International Cuisine > Italian Cuisine > Pizza & Flatbreads > Margherita Pizza Recipe

Classic Margherita Pizza: A Taste of Italy

Experience the simplicity and freshness of a traditional Margherita pizza. This recipe guides you through creating the perfect crust, tangy tomato sauce, and harmonious balance of mozzarella and basil. A true taste of Italy in every bite.

Prep Time
30 minutes + 1-2 hours proofing
Cook Time
12-15 minutes
Servings
2-3
Ingredients
  • 300 g Strong Bread Flour (00 flour)
  • 1 tsp Instant Dry Yeast
  • 1 tsp Salt
  • 200 ml Warm Water
  • 2 tbsp Olive Oil
  • 400 g Canned San Marzano Tomatoes
  • 1 bunch Fresh Basil Leaves
  • 250 g Fresh Mozzarella
  • 1 clove Garlic
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Sugar

Making the Dough

In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.

Preparing the Tomato Sauce

While the dough is rising, prepare the tomato sauce. Drain the canned tomatoes and crush them with your hands or in a food processor. In a saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant. Add the crushed tomatoes, salt, and sugar. Bring to a simmer and cook for 15-20 minutes, or until slightly thickened. Remove from heat and let cool slightly.

Assembling the Pizza

Preheat your oven to 250°C (480°F) or as high as your oven allows, with a pizza stone or baking sheet inside. Divide the dough in half or thirds, depending on desired pizza size. On a lightly floured surface, stretch or roll out each portion of dough into a thin circle. Carefully transfer the dough to a piece of parchment paper. Spread a thin layer of tomato sauce over the dough, leaving a small border. Top with slices of fresh mozzarella and fresh basil leaves.

Baking the Pizza

Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove from the oven and let cool slightly before slicing and serving. Drizzle with extra virgin olive oil if desired.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 250-300 kcal; Protein: 10-12g; Fat: 8-12g (depending on the amount of mozzarella); Carbohydrates: 30-40g. Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This Margherita pizza recipe focuses on fresh, whole ingredients, making it a relatively healthy option. However, be mindful of portion sizes and consider using whole wheat flour for the crust to increase fiber content. Opt for part-skim mozzarella to reduce fat content if desired. Also, consider the sodium content in the tomato sauce and adjust accordingly.

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FAQ

  • Can I use pre-made pizza dough?

    Yes, you can use pre-made pizza dough to save time. However, for the best flavor and texture, homemade dough is recommended.
  • Can I use dried basil instead of fresh?

    Fresh basil is preferred for its vibrant flavor and aroma. If you must use dried basil, use about 1 teaspoon for the entire pizza.
  • What if I don't have a pizza stone?

    If you don't have a pizza stone, you can use a baking sheet. Preheat the baking sheet in the oven before placing the pizza on it.
  • How do I get a crispy pizza crust?

    Using a high oven temperature and a pizza stone or preheated baking sheet will help to achieve a crispy crust. Also, avoid over-saucing the pizza.