Margherita Pizza
This Margherita pizza recipe is a step-by-step guide to creating a classic Italian dish filled with the flavors of crushed tomatoes, mozzarella, and fresh basil.
Ingredients
For the Dough and Crust
- 1 ball Pizza Dough (250–280 g, room temperature) A well-prepared pizza dough is the foundation of any great pizza.
- semolina or flour Semolina or Flour (for dusting) Prevents sticking and helps create crispness.
For the Sauce
- 2/3 cup Crushed Tomatoes (preferably San Marzano) Provides the perfect sauce that complements the mozzarella.
- to taste Fine Sea Salt Essential for seasoning.
- 1 clove Small Clove Garlic (finely grated or minced, optional) Adds garlicky flavor to the sauce.
- a pinch Pinch of Sugar (optional) Can balance acidity of the tomatoes.
- Extra-Virgin Olive Oil Drizzle to enrich sauce and enhance flavor.
For the Toppings
- 120–150 g Fresh Mozzarella (Fior di latte or buffalo, well-drained and torn) Melts perfectly for a creamy texture.
- 1 handful Fresh Basil Leaves (added after baking) Brings aromatic freshness.
- optional Grated Parmesan or Pecorino Can be used for finishing.
Instructions
Preparation
- Preheat the oven: Preheat a baking stone or steel at 475–550°F (250–300°C) for 45–60 minutes.
- Prepare the sauce: Mix crushed tomatoes with salt, a drizzle of olive oil, and optional garlic or sugar in a bowl.
- Prepare the cheese: Blot the fresh mozzarella dry with paper towels and tear into pieces.
- Shape the dough: Stretch the room-temperature dough into a 12-inch round, leaving a 1–1.5 cm rim.
Cooking
- Assemble the pizza: Spread a thin layer of sauce over the base and scatter mozzarella on top, then drizzle with olive oil.
- Bake: Transfer the pizza to the baking stone and bake for 7–10 minutes, rotating halfway for even cooking.
- Finish and serve: Add fresh basil and a drizzle of olive oil after removing the pizza from the oven.
Notes
Serve Margherita pizza hot and consider pairing it with a refreshing beverage. Engage friends or family in a pizza-making night for added fun.