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

Preparing the Dough
In a large bowl, dissolve 1 packet (2¼ teaspoons) active dry yeast and 1 teaspoon sugar in 1¼ cups warm water (about 110°F). Let sit for 5–10 minutes until foamy. Add 3½ cups all-purpose flour, 1½ teaspoons salt, and 2 tablespoons olive oil, mixing until a soft dough forms. Knead for about 6–8 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Making the Sauce
In a small saucepan over medium heat, warm 2 tablespoons olive oil and sauté 2 cloves minced garlic for about 30 seconds until fragrant. Add 1 can (14.5 oz) crushed tomatoes, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer for 10–15 minutes until slightly thickened, then set aside to cool slightly.

Preparing the Toppings
Slice 8 oz fresh mozzarella cheese and 2–3 medium fresh tomatoes into thin, even slices. Have fresh basil leaves ready for finishing.

Shaping the Dough
Preheat your oven to 475°F. Punch down the dough and roll or stretch it out on a floured surface into your desired pizza shape. Transfer to a baking sheet or pizza stone.

Assembling the Pizza
Spread a thin layer of the sauce over the dough. Arrange the fresh mozzarella slices evenly across the surface, followed by the sliced tomatoes. Season lightly with salt and pepper to taste, and drizzle with a bit of extra virgin olive oil.

Baking
Bake for about 10–12 minutes, or until the crust is golden and the cheese is melted and slightly bubbly.

Finishing and Serving
Remove from the oven and immediately top with fresh basil leaves. Slice and serve warm, with an extra drizzle of olive oil if desired.