Introduction
Margherita pizza, with its vibrant trio of fresh tomatoes, creamy mozzarella, and fragrant basil, is a timeless Italian classic, perfect for family dinners, casual gatherings, or a cozy night in. Originating in Naples, this pizza embodies simplicity and quality, showcasing the colors of the Italian flag. Its straightforward preparation makes it accessible for home cooks of all skill levels, while its fresh ingredients deliver a burst of authentic flavor. This recipe brings homestyle comfort and Neapolitan tradition to your table, creating a delightful meal for any occasion.
Ingredients for Margherita Pizza
Dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/3 cups warm water (110°F)
- 3 1/2 cups all-purpose flour
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp sugar
Toppings:
- 1/2 cup canned San Marzano tomatoes, crushed by hand (or high-quality tomato sauce)
- 8 oz fresh mozzarella, sliced or torn
- 10-12 fresh basil leaves
- 2 tbsp olive oil, for drizzling
- 1/4 tsp salt
- Optional: 1/4 tsp dried oregano, for extra flavor
- Optional: 1 tbsp grated Parmesan, for garnish
Step-by-Step Process
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Make Dough: In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Stir until a dough forms. Knead on a floured surface for 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.
- Preheat Oven: Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside for at least 45 minutes.
- Shape Dough: Punch down dough and divide into two equal portions for two 12-inch pizzas. On parchment paper or a floured surface, stretch or roll each portion into a 12-inch circle.
- Assemble Pizza: Spread half the crushed tomatoes over each dough, leaving a 1/2-inch border. Arrange mozzarella evenly. Sprinkle with salt and optional oregano. Drizzle with 1 tbsp olive oil per pizza.
- Bake: Slide pizza (with parchment, if using) onto the hot stone or sheet. Bake for 10-12 minutes until crust is golden and cheese is bubbly. Add basil leaves in the last 1-2 minutes of baking or after removing from oven.
- Serve: Drizzle with a touch more olive oil, sprinkle optional Parmesan, and slice. Serve hot.
Tips for a Better Margherita Pizza
- Use high-quality San Marzano tomatoes for authentic flavor.
- Pat mozzarella dry to avoid a soggy pizza.
- Preheat the oven and stone thoroughly for a crispy crust.
- Stretch dough thinly for a traditional Neapolitan texture.
- Use fresh basil and add it late to preserve color and flavor.
- Let dough rise fully for a light, airy crust.
- Bake one pizza at a time for even heat distribution.
- Slice immediately to maintain crust crispness.
Variations and Customization
- White Margherita: Omit tomatoes, brush dough with olive oil, and add extra mozzarella and basil.
- Vegan Margherita: Use plant-based mozzarella and skip Parmesan.
- Gluten-Free Margherita: Substitute with gluten-free flour blend for dough.
- Spicy Margherita: Add 1/4 tsp red pepper flakes or thin slices of fresh chili.
- Pesto Margherita: Swirl 2 tbsp basil pesto over the tomato layer.
- Burrata Margherita: Replace mozzarella with 4 oz burrata, added after baking.
- Whole Wheat Margherita: Use half whole wheat flour for a nuttier crust.
- Mini Margherita: Divide dough into 4-6 small pizzas for individual servings.
Storage and Serving Tips
- Store leftover pizza in an airtight container in the fridge for up to 3 days.
- Reheat in a 375°F oven for 5-7 minutes to restore crust crispness.
- Freeze baked pizza slices for up to 1 month; reheat without thawing.
- Serve with a side salad or antipasto for a complete meal.
- Use leftovers as a base for breakfast pizza with a fried egg.
- Keep warm until serving to maintain cheese melt.
- Avoid leaving at room temperature for more than 2 hours.
- Pair with red wine, sparkling water, or Italian soda for a classic vibe.
Nutritional Information
Based on 8 servings (1 slice from 2 pizzas):
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 480mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 9g
- Vitamin A: 8% Daily Value
- Vitamin C: 6% Daily Value
- Calcium: 15% Daily Value
- Iron: 10% Daily Value
Note: Nutritional values vary based on ingredient brands and optional toppings. This pizza is moderate in fat and provides protein and carbs. For dietary needs, try vegan or gluten-free variations. Its balanced profile makes it a satisfying meal with lighter sides.
Conclusion
This Margherita pizza recipe delivers a classic, flavorful dish that’s both simple and elegant, perfect for any occasion from weeknight dinners to festive gatherings. Its fresh ingredients and easy preparation make it a favorite for home cooks. The harmony of tomatoes, mozzarella, and basil creates an authentic Italian experience. This recipe is sure to become a staple, cherished for its homestyle charm and timeless appeal.
Margherita Pizza Recipe: Classic Italian Simplicity
Ingredients
- 2 ¼ tsp active dry yeast 1 packet
- 1 ⅓ cups warm water 110°F
- 3 ½ cups all-purpose flour
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp sugar
- Toppings:
- ½ cup canned San Marzano tomatoes crushed by hand
- 8 oz fresh mozzarella sliced or torn
- 10-12 fresh basil leaves
- 2 tbsp olive oil for drizzling
- ¼ tsp salt
- Optional: 1/4 tsp dried oregano for extra flavor
- Optional: 1 tbsp grated Parmesan for garnish
Instructions
- Combine yeast, water, and sugar; let sit 5-10 minutes.
- Mix flour, salt, yeast mixture, and oil; knead 8-10 minutes; let rise 1-1.5 hours.
- Preheat oven to 475°F with stone or sheet inside.
- Divide dough, stretch into two 12-inch circles.
- Spread tomatoes, add mozzarella, salt, and optional oregano; drizzle with oil.
- Bake 10-12 minutes; add basil in last 1-2 minutes or after baking.
- Drizzle oil, sprinkle Parmesan, slice, and serve hot.
Notes
- Use San Marzano tomatoes for authenticity.
- Preheat stone for crisp crust.
- Add basil late for freshness.
- Serve with salad or wine.
