Margherita Recipe

Name: Margherita
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 individual pizzas
Cuisine: Italian
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, salt, basil); 8 ounces fresh mozzarella, sliced into 1/4-inch rounds; Fresh basil leaves; Extra-virgin olive oil for drizzling

Italian · Main course · 40 min total

Margherita recipe videos

A classic Neapolitan pizza with a simple topping of San Marzano tomatoes, fresh mozzarella, basil, and extra-virgin olive oil. This recipe achieves a crispy yet chewy crust at home using a hot oven and a pizza stone or steel.

30
min prep

10
min cook

4
servings

450
kcal/serving

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, salt, basil)
8 ounces fresh mozzarella, sliced into 1/4-inch rounds
Fresh basil leaves
Extra-virgin olive oil for drizzling

Instructions

In a small bowl, dissolve yeast in warm water and let stand until foamy, about 5 minutes.
In a large bowl, combine flour and salt. Add yeast mixture and 2 tablespoons olive oil; stir until dough comes together. Turn onto a floured surface and knead until smooth and elastic, about 8 minutes.
Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
Place a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 500°F (or highest setting) for at least 30 minutes.
Punch down dough and divide into 4 equal pieces. On a floured surface, stretch each piece into a 10-inch round, leaving a slightly thicker rim.
Transfer one dough round to a floured pizza peel or parchment paper. Spread 2 tablespoons tomato sauce over dough, leaving a 1-inch border. Arrange 2 ounces mozzarella slices evenly on top.
Slide pizza onto hot stone and bake until crust is golden and cheese is bubbly, 8-10 minutes. Repeat with remaining dough.
Remove from oven, top with fresh basil leaves, drizzle with extra-virgin olive oil, 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, assemble pizza on parchment paper and slide onto stone.
Leftover pizza can be reheated in a hot oven or skillet for best texture.

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