Description
Indulge in the classic flavors of homemade Margherita pizza with a crispy crust, fresh mozzarella, and fragrant basil.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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!
Notes
Serve fresh and hot with extra cheese and red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pizza, margherita, homemade, Italian, vegetarian