Ingredients
For the Dough:
- 3 ½ cups all-purpose or bread flour
- 1 teaspoon instant dry yeast
- ½ teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon lemon juice (optional, helps gluten development)
- 3 tablespoons olive oil
- 1 to 1 ¼ cups warm water (adjust as needed)
For the Sauce:
- 1 cup crushed canned San Marzano tomatoes (or good quality whole peeled tomatoes, crushed)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt to taste
- Fresh basil leaves (a few for sauce and garnish)
For the Topping:
- 200 grams fresh mozzarella cheese, sliced or torn
- Fresh basil leaves for garnish
- Extra-virgin olive oil for drizzling
- Optional: dried oregano or chili flakes
Preparation Time
- Dough preparation and rising: 1.5 to 2 hours
- Active preparation: 20 minutes
- Cooking time: 12-15 minutes
Nutrition (per slice, approx.)
- Calories: 250 kcal
- Protein: 12g
- Carbohydrates: 30g
- Fat: 8g
Method
1. Make the Dough
- In a bowl, mix yeast and sugar into warm water. Let it sit 5-10 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture, lemon juice, and olive oil.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Add water or flour as required for texture.
- Place dough in an oiled bowl, cover, and let it rise for 1 to 1.5 hours, or until doubled in size.
2. Prepare the Sauce
- In a pan, heat olive oil, add garlic, sauté until fragrant.
- Add crushed tomatoes, salt, and a few torn basil leaves. Simmer gently for 10-15 minutes to reduce and intensify flavor. Remove from heat.
3. Assemble the Pizza
- Preheat oven to 480°F (250°C). If using a pizza stone, place it in the oven to preheat as well.
- Punch down the dough and roll or stretch it out to about 11-12 inches in diameter on a lightly floured surface.
- Transfer dough to a pizza peel or baking tray dusted with semolina or flour.
- Spread a thin layer (~½ cup) of tomato sauce evenly on the dough, leaving a 1-inch border.
- Distribute mozzarella evenly over the sauce.
4. Bake
- Slide pizza onto the preheated stone or place the tray in the oven. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbling and slightly browned.
5. Garnish and Serve
- Remove pizza from oven. Scatter fresh basil leaves on top.
- Drizzle lightly with extra-virgin olive oil. Sprinkle dried oregano or chili flakes if desired.
- Slice and serve immediately.
Cooking Tips
- Use high-quality, fresh ingredients since this pizza relies on simplicity.
- If possible, use San Marzano tomatoes for authentic flavor.
- For a crispier crust, bake on a hot pizza stone or steel.
- Avoid overloading pizza with toppings to prevent sogginess.
- Let the dough rest properly; this improves texture and flavor.
History
Margherita pizza originated in Naples, Italy, in 1889. Legend says it was created by pizza maker Raffaele Esposito in honor of Queen Margherita of Savoy. The toppings—tomato, mozzarella, and basil—represent the colors of the Italian flag (red, white, and green), making the dish a patriotic symbol of Italy. Since then, Margherita pizza has become a beloved classic worldwide, celebrated for its simple yet vibrant flavors.