How to Make Classic Margherita Pizza at Home

Description

Ingredients

Yields one 12-inch pizza.

• 1 (12-inch) round of pizza dough (store-bought or homemade)
• 3 tbsp tomato sauce (see sauce notes below)
• Good-quality extra virgin olive oil, for drizzling
• 4–5 fresh basil leaves, torn into pieces
• 2 ¾ oz fresh mozzarella, torn or cut into small chunks

For the tomato sauce:

• 1 can San Marzano whole peeled tomatoes
• 1–2 tsp olive oil
• Fine sea salt, to taste

Optional substitutions: Use gluten-free dough or a dairy-free mozzarella alternative to suit dietary needs. Fresh, high-quality ingredients make the biggest difference with this simple pizza.

Instructions

Step 1: Preheat the Oven

• Preheat your oven to its highest temperature — typically around 500°F (260°C). If you have a pizza stone or steel, place it in the oven while it heats; allow at least 30–60 minutes so the surface becomes very hot for a crisp crust.

Step 2: Prepare the Sauce

• Drain the canned tomatoes lightly, then blend or crush them with a splash of olive oil and a pinch of fine sea salt until smooth. The sauce should be bright and light — avoid over-seasoning or cooking; the tomato flavor should remain fresh.

Step 3: Shape the Dough

• On a lightly floured surface, shape the dough into a 12-inch round. Press and stretch gently to keep an even thickness, leaving a slightly thicker rim for the crust. Avoid rolling too thin; you want some air in the edges for a light, crisp chew.

Step 4: Assemble the Pizza

• Spread about 3 tablespoons of the tomato sauce evenly over the dough, leaving a ½-inch border around the edge. Drizzle a little olive oil over the sauce for flavor and sheen.

Step 5: Add Toppings

• Distribute the mozzarella pieces evenly over the sauced dough. Scatter torn basil leaves across the pizza. For best results, put some basil under the cheese to protect it from direct heat and prevent burning.

Step 6: Bake the Pizza

• Transfer the pizza to the preheated stone or a hot baking tray. Bake for about 10–12 minutes, or until the crust is golden, slightly blistered, and the cheese is melted and bubbling. Ovens vary, so watch closely the first time you try this recipe.

Helpful Tips

Serving Suggestions

Serve your Margherita pizza hot from the oven. Pair it with a simple arugula salad dressed with lemon and olive oil, or a light green salad. A final drizzle of extra virgin olive oil just before serving adds shine and richness.

Nutritional Information (Approx.)

Each serving of Margherita pizza contains approximately:

• Calories: 350 kcal
• Carbohydrates: 40 g
• Fats: 15 g
• Protein: 12 g

These values are estimates and will vary depending on specific ingredients and portion sizes.

Storage and Reheating

To store leftovers, wrap pizza slices in aluminum foil or place in an airtight container and refrigerate for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispness. Reheating on a preheated skillet over medium heat also helps revive the crust.

FAQs

1. Can I make this without a pizza stone?
   Yes—an inverted baking sheet preheated in the oven gives a similar result.
2. Can I freeze the dough?
   Yes—wrap dough tightly and freeze for up to 3 months. Thaw slowly in the refrigerator before using.
3. How do I get a crispier crust?
   Ensure the baking surface is very hot and avoid over-saucing. A slightly thinner edge and higher heat help create crispness.
4. What flour is best for dough?
   Bread flour provides more chew; all-purpose flour yields a slightly softer crust. Both work well for Margherita pizza.