Classic Homemade Margherita Pizza
Nothing beats the taste of a freshly baked Margherita pizza with its crispy thin crust, tangy tomato sauce, creamy mozzarella, and fragrant fresh basil. This classic Italian recipe is simple yet incredibly delicious!
Ingredients
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tsp active dry yeast
- 1 tsp salt
- 3/4 cup warm water
- 1 tbsp olive oil
- 1 cup crushed San Marzano tomatoes
- 8 oz fresh mozzarella, sliced
- 1/4 cup fresh basil leaves
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- In a large bowl, combine flour, yeast, and salt. Make a well in the center and add warm water and olive oil. Mix until a dough forms.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
- Preheat your oven to its highest setting (ideally 500°F/260°C). If you have a pizza stone, place it in the oven to preheat.
- Punch down the dough and divide it into two portions. Roll each portion into a thin circle (about 12 inches in diameter).
- Transfer the dough to a pizza peel or baking sheet lined with parchment paper. Spread the crushed tomatoes evenly, leaving a small border for the crust.
- Arrange the mozzarella slices over the sauce. Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
- Bake for 10-15 minutes until the crust is golden and the cheese is bubbly and slightly browned.
- Remove from oven and immediately top with fresh basil leaves. Drizzle with extra virgin olive oil, slice, and serve hot!
Chef's Tips
- Use "00" flour for an authentic Italian pizza crust if available.
- Don't overload the pizza with toppings - less is more for Margherita!
- For a crispy crust, bake at the highest temperature your oven allows.
- Add fresh basil after baking to preserve its flavor and color.
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