Homemade Margherita Pizza Recipe

🍕 Homemade Margherita Pizza Recipe

Servings: 2-3 pizzas

Prep Time: 20 minutes (dough rises for 1-2 hours)

Cook Time: 10-15 minutes

Ingredients

For the dough:

• 2 ½ cups all-purpose flour (plus extra for kneading)

• 1 tsp salt

• 1 tsp sugar

• 1 tbsp olive oil

• 1 tsp instant yeast

• 1 cup warm water (105–110°F / 40–43°C)

For the tomato sauce:

• 1 cup canned crushed tomatoes

• 1 clove garlic, minced

• 1 tsp olive oil

• ½ tsp salt

• ½ tsp dried oregano

• ¼ tsp black pepper

• 1 tsp sugar (optional, balances acidity)

Toppings:

• 8 oz fresh mozzarella cheese, sliced or torn into pieces

• Fresh basil leaves (handful)

• 1 tbsp olive oil for drizzling

Instructions

1. Prepare the dough

1. In a small bowl, mix warm water, sugar, and yeast. Let it sit 5–10 minutes until frothy.

2. In a large bowl, combine flour and salt.

3. Add yeast mixture and olive oil to the flour. Stir until a sticky dough forms.

4. Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.

5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1–2 hours or until doubled in size.

2. Make the sauce

1. Heat 1 tsp olive oil in a pan over medium heat.

2. Add minced garlic and sauté 30 seconds (do not burn).

3. Add crushed tomatoes, salt, pepper, oregano, and sugar.

4. Simmer 10 minutes until slightly thickened. Set aside to cool.

3. Preheat the oven

• Preheat your oven to 475°F (245°C).

• If using a pizza stone, place it in the oven while preheating.

4. Shape the pizza

1. Punch down the risen dough and divide it into 2–3 portions.

2. On a floured surface, roll out each portion into a 10–12 inch circle (or your preferred thickness).

3. Transfer the rolled dough onto parchment paper or a floured pizza peel.

5. Assemble the pizza

1. Spread 2–3 tablespoons of tomato sauce evenly over the dough, leaving a small border for the crust.

2. Distribute fresh mozzarella slices evenly.

3. Add a few basil leaves (or you can add them after baking for a fresher flavor).

4. Drizzle lightly with olive oil.

6. Bake

• Bake in the preheated oven for 10–15 minutes, until the crust is golden, the cheese is melted, and slightly bubbly.

7. Serve

• Remove from oven, add extra fresh basil if desired, and slice immediately.

• Optional: drizzle with a little more olive oil or a pinch of sea salt for finishing.

Tips for Perfect Margherita Pizza

• Dough: Use high-protein flour (bread flour) for a chewier crust.

• Cheese: Fresh mozzarella works best—avoid pre-shredded for creaminess.

• Baking: High heat and a pizza stone give the best crispy crust.

• Tomatoes: San Marzano tomatoes yield authentic flavor.