Description
This homemade Margherita pizza features a crisp, chewy crust topped with simple and fresh ingredients—San Marzano tomato sauce, fresh mozzarella, and basil. It’s a classic, balanced, and satisfying pizza that you can bake in a regular home oven.
Ingredients
- 2½ cups unbleached all-purpose flour
- ½ teaspoon active dry yeast (or instant yeast)
- 1 teaspoon granulated sugar
- ¾ teaspoon kosher salt or sea salt
- 7 ounces warm water (105°F to 115°F)
- 1 tablespoon extra-virgin olive oil
- 1 cup crushed or pureed canned San Marzano tomatoes
- 2–3 fresh garlic cloves, grated or pressed
- Salt and freshly ground black pepper, to taste
- 5–6 fresh basil leaves, torn (plus extra for garnish)
- 7 ounces fresh mozzarella cheese, cut into ½-inch cubes
- 2–3 tablespoons finely grated Parmigiano-Reggiano (optional)
- A pinch of red pepper flakes (optional)
- Extra flour or semolina, for dusting
- Additional olive oil, for drizzling
Instructions
- In a small bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy. (Skip this step if using instant yeast.)
- In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead dough on a floured surface for 7–8 minutes (or use a mixer with dough hook for 5 minutes) until smooth and elastic.
- Place dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Meanwhile, mix the crushed tomatoes, garlic, salt, pepper, and a drizzle of olive oil to make the sauce. Cube the mozzarella and tear the basil leaves.
- Preheat oven to 500°F–550°F with a pizza stone or inverted baking sheet inside.
- Punch down the risen dough and turn it onto a floured surface. Divide in two for smaller pizzas or keep whole for one large pizza.
- Shape dough into a 10-inch round or oval, leaving edges slightly thicker. Place on floured parchment or a pizza peel.
- Spread a thin layer of sauce on the dough, leaving a ½-inch border. Add mozzarella cubes, torn basil, and optional Parmigiano and red pepper flakes. Drizzle with olive oil.
- Slide pizza onto the hot stone or baking sheet. Bake for 7–8 minutes until crust is golden and cheese is bubbly and browned in spots.
- Remove from oven. Garnish with more basil and a final drizzle of olive oil. Let rest 1–2 minutes before slicing.
Notes
- Use “00” flour for a more traditional Neapolitan-style dough.
- Don’t overload with sauce or cheese to avoid sogginess.
- Mix mozzarella types (fresh and low-moisture) to control moisture.
- Brush crust with garlic-infused olive oil for added flavor.
- Reheat leftovers in a hot skillet or 375°F oven for best texture.
- Prep Time: 1 hour 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of a pizza
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 20mg
