Savor the simplicity and elegance of a classic Pizza Margherita, the quintessential Italian treat. Made with the freshest ingredients, including ripe tomatoes, fragrant basil, and creamy mozzarella cheese, Margherita Pizza pays homage to the colors of the Italian flag and the flavor tradition of Naples. Each bite is a blend of tangy tomato sauce and rich, melted cheese with a hint of basil, all on a perfectly crisp, wood-fired crust. Whether you’re a pizza lover or trying it for the first time, our Pizza Margherita is crafted to offer a taste of Italy at its authentic best.
AuthorJulia ForesekCategoryItalian, Pizza & Bread, VegetarianDifficultyIntermediatePrepare the Dough:
In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a rough dough forms.
Transfer the dough to a floured surface and knead for about 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 1-2 hours, or until it doubles in size.
Preheat the Oven:
If you have a pizza stone, place it in the oven. Preheat your oven to its highest temperature (450-500°F or 230-260°C) for at least 30 minutes.
Shape the Pizza:
Punch down the risen dough to release air bubbles. Divide it into 2 balls for two pizzas. On a floured surface, stretch or roll out one dough ball into a thin circle about 12 inches in diameter. Transfer it to a piece of parchment paper.
Add the Toppings:
Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Distribute slices of mozzarella cheese evenly on top. Drizzle with a bit of extra virgin olive oil and season with a pinch of salt and freshly ground black pepper.
Bake the Pizza:
Transfer the pizza (with the parchment paper) to the preheated oven or pizza stone. Bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
Carefully remove the pizza from the oven, and immediately garnish with fresh basil leaves.
Serve:
Drizzle with a little more extra virgin olive oil if desired. Slice and serve hot.
Ingredients
Directions
Prepare the Dough:
In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a rough dough forms.
Transfer the dough to a floured surface and knead for about 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 1-2 hours, or until it doubles in size.
Preheat the Oven:
If you have a pizza stone, place it in the oven. Preheat your oven to its highest temperature (450-500°F or 230-260°C) for at least 30 minutes.
Shape the Pizza:
Punch down the risen dough to release air bubbles. Divide it into 2 balls for two pizzas. On a floured surface, stretch or roll out one dough ball into a thin circle about 12 inches in diameter. Transfer it to a piece of parchment paper.
Add the Toppings:
Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Distribute slices of mozzarella cheese evenly on top. Drizzle with a bit of extra virgin olive oil and season with a pinch of salt and freshly ground black pepper.
Bake the Pizza:
Transfer the pizza (with the parchment paper) to the preheated oven or pizza stone. Bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
Carefully remove the pizza from the oven, and immediately garnish with fresh basil leaves.
Serve:
Drizzle with a little more extra virgin olive oil if desired. Slice and serve hot.
Notes
Perfect Wine Pairing:
A classic Pizza Margherita pairs beautifully with a light to medium-bodied Italian red wine, such as a Chianti or a Sangiovese. These wines have the acidity to match the tomato sauce and the subtlety not to overwhelm the fresh flavors of the mozzarella and basil. For a white wine option, consider a crisp Pinot Grigio, which complements the light and fresh characteristics of the pizza.
