The Ultimate Margherita Pizza Recipe

Discover how to create an authentic and incredibly satisfying margherita pizza recipe right in your own kitchen with this straightforward guide. This recipe is perfect for a quick weeknight dinner or a fun weekend project, delivering a taste of Italy with minimal effort.

Key Ingredients for Margherita Pizza

• For the Dough:
  • 1 teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup lukewarm water (105-115°F or 40-46°C)
  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus more for greasing
• For the Toppings:
  • 1 (14.5 ounce) can crushed San Marzano tomatoes (or high-quality crushed tomatoes)
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 8 ounces fresh mozzarella cheese, thinly sliced or torn into bite-sized pieces
  • A few sprigs of fresh basil leaves
  • Drizzle of extra virgin olive oil, for finishing

How to Make Margherita Pizza

This margherita pizza recipe is surprisingly simple and incredibly rewarding, transforming basic ingredients into a culinary masterpiece. Imagine a perfectly crispy crust, a bright, herby tomato sauce, and creamy, melted mozzarella – all coming together in under an hour. The preparation time is approximately 20 minutes, with about 20-25 minutes of baking.

Step-by-Step Instructions

Prepare the Pizza Dough:

1. Activate the Yeast: In a small bowl, combine the lukewarm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active and ready to work its magic.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt.
3. Mix Dough: Pour the activated yeast mixture and the 2 tablespoons of olive oil into the dry ingredients. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If using a stand mixer, knead for 6-8 minutes on medium speed.
5. First Rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Prepare the Sauce and Assemble the Pizza:

1. Make the Sauce: While the dough rises, prepare the simple tomato sauce. In a medium bowl, combine the crushed San Marzano tomatoes, minced garlic, dried oregano, red pepper flakes (if using), salt, and pepper. Stir well to combine. You don’t need to cook this sauce; its fresh flavor will bake perfectly on the pizza.
2. Preheat the Oven: About 30 minutes before you plan to bake, preheat your oven to its highest setting, typically 475-500°F (245-260°C). If you have a pizza stone or steel, place it in the oven during preheating to get it piping hot.
3. Punch Down Dough: Once the dough has doubled in size, gently punch it down to release the air.
4. Shape the Pizza: Turn the dough out onto a lightly floured surface. Gently stretch or roll the dough into your desired pizza shape, about a 12-inch circle. Be careful not to overwork the dough. You can also carefully stretch it on a piece of parchment paper for easier transfer if you don’t have a pizza peel.
5. Add Sauce: Spread a thin, even layer of the prepared tomato sauce over the pizza dough, leaving about a ½-inch border for the crust.
6. Add Mozzarella: Arrange the fresh mozzarella slices or pieces evenly over the sauce.
7. Add Basil: Scatter a few fresh basil leaves over the mozzarella. You can also add more basil after baking for a fresher flavor.
8. Transfer to Oven: Carefully transfer the pizza onto the preheated pizza stone/steel or baking sheet. If using parchment paper, slide the entire thing onto the hot surface.
9. Bake the Pizza: Bake for 12-18 minutes, or until the crust is golden brown and the cheese is melted and bubbly. The exact baking time will depend on your oven’s temperature and the thickness of your crust.
10. Finish and Serve: Once baked, carefully remove the pizza from the oven. Drizzle with a little extra virgin olive oil and garnish with additional fresh basil leaves. Let it cool for a minute or two before slicing and serving.

Why You’ll Love This Margherita Pizza

You’ll fall in love with this margherita pizza recipe for its effortlessly fresh and vibrant flavors, a true testament to simple, quality ingredients. The star of this dish is undoubtedly the perfect harmony between tangy San Marzano tomatoes, creamy fresh mozzarella, and aromatic basil, creating a taste that rivals your favorite pizzeria. Plus, making this at home is incredibly cost-effective, allowing you to enjoy a gourmet-style pizza without the restaurant markup, making it a smart choice for delicious, budget-friendly meals.

Unlike more complex pizzas with a multitude of toppings, the beauty of a margherita lies in showcasing the inherent deliciousness of each component. It’s incredibly satisfying to create such a beautiful and tasty dish from scratch, proving that a few excellent ingredients can yield extraordinary results. So, gather your loved ones, preheat your oven, and dive into the joy of making this classic Italian delight – your taste buds will thank you!

Storing and Reheating Tips

• Refrigeration: Leftover margherita pizza can be stored in an airtight container or wrapped tightly in plastic wrap and foil in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, wrap individual slices or whole leftover pizzas tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container. Frozen pizza should be consumed within 1-2 months for best quality.
• Reheating (Oven/Toaster Oven): The best way to reheat pizza is in a preheated oven or toaster oven at around 350°F (175°C) for 5-10 minutes, or until the crust is re-crisped and the cheese is melted. This method helps maintain the crust’s texture.
• Reheating (Stovetop): For a quick reheat with a crispy bottom, place a slice of pizza in a non-stick skillet over medium-low heat, covered, for a few minutes until heated through.
• Reheating (Microwave – Use with Caution): While the quickest, microwaving can result in a softer crust. Reheat pizza in the microwave on a microwave-safe plate for 30-60 seconds, or until warmed through.

Final Thoughts

This margherita pizza recipe is a celebration of simplicity and flavor, proving that you don’t need many ingredients to create something extraordinary. Encourage yourself to try this delightful recipe at home and experience the joy of a perfectly baked, homemade pizza. Get ready to impress yourself and your loved ones!

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