Pizza Margherita (base) Recipe

Name: Pizza Margherita (base)
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 2 (10-inch) 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 teaspoon sugar; 1/2 cup canned San Marzano tomatoes, crushed by hand; 8 ounces fresh mozzarella, sliced into 1/4-inch rounds; Fresh basil leaves; Extra-virgin olive oil for drizzling; Coarse salt and freshly ground black pepper to taste

Italian · Main course · 130 min total

Pizza Margherita (base) recipe videos

A classic Neapolitan pizza with a simple, perfectly chewy crust, San Marzano tomato sauce, fresh mozzarella, basil, and olive oil. This recipe yields a restaurant-quality pizza at home.

120
min prep

10
min cook

2
servings

600
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 teaspoon sugar
1/2 cup canned San Marzano tomatoes, crushed by hand
8 ounces fresh mozzarella, sliced into 1/4-inch rounds
Fresh basil leaves
Extra-virgin olive oil for drizzling
Coarse salt and freshly ground black pepper to taste

Instructions

In a small bowl, dissolve yeast and sugar in warm water; let stand until foamy, about 5 minutes.
In a large bowl, combine flour and salt. Add yeast mixture and 2 tablespoons olive oil; mix until dough comes together. Turn onto a floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Punch down dough; divide in half. On a floured surface, shape each half into a ball. Cover with a damp towel and let rest 15 minutes.
Preheat oven to 500°F (or highest setting) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
On a floured surface, stretch or roll each dough ball into a 10-inch round, keeping edges slightly thicker. Transfer to a floured pizza peel or parchment paper.
Spread crushed tomatoes over dough, leaving a 1-inch border. Season with salt and pepper. Arrange mozzarella slices evenly on top.
Slide pizza onto preheated stone or sheet. Bake until crust is golden and cheese is bubbly, 8-10 minutes.
Remove from oven; 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 pizza peel, assemble pizza on parchment paper and slide onto hot stone.
Leftover dough can be refrigerated for up to 2 days or frozen for 1 month.

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