Margherita Pizza

A classic Margherita pizza featuring a crispy homemade dough topped with a flavorful tomato sauce, fresh mozzarella, ripe tomatoes, and fragrant basil leaves, finished with a drizzle of extra virgin olive oil.

This Margherita pizza is a perfect blend of simplicity and flavor, starting with a crispy homemade dough made from scratch, using just the right balance of flour, yeast, and olive oil. The sauce is a vibrant and aromatic blend of crushed tomatoes, garlic, olive oil, and a touch of oregano, creating a rich base that complements the fresh toppings. Slices of creamy mozzarella melt beautifully over the sauce, while thinly sliced fresh tomatoes add a burst of juicy sweetness. Fresh basil leaves are scattered generously, infusing the pizza with their signature aroma. A final drizzle of extra virgin olive oil and a light seasoning of salt and pepper elevate this pizza to a deliciously authentic Italian experience.

Servings

4-8

Prep Time

20-30 minutes
+ 1 hour dough rise

Cook Time

15 minutes

Total Time

2 hours

For the Dough
3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/2 teaspoons salt
1 teaspoon sugar
1 1/4 cups warm water (about 110°F)
2 tablespoons olive oil

For the Sauce
1 can (14.5 oz) crushed tomatoes
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Toppings
8 oz fresh mozzarella cheese, sliced
2-3 medium fresh tomatoes, thinly sliced
Fresh basil leaves
Extra virgin olive oil for drizzling
Salt and pepper to taste

Make the Dough
Mix warm water, sugar, and yeast in a small bowl. Let sit for 5-10 minutes until frothy. In a stand mixer, combine flour and salt. Add the yeast mixture and olive oil. Mix on low, then medium speed for 5-7 minutes until dough is smooth and elastic. Transfer dough to a lightly oiled bowl, cover, and let rise for 1-2 hours until doubled.

Make the Sauce
Sauté garlic in olive oil for 1 minute. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 15-20 minutes until thickened. Cool.

Make the Pizza
Preheat oven to 475°F (245°C) and heat a pizza stone if using. Punch down dough and roll out to a 14-16 inch circle. Transfer to a pizza peel with flour/cornmeal, or a lightly oiled baking sheet. Spread a thin layer of sauce over the dough, leaving a border. Top with mozzarella slices and tomato slices. Season with salt and pepper. Bake for 15 minutes until the crust is golden and cheese is bubbly. Top with fresh basil and drizzle with olive oil. Slice and serve hot.