Pizza Margherita Recipe

Italian · Main course · 42 min total

A classic Neapolitan pizza with San Marzano tomatoes, fresh mozzarella, basil, and olive oil on a thin, chewy crust.

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, sliced
• Fresh basil leaves
• Salt and pepper to taste

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 olive oil; mix until dough comes together.
3. Knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
4. Preheat oven to 500°F (or highest setting) with a pizza stone or inverted baking sheet inside.
5. Divide dough into 2 balls. On a floured surface, stretch each into a 12-inch round (thin in center, thicker at edges).
6. Spread tomato sauce evenly over each round, leaving a 1-inch border. Arrange mozzarella slices on top. Season with salt and pepper.
7. Transfer pizza to preheated stone or sheet. Bake until crust is golden and cheese is bubbly, 10-12 minutes.
8. Top with fresh basil leaves and a drizzle of olive oil. Slice and serve immediately.

Tips

• For a crispier crust, preheat your baking sheet or stone for at least 30 minutes.
• Leftover pizza can be stored in the fridge for up to 2 days; reheat in a hot oven or skillet.

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