Classic Margherita Pizza

$- All-purpose flour: This is the backbone of our pizza dough. It gives the dough its structure and texture. The gluten in the flour helps the dough rise and become chewy. - Active dry yeast: This ingredient makes the dough rise. It feeds on sugar and creates gas bubbles. Those bubbles make the dough fluffy and light. - Fresh mozzarella: This cheese is key to Margherita pizza. It melts beautifully and has a mild flavor. Other cheeses can be used, but they won’t give the same taste and texture. - San Marzano tomatoes: These tomatoes are sweeter and less acidic than regular ones. They create a rich, flavorful sauce that complements the cheese. Using good quality tomatoes makes a big difference. - Fresh basil: Fresh basil adds a fragrant aroma and bright flavor. It’s best to use fresh leaves instead of dried ones. Fresh basil really brings the pizza to life. - Olive oil: Extra virgin olive oil is the best choice. It adds a fruity, rich flavor. Drizzling it on the pizza before and after baking enhances the taste. Different oils can change the flavor, so choose wisely. For the complete recipe, check out the Full Recipe above. To make the dough, start by mixing yeast, sugar, and warm water. Use about ¾ cup of water at 110°F. Stir gently and let it sit for 5-10 minutes. You will see bubbles; this means the yeast is alive. In a big bowl, combine 2 cups of all-purpose flour and 1 teaspoon of sea salt. Make a well in the center of the flour. Pour in the yeast mixture and 1 tablespoon of olive oil. Mix it all together with your hands or a spoon. Keep mixing until you have a shaggy dough. Next, transfer the dough to a floured surface. Knead it for about 5-7 minutes. Use your palms to push the dough away and fold it back. You want the dough to feel smooth and elastic. This step is key for a good pizza base. After kneading, shape the dough into a ball. Place it in a lightly oiled bowl. Turn it to coat the surface. Cover the bowl with a damp cloth. Let it rise in a warm spot for about 1 hour. The dough should double in size. Once risen, gently punch down the dough to release air. Turn it onto a floured surface. Roll it out into a 12-inch round shape. If you prefer, shape it by hand using your fingertips. This helps keep some air in the dough. Carefully transfer the dough to a baking sheet or a preheated pizza stone. If using a stone, make sure it is hot for a crispier crust. Now it’s time to assemble your pizza! Spoon 1 cup of crushed San Marzano tomatoes over the base. Spread it out evenly. Add a sprinkle of salt and fresh pepper for flavor. Next, evenly arrange slices of fresh mozzarella on top. This cheese melts beautifully and adds creaminess. Preheat your oven to 475°F (245°C). Bake the pizza for 10-12 minutes. Keep an eye on it. The crust should turn golden brown, and the cheese should be bubbly. Once out of the oven, scatter fresh basil leaves on top. Drizzle with extra virgin olive oil. This adds a burst of flavor. Let it cool for about one minute before slicing. Enjoy your homemade Margherita pizza! For a more detailed guide, check out the Full Recipe. To get a crispy crust, use less water in the dough. If you want a chewier texture, add a bit more water. A pizza stone helps achieve that perfect crispiness. Preheat it in your oven at 475°F (245°C) for at least 30 minutes. Managing oven temperature is key. Always check your oven's heat with an oven thermometer. Heat spots can make your pizza cook unevenly. If your oven runs cool, it may need more time to bake the pizza. Season your tomato sauce with a pinch of salt and a dash of olive oil. This adds depth to the flavor. You can also use dried oregano or garlic powder for a little extra taste. A touch of sugar can balance the acidity of the tomatoes. Just a teaspoon can make a big difference. It helps round out the flavors and make the sauce taste richer. When it comes to fresh basil, I prefer to add it after baking. This keeps the flavor bright and fresh. If you want a more intense flavor, add some before baking for a deeper taste. {{image_4}} For a tasty gluten-free Margherita pizza, you can use specific flour blends. Look for blends that combine rice flour, tapioca starch, and potato starch. These mixes mimic the texture of regular flour well. You should also adjust the dough's hydration. Gluten-free dough often needs more water to help it rise and bind. If you want a vegan option, substitute fresh mozzarella with plant-based cheese. Many brands now offer nice alternatives that melt well. You can also enhance the flavor with nutritional yeast. This ingredient adds a cheesy, nutty taste that pairs well with tomatoes and basil. To make your Margherita pizza even better, consider adding popular toppings. Slices of fresh tomatoes or artichokes can add depth. You can also try olives or prosciutto for a salty kick. In different regions, variations exist. For example, in Naples, people might add a drizzle of balsamic glaze. In other areas, spicy peppers or arugula can top the pizza for extra flavor. To store uneaten pizza properly, place it in an airtight container. You can also wrap it tightly in plastic wrap. This keeps the pizza from drying out in the fridge. For best taste, eat the leftover pizza within three days. To reheat pizza without losing quality, use your oven. Preheat it to 375°F (190°C). Place the pizza on a baking sheet and heat for about 10 minutes. This helps keep the crust crispy and the cheese melty. You can also use a skillet. Heat it over low heat for about 5-7 minutes, covering it with a lid. This method warms the pizza evenly. If you have raw pizza dough left, you can freeze it. Lightly coat it with olive oil and wrap it in plastic wrap. Place it in an airtight bag or container. Frozen dough can last for up to three months. When ready to use, thaw it in the fridge overnight. To prolong the shelf life of prepared dough, store it in the fridge. Place it in a bowl and cover it with plastic wrap. It can last for about 3 days in the fridge. Before using it, let it come to room temperature for easier shaping. Classic Margherita pizza comes from Naples, Italy. It has deep roots in Italian culture. This pizza is named after Queen Margherita of Savoy. In 1889, the queen visited Naples. A chef made a pizza in her honor. He used colors from the Italian flag: red, white, and green. Red tomatoes, white mozzarella, and green basil represent Italy. This pizza became a symbol of Italy's culinary pride. Yes, you can make parts of the pizza ahead. Prepare the dough and let it rise. You can also make the sauce in advance. Store the sauce in the fridge for up to three days. For the best taste, try to bake the pizza fresh. Assemble it just before baking. This keeps the crust crispy and the cheese melty. Pair your Margherita pizza with simple salads. A fresh arugula salad works well. You can add lemon juice and olive oil for flavor. For appetizers, try bruschetta or caprese skewers. They complement the pizza's flavors. As for drinks, a light white wine or sparkling water is great. Both refresh your palate and enhance the meal. In this post, I covered how to make Classic Margherita Pizza from scratch. We explored essential ingredients like fresh tomatoes, mozzarella, and basil. I provided step-by-step guidance on dough preparation, rising, and baking. I shared tips for achieving the perfect crust and offered variations for gluten-free and vegan options. Remember, quality ingredients make a big difference. With practice, you can create delicious pizzas at home. Enjoy the process and the tasty results that follow!$

Classic Margherita Pizza

Elevate your pizza night with this delightful Margherita pizza recipe! Learn how to make a crispy crust topped with fresh mozzarella, crushed San Marzano tomatoes, and fragrant basil. With simple ingredients and easy steps, you'll impress your family and friends in no time. Click now to explore the full recipe and tips to serve it like a pro! Your homemade pizza adventure starts here!

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Ingredients

2 cups all-purpose flour

1 teaspoon active dry yeast

1 teaspoon granulated sugar

¾ cup warm water (about 110°F/43°C)

1 teaspoon sea salt

1 tablespoon extra virgin olive oil

1 cup canned San Marzano tomatoes, crushed

1 cup fresh mozzarella cheese, sliced

Fresh basil leaves, for topping

Freshly ground salt and pepper to taste

Extra virgin olive oil for drizzling

Instructions

In a small bowl, mix the warm water, sugar, and active dry yeast. Stir gently and let it sit for approximately 5-10 minutes, until it becomes frothy and bubbly, indicating that the yeast is active.

In a large mixing bowl, combine the all-purpose flour and sea salt. Create a well in the center of the flour mixture and pour in the frothy yeast mixture along with the extra virgin olive oil.

Use a wooden spoon or your hands to mix the ingredients together until a shaggy dough begins to form. Transfer the dough to a floured surface and knead it for about 5-7 minutes, or until it achieves a smooth, elastic texture.

Shape the kneaded dough into a ball and place it in a lightly oiled bowl, turning it to coat the surface. Cover the bowl with a damp cloth and allow it to rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.

While the dough is rising, preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat as well, which helps achieve a crispier crust.

Once the dough has risen, gently punch it down to release any air bubbles and turn it onto a lightly floured surface. Roll it out into a 12-inch round shape or shape it by hand using your fingertips.

Carefully transfer the rolled-out dough onto a baking sheet or the preheated pizza stone if you’re using one.

Spoon the crushed San Marzano tomatoes over the pizza base, spreading it evenly. Season the tomato layer with a sprinkle of salt and freshly ground pepper to taste.

Evenly arrange the slices of fresh mozzarella on top of the tomato sauce, ensuring coverage for a perfectly cheesy experience.

Bake in the preheated oven for 10-12 minutes, keeping a close eye on the pizza. It is ready when the crust turns golden brown and the mozzarella is melting and bubbly.

Once baked, remove the pizza from the oven and immediately scatter fresh basil leaves across the top. Drizzle with extra virgin olive oil for a rich flavor enhancement.

Allow the pizza to cool for about one minute before slicing it into wedges and serving it warm.

Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 2-4

- Presentation Tips: Serve your Margherita pizza on a rustic wooden pizza board. Garnish with additional fresh basil leaves for a vibrant pop of color, and consider offering a small dish of extra virgin olive oil for dipping to elevate the dining experience.