Servings
Makes 2 medium-sized pizzas (about 12 inches each)
Total Time
Approximately 2 hours (including resting time for the dough)
Ingredients
For the pizza dough:
- 500 grams of all-purpose flour or “00” flour
- 325 milliliters of warm water (around 35°C / 95°F)
- 7 grams of instant yeast or 2.5 grams of active dry yeast
- 10 grams of salt
- 5–10 milliliters of olive oil (optional)
For the pizza topping:
- 300 grams of peeled San Marzano tomatoes (or high-quality canned tomatoes)
- Salt to taste
- Fresh basil leaves (about 8–10 leaves per pizza)
- 250 grams of fresh mozzarella cheese (preferably buffalo mozzarella), sliced or torn into pieces
- A drizzle of extra virgin olive oil
Instructions
Step 1: Make the dough
In a large mixing bowl or stand mixer, combine the flour and yeast. Begin by mixing in warm water gradually. Once the dough starts to come together, add the salt and continue kneading for about 10 minutes until smooth and elastic. If using, add a small amount of olive oil during the last few minutes of kneading for a softer crust.
Step 2: First rise
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rest in a warm place for about 1 hour or until doubled in size.
Step 3: Prepare the tomato sauce
While the dough is rising, crush the tomatoes by hand or blend them slightly in a bowl. Add a pinch of salt and mix well. Set aside.
Step 4: Shape the dough
Once the dough has risen, punch it down gently to release any air bubbles. Divide it into two equal portions. On a floured surface, shape each portion into a round by pressing gently with your hands and stretching carefully with your fingers. Avoid using a rolling pin if possible, as it can compress the dough and affect the texture.
Step 5: Assemble the pizza
Preheat your oven to its highest temperature, ideally with a pizza stone or steel inside if available. Place one shaped dough on a pizza peel or overturned baking sheet lined with parchment paper. Spread a thin layer of the prepared tomato sauce over the dough. Arrange slices of mozzarella evenly over the top. Leave space for a crust around the edge.
Step 6: Bake the pizza
Carefully transfer the pizza into the preheated oven. Bake for 8 to 12 minutes, depending on your oven, until the crust is golden and slightly charred in spots.
Step 7: Finish with basil
Once out of the oven, immediately top the hot pizza with fresh basil leaves. Drizzle with a little extra virgin olive oil for added flavor.
Step 8: Repeat
Repeat the process with the second pizza dough and toppings.
Tips and Notes
- For best results, use a pizza stone or steel to achieve a crispier crust.
- Do not overload the pizza — Margherita is meant to be simple and light.
- Use room-temperature mozzarella for even melting.
- The heat of the pizza will wilt the basil perfectly — don’t add it before baking.
Enjoy your homemade Margherita Pizza, a true classic that celebrates the colors and flavors of Italy — red tomatoes, white mozzarella, and green basil. Perfect for any occasion!
