Margherita Pizza
Classic Italian pizza with fresh mozzarella, basil, and tomato on a crispy wood-fired crust. A timeless dish that celebrates simple, quality ingredients.
- Total time
- 45 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 2.5 cups all-purpose flour
- ¾ cup warm water
- ½ teaspoon active dry yeast
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- ¾ crushed San Marzano tomatoes
- 8 ounces fresh mozzarella di bufala
- 12 leaves fresh basil leaves
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly cracked black pepper
Instructions
- 1
In a small bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.
- 2
In a large bowl, whisk together flour and salt. Create a well in the center.
- 3
Pour yeast mixture and olive oil into the well. Stir with a wooden spoon until shaggy dough forms.
- 4
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Shape dough into a ball and place in an oiled bowl. Cover with plastic wrap and let rise for 2 hours at room temperature.
- 6
Preheat oven to 500°F (260°C) with a pizza stone on the lowest rack for 30 minutes.
- 7
Turn dough onto a floured surface and gently stretch into a 12-inch circle, working from the center outward.
- 8
Transfer dough to a pizza peel dusted with cornmeal.
- 9
Spread crushed tomatoes evenly over dough, leaving a 1-inch border for the crust.
- 10
Tear mozzarella into bite-sized pieces and scatter evenly over sauce.
- 11
Slide pizza onto hot stone and bake for 12-15 minutes until crust is golden and cheese bubbles.
- 12
Remove pizza from oven and immediately top with fresh basil leaves.
- 13
Drizzle with extra virgin olive oil and season with salt and black pepper.
- 14
Let cool for 2 minutes, slice, and serve immediately.
Tools you’ll need
- 14-inch pizza stone
- pizza peel
- 12-inch round
- large mixing bowl
- small mixing bowl
- wooden spoon
- plastic wrap
- kitchen scale
- oven thermometer
- bench scraper
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