleached all-purpose flour
1 teaspoon granulated sugar
½ teaspoon active dry yeast (or SAF instant yeast)
¾ teaspoon kosher salt
7 ounces warm water (105°F to 115°F)
1 tablespoon extra virgin olive oil
Semolina (for dusting the pizza peel)
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 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)

Directions

Prepare Pizza Dough: In a medium bowl, whisk together the flour, sugar, yeast, and salt. Add in the warm water and olive oil, then stir until the dough forms. Knead that dough for about 3 minutes until it’s smooth and slightly tacky. Place the dough in a greased bowl. Cover it and let it rise for 2 hours.
Preheat Oven: Place your pizza stone or steel in the oven and crank the heat up to 550°F (or the highest your oven allows). Let it preheat for at least an hour to get that beautiful crisp crust.
Assemble Ingredients: In a bowl, mix the pureed tomatoes, minced garlic, extra olive oil, black pepper, and salt. Get your mozzarella and basil ready.
Shape Dough: After the dough has risen, divide it into two portions. Let it rest for about 10 minutes. Now, stretch one portion into a 10-inch circle and place it on a floured peel. A little flour helps prevent sticking, making it easier to transfer to the oven.
Assemble the Pizza: Brush the dough lightly with olive oil. Spread on about ½ cup of the tomato sauce. Sprinkle some parmigiano-reggiano cheese, followed by the mozzarella and basil.
Bake: With flair, transfer your pizza to the preheated stone. Bake for 7-8 minutes until it’s golden and bubbly. Once out of the oven, drizzle with olive oil and sprinkle with more cheese and basil. Slice it and enjoy!
Repeat with the Second Pizza: You’ve got enough dough for two, so get ready for round two!

How to Serve Best Homemade Margherita Pizza

Grab a cozy blanket and set your table. This pizza shines when served fresh and hot. You can offer some extra cheese and red pepper flakes on the side. It pairs beautifully with a light salad or even some homemade sourdough garlic rolls.

How to Store Best Homemade Margherita Pizza

If you have leftover pizza (which I doubt!), let it cool down completely. Wrap the slices in plastic wrap or place them in an airtight container. They’ll stay fresh in the fridge for up to 3 days. To reheat, just pop them in a hot oven for a few minutes. You want that crust crispy again, right?

Tips to Make Best Homemade Margherita Pizza

Get the right temperature for the water: Make sure it’s warm, not hot. It helps the yeast work its magic.
Don’t rush the dough rising: Letting it rise for the full 2 hours makes a difference in texture.
Experiment with toppings: You can switch up the cheeses or add some veggies if you’d like! Just keep it light, so the crust doesn’t get soggy.

Variations

Feel free to add your twist. If you love a little spice, sprinkle on some dried red pepper flakes. Change up the toppings with some sautéed mushrooms or caramelized onions for a different flavor. Also, if you’re into the sweet side, you could try a drizzle of balsamic glaze before serving.

FAQs

Can I freeze the pizza dough?
Yes! After the first rise, wrap the dough tightly in plastic wrap and freeze it. When you’re ready to use it, let it thaw in the fridge overnight.

What if I don’t have a pizza stone?
No worries! A baking sheet flipped upside down can work as a makeshift stone. Just be sure to preheat it.

Can I use regular cheese instead of fresh mozzarella?
Absolutely! While fresh mozzarella gives a fantastic texture, you can use shredded mozzarella or even a blend of cheeses. Just keep an eye on the bake time!

Conclusion

Now that you’ve got the hang of homemade pizza, you’re all set to impress your friends and family! I always find that making pizza brings everyone together, much like a cozy evening filled with laughter. If you want to take your pizza game to the next level, check out this recipe for the best homemade Margherita pizza.

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