Margherita Pizza Recipe – Italian Special
Margherita pizza is a timeless Italian classic that embodies simplicity and elegance. Originating from Naples, this pizza features a thin, chewy crust topped with San Marzano tomatoes, fresh mozzarella, aromatic basil leaves, and a drizzle of extra virgin olive oil. The combination of these high-quality ingredients creates a harmonious balance of flavors and textures. Whether enjoyed in a traditional pizzeria or made at home, Margherita pizza offers an authentic taste of Italy.
- Prep Time10 min
- Cook Time10 min
- Perform Time1 hr
- Total Time1 hr 20 min
For the Dough:
- 2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3/4 cup warm water (about 110°F)
- 1 teaspoon olive oil
For the Topping:
- 1/2 cup crushed San Marzano tomatoes (or any good quality canned tomatoes)
- 1/2 teaspoon salt
- Fresh mozzarella cheese (about 8 ounces), sliced
- Fresh basil leaves
- Extra virgin olive oil
- Freshly ground black pepper (optional)
Make the Dough:
In a bowl, combine the flour, instant yeast, and salt.
Gradually add the warm water and olive oil, mixing until a shaggy dough forms
Knead on a floured surface for about 8-10 minutes until smooth and elastic
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Prepare the Sauce:
In a small bowl, mix the crushed tomatoes with salt. You can add a little olive oil for richness if desired.
Preheat the Oven:
Preheat your oven to its highest setting (usually around 475-500°F or 245-260°C). If you have a pizza stone, place it in the oven to heat up.
Shape the Pizza:
Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into two equal portions for two pizzas.
Roll out one portion into a 10-12 inch round, or stretch it by hand, leaving a slightly thicker edge for the crust.
Assemble the Pizza:
Transfer the dough to a pizza peel or a baking sheet lined with parchment paper.
Spread a thin layer of the tomato sauce over the base.
Top with slices of fresh mozzarella and a few basil leaves.
Bake:
Slide the pizza onto the preheated stone or bake in the oven for 10-12 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
Finish and Serve:
Remove from the oven and drizzle with extra virgin olive oil. Add fresh basil leaves and season with black pepper if desired.
Recipe Notes :
Dough Preparation: For an authentic Neapolitan-style crust, use ’00’ flour and allow the dough to rise for at least 24 hours.
Tomato Sauce: Opt for San Marzano tomatoes for their rich flavor and low acidity. Crush them by hand or use a blender for a smoother sauce.
Cheese Selection: Use fresh mozzarella di bufala for a creamy texture and authentic taste. If unavailable, fior di latte is a suitable alternative.
Baking Tips: Preheat your oven to its highest setting (ideally 250°C/482°F) and use a pizza stone or steel to achieve a crispy crust. Bake the pizza for 7–10 minutes or until the crust is golden and the cheese is melted and bubbly.
Serving Suggestion: Garnish with fresh basil leaves after baking and drizzle with extra virgin olive oil for added flavor.
