Pizza Margherita is the heart of Italian pizza—simple, elegant, and delicious. With a thin, chewy crust, rich tomato sauce, fresh mozzarella, and basil, it’s a celebration of the colors of the Italian flag and the flavors of Naples.
🧾 Ingredients (For 2 Medium Pizzas)
For the Dough:
- 2 cups all-purpose flour (or ’00’ pizza flour)
- 1 tsp active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 3/4 cup warm water
- 1 tbsp olive oil
For the Toppings:
- 1/2 cup tomato sauce (use San Marzano tomatoes if possible)
- 200g fresh mozzarella (cut into thin slices or small chunks)
- Fresh basil leaves
- 1–2 tbsp olive oil
- Salt – to taste
👨🍳 Instructions
🔹 Step 1: Make the Dough
- In warm water, dissolve yeast and sugar. Let sit for 5–10 minutes until foamy.
- In a mixing bowl, combine flour and salt. Add yeast mixture and olive oil.
- Knead the dough for 8–10 minutes until smooth.
- Cover and let rise for 1–2 hours, until doubled in size.
🔹 Step 2: Preheat Oven & Prepare Sauce
- Preheat oven to 250°C (480°F) or as hot as possible.
- If using whole canned tomatoes, crush them by hand and season with salt.
🔹 Step 3: Assemble the Pizza
- Punch down the dough, divide it in half, and roll out into thin rounds.
- Place on a pizza stone or baking tray.
- Spread tomato sauce, leaving edges bare.
- Add mozzarella chunks and a few fresh basil leaves.
- Drizzle with olive oil.
🔹 Step 4: Bake
- Bake in the hot oven for 7–10 minutes, or until crust is golden and cheese is bubbly.
- Garnish with extra basil and serve hot.
🍽️ Serving Suggestions
- Serve with a side of arugula salad or a glass of chilled white wine.
- Great for casual dinners, parties, or pizza nights!
💡 Tips & Variations
- Use a pizza stone for a crispier bottom.
- Want extra depth? Let your dough cold-proof in the fridge overnight.
- Add sliced cherry tomatoes or a light sprinkle of Parmesan if desired.
