Margherita Pizza Recipe

Margherita Pizza on parchment paper and sliced

This heavenly Margherita Pizza Recipe includes everything you need to know about how to make the BEST homemade pizza! It is easier than you might think to make homemade pizza dough that is perfect for adding delicious toppings and bakes up with the ideal crisp and chewiness that is quintessential to the ultimate pizza.

Course Main, Pizza

Cuisine Italian

Prep Time 15

Cook Time 8

Rising time 1

Total Time 1 23

Servings slices

Calories 109

Author Kim

Ingredients

Dough Ingredients (makes 2 pizzas):

3/4 cups warm water
1 teaspoon active dry yeast
2 cups artisan bread flour (I used Bob's Red Mill)*
1.5 teaspoons sea salt

Topping Ingredients (for 1 pizza):

olive oil + sea salt to brush over crust
1/4 - 1/2 cup pizza or tomato sauce
1-2 tablespoons finely grated parmigiano-reggiano cheese, plus more for serving
4 ounces fresh mozzarella cheese, cut into 1/2-inch pieces (not packed in water is best)
1 plum tomato, sliced (or any tomato you like)
Optional: fresh basil, dried oregano, ground black pepper and red pepper flakes, to taste

Instructions

Prepare Pizza Dough: Combine water and yeast in a large bowl. Then add the flour and salt and stir with a wooden spoon until a dryish, shaggy-type dough forms. Transfer dough to a well-floured surface and knead until smooth and tacky, about 3 minutes. If dough is overly sticky, dust with more flour (about a tbsp at a time). Put the dough in a greased bowl and cover with a kitchen towel (or plastic wrap). Let it rise for 1 to 2 hours or until the dough has doubled in size. Divide dough into 2 separate balls. Feel free to divide dough into smaller balls for personal pizzas.
To Bake Pizza: Preheat the oven to 500ºF. Roll and form into a circular disk. Then fold over edges to create a crust.
Top with toppings of choice. The toppings above are just a guide. Feel free to use preferred amounts and toppings.
Drizzle or brush the dough lightly with olive oil (about 1 teaspoon) and sprinkle on sea salt. Spread sauce evenly and thinly over crust. Sprinkle the parmigiano-reggiano cheese over the pizza sauce. Add the fresh mozzarella evenly over the pizza and top with sliced tomato. Gently slide the pizza onto a heated baking stone or baking sheet that is lined with parchment. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized. Remove the pizza from the oven and add more grated parmigiano-reggiano cheese, fresh basil and red pepper flakes, if desired. Slice and serve immediately.

Notes

*Other flours may be used. All-purpose flour or whole wheat pastry flour will also work fine.

Make ahead option: Dough can be used immediately or will keep well in the fridge for up to 3 days. Dough can also be frozen and used later. When you're ready to use, let it come to room temperature.

Photos by Sasha at Eat Love Eats.

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