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Margherita Pizza

2 pizzas
Vegetarian Diet, Italian Baking

There's nothing quite like the satisfaction and delicious aroma of pulling a freshly baked, homemade Margherita pizza from your own oven. This recipe will guide you step-by-step through creating a fantastic pizza dough from scratch and assembling a classic, crowd-pleasing pizza. Whether you're a seasoned home cook or a beginner...

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... eager to learn, get ready to transform simple ingredients into a truly memorable meal. Perfect for family nights, gatherings with friends, or simply treating yourself, this homemade pizza is a culinary adventure worth embarking on!

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themaverickflavor themaverickflavor Rising Star
May 21, 2025
Margherita Pizza on the cutting board on the rustic table, close up side shot with ingredients in the background
  • 20 min.
  • 2 h. 30 min.
  • 3/5
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Ingredients:

For the Pizza Dough:

For the Margherita Toppings (per pizza):

  • ½ cup of pizza sauce (canned San Marzano tomatoes, blended, are a great base)
  • 4-6 OZ of mozzarella cheese - torn or sliced
  • 10 leaves of fresh basil - fresh (adjust if needed, to be added after baking)
  • Optionally: 1 Drizzle of Extra Virgin Olive Oil (adjust if needed, for drizzling)
  • Optionally: 1 Pinch of salt (adjust if needed)

For Dusting:

  • 1 TBSP of cornmeal (adjust if needed, or flour, for dusting the pizza peel or baking sheet)

Tools:

Directions:

1. Make the Pizza Dough:

Let’s start preparing the Margherita Pizza by activating the yeast.

Activate Yeast: In a large bowl (or the bowl of your stand mixer), combine the warm water and sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes, or until the yeast is foamy or “bloomed.” This indicates the yeast is active.

Combine Dry Ingredients: In a separate bowl, whisk together the bread flour and kosher salt.

Mix Dough: Add the olive oil to the yeast mixture. If using a stand mixer, fit it with the dough hook. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a shaggy dough begins to form.

Knead Dough:

  • Stand Mixer: Increase the speed to medium-low and knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If too dry, add a little more warm water, one tablespoon at a time.
  • By Hand: Turn the shaggy dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.

First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl and turn it over to coat lightly with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.

2. Prepare for Baking:

Preheat Oven & Stone: At least 30-60 minutes before you plan to bake, place your pizza stone or steel on an oven rack (usually in the lower third of the oven). Preheat the oven to its highest setting, typically 475-550°F (245-290°C). A hot stone and oven are key to a crispy crust.

Prepare Toppings: While the oven preheats, prepare your pizza sauce and slice or tear your mozzarella. Have your basil ready.

3. Shape and Top the Pizza:

Punch Down Dough: Once the dough has doubled, gently punch it down to release the air.

Divide Dough: Turn the dough out onto a lightly floured surface. Divide it into two equal pieces. Form each piece into a smooth ball. Let the dough balls rest for about 10-15 minutes, covered, to relax the gluten – this makes shaping easier.

Shape Dough: Take one ball of dough. On a lightly floured surface, or on a piece of parchment paper dusted with cornmeal/flour (which makes transferring easier), gently stretch or roll the dough into a 12-inch circle. You can create a slightly thicker edge for the crust.

Transfer to Peel (if using): If using a pizza stone, generously sprinkle a pizza peel (or an inverted baking sheet) with cornmeal or flour. Carefully transfer your shaped dough onto the peel. If you shaped it on parchment, you can often slide the parchment onto the peel.

Add Toppings: Spread a thin layer of pizza sauce evenly over the dough, leaving about a ½ to 1-inch border for the crust. Arrange the torn or sliced fresh mozzarella cheese over the sauce. You can add a light drizzle of olive oil over the toppings if desired.

4. Bake the Margherita Pizza:

Transfer to Oven: Carefully slide the pizza (with parchment, if using) from the peel onto the hot pizza stone or preheated baking sheet.

Bake: Bake for 10-15 minutes, or until the crust is golden brown and puffy, and the cheese is melted, bubbly, and slightly browned in spots. Cooking time will vary depending on your oven temperature and crust thickness.

Rotate (if needed): If your oven has hot spots, you may need to rotate the pizza halfway through baking for an even cook.

5. Finish and Serve Margherita Pizza:

Add Basil: Once the pizza is out of the oven, immediately scatter fresh basil leaves over the top.

Rest and Slice: Let the pizza rest for a minute or two before slicing and serving. This allows the cheese to set slightly.

Repeat for the second pizza.

Tips & Variations

  • Flour Power: Using “00” flour or bread flour can result in a chewier, crispier crust. All-purpose flour works well too.
  • Sauce Simplicity: For a quick and authentic sauce, simply blend a can of good quality San Marzano tomatoes with a pinch of salt and a drizzle of olive oil.
  • Cheese Choices: Low-moisture mozzarella (the kind you often buy pre-shredded or in a block) melts well and is a great option. For fresh mozzarella packed in water, make sure to pat it dry to avoid a soggy pizza.
  • High Heat is Key: Don’t be afraid to crank up your oven temperature. A very hot oven helps achieve a crispy crust.
  • Don’t Overload: Resist the urge to pile on too many toppings, as this can lead to a soggy crust that doesn’t cook properly.
  • Experiment: Once you’ve mastered the basics, try other toppings like pepperoni, mushrooms, onions, olives, cooked sausage, or different cheeses.
About the Author:
themaverickflavorRising Star
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  • Location: USA, Hawaii
  • Member since: 2025-05-07
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