Best Homemade Margherita Pizza – foodnibble.com

I remember debating with David about garlic when we got married. He thought garlic was enough, but I leaned towards the whole head. This Margherita pizza recipe strikes a nice balance with 2-3 fresh garlic cloves, adding just the right punch to complement the fresh mozzarella and tomatoes.

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The key to this pizza’s success lies in the dough’s two-hour rise. That fermentation creates a light, airy crust with those lovely bubbles we crave, making each bite a treat.

Ingredients in Best Homemade Margherita Pizza

This pizza shines with fresh ingredients that create a classic Italian flavor. Here’s what you’ll need:

• Unbleached All-Purpose Flour: It’s the backbone of the dough, giving you that perfect structure.
• Granulated Sugar: Helps activate the yeast and adds a touch of sweetness to the crust.
• Active Dry Yeast: This is what makes the dough rise and creates those airy bubbles.
• Kosher Salt: Enhances the overall flavor of the dough and sauce.
• Warm Water: Activates the yeast; make sure it’s between 105°F to 115°F for best results.
• Extra Virgin Olive Oil: Adds richness to the dough and a nice flavor boost.
• Pureed or Crushed Canned San Marzano Tomatoes: Their natural sweetness and low acidity make the sauce shine.
• Fresh Garlic: Provides a punch of flavor without overwhelming the dish.
• Fresh Mozzarella Cheese: Creamy and melty, it’s essential for that classic pizza experience.
• Parmigiano-Reggiano Cheese: Adds a sharp, nutty flavor that complements the mozzarella.
• Fresh Basil Leaves: Offers a fragrant freshness that brightens the pizza.
• Freshly Ground Black Pepper: A little kick that balances out the flavors.
• Semolina Flour: This adds a nice texture to the dough and helps prevent sticking during baking.
  
  
  

How to Make the Best Homemade Margherita Pizza!

It’ll take about 155 minutes in total to make this pizza, but trust me, the end result is worth every minute. You’ll be bringing that fresh Italian taste right into your kitchen.

1. Prepare Dough: In a medium bowl, whisk together the flour, sugar, yeast, and salt. Add the warm water and extra virgin olive oil, stirring until the dough begins to come together. It should look shaggy but don’t worry; that’s normal.

2. Knead Dough: Scrape the dough onto a floured countertop and knead for about 3 minutes. It should become smooth and slightly tacky. If it sticks too much, sprinkle a bit more flour as needed.

3. Let Rise: Place the dough in a lightly greased bowl and cover it. Let it rise in a warm spot for 2 hours, or until it doubles in size. It should feel airy and light when ready—your kitchen will smell fantastic.

4. Preheat Oven: Preheat to 550°F (285°C) for at least 1 hour. This high heat is crucial for a crispy crust.

5. Make Sauce: In a small bowl, mix together the pureed or crushed canned San Marzano tomatoes, extra virgin olive oil, salt, and pepper. Set aside the sauce; it should be vibrant and ready to slather on your dough.

6. Shape Dough: Divide the dough into two equal portions. Let them rest for 5 to 10 minutes. Then, stretch one portion into a 10-inch circle, keeping the edges thicker and the center thin.

7. Assemble Pizza: Drizzle the stretched dough with extra virgin olive oil, then spread about ½ cup of the sauce on top, leaving a border. Sprinkle with parmigiano-reggiano, add half the mozzarella, and tear a few basil leaves over it.

8. Cook: Slide the pizza into the oven and cook for 7 to 8 minutes. Look for a golden crust and bubbling cheese—your pizza will be bubbling and golden-edged when it’s done!

Enjoy your homemade Margherita pizza, and feel free to share it with someone special!

Switch It Up: Easy Variations

Life gets busy, and sometimes you need a little twist to keep things fun in the kitchen. Here are some variations you can try with your Margherita pizza:

• Canned Tomato Swap: If you can’t find San Marzano tomatoes, you can use canned Italian plum tomatoes for the sauce. They still give you that great flavor without any fuss.

• Dried Red Pepper Flakes: For a bit of heat, sprinkle some dried red pepper flakes over the assembled pizza before baking. It adds a nice kick without overpowering the classic flavors.

Feel free to mix and match these options based on what you have on hand or what you’re craving that night!

Keeping the Leftovers Fresh

If you’ve got leftover pizza, store it in the fridge for 3-4 days. Let it cool completely before sealing it in an airtight container. This helps maintain that crispy crust we love. You can also freeze it for up to 3 months, but I’d recommend wrapping each slice in plastic wrap and then placing them in a freezer bag for best results.

When it’s time to reheat, pop the pizza in a preheated oven at 375°F (190°C) for about 10 minutes. This keeps the crust nice and crisp while warming the toppings through. You can also use a skillet on low heat, covering it to trap the heat and melt the cheese without burning the bottom.

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Perfect Pairings for Your Margherita Pizza

This Margherita pizza is a classic that deserves a few tasty companions to round out the meal. With its fresh flavors and crispy crust, let’s think about what will enhance that experience.

What to Serve Alongside

• Garlic Bread: A side of garlic bread adds a nice crunch and complements the pizza perfectly.

Finish It Off

• Finely Grated Parmigiano-Reggiano: Add a few tablespoons just before serving for a salty bite that complements the creaminess of the mozzarella.

What sides or toppings do you think would be a hit at your table? I’d love to hear your thoughts!

Best Homemade Margherita Pizza for Family Gatherings

Classic Margherita pizza made with fresh tomatoes, mozzarella, and basil on a homemade crust. Pin RecipePrep Time 20 minutes minsCook Time 15 minutes minsTotal Time 2 hours hrs 35 minutes minsServings: 4Calories: 750 Ingredients Method Nutrition Notes

Ingredients  

• 2 ½ cups 300 g unbleached all-purpose flour
• 1 teaspoon granulated sugar
• ½ teaspoon active dry yeast
• ¾ teaspoon kosher salt
• 7 ounces 105°F to 115°F warm water
• 1 tablespoon extra virgin olive oil
• semolina and all-purpose flour
• 1 cup pureed or crushed canned San Marzano tomatoes
• 2-3 fresh garlic cloves
• 1 teaspoon extra virgin olive oil
• 2-3 large pinches kosher salt
• ¼ teaspoon freshly ground black pepper
• 2-3 tablespoons finely grated parmigiano-reggiano cheese
• 7 ounces fresh mozzarella cheese
• 5-6 large fresh basil leaves
• dried red pepper flakes optional dried red pepper flakes
• 2-3 tablespoons finely grated parmigiano-reggiano cheese plus more for serving Optional for serving
• 5-6 large fresh basil leaves plus more for garnishing Optional for serving

Method 

1. Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.
2. Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top. After about 3 minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.
3. Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. Proofing Tip: If your kitchen is very cold, heat a large heatproof measuring cup of water in the microwave for 2 to 3 minutes. This creates a nice warm environment. Remove the cup and place the bowl with the dough in the microwave until it has risen.
4. Preheat Oven and Pizza Steel or Stone: Place the pizza steel (or stone) on the second to top rack of your oven (roughly 8 inches from the broiler element), and preheat the oven and steel (or stone) to 550°F (285°C) for a minumum of 1 hour. If your oven does not go up to 550°F (285°C) or you are using a delicate pizza stone, I recommend heating it to a maximum of 500°F (260°C)
5. As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.
6. Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.
7. Assemble the Pizza: Sprinkle the pizza peel (if you do not own a pizza peel, you can try using the back of a half sheet pan – but it is tricky!) with a tablespoon of semolina and dusting of all-purpose flour. Gently use both hands to stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina and flour dusted pizza peel or baking sheet.
8. Drizzle or brush the dough lightly (using your fingertips) with olive oil (roughly a teaspoon. Using a large spoon, add roughly ½ cup of the tomato sauce onto the pizza dough, leaving a ½-inch or ¾-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Note: If you’re looking for more color, finish the pizza under the low or medium broil setting, but watch it carefully! Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and/or prepare the second pizza.
9. Serving Tip: If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!.

Nutrition

Calories: 750kcalCarbohydrates: 89gProtein: 33gFat: 29gSaturated Fat: 13gSodium: 1598mgFiber: 5gSugar: 6g

Notes

Preheat your oven to the highest setting for a crispier crust.

Tried this recipe?

Let us know how it was!

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