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Margherita pizza - Image 3

Authentic Margherita Pizza

This authentic Margherita pizza recipe features a chewy, blistered crust, a simple San Marzano tomato sauce, fresh mozzarella, and basil. It's a celebration of simple, high-quality ingredients.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 2 servings
Course: Main
Cuisine: Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/2 cups 00 flour or bread flour 00 flour is traditional, but high-protein bread flour works excellently
  • 1 1/4 cups warm water About 105-110°F (40-43°C)
  • 1 tsp active dry yeast
  • 2 tsp fine sea salt
  • 1 tbsp extra virgin olive oil plus more for the bowl
  • 1 28-oz can whole San Marzano tomatoes Certified DOP if possible
  • 2 cloves garlic minced
  • 1/4 tsp fine sea salt for the sauce
  • 8 oz fresh mozzarella cheese preferably mozzarella di bufala, torn into small pieces
  • 1 large handful fresh basil leaves
  • 1 tbsp extra virgin olive oil for finishing

Equipment

  • Pizza stone or baking steel
  • Pizza peel or inverted baking sheet
  • Large mixing bowl
  • Digital kitchen scale (highly recommended)
  • Bench scraper

Method
 

  1. Make the dough. In a large bowl, combine the warm water and yeast. Let sit for 5 minutes until foamy. Add the flour and salt. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
  2. Prepare the sauce. While the dough rises, drain the San Marzano tomatoes, reserving the liquid. Crush the tomatoes by hand or with a food processor until mostly smooth but with some texture. Stir in the minced garlic and salt. Taste and adjust seasoning. The sauce should be simple and bright. Set aside.
  3. Preheat your oven and surface. At least 45 minutes before baking, place a pizza stone or steel on the middle rack of your oven. Preheat the oven to its highest temperature, ideally 500-550°F (260-288°C). The stone needs this time to become fully saturated with heat for a proper crust.
  4. Shape the pizza. Punch down the risen dough and divide it into two equal balls. On a lightly floured surface, gently press one ball into a disc. Using your fingertips, press from the center outwards, leaving a thicker border for the crust. Lift the dough and gently stretch it over your knuckles, rotating, until you have a 10-12 inch round. Place on a floured peel or inverted baking sheet.
  5. Top and bake. Spread a thin, even layer of sauce over the dough, leaving a 1-inch border. Scatter the torn mozzarella pieces evenly. Slide the pizza onto the preheated stone. Bake for 8-12 minutes, rotating halfway, until the crust is puffed and deeply browned with charred spots and the cheese is bubbling.
  6. Finish and serve. Immediately upon removing the pizza from the oven, tear fresh basil leaves over the top and drizzle with a thread of extra virgin olive oil. Let cool for 1-2 minutes before slicing. Repeat with the second dough ball. Serve hot.

Notes

Chef's Tips:
• For the best crust, weigh your flour. 3 1/2 cups is approximately 420g.
• A common mistake is over-saucing the pizza. Use a light hand for a crisp crust.
• Serve immediately. This pizza is at its peak within minutes of leaving the oven.
Food Safety:
• Ensure pizza is cooked to an internal temperature of 165°F (74°C) for food safety, especially when using fresh cheese.
• Allow pizza stone to cool completely in the oven before handling to avoid burns.