Pizza Margherita
Indulge in the timeless simplicity of Pizza Margherita, a classic Italian recipe that celebrates the beauty of fresh, high-quality ingredients. Featuring a homemade pizza dough crafted with all-purpose flour, olive oil, and active dry yeast, this dish creates the perfect crisp yet tender base. Topped with vibrant crushed tomatoes, creamy slices of fresh mozzarella, and fragrant basil leaves, Pizza Margherita embodies the iconic colors and flavors of Italy. A drizzle of extra virgin olive oil adds a silky finish, while a quick bake at high heat delivers that deliciously bubbly, golden crust. Perfect for a weeknight treat or an elegant weekend meal, this recipe makes two irresistible pizzas ready to serve in under two hours. Whether you're a pizza aficionado or venturing into homemade pizza for the first time, this authentic recipe is destined to become a favorite.
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Recipe Information
Ingredients
- 400 grams all-purpose flour
- 1 packet (7 grams) active dry yeast
- 250 milliliters warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 400 grams crushed tomatoes
- 200 grams fresh mozzarella cheese
- 10 grams fresh basil leaves
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon salt
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
Add the olive oil and salt to the yeast mixture. Gradually add the flour, stirring with a wooden spoon until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is 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 about 1-2 hours, or until it doubles in size.
Preheat your oven to 475°F (245°C) and place a pizza stone or a baking sheet inside to heat up.
Punch down the risen dough and divide it into two equal portions. Roll out one portion into a round shape, approximately 12 inches in diameter.
Transfer the rolled-out dough to a piece of parchment paper.
Spread half of the crushed tomatoes evenly over the dough. Season with half of the salt and black pepper.
Tear half of the fresh mozzarella cheese into pieces and distribute them evenly over the sauce.
Slide the parchment paper with the pizza onto the hot pizza stone or baking sheet. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove from the oven and scatter half of the fresh basil leaves over the hot pizza. Drizzle with a light splash of extra virgin olive oil.
Repeat the process with the remaining dough and ingredients to make the second pizza.
Slice and serve immediately. Enjoy your classic Pizza Margherita!
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 4461 mg | 194% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 25.3 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1452 mg | 112% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1416 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.
