Margherita Pizza Pizza Margherita
Experience the timeless simplicity of authentic *Margherita Pizza Pizza Margherita*, a classic Italian dish that perfectly balances fresh flavors and artisanal craftsmanship. Featuring a homemade dough base made with all-purpose flour, olive oil, and active dry yeast, this pizza is topped with a velvety San Marzano tomato sauce, creamy fresh mozzarella, and fragrant basil leaves for an irresistible combination. Baked to golden perfection on a piping-hot stone, the crispy crust and bubbling cheese create the ultimate pizzeria-style experience in your own kitchen. Finished with a sprinkle of Parmesan and a dash of black pepper, this recipe captures the essence of traditional Neapolitan pizza while remaining approachable for home cooks. Perfect for weeknight dinners, family gatherings, or any time you crave a slice of Italy!
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Recipe Information
Ingredients
- 400 g All-purpose flour
- 250 ml Warm water
- 7 g Active dry yeast
- 1 tsp Salt
- 2 tbsp Olive oil
- 400 g Canned San Marzano tomatoes
- 200 g Fresh mozzarella cheese
- 10 leaves Fresh basil leaves
- 2 tbsp Grated Parmesan cheese
- 0.5 tsp Black pepper
Instructions
In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil while mixing with a wooden spoon until a dough forms.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Form the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth. Let it rise for 1-2 hours until doubled in size.
Preheat your oven to the highest setting (usually 450°F or 230°C) and place a pizza stone or baking sheet inside to heat.
Blend the canned San Marzano tomatoes in a blender until smooth. Add a pinch of salt and black pepper to season.
Punch down the risen dough and divide it into two equal portions. Roll out one portion into a 10-12 inch circle on a lightly floured surface.
Carefully transfer the rolled-out dough onto parchment paper or a pizza peel dusted with flour or cornmeal.
Spread a thin layer of the tomato sauce over the dough, leaving a 1-inch border around the edges.
Tear the fresh mozzarella into small pieces and scatter them evenly over the pizza.
Slide the pizza onto the preheated stone or baking sheet and bake for 7-10 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove the pizza from the oven, garnish with fresh basil leaves and a sprinkle of grated Parmesan.
Repeat the process with the remaining dough and ingredients for the second pizza.
Slice and serve your Margherita Pizza hot. Enjoy!
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 3832 mg | 167% | |
| Total Carbohydrate | 339.4 g | 123% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 24.7 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1268 mg | 98% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1414 mg | 30% | |
*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.
