Margherita Pizza

⭐ ★★★★½ (3,124 ratings)
📝 Medium
👥 Serves 4
🔥 620 cal/serving
🌱 Vegetarian
Margherita Pizza
Prep Time
20 min
Rise Time
1 hour
Cook Time
15 min
Total Time
1 hr 35 min

For the Pizza Dough

  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 1/2 cups warm water (110°F/45°C)
  • 1 tsp sugar
  • 3 1/2 cups all-purpose flour or 00 flour
  • 1 1/2 tsp salt
  • 2 tbsp olive oil

For the Toppings

  • 1 can (14 oz) San Marzano tomatoes, crushed
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz fresh mozzarella (Bufala or Fior di Latte)
  • Fresh basil leaves
  • 2 tbsp extra virgin olive oil (for drizzling)
  • Flaky sea salt for finishing
  • Freshly grated Parmesan (optional)

Instructions

  • 1
    Make the dough
    In a large bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy. Add flour, salt, and olive oil. Mix until a shaggy dough forms.
  • 2
    Knead the dough
    Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add more flour as needed to prevent sticking.
  • 3
    First rise
    Place dough in an oiled bowl, cover with a damp towel or plastic wrap. Let rise in a warm place for 1 hour or until doubled in size.
  • 4
    Make the sauce
    While dough rises, combine crushed San Marzano tomatoes, minced garlic, olive oil, salt, and pepper in a bowl. No cooking needed - authentic pizza sauce is raw.
  • 5
    Preheat the oven
    Place a pizza stone or baking steel in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat to 475°F.
  • 6
    Shape the pizza
    Punch down dough and divide into 2 balls for 12-inch pizzas. On a floured surface, stretch and shape each ball into a 12-inch circle using your hands (not a rolling pin for authentic texture).
  • 7
    Assemble the pizza
    Transfer dough to a parchment-lined pizza peel or baking sheet. Spread a thin layer of sauce leaving a 1/2-inch border. Tear fresh mozzarella into small pieces and distribute evenly. Drizzle with olive oil.
  • 8
    Bake the pizza
    Carefully slide pizza onto preheated stone. Bake for 10-12 minutes until crust is golden brown and cheese is bubbly with some charred spots.
  • 9
    Finish and serve
    Remove from oven. Top with fresh basil leaves, a drizzle of extra virgin olive oil, and a sprinkle of flaky sea salt. Slice and serve immediately.

Nutrition Information (per serving - 1/4 pizza)

620
Calories
24g
Protein
22g
Fat
78g
Carbs
5g
Fiber
980mg
Sodium

*Nutritional information is an estimate and may vary based on ingredients used. This recipe makes two 12-inch pizzas.