Homemade Margherita Pizza
A simple homemade margherita with crisp, chewy crust, creamy mozzarella, and fresh basil. Baked fast at high heat for that signature bubbly, charred edge.
Ingredients
Pizza Dough
- 1 ½ cups (320g) warm water
- 2 teaspoons instant yeast
- 3 cups (500g) '00' flour , see notes
- 2 ½ teaspoons fine sea salt
Sauce
- 28 ounce can of whole San Marzano tomatoes
- 1 teaspoon salt
- 1 teaspoon minced garlic
- 1-2 teaspoons olive oil , plus more for drizzling
Toppings
- 8 ounces fresh Mozzarella
- 10-15 fresh basil leaves , julliene
Instructions
- Make dough: In a large mixing bowl, add 320 grams warm water, 2 teaspoons instant yeast, 500 grams flour, and 2 1/2 teaspoons salt. Using a dough whisk or your hands, mix the dough until it comes together and forms a shaggy dough. Cover with a dish towel and let sit for 1-2 hours.
- Divide dough and rise: Divide dough into 2 pieces and form them into balls. Lightly oil the dough, set on a baking sheet and cover with dish towel for 1 more hour while oven preheats. You may alternatively place in the refrigerator at this point for up to 2 days.
- Preheat oven: 45 minutes before you are ready to cook the pizza, preheat oven to 500°F with a pizza stone in it or a pizza oven to 700°F. If you don't have a pizza stone, you can use the back of a baking sheet.
- Make sauce. While the oven preheats, make an easy marinara sauce. Pour 28 ounce can Marzano whole tomatoes into a small bowl. Crush with a wooden spoon or hands. Add 1-2 teaspoon olive oil, 1 teaspoon salt and 1 teaspoon garlic to the bowl and stir.
- Press out dough: Over a floured surface, use your hands to press the dough out into a pizza shape. Start in the center of the dough and work towards the edges. Make sure there is plenty of flour under the dough so it doesn't stick.
- Transfer dough: Transfer dough to a pizza peel or parchment paper and slide onto pizza stone.
- Top the pizza: Add about 1/3 cup sauce to each pizza, then add cheese. Don't let sit too long.
- Change oven to broil: Change the temperature of the oven to broil.
- Cook pizzas: Using a pizza peel, or cutting board slide the pizzas in the oven onto the pizza stone. Cook 3-5 minutes, or until the bottom is cooked (watch carefully). Add fresh basil, a drizzle of olive oil and a pinch of red pepper flakes, if desired. Serve immediately.
Notes
Flour: The 00 flour in my opinion is a must for this recipe. It makes the crust chewy and flavorful. Substitute all-purpose if needed.
Variations: Feel free to add more of your favorite toppings like fresh tomatoes, bell peppers, mushrooms or pepperoni.
Oven: While I prefer to use a pizza oven, this recipe does work in regular oven set at the hottest temp. In the video I show use a cutting board and the back of a baking sheet for those that don't have a pizza peel.
Make ahead: Make the dough up to two days in advance. Store it in the fridge, then let it come to room temperature before shaping and baking.
Storage: Store leftover slices in an airtight container in the fridge for up to 2 days. Reheat in a skillet or toaster oven to keep the crust crisp.
Nutrition
Calories: 359kcal, Carbohydrates: 57g, Protein: 16g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 22mg, Sodium: 1331mg, Potassium: 412mg, Fiber: 4g, Sugar: 5g, Vitamin A: 445IU, Vitamin C: 9mg, Calcium: 191mg, Iron: 4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
