Sometimes, the simplicity of a recipe is what makes it stand out, much like a classic tune that never gets old. Remember that summer evening when you first bit into a Margherita pizza, with its melty mozzarella and vibrant basil? This homemade version aims to capture that nostalgia in every slice—perfect for a cozy night in or a spontaneous pizza party with friends.
Steps
- In a medium bowl, mix flour, sugar, yeast, and salt. Stir in warm water and olive oil until the dough starts to form. Knead on a floured surface for three minutes until smooth and slightly sticky.
- Grease a large bowl with olive oil, place the dough inside, and cover it. Let it rise in a warm area for 2 hours, or until it doubles in size.
- Preheat the oven with a pizza stone or steel on the second-to-top rack to 550°F (285°C) for at least 1 hour. Meanwhile, prepare the tomato sauce by mixing pureed tomatoes, garlic, olive oil, salt, and pepper in a small bowl.
- Once the dough has risen, divide it into two equal parts. Allow the dough portions to rest covered for 5 to 10 minutes.
- Dust a pizza peel with semolina and flour. Stretch one dough ball into a 10-inch circle and transfer it onto the peel.
- Lightly brush the dough with olive oil, then spread about ½ cup of tomato sauce on it, leaving a border. Sprinkle with parmigiano-reggiano and mozzarella, then add torn basil leaves.
- Slide the pizza onto the heated stone and bake for 7 to 8 minutes, until the crust is golden and the cheese bubbles.
- Carefully remove the pizza from the oven, drizzle with olive oil, additional cheese, and basil. Slice and serve immediately. Prepare and bake the second pizza following the same steps.
Ingredients
- 2½ cups (300 g) all-purpose flour, unbleached
- 1 teaspoon granulated sugar
- ½ teaspoon active dry yeast or SAF instant yeast
- ¾ teaspoon kosher salt
- 7 ounces warm water (temperature between 105°F to 115°F)
- 1 tablespoon extra virgin olive oil
- Semolina and all-purpose flour for dusting
- 1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes)
- 2-3 fresh garlic cloves, finely grated or pressed
- 1 teaspoon extra virgin olive oil, plus extra for drizzling
- 2-3 large pinches of kosher salt, to taste
- ¼ teaspoon freshly ground black pepper
- 2-3 tablespoons finely grated Parmigiano-Reggiano cheese, plus additional for serving
- 7 ounces fresh mozzarella cheese (not in water), cut into ½-inch cubes
- 5-6 large fresh basil leaves, plus more for garnish
- Optional: dried red pepper flakes
Nutritional Values
Calories: 3000 kcal | Carbohydrates: 356 g | Protein: 132 g | Fat: 116 g | Saturated Fat: 52 g | Polyunsaturated Fat: 52 g | Cholesterol: 276 mg | Sodium: 6392 mg | Fiber: 20 g | Sugar: 24 g
FAQ
- What equipment is recommended for making homemade Margherita pizza?
- For the best results, it’s recommended to use a baking stone or steel, which helps mimic a brick oven by reaching high temperatures and achieving a crispy crust. A pizza peel is also suggested to easily slide the pizza in and out of the oven, although you can use the back of a large baking sheet as an alternative.
- How should I prepare the dough for Margherita pizza?
- To prepare the dough, mix all-purpose flour, sugar, yeast, and salt in a bowl, then add warm water and olive oil. Knead the dough until it becomes smooth and slightly elastic, then let it rise in a warm area for about two hours until it doubles in size.
- What temperature should the oven be set at for cooking the pizza?
- Preheat your oven to the highest temperature possible—ideally 550 degrees Fahrenheit. Allow the baking steel or stone to heat for at least an hour before baking the pizza to ensure it reaches the necessary temperature for a crispy crust.
- How can I ensure the dough won’t stick when transferring it to the oven?
- Use semolina flour on the pizza peel, as it has a higher burn point than regular flour and helps prevent sticking. Additionally, ensure your dough is not too sticky by dusting it with flour as needed while kneading.
- Can I prepare the pizza dough in advance?
- Yes, after allowing the dough to rise for two hours, you can divide it into portions and store them in the refrigerator for up to 24 hours or freeze for up to 3 months. Thaw the dough in the refrigerator and let it stand at room temperature for 30 minutes before using.
Tips
- Preheat your oven to the highest temperature possible, ideally 550°F, and allow your baking stone or steel to heat for at least 30 minutes to ensure a crispy crust.
- Use semolina flour on your pizza peel to prevent the dough from sticking when transferring it to the oven.
- If your pizza dough is too elastic and springs back while stretching, let it rest for an additional five minutes to relax the gluten.
- Consider preparing the dough in advance by freezing it for up to three months or refrigerating it for up to 24 hours. Allow the dough to come to room temperature before using.
Equipment
- Baking Steel or Pizza Stone: Essential for achieving a crispy crust by mimicking the high temperatures of a brick oven.
- Pizza Peel: Useful for easily transferring the pizza in and out of the oven. Available in wooden or metal varieties.
- Microplane Grater: Used for grating fresh garlic cloves.
- Pizza Cutter: While not mentioned explicitly, it’s a common tool for slicing pizza and may be needed if you don’t already have one.
