Let’s make a delightful Classic Margherita Pizza that captures the essence of Italian cuisine. This pizza is known for its simple yet vibrant flavors, highlighting fresh ingredients and a beautifully baked crust. I’ll walk you through my favorite recipe, so you can create this masterpiece in your own kitchen.
To begin, gather your ingredients. You will need the following:
- 500g of pizza dough (homemade or store-bought)
- 200g of canned San Marzano tomatoes or any good-quality crushed tomatoes
- 200g of fresh mozzarella cheese, preferably buffalo mozzarella
- Fresh basil leaves
- Extra virgin olive oil
- Salt to taste
Now that I have my ingredients ready, let’s work on the pizza dough. If you’re making your dough from scratch, I recommend preparing it at least 24 hours ahead. This allows the gluten to develop, making your pizza incredibly light and airy. If you’re using store-bought dough, let it sit at room temperature for at least 30 minutes before working with it.
I’ll start by preheating my oven to its highest setting, usually around 250°C (482°F). If you have a pizza stone, place it in the oven to heat up as well, as this will help achieve that crisp, golden crust.
Next, let’s prepare the sauce. In a bowl, I crush the canned San Marzano tomatoes with my hands, adding a pinch of salt to taste. The key here is to keep the sauce simple, allowing the fresh tomato flavor to shine through. Avoid adding anything extra, like garlic or onion, as it can overwhelm the dish.
Now it’s time to shape our dough. On a floured surface, I gently stretch the dough into a round shape using my hands, aiming for a diameter of about 10-12 inches. Be careful not to deflate it too much; we want to maintain some air pockets for that fluffy crust.
Once the dough is shaped, I carefully transfer it to a pizza peel (or a baking sheet if you’re lacking a peel). I spread a thin layer of my prepared tomato sauce over the base, leaving about an inch around the edge for the crust. Next, I tear the fresh mozzarella into chunks and evenly distribute them over the sauce.
It’s time for the oven! If you’ve used a pizza stone, I slide the pizza onto it. If you’re using a baking sheet, simply place it in the oven. I bake it for about 8-12 minutes, or until the crust is golden and the cheese is bubbling.
As my pizza bakes, I prepare to finish it off with some fresh basil leaves and a drizzle of extra virgin olive oil once it’s out of the oven. This adds a beautiful aroma and enhances the overall flavor.
Finally, I slice my Classic Margherita Pizza and serve it hot. Every bite is a reminder of the importance of using high-quality, fresh ingredients. Enjoy this slice of Italy in your home!
With this straightforward recipe, you’ll be able to impress family and friends alike with your culinary skills. Happy cooking!
The Perfect Classic Margherita Pizza Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 3/4 cup warm water
- 1 tablespoon olive oil
- 1 cup crushed tomatoes
- 8 ounces fresh mozzarella cheese, sliced
- Fresh basil leaves
- Salt and pepper to taste
Instructions
- In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- Mix until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to the highest setting (around 475°F or 245°C). If using a pizza stone, place it in the oven to heat up.
- Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
- Transfer the rolled dough to a pizza peel or baking sheet lined with parchment paper.
- Spread the crushed tomatoes evenly over the base, and season with salt and pepper.
- Arrange the mozzarella slices evenly on top of the tomatoes.
- Bake in the preheated oven for about 10-12 minutes until the crust is golden and the cheese is bubbly.
- Remove from the oven and add fresh basil leaves before slicing and serving.
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