Margherita Pizza Recipe – Italian Special
Margherita pizza is a true classic, celebrated for its simple yet vibrant flavors that showcase the quality of its ingredients. Originating from Naples, this iconic dish is named after Queen Margherita of Savoy and features a beautiful combination of fresh mozzarella, ripe tomatoes, and fragrant basil—representing the colors of the Italian flag. The beauty of Margherita pizza lies in its minimalism: each ingredient shines, making it a favorite among pizza lovers worldwide. Whether enjoyed at a bustling pizzeria or crafted in your own kitchen, this pizza embodies the essence of Italian culinary tradition. Get ready to create a slice of Italy right at home!
- 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 Fermentation:For better flavor, consider making the dough a day in advance and letting it rise in the fridge overnight. This slow fermentation adds depth to the dough.
Flour Type:For a chewier crust, you can use bread flour instead of all-purpose flour.
Tomato Sauce:San Marzano tomatoes are ideal for authentic flavor, but any high-quality canned tomatoes will work. Avoid heavy sauces; a light spread is best.
Baking Surface:A pizza stone mimics the high heat of a traditional pizza oven. If you don’t have one, a preheated baking sheet will work too.
Variations:Feel free to experiment with toppings like olives, arugula, or a sprinkle of Parmesan, but classic Margherita is all about simplicity!
