Classic Margherita Pizza

Name: Classic Margherita Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Yield: 4 slices
Cuisine: Italian
Ingredients: 2 1/4 teaspoons active dry yeast; 1 cup warm water (about 43°C (110°F)); 2 1/2 cups all-purpose flour (plus extra for dusting); 1 teaspoon salt; 1 tablespoon olive oil; 1 cup crushed tomatoes (canned or fresh); 225 grams fresh mozzarella cheese (sliced); 1/4 cup fresh basil leaves; 2 tablespoons olive oil; 1/2 teaspoon salt (to taste); 1/4 teaspoon black pepper (to taste)

95 min 4 slices Medium

All Recipes

Classic Margherita Pizza

A timeless Italian classic, Margherita Pizza features a simple yet delicious combination of fresh tomatoes, mozzarella, and basil on a crisp, homemade crust.

Prep

20 min

Cook

15 min

Total

95 min

Servings

Difficulty

Medium

Margherita Pizza is a staple of Italian cuisine, celebrated for its simplicity and the quality of its ingredients. Named in honour of Queen Margherita of Savoy, this pizza is a tribute to the colours of the Italian flag with its vibrant red tomatoes, white mozzarella, and fresh green basil. Making a perfect Margherita Pizza starts with a well-crafted dough and the finest ingredients. The combination of fresh tomatoes, creamy mozzarella, and aromatic basil creates a symphony of flavours that delight the palate, making it a favourite among pizza enthusiasts worldwide.

Ingredients

Servings

Dough

Toppings

Instructions

Prepare the yeast mixture

In a small bowl, dissolve the yeast in warm water. Let it stand for about 5 minutes until it becomes frothy.

Pro tip: Ensure the water is not too hot to avoid killing the yeast.

Make the dough

In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.

Pro tip: Use a wooden spoon for easier mixing.

Knead the dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Pro tip: The dough should spring back when pressed with a finger.

Let the dough rise

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Pro tip: A warm oven with the light on can create an ideal environment for rising.

Preheat the oven

Preheat your oven to 250°C (480°F). If using a pizza stone, place it in the oven to heat up.

Pro tip: A hot pizza stone helps achieve a crispy crust.

Shape the pizza

Punch down the dough and roll it out on a floured surface to a 30 cm (12-inch) round.

Pro tip: Use your hands to stretch the dough for an even thickness.

Assemble the pizza

Spread the crushed tomatoes over the dough, leaving a small border. Top with mozzarella slices and drizzle with olive oil.

Pro tip: Do not overload the pizza with toppings to maintain a crisp crust.

Bake the pizza

Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes until the crust is golden and the cheese is bubbly.

Pro tip: Rotate the pizza halfway through for even cooking.

Add the basil

Remove the pizza from the oven and sprinkle with fresh basil leaves. Season with salt and pepper to taste.

Pro tip: Add basil after baking to keep it vibrant and aromatic.

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Tips & Tricks

<ul><li>Use the highest quality tomatoes and mozzarella for the best flavour.</li><li>Preheat your oven with a pizza stone for a crispy crust.</li><li>Let the dough rest properly for a fluffy texture.</li><li>Fresh basil should be added after baking to preserve its flavour.</li></ul>

Serving Suggestions

Serve your Margherita Pizza fresh out of the oven for the best taste experience. Pair it with a light salad or a glass of Chianti for a delightful meal. Margherita Pizza can be prepared ahead of time by making the dough earlier in the day and storing it in the refrigerator. To store leftovers, wrap them in foil and refrigerate for up to three days. Reheat in a hot oven to regain its crispiness.