Margherita Pizza

Margherita Pizza

A classic Italian pizza known for its simplicity and fresh ingredients. This Margherita pizza features a thin, crisp crust topped with tomato sauce, fresh mozzarella, basil leaves, and a drizzle of olive oil. Perfect for a homemade pizza night.

Ingredients (for one 12-inch pizza):

For the Dough:

• 2 cups all-purpose flour

• ¾ cup warm water (about 110°F or 43°C)

• 1 teaspoon active dry yeast

• 1 teaspoon sugar

• 1 teaspoon salt

• 1 tablespoon olive oil

For the Toppings:

• ½ cup tomato sauce (preferably San Marzano or crushed tomatoes)

• 120g (4 oz) fresh mozzarella, sliced

• Fresh basil leaves

• Extra virgin olive oil

• Salt, to taste

Instructions:

1. Make the Dough:
   In a small bowl, dissolve the yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
   In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir until dough forms.
   Knead for 8–10 minutes on a floured surface until smooth and elastic.
   Place in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.

2. Preheat the Oven:
   Place a pizza stone or baking sheet in the oven and preheat to 250°C (480°F) for at least 30 minutes.

3. Shape the Dough:
   Punch down the dough and roll or stretch it into a 12-inch round on a floured surface. Transfer to a sheet of parchment paper.

4. Add Toppings:
   Spread tomato sauce evenly over the dough, leaving a small border.
   Add slices of mozzarella and a few fresh basil leaves.

5. Bake the Pizza:
   Slide the pizza (with the parchment) onto the preheated stone or baking sheet.
   Bake for 7–10 minutes until the crust is golden and the cheese is bubbling and slightly browned.

6. Finish and Serve:
   Remove from the oven. Drizzle with olive oil and garnish with additional fresh basil if desired. Slice and serve immediately.

Tips:

• Use high-quality ingredients: With so few toppings, the quality of each one really matters. Use fresh mozzarella and real extra virgin olive oil.

• Avoid overloading: Too much sauce or cheese can make the crust soggy. Keep it light for that perfect texture.

• Stretch, don’t roll: Stretching the dough by hand helps preserve air pockets, leading to a lighter, chewier crust.

• Rest the dough: If the dough resists stretching, let it rest for 5–10 minutes to relax the gluten.

• For extra crispiness: Bake directly on a hot pizza stone or preheated cast iron pan.