Perfect Margherita Pizza with Homemade Dough
Italian
Dinner
Medium
(8.2/5)
2h
Prep Time
15 mins
Cook Time
2h 15m
Total Time
2
Servings
650
Calories
Vegetarian
Ingredients
11 itemsInstructions
1
Dissolve yeast in warm water and let sit 5 minutes until foamy.
2
Mix flour and salt in a large bowl, pour in yeast mixture, and knead for 10 minutes until smooth and elastic.
3
Cover and let rise at room temperature for 2 hours, then refrigerate overnight (24-72 hours develops best flavor).
4
Divide dough into 2 balls, let warm to room temperature for 2 hours.
5
Preheat oven to maximum (260°C/500°F) with pizza stone inside for at least 30 minutes.
6
Stretch dough by hand into a 12-inch circle on floured surface. Never use a rolling pin!
7
Spread a thin layer of crushed tomatoes (no sauce!), tear mozzarella over top, drizzle with olive oil.
8
Slide onto pizza stone and bake 7-8 minutes until crust is charred and cheese is bubbling.
9
Remove, scatter fresh basil, and serve immediately.
Tips & Notes
A pizza stone or steel makes a huge difference. Let the dough cold-ferment in the fridge for 24-72 hours for better flavor and texture.
About This Recipe
The Margherita pizza - simplicity at its finest. Named after Queen Margherita of Savoy, this iconic Neapolitan pizza features just three toppings: San Marzano tomatoes, fresh mozzarella, and basil - representing the colors of the Italian flag.
The secret is in the dough: a long, slow fermentation develops incredible flavor. A screaming-hot oven (or pizza stone) mimics the wood-fired ovens of Naples.
Reviews (0)
No reviews yet. Be the first to review this recipe!
