Margherita Pizza
Transport your taste buds straight to Naples with this authentic Margherita Pizza recipe, a classic that embodies the true essence of Italian cuisine. Featuring a perfectly crispy, yet tender homemade crust, this pizza is topped with a luscious layer of rich tomato sauce, creamy fresh mozzarella, and fragrant basil leaves for a simple yet sublime flavor combination. With just a handful of pantry staples like all-purpose flour, olive oil, and instant yeast, you'll create a restaurant-quality pizza in the comfort of your kitchen. Perfectly baked at high heat for a golden crust and bubbling cheese, this Margherita Pizza is a timeless crowd-pleaser, ideal for weeknight dinners or casual gatherings. Finish it off with a drizzle of extra virgin olive oil and serve fresh out of the oven for a slice of Italy at your table.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 7 grams instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 180 milliliters warm water
- 2 tablespoons olive oil
- 200 grams tomato sauce
- 200 grams fresh mozzarella cheese
- 10 pieces fresh basil leaves
- 1 tablespoon (for drizzling) extra virgin olive oil
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix well.
Gradually add warm water and olive oil to the dry ingredients and stir until a rough dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
Preheat your oven to 250°C (480°F) and place a pizza stone or baking sheet in the oven to heat.
Punch down the risen dough and divide it into two equal portions.
Roll out one portion of the dough into a thin circle (about 25-30 cm in diameter) on a floured surface. Repeat with the second portion if making two pizzas.
Transfer the rolled-out dough onto a pizza peel or a piece of parchment paper for easy handling.
Spread a thin, even layer of tomato sauce over the dough, leaving a small border around the edges.
Tear the fresh mozzarella into small chunks and scatter evenly over the tomato sauce.
Add the fresh basil leaves on top and drizzle with a little extra virgin olive oil.
Carefully slide the pizza (along with the parchment paper, if used) onto the preheated pizza stone or baking sheet.
Bake for 7-10 minutes, or until the crust is golden and crispy and the cheese is bubbling and slightly browned.
Remove the pizza from the oven, slice, and serve immediately. Repeat with the second pizza if desired.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1794 mg | 78% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.1 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 562 mg | 12% | |
*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.
