Name: Margherita Pizza
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 4 servings
Ingredients: 3.5 cups Tipo 00 Flour; 1.3 cups Warm Water; 2 tsp Fine Sea Salt; 1 tsp Active Dry Yeast; 14 oz San Marzano Canned Tomatoes; 8 oz Fresh Mozzarella (Fior di Latte); 10 leaves Fresh Basil Leaves; 2 tbsp Extra Virgin Olive Oil

"Experience the true taste of Italy with this quintessential Margherita pizza, featuring a thin, leopard-spotted crust topped with vibrant tomato sauce and creamy mozzarella. It is a simple yet sophisticated masterpiece that celebrates the harmony of high-quality, fresh ingredients."

1 Ingredients

Qty	Item
3.5 cups 500 g	Tipo 00 Flour
1.3 cups 325 ml	Warm Water
2 tsp 10 g	Fine Sea Salt
1 tsp 3 g	Active Dry Yeast
14 oz 400 g	San Marzano Canned Tomatoes
8 oz 225 g	Fresh Mozzarella (Fior di Latte)
10 leaves 10 leaves	Fresh Basil Leaves
2 tbsp 30 ml	Extra Virgin Olive Oil

2 Instructions

In a large bowl, whisk the flour and salt. In a separate small bowl, dissolve the yeast in warm water and let sit for 5 minutes until foamy.

Pour the yeast mixture into the flour and stir until a shaggy dough forms. Knead on a lightly floured surface for 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 2 hours or until doubled in size.

While the dough rises, prepare the sauce by crushing the San Marzano tomatoes by hand or with a fork, seasoning with a pinch of salt.

Preheat your oven (and a pizza stone if you have one) to its highest setting, usually 500-550°F (260-285°C).

Divide the dough into four equal balls. Stretch one ball into a 10-inch circle on a piece of parchment paper or a floured pizza peel.

Spread a thin layer of tomato sauce over the dough, leaving an inch for the crust. Top with torn pieces of fresh mozzarella.

Slide the pizza onto the stone or a preheated baking sheet. Bake for 7-10 minutes until the crust is charred in spots and the cheese is bubbly.

Remove from the oven and immediately top with fresh basil leaves and a drizzle of extra virgin olive oil.

·
Use San Marzano tomatoes for the most authentic, sweet-tart flavor profile.
·
Ensure your oven is fully preheated for at least 45 minutes to get a crispy bottom.
·
Don't over-top the pizza; too much sauce or cheese will result in a soggy crust.
·
Drain the fresh mozzarella on paper towels before using to remove excess moisture.

? Frequently Asked Questions

Can I use all-purpose flour instead of Tipo 00?

Yes, you can use all-purpose flour, but Tipo 00 is finely ground and creates a more authentic, supple texture typical of Neapolitan pizza.

Should I cook the tomato sauce first?

No, authentic Margherita pizza uses raw, crushed tomatoes that cook quickly in the high heat of the oven, preserving their fresh flavor.

What is the best way to stretch the dough?

Use your hands to gently press and stretch the dough from the center outwards. Avoid using a rolling pin as it knocks out the air bubbles needed for a light crust.

How do I store leftover pizza?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or oven to maintain the crust's crispness.

Visual Guide

→ Keep Cooking

See All Italian

Next Recipe

Creamy Sun-Dried Tomato Chicken Pasta

Indulge in succulent chicken breasts seared to perfection and tossed in a velvety, garlic-infused cream sauce bursting with tangy sun-dried tomatoes and fresh spinach. This Mediterranean-inspired dish delivers sophisticated, restaurant-quality flavors right to your kitchen table with minimal effort.

Cook Creamy Sun-Dried Tomato Chicken Pasta