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

Ingredients

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

Instructions

Make the Dough (Stand Mixer Method):

  • In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes frothy.
  • In the bowl of a stand mixer fitted with the dough hook attachment, add the flour and salt.
  • Once the yeast mixture is ready, add it to the mixer bowl along with the olive oil.
  • Start mixing on low speed until the ingredients begin to come together, then increase the speed to medium.
  • Continue kneading with the mixer for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
  • Once the dough is ready, transfer it to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, until it doubles in size.

Prepare the Sauce:

  • In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  • Add crushed tomatoes, oregano, salt, and pepper. Simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
  • Remove from heat and set aside to cool.

Preheat the Oven:

  • Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.

Shape the Dough:

  • Punch down the risen dough and transfer it to a floured surface. Roll it out into a large circle, about 14-16 inches in diameter, depending on your desired thickness.
  • If you’re using a pizza stone, transfer the dough to a pizza peel dusted with flour or cornmeal. If you’re using a baking sheet, lightly oil the sheet and place the dough on it.

Assemble the Pizza:

  • Spread a thin layer of the prepared tomato sauce over the dough, leaving a small border around the edges.
  • Arrange the fresh mozzarella slices evenly on top of the sauce.
  • Lay the tomato slices over the cheese.
  • Season lightly with salt and pepper.

Bake the Pizza:

  • Transfer the pizza to the oven (onto the hot pizza stone or baking sheet) and bake for 15 minutes, or until the crust is golden and the cheese is melted and bubbly.

Garnish and Serve:

  • Once out of the oven, top the pizza with fresh basil leaves.
  • Drizzle a bit of extra virgin olive oil over the pizza for extra flavor.
  • Slice and serve hot.

In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes frothy.

In the bowl of a stand mixer fitted with the dough hook attachment, add the flour and salt.

Once the yeast mixture is ready, add it to the mixer bowl along with the olive oil.

Start mixing on low speed until the ingredients begin to come together, then increase the speed to medium. Continue kneading with the mixer for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.

Once the dough is ready, transfer it to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, until it doubles in size.

Punch down the risen dough and transfer it to a floured surface. Roll it out into a large circle, about 14-16 inches in diameter, depending on your desired thickness.

Spread a thin layer of the prepared tomato sauce over the dough, leaving a small border around the edges.

Arrange the fresh mozzarella slices evenly on top of the sauce.

Lay the tomato slices over the cheese. Season lightly with salt and pepper.

Transfer the pizza to the oven (onto the hot pizza stone or baking sheet) and bake for 10-15 minutes, or until the crust is golden and the cheese is melted and bubbly. Once out of the oven, top the pizza with fresh basil leaves. Drizzle a bit of extra virgin olive oil over the pizza for extra flavor.

Slice and serve hot.