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Classic Margherita Pizza Recipe

Italian · Main course · 45 min total

A traditional Neapolitan pizza with a thin, crispy crust topped with San Marzano tomato sauce, fresh mozzarella, basil, and olive oil. This recipe brings the authentic flavors of Italy to your home kitchen.

Ingredients

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm water (110°F)
• 3 cups all-purpose flour
• 2 tablespoons olive oil, plus more for brushing
• 1 teaspoon salt
• 1/2 cup San Marzano tomato sauce (crushed tomatoes)
• 8 ounces fresh mozzarella cheese, sliced
• Fresh basil leaves
• Extra-virgin olive oil for drizzling
• Cornmeal for dusting

Instructions

1. In a small bowl, dissolve yeast in warm water and let stand until foamy, about 5 minutes.
2. In a large bowl, combine flour and salt. Add yeast mixture and 2 tablespoons olive oil; mix until dough comes together.
3. Turn dough onto a floured surface and knead until smooth and elastic, about 8 minutes. Place in an oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
4. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
5. Punch down dough and divide into 2 balls. On a floured surface, stretch each ball into a 12-inch round, keeping edges slightly thicker.
6. Dust a pizza peel or inverted baking sheet with cornmeal. Place one dough round on it. Spread half the tomato sauce over dough, leaving a 1-inch border. Arrange half the mozzarella slices on top.
7. Slide pizza onto preheated stone and bake until crust is golden and cheese is bubbly, 10-12 minutes.
8. Remove from oven, top with fresh basil leaves, and drizzle with extra-virgin olive oil. Repeat with remaining dough and toppings.
9. Slice and serve immediately.

Tips

• For best results, use high-quality San Marzano tomatoes and fresh mozzarella packed in water.
• If you don't have a pizza stone, bake on a preheated inverted baking sheet.
• Let the dough come to room temperature before stretching for easier handling.
• Leftover pizza can be stored in the refrigerator and reheated in a hot oven or skillet.

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