Margherita Pizza Recipe

Italian · Main course · 135 min total

A classic Neapolitan pizza with a thin, chewy crust topped with San Marzano tomato sauce, fresh mozzarella, basil, and olive oil.

Ingredients

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

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water; let stand 5 minutes until frothy.
2. In a large bowl, combine flour and salt. Add yeast mixture and 2 tablespoons olive oil; mix until dough forms.
3. Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Place in oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
4. Punch down dough, divide in half, and shape into balls. Cover and let rest 30 minutes.
5. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for 30 minutes.
6. On a floured surface, stretch each dough ball into a 12-inch round (thin in center, thicker edges).
7. Place dough on a floured peel or parchment. Spread 1/4 cup tomato sauce evenly, leaving a 1-inch border.
8. Arrange mozzarella slices over sauce. Drizzle with olive oil.
9. Slide pizza onto hot stone and bake 10-12 minutes until crust golden and cheese bubbly.
10. Top with fresh basil leaves and a drizzle of extra-virgin olive oil. Slice and serve immediately.

Tips

• For best results, use a pizza stone or steel preheated for at least 30 minutes.
• If you don't have a peel, use a rimless baking sheet or parchment paper to slide pizza onto stone.
• Leftover pizza can be reheated in a skillet or oven at 375°F for 5-7 minutes.
• Substitute buffalo mozzarella for a creamier texture.

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