Kitchenaid Pizza Margherita
Create authentic pizzeria magic at home with this Kitchenaid Pizza Margherita recipe, a delightful blend of simplicity and bold flavor. Crafted with a perfectly kneaded dough using your Kitchenaid stand mixer, this classic Italian pizza features a light, crispy crust topped with vibrant San Marzano tomatoes, creamy fresh mozzarella, fragrant basil leaves, and a drizzle of extra virgin olive oil. With an easy-to-follow process and minimal ingredients, this recipe highlights traditional techniques like dough proofing and high-temperature baking for restaurant-quality results. Ready in under two hours, this Margherita pizza is perfect for an effortless yet impressive dinner or homemade pizza night.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Warm water (110°F/45°C)
- 1 packet (2 1/4 tsp) Instant yeast
- 1 tsp Granulated sugar
- 1.5 tsp Salt
- 2 tbsp Olive oil
- 1 cup Canned crushed San Marzano tomatoes
- 8 oz Fresh mozzarella cheese
- 8 pieces Fresh basil leaves
- 2 tbsp Extra virgin olive oil
Instructions
Attach the dough hook to the Kitchenaid stand mixer.
In the mixer bowl, combine warm water, instant yeast, and granulated sugar. Let it sit for 5 minutes until the mixture becomes frothy.
Add the all-purpose flour, salt, and olive oil to the mixture in the bowl.
Mix on low speed with the dough hook for about 2 minutes, then increase to medium speed and knead for 5-7 minutes until the dough is smooth and elastic.
Lightly grease a large bowl with olive oil, place the dough in it, and cover with a damp cloth or plastic wrap. Let rise in a warm place for 60 minutes, or until doubled in size.
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating.
Punch the risen dough down and divide it into two equal portions. Roll each portion out into a 10-12 inch circle on a lightly floured surface.
Transfer one dough circle to a parchment-lined pizza peel or baking sheet if not using a stone.
Spread 1/2 cup of canned crushed San Marzano tomatoes evenly over the dough, leaving about 1/2 inch of the edge uncovered.
Tear the fresh mozzarella into small chunks and scatter half over the pizza.
Add 4 fresh basil leaves and drizzle 1 tablespoon of extra virgin olive oil over the toppings.
Carefully slide the pizza onto the hot stone or bake directly on the baking sheet for 10-12 minutes, or until the crust is golden and the cheese is bubbling.
Repeat with the second portion of dough and the remaining toppings.
Remove pizzas from the oven, let cool for a minute, and slice before serving.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 5275 mg | 229% | |
| Total Carbohydrate | 348.0 g | 127% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 21.2 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1265 mg | 97% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
