Margherita pizza is a quintessential Italian dish known for its simplicity and bold flavors. Originating from Naples, it’s a delicious combination of fresh mozzarella cheese, vibrant tomatoes, and fragrant basil leaves. Named after Queen Margherita of Savoy, the pizza is an homage to the Italian flag, with its red, white, and green colors. This pizza is a perfect choice for anyone looking for a light yet satisfying meal. Whether you’re making it for a family dinner, a party, or just craving a slice of Italian goodness, this recipe delivers classic Margherita pizza at home.
Ingredients:
For the Dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups warm water (110°F or 45°C)
- 3 1/2 – 4 cups all-purpose flour
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
For the Toppings:
- 1 cup tomato sauce (preferably San Marzano tomatoes, blended smooth)
- 8 oz fresh mozzarella cheese, sliced
- Fresh basil leaves
- 1-2 tbsp olive oil
- Salt, to taste
Preparation:
Step 1: Prepare the Dough
In a small bowl, dissolve 2 1/4 teaspoons of active dry yeast and 1 teaspoon of sugar in 1 1/2 cups of warm water (110°F or 45°C). Let it sit for about 5-10 minutes until frothy. This step activates the yeast, which is crucial for the dough to rise properly.
Step 2: Mix the Dough Ingredients
In a large mixing bowl, combine 3 1/2 to 4 cups of all-purpose flour and 1 teaspoon of salt. Add the yeast mixture and 1 tablespoon of olive oil to the dry ingredients. Stir until the dough begins to come together.
Step 3: Knead the Dough
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much as it could make the dough dry. Kneading is important to develop the gluten, which will give your pizza its chewy texture.
Step 4: Let the Dough Rise
Place the dough in a lightly oiled bowl and cover it with a clean towel or plastic wrap. Allow it to rise in a warm place for 1-2 hours, or until it has doubled in size. If you’re in a hurry, you can place the dough in a slightly warm oven (turned off) to speed up the process.
Step 5: Preheat the Oven and Roll Out the Dough
Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat up as well. Punch down the dough to release the air bubbles, then divide it into two portions if you want to make two pizzas. Roll out each portion on a lightly floured surface to your desired thickness.
Cooking Notes:
- If you prefer a thicker crust, roll the dough a bit thicker and adjust the baking time.
- For an extra crispy crust, preheat a pizza stone or baking sheet in the oven before placing the dough on it.
- The dough can be made in advance and refrigerated overnight. Let it come to room temperature before using.
- San Marzano tomatoes are highly recommended for the tomato sauce, as they provide a sweeter, richer flavor compared to regular canned tomatoes.
Serving Suggestions:
Classic Margherita pizza is best served hot right out of the oven. Pair it with a fresh green salad or a side of roasted vegetables for a well-rounded meal. If you’re serving it as an appetizer, slice it into small pieces for sharing. You can also add a side of garlic bread or a refreshing chilled drink like iced tea or sparkling water to complement the pizza.
Tips:
- Fresh mozzarella cheese gives this pizza its signature creamy texture. Be sure to slice it thinly to ensure it melts perfectly.
- Use extra virgin olive oil for drizzling on top of the pizza for an added burst of flavor.
- If you prefer a smokier flavor, try grilling the pizza instead of baking it. Simply cook it on the grill over medium heat for about 5-7 minutes per side.
- Fresh basil is key to this pizza’s flavor. Add it after the pizza is baked to keep the leaves bright and fragrant.
Prep Time: 20 minutes
Rising Time: 1-2 hours
Baking Time: 10-12 minutes
Total Time: 1 hour 45 minutes
Nutritional Information (Per Slice):
- Calories: 300 kcal
- Protein: 12g
- Sodium: 450mg
FAQs:
1. Can I use store-bought dough for this recipe?
Yes, you can. While homemade dough is ideal, store-bought pizza dough will still work well if you’re short on time.
2. Can I freeze the pizza dough?
Yes, pizza dough freezes beautifully. After the first rise, simply punch it down, wrap it tightly in plastic wrap, and freeze. When ready to use, let it thaw in the fridge overnight and then proceed with the recipe.
3. Can I make this pizza with gluten-free flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to use one that is specifically formulated for pizza dough for the best texture.
4. What is the best way to store leftover pizza?
Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake in a preheated oven at 375°F (190°C) for 5-7 minutes.
Conclusion:
Classic Margherita pizza is a timeless favorite that never goes out of style. With its simple ingredients and easy preparation, it’s perfect for a quick weeknight dinner or a leisurely weekend meal with family and friends. Whether you’re an experienced home cook or a beginner, this recipe guarantees a satisfying pizza with a perfect balance of flavors. By following these detailed steps, you’ll be able to create a delicious, authentic pizza that rivals any pizzeria. So gather your ingredients, preheat your oven, and enjoy a slice of Italian tradition right at home!
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Classic Margherita Pizza – Authentic Italian Pizza with Fresh Basil & Mozzarella
- Total Time: 1 hour 45 minutes
Ingredients
Ingredients:
For the Dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups warm water (110°F or 45°C)
- 3 1/2 – 4 cups all-purpose flour
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
For the Toppings:
- 1 cup tomato sauce (preferably San Marzano tomatoes, blended smooth)
- 8 oz fresh mozzarella cheese, sliced
- Fresh basil leaves
- 1–2 tbsp olive oil
- Salt, to taste
Instructions
Preparation:
Step 1: Prepare the Dough
In a small bowl, dissolve 2 1/4 teaspoons of active dry yeast and 1 teaspoon of sugar in 1 1/2 cups of warm water (110°F or 45°C). Let it sit for about 5-10 minutes until frothy. This step activates the yeast, which is crucial for the dough to rise properly.
Step 2: Mix the Dough Ingredients
In a large mixing bowl, combine 3 1/2 to 4 cups of all-purpose flour and 1 teaspoon of salt. Add the yeast mixture and 1 tablespoon of olive oil to the dry ingredients. Stir until the dough begins to come together.
Step 3: Knead the Dough
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much as it could make the dough dry. Kneading is important to develop the gluten, which will give your pizza its chewy texture.
Step 4: Let the Dough Rise
Place the dough in a lightly oiled bowl and cover it with a clean towel or plastic wrap. Allow it to rise in a warm place for 1-2 hours, or until it has doubled in size. If you’re in a hurry, you can place the dough in a slightly warm oven (turned off) to speed up the process.
Step 5: Preheat the Oven and Roll Out the Dough
Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat up as well. Punch down the dough to release the air bubbles, then divide it into two portions if you want to make two pizzas. Roll out each portion on a lightly floured surface to your desired thickness.
Notes
Cooking Notes:
- If you prefer a thicker crust, roll the dough a bit thicker and adjust the baking time.
- For an extra crispy crust, preheat a pizza stone or baking sheet in the oven before placing the dough on it.
- The dough can be made in advance and refrigerated overnight. Let it come to room temperature before using.
- San Marzano tomatoes are highly recommended for the tomato sauce, as they provide a sweeter, richer flavor compared to regular canned tomatoes.
- Prep Time: 20 minutes
- Cook Time: 1-2 hours
Nutrition
- Calories: 300 kcal
- Sodium: 450mg
- Protein: 12g